At my in laws house, Besan Laddoos are made differently. The Besan is coarser and the sugar is grainy ( it's called Tagar in UP, and usually homemade , but I have used caster sugar this time) Thus made , the besan does not stick to the upper palate. The grainy texture of these laddoos make it tastier. The key to making these well is the slow roasting of the besan. As a hack I dry roast the besan for nearly 20 minutes before adding it to the hot ghee. This ensures even roasting and lesser effort.
500 gms Besan ( coarse)
400 gms caster sugar,
1 cup ghee
1 tsp crushed cardamom
sliced/crushed nuts as per taste.
1/4 cup raisins.
Heat the ghee and roast the Besan on a low flame till you get the aroma of Besan.( Alternately as suggested , you can dry roast the besan and then add to the ghee) It takes about 20 -30 minutes. Then increase the flame and roast till the colour changes to reddish brown. Let it cool down a bit. When still warm add the crushed cardamom , sliced nuts and raisins. When it cools completely add the sugar , mix well and shape into Laddoos.
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