Besan Ladoo

Method

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1. Melt the ghee in a heavy pan over a low heat.

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2. Add the gram flour and stir it in until it is completely coated.

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3. Roast on the lowest heat for 25 minutes, stirring almost constantly.

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4. Watch for the colour: pale, then sandy, then deep nut brown, and the smell turns biscuity.

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5. Stir in the chopped nuts and melon seeds and roast 2 minutes more.

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6. Take off the heat and tip into a wide bowl.

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7. Cool for 15 minutes, until warm rather than hot — sugar added to a hot mixture melts and the ladoo will not hold.

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8. Sift in the icing sugar with the cardamom and mix thoroughly.

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9. Take walnut-sized amounts and press firmly between your palms into balls.

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10. Cool completely on a tray before storing.

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Chef’s Tips

• Twenty-five minutes on the lowest heat. Nothing else works.
• Cool to warm before the sugar goes in.
• Press firmly — loose ladoo fall apart.

Pairing Suggestions

• Masala chai
• Diwali
• Kaju katli

Storage & Reheating

Keeps 2 weeks in an airtight tin at room temperature.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.