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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast besan in 0.25 cup ghee on low flame for 20 minutes until smooth.
Roast rava in 2 tbsp ghee on low flame for 10 minutes. Mix with roasted besan.
Boil sugar and water to 1-string consistency.
Stir besan-rava mix into syrup on low flame. Add fried nuts, raisins in 0.5 tbsp ghee and cardamom. Rest for 10 minutes.
Roll warm mixture into round laddus.
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Ensure the sugar syrup reaches the correct 1-string consistency for the laddus to hold shape.
How do I know when the sugar syrup is ready?
The syrup is ready when it reaches a 1-string consistency, meaning a single thread forms when you pinch a drop between your fingers.
Can I use other nuts?
Yes, you can substitute cashews with almonds or pistachios if preferred.
What if my mixture is too dry to shape?
If the mixture is too dry, add a little more melted ghee to help bind the laddus.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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