Besan ke laddu

Heat ghee in a heavy pan and add besan to it, keep stirring till the besan turns light brown in colour on a low flame, this part is most important and should take you half an hour at least, since we need to slow roast the besan.

You can also roast besan first then add ghee later.Keep stirring till the ghee starts separating from the besan and you get the delicious aroma of besan roasting filling up your kitchen! Turn off flame and let cool a little.

Now add sugar and cardamom seeds to the mixture and keep mixing continously so that the mixture does not stick to the bottom of the pan.Switch off the flame.

Let the mixture cool for sometime.Make small ladoos with greased palms(grease with some desi ghee) while mixture is still warm. Garnish with the slivered pistachios, just stick them in!.Serve immediately for a really soft melt-in-the-mouth experience of these laddus or store in airtight containers, laddos will remain good for weeks!

In case you experience difficulty in shaping the laddus, that is if they are too dry then add a tablespoon of melted ghee, then shape.

In case the laddus are too sticky then refrigerate for 10 mins and then shape.

Delicious slow roasted besan laddus are ready for your friends and family to enjoy!!