BESAN - 2 CUP

firstly, in a large kadai heat ½ cup ghee and add 2 cup besan.

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COMBINED WELL

roast on low flame until the besan is well combined with ghee. make sure to use coarse besan for grainy texture.

2

GHEE - 1 TBSP

continue to roast on low flame. if the mixture turns dry, add a tbsp of more ghee.

3

GHEE - RELEASES

after 20 minutes, the besan starts to release ghee.

4

GOLDEN BROWN

continue to roast until the besan turns golden brown and grainy. it may take approximately 30 minutes.

5

TRANSFER TO BOWL

transfer the mixture to a large bowl, allowing to cool slightly.

6

MELON SEEDS - 2 TBSP

meanwhile, dry roast 2 tbsp melon seeds and 2 tbsp cashew.

7

TURNS CRUNCHY

roast on low flame until the nuts turn crunchy.

8

ROASTED NUTS

add the roasted nuts to roasted besan ghee mixture.

9

SUGAR - 1 CUP

take 1 cup sugar and 4 pods cardamom in a blender. you can alternatively use tagar or boora.

10

BLEND - FINE POWDER

blend to a fine powder without adding any water

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POWDERED SUGAR

once the besan is cooled (slightly warm) add in powdered sugar.

12

MOIST MIXTURE

mix well making sure everything is well combined. do not add sugar if  the mixture is hot, as it will melt the sugar and makes mixture watery.

13

BESAN LADOO

prepare a ball sized ladoo adjusting sugar as required.

14

READY TO EAT

finally, enjoy besan ladoo for 2 weeks in an airtight container.

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