Roasted Gram Flour Ladoo with Cardamom

What you need

• 200 g (1 2/3 cups) besan, gram flour, sifted
• 100 g (1/2 cup) ghee
• 120 g (1 cup) powdered sugar, fine, sifted
• 1/2 tsp ground green cardamom
• 2 tbsp pistachios, chopped, optional, for garnish

Method

Restated from the original video

1. 1

   Set a heavy-based pan or kadai over low heat and melt the ghee.

2. 2

   Add the besan and stir to combine. It will look lumpy and dry at first.

3. 3

   Keep stirring over low heat, scraping the bottom, as the mixture loosens into a runny paste, 8-10 min.

4. 4

   Continue roasting and stirring until it turns golden, smells nutty and small bubbles appear, 12-15 min more. Do not raise the heat or it will scorch.

5. 5

   Take the pan off the heat and stir for 2-3 min more so the residual heat does not darken it further.

6. 6

   Scrape into a wide bowl and leave until just lukewarm, 20 min. It thickens as it cools.

7. 7

   Taste a pinch: it should taste toasty, not raw or bitter.

8. 8

   Add the sugar and cardamom and mix, first with a spoon, then by hand, until evenly combined.

9. 9

   Take about 2 tbsp of the mixture and press it firmly between your palms into a smooth ball.

10. 10

    Repeat with the rest, pressing a little pistachio onto each ball if using.

11. 11

    Leave to set for 15 min before serving, then keep in an airtight tin.

Imported from cookwithkushi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.