Besan Laddu

🔥 Prep

• Measure out 200 g besan and place in a bowl.
• Measure out 150 g powdered sugar and set aside.
• Measure out 8 tbsp ghee and keep ready.
• Measure out 0.5 tsp cardamom powder.
• Roughly chop the 10 cashew nuts into small pieces.

🔥 Cook

• 1. Heat the 8 tbsp ghee in a heavy‑bottomed pan over medium‑low heat until melted.
• 2. Add the 200 g besan and stir continuously to avoid lumps, roasting for 10‑12 minutes until it turns golden brown and aromatic.
• 3. Add the chopped cashew nuts and sauté for 2 minutes until they are lightly toasted.
• 4. Reduce heat to low and remove the pan from the stove; let the mixture cool for 2 minutes.
• 5. Stir in the 150 g powdered sugar and 0.5 tsp cardamom powder, mixing thoroughly until the mixture is uniform.
• 6. While the mixture is still warm (but not hot), take small portions and roll them between your palms to form smooth laddus of about 2.5 cm diameter.
• 7. Place the formed laddus on a plate and allow them to cool completely to set.

🔥 Serve

• Arrange the besan laddus on a decorative plate or in a small bowl.
• Serve at room temperature as a sweet snack, optionally garnished with a whole cashew on top of each laddu.
• Pair with a glass of cold milk or a cup of masala chai for a delightful treat.