Besan Ladoo (Chickpea Flour Sweet)

Ingredients

• 1 cup (100g) Besan (Chickpea Flour)
• 1/2 cup (115g) Ghee (clarified butter), plus more if needed
• 3/4 cup (100g) Powdered Sugar (Boora/Tagar or fine granulated sugar pulsed in mixer)
• 1/2 teaspoon Cardamom Powder
• 1 tablespoon Chopped Pistachios or Almonds for garnish (optional)

Instructions

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   1. **Roast Besan:** In a heavy-bottomed kadai or large non-stick pan, heat 1/2 cup of ghee over low heat. Add the besan (chickpea flour). Begin roasting the besan on low flame, stirring continuously. This step is crucial and takes about 15-20 minutes. The besan will gradually change color from pale yellow to a golden brown and release a fragrant, nutty aroma. It will also become lighter in texture as it roasts.

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   2. **Check for Consistency (Optional):** If the mixture looks too dry while roasting, you can add 1-2 tablespoons of ghee, a little at a time, until it reaches a thick, paste-like consistency. The mixture should be able to hold its shape when pressed.

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   3. **Cool Slightly:** Once the besan is perfectly roasted, turn off the heat. Transfer the roasted besan mixture to a large bowl or plate to cool down slightly. It should still be warm, but not hot, as adding sugar to very hot mixture will melt the sugar too much.

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   4. **Add Sugar and Cardamom:** Once the mixture is warm (not hot), add the powdered sugar and cardamom powder. Mix everything thoroughly with your hands or a spoon until well combined. If using Boora/Tagar, it adds a lovely grainy texture.

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   5. **Shape the Ladoos:** Take small portions of the mixture (about 1.5-2 tablespoons) and gently roll them between your palms to form smooth, round ladoos. If the mixture feels crumbly, press it firmly together as you roll. Garnish each ladoo with a chopped pistachio or almond, if desired.

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   6. **Store:** Let the ladoos set at room temperature for an hour. Once set, store them in an airtight container.