Ingredients

• 1 cup- besan (gram flour)
• 1/2 cup -almonds, coarsely powdered
• 1 cup- sugar, powdered
• 3/4 cup -ghee
• 1/2 tsp- cardamom, powdered
• 1/4 tsp- saffron food colouring (optional)

How to Make Besan Badam Ladoo

• Mix the powdered sugar and food colour. Keep aside.
• Dry roast the besan in a wide pan, breaking lumps if any.
• Take care not to burn the besan while roasting. Set aside.
• Melt ghee in the same pan, then add the roasted besan.
• This can be tricky, as the besan initially thickens in consistency.
• This step is the longest and takes about 15-20 minutes for both these ingredients to bind together.
• Stir continuously.
• Besan changes to golden brown colour and gives out a sweet aroma.
• Add coarsely ground almonds and keep stirring for another 5 minutes or till completely combined.
• Add powdered sugar and mix well.
• Once the sugar is added, the mixture tends to loosen a bit.
• Excess heat melts the sugar and may start bubbling.
• Hence, keep the heat low or you may even remove the pan from heat right after adding the sugar.
• Stir well to form an evenly brown mixture.
• Once all the ingredients are mixed, the consistency will change. The mixture becomes manageable.
• At this point, add the powdered cardamom or a few drops of cardamom extract to the mixture.
• Transfer the mixture to a plate. Do not cool it completely, as it will be hard to shape the ladoos and it will fall apart.
• It should be warm to touch with bare hands.
• Grease your palm with a little ghee and shape the mixture into small ping pong sized balls.
• Even if you have a dry mixture, the ghee from your palm will help hold the ladoos in shape.