Content

• Part 2 of 2: Add various ingredients
• Tips
• Warnings

1 Melt the ghee. Heat the ghee in a skillet to melt completely. Pour the hot oil into the flour, stirring constantly.

• Add ½ cup (110 g) ghee to start. If there is still dry flour after this, or if you want to make a softer and shinier laddu, then add another tablespoon of ghee.
• Ghee is a refined ghee that has a nutty caramel flavor. If you cannot find ghee, you can substitute regular unsalted butter for it, only the laddu will be less aromatic.

2 Fry the chickpea flour over medium-low heat. Stir the flour constantly. You will have to stand by the stove for about 10-12 minutes, stirring the mixture constantly and making sure it turns brown evenly. This is the most important and crucial step. If chickpea flour is not cooked completely, it will retain a not very pleasant raw taste, otherwise it may burn, which will also negatively affect the taste of sweets. Stirring the mixture constantly will help you avoid these problems.

• You can use a deep skillet, a wok (small diameter round deep Chinese wok) or a heavy-bottomed saucepan.
• The word "besan" in Hindi means chickpea flour. Chickpeas are also called chickpeas, Volozhsky or mutton peas, nokhut.

3 Add cardamom and milk. Add cardamom powder (called "elachi" in India). If you decide to add milk and / or cinnamon for more flavor, then add those ingredients at this stage. Stir quickly and turn off heat.

• Milk gives the laddu a richer flavor and a fluffier texture, but shortens the shelf life. You can skip adding milk if you like.

4 Let the mixture cool. Transfer the mixture to a large bowl. Continue stirring the mixture for about a minute to prevent the chickpea flour from burning.Set aside and let cool for about ten minutes. This will stop the sugar melting, but don't let it cool too much, otherwise the sugar won't interfere.

• While the mixture is cooling, you can prepare powdered cane sugar, which is called borax in India, if you want to use it instead of regular sugar.

5 Add powdered sugar to the mixture. Mix thoroughly. Do not add sugar to the hot mixture, or it may burn. Let the mixture cool to room temperature.

• If you only have regular sugar, make powdered sugar out of it by grinding in a food processor, coffee grinder, or blender.

6 Blind balls. Wash and dry your hands. Roll the mixture into balls, put them in an airtight container. If you want to decorate the laddu, read on.

• If the mixture is too dry to make balls, add another teaspoon (5 ml) of ghee, stir, and try again. Add ghee a little at a time until the mixture sticks well.
• It will be easier to sculpt balls if the mixture is put in the refrigerator for 20-30 minutes.

Part 2 of 2: Add various ingredients

1. 1 Add raisins. Raisins can be added directly to the mixture, or one raisin can be added to each ladder. To make the raisins taste brighter, fry them in ghee, then pat dry with a paper towel.
   • Slices of any dried fruit are also suitable.
2. 2 Garnish with nuts. Place almonds, half cashews, or pistachios on top of each laddu. Press the nut lightly into the laddu.
3. 3 Roll in almond crumbs. If you roll the laddu in almond crumbs, you get a delicious crispy crust.
   • You can make your own almond crumbs or buy them at the market or store.
4. 4 Use borax cane sugar instead of regular sugar. If you have cane sugar, you can grind it into powder and use it to make besan-laddu. Here's a quick recipe for a slightly larger batch of Besan Laddu:
   • Mix 2¼ cups (450 g) granulated sugar and ½ cup (120 ml) water.
   • Heat the mixture in a deep skillet. Bring to a boil. Stir constantly for 2-3 minutes.
   • Add a spoonful of milk and stir. If dirty foam forms on top, remove it with a spoon or spatula.
   • Add a spoonful of ghee to avoid clumping. Cook until the syrup is thick and almost transparent. Continue stirring vigorously. All this usually takes about ten minutes.
   • Turn off the fire. Put away in a cool place. Continue stirring until the mixture has cooled.

Tips

• When you add milk to the chickpea flour and ghee mixture, the milk should sizzle and disappear into the flour.
• Many people add ghee right away. This can also be done, but mixing the ghee with flour will be more difficult and the texture will be less good.

Warnings

• Stir the mixture constantly over low heat, otherwise it will stick to the bottom of the pan and burn.
• Remember that the ghee and chickpea flour mixture is very hot.