Soft, melt in the mouth, yummmmmy besan laddoos.
In a pan dry roast the besan for 5 minutes on a medium flame.
Note:- I roast the besan for 5 minutes more (i.e. 10 minutes in total) to get a deeper colour to my laddoos.
Once the besan gets fragrant add the ghee.
And mix it well and lower the flame to medium low.
Continue stirring it.
This is how it’ll look after 20 minutes.
After 30 minutes the ghee starts separating.
After 35 minutes the mixture will be ready.
Transfer the mixture to a steel plate and let it cool completely.
Mix the raw sugar & the elaichi powder.
Once cooled down, mix in the raw sugar & the elaichi powder.
And mix it well.
Keep the mixture aside for about 1-2 hours & leave it to dry.
Once dried make balls top with chopped pistachios and enjoyyyy.
*NOTE:-
This recipe is for soft, melt in the mouth textured laddoo.
For a firmer laddoo reduce the quantity of ghee i.e. add only 90 grams of ghee to the besan.
Servings 0
