Besan ladoo

A typical of the Maharashtrian's Diwali preparations. Besan ladoo is the easiest of all.
The basic proportion consists of 1 part of chickpea flour takes 1/2 part of ghee and 3/4 th part of sugar. To enhance the taste, mixed dry fruits( charoli/almonds/raisins/pista) and flavors of cardamom can be added.
Only care to be taken is to roast the flour till it gets golden brown color and emits the peculiar fragrance of proper roasting ( 'khamang' in marathi)
Generally these are made in large quantities ...like 1 kg of chick pea flour which takes substantial time to roast say about an hour or so. If time is a constraint you can easily use the above proportion to make small number and enjoy the taste.

Method

• In a shallow plate or paraat and apply ghee to the flour. Roast the mixture on low medium flame stirring continuously till it changes to light brown color.
• Sprinkle some water/milk with spoon over it. Mix well and continue roasting. Roast till it's golden brown and gives peculiar smell of roasting.
• Sprinkle some more water/milk with spoon. Roast for few more minutes so that all liquid is absorbed and mixture becomes fluffy. Turn off the gas.
• Spread the mixture in a shallow dish/ paraat to cool.
• Mix pithisakhar(powdered sugar) when the mixture is warm. Blend in the sugar with palms ( just like we knead the dough)
• Add cardamom powder(optional) and crushed dry fruits. Make small portions in the round shape to make ladoo.
  

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