Prep: if using nuts, finely chop your favorite nuts. I use pistachios and almonds. Keep 1 tablespoon aside for garnish.
Take a microwave safe bowl and melt ghee, about 30-40 seconds. Add besan and salt, and mix well. Add besan and salt, and mix well.
Mix well till the besan absorbs the ghee. The mix should look like wet sand at this point. Note: If your mix looks too dry at this stage, add another 1-2 tablespoons of ghee in increments.
Using the default setting of your microwave, cook this mix for 3-5 minutes, depending on your microwave. Important: During these 3-5 minutes, take the mix out every minute, (or every 30 seconds if your microwave is strong), and stir well.
Your eyes and nose will tell you when besan is done. It will turn to a medium golden color and its aroma will fill the room For me, it gets done anywhere between 4:30 - 4:45 mins. Mix in chopped nuts (if using) and let it cool for 20-30 minutes.
Check to see if the mix is cool to the touch, then add confectioners sugar and ground cardamom, and mix till the sugar is incorporated well.
Check if the mix can bind well by pressing between your fingers. If it feels too dry, add up to a tablespoon of ghee. Alternatively, add 1-2 tablespoons of dry milk powder if it's too wet to hold shape, .
To make ladoos, take about a tablespoon of the mix in your palm (you can use a cookie spoon). Press and roll between your palm by moving your hand in a circular motion to shape it like a ball. Ladoo is ready! Top it with the reserved nuts, by gently pressing in a pinch on top.
Stovetop Recipe for Besan ke Ladoo
Heat a heavy bottom non-stick fry pan on medium heat. Add ghee and let it melt. Add besan, and salt. Mix until besan absorbs the ghee.
Keep stirring continuously till the mixture darkens to a medium golden color and the aroma of besan becomes strong. Depending on the heat intensity and quantity, it can take from 12-15 minutes. Watch it closely though.
Transfer besan to a mixing bowl to prevent over-roasting. Add chopped nuts (optional), and let it cool for 20-30 minutes.
When the mix is cool to the touch, add confectioners sugar and ground cardamom. Mix well to incorporate the sugar. Check if the mix can bind well by pressing between your fingers.
To make ladoos, take about a tablespoon of the mix in your palm (you can use a cookie spoon for this). Press and roll between your palm by moving your hand in a circular motion. This helps shape it like a ball. After that, top it with finely chopped or sliced nuts.
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Notes
Use Ladoo Besan or add sooji: For best results, use coarse besan, known as 'Ladoo Besan'. If fine besan is all you have, replace 2 tablespoons of besan with sooji (semolina).
Quality of ghee matters: Always start with good quality ghee for this recipe. I make ghee at home using this recipe. Also, refer to the ghee quantity difference between the microwave and stovetop versions.
Microwave Roasting Time: After the 3 min mark, keep an eye on the besan mix. Cook it in increments of 30 seconds and stir well in between each round. For me, it takes between 4:30 - 4:45 mins, depending on the brand of besan.
If making a large quantity: Use a wider bowl to maximize surface area and ensure even cooking.
How to tell when besan is done roasting: I use two signs to ensure that I don't under or over-roast the besan. First, the color darkens to medium-golden brown. And second, you can start smelling a sweet aroma in the whole house.
Consistency Tip: If it feels too crumbly, add a tablespoon or so of ghee and mix well to bind it. Or, if it looks too wet, add 1- 2 tablespoons of dry milk powder.
Shaping tip: If you are unable to form the ladoo from the cooled mix, refrigerate it for 15-20 minutes. That will solidify the ghee a bit, making it easy to shape your ladoos.
Make ahead for parties: This recipe is great for potlucks and parties. Prepare these ladoos and store them in an airtight container for up to 2 weeks.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.