Ingredients :
- 3/4 cup ghee (I used slightly less than this, don’t skimp
- too much though)
- 1 cup gram flour or besan (kadalaimavu)
- 1/2 cup milk
- 1/2 cup powdered sugar
- 6 almonds, chopped coarsely
- 6 raisins (I didn’t add this)
- 6 cardamoms, powdered
Method :
1. Heat ghee in a pan over low heat. Don’t bring to boil or anything, just heat it up well. Add the
besan and cook for 4-5 mins stirring continuously till the raw aroma disappears and it turns a
golden brown.
2. Remove from heat and add milk, stirring vigorously to avoid lumps. I let the milk trickle in to
avoid this. Once mixed well, set aside to cool a little.
3. Then mix in the almonds, sugar, raisins, and cardamom powder.
4. When its warm enough to handle, shape into lime-sized balls. At this stage, you can add a bit
more ghee if you want. I started with a little less than 3/4 cup and added more while shaping
them.
Notes:
- These besan ladoos are very delicate (which is why you shouldn’t skimp on the ghee, becauseit acts as a binding agent and holds it together) so handle carefully and store in an airtight
container at room temperature.
- You can add about 2-3 tbsp of rava (semolina) to the mixture if you want some added texture. I
avoided this because I wanted a smooth besan ladoo.