Besan Ladoo

Roast the besan: Heat ghee in a wide, heavy-bottomed pan over medium-low heat. Add the besan (chickpea flour) all at once. Stir continuously with a silicone spatula or wooden spoon, making sure to reach the edges and bottom of the pan. Roast for 20–25 minutes on medium-low heat. The colour will change from pale yellow to golden-amber and the raw smell will completely disappear, replaced by a deep nutty, caramelised fragrance. Do not rush or increase the heat — uneven heat will burn some parts.

About 25 min

Tip: Trust your nose over the clock. The besan is done when it smells nutty and toasty, not raw or floury.

Add remaining ingredients: Remove the pan from heat and let the roasted besan cool for 10 minutes — it should still feel warm to the touch. Add the powdered sugar and cardamom powder and mix well. The mixture will look loose at this point. Add chopped cashews and raisins. Mix thoroughly. Taste for sweetness.

About 5 min

Tip: Add the sugar while the mixture is still warm, not hot — too hot and the sugar melts, too cool and it will not bind.

Shape the ladoos: While the mixture is still warm (this is key for binding), take about 40g of the mixture in your palm. Squeeze firmly and roll between your palms into a smooth ball. If the mixture crumbles, the besan was not warm enough — gently warm the pan again for 1–2 minutes. Place shaped ladoos on a plate. They will firm up as they cool. Store in an airtight container at room temperature for up to 2 weeks.

About 10 min

Tip: Work quickly while warm. Once the ghee solidifies as it cools, shaping becomes very difficult.