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Homemade besan ladoos are a delightful treat with evening tea or for festivals and special occasions. The key to this recipe lies in patiently roasting the besan on low heat until it turns golden and releases a nutty aroma. The warm mixture is then combined with powdered sugar, cardamom powder, and chopped nuts, creating a fragrant and rich base. Shaping them into round ladoos is a satisfying process, and once set, they offer a melt-in-your-mouth...
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Heat a heavy-bottomed pan and add ghee.
Add besan and roast on low flame, stirring continuously.
Roast for 15–20 minutes until the besan turns golden and gives a nutty aroma.
Turn off the heat and let the mixture cool until warm.
Add powdered sugar, cardamom powder, and chopped nuts. Mix well.
Take small portions of the mixture and shape them into round ladoos.
Let the ladoos set for 15–20 minutes.
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Roast the besan patiently on low heat; this is the key to tasty ladoos.
If the mixture feels dry while shaping, add 1–2 teaspoons of melted ghee.
Store in an airtight container. They stay fresh for about 2 weeks at room temperature.
Why is it important to roast the besan on low heat?
Roasting the besan on low heat ensures it cooks evenly, develops a golden color, and releases its nutty aroma without burning.
What should I do if the mixture feels dry while shaping ladoos?
Add 1–2 teaspoons of melted ghee to the mixture and mix well to make it easier to shape.
How long can I store the ladoos?
You can store the ladoos in an airtight container at room temperature for about 2 weeks.
Can I adjust the sweetness of the ladoos?
Yes, you can adjust the amount of powdered sugar to suit your taste.
What nuts can I use for this recipe?
You can use chopped almonds, cashews, or pistachios as per your preference.
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