• Gram Flour coarse - 2 Cup (200 gram) / besan
• Sugar - 1.5 Cup (225 gram)
• Ghee - 1 Cup (200 gram)
• Almond - 2 tbsp (chopped)
• Cashew – 2 tbsp. (kaju, chopped)
• Dry fruits (Of your choice)
• Cardamom powder - ½ tsp.

1. Firstly, in a large Kadai heat ½ cup ghee and add 2 cup besan.
2. Roast on low flame until the besan is well combined with ghee. make sure to use coarse besan for grainy texture.
3. Continue to roast on low flame. if the mixture turns dry, add a ½ cup ghee.
4. After 15 minutes, the besan starts to release ghee.
5. Continue to roast until the besan turns golden brown and grainy. It may take approximately 30 minutes.
6. Transfer the mixture to a large bowl, allowing to cool slightly.
7. Add cardamom powder, almond, and cashew, dry fruits mix well.
8. Once the besan is cooled (slightly warm) add in powdered sugar.
9. Mix well making sure everything is well combined. Do not add sugar if the mixture is hot, as it will melt the sugar and makes the mixture watery.
10. Prepare a ball sized laddu adjusting sugar as required.
11. Finally, enjoy besan laddu for 2 weeks in an airtight container.

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