Besan ladoo is twenty-five minutes of stirring and almost nothing else. There is no technique to learn and no shortcut to find. You melt ghee, add gram flour, and stir on low heat while it goes from pale and pasty to loose, golden and deeply fragrant.
Stop early and it tastes raw, and no amount of sugar hides that. The change is unmistakable when it comes: the mixture slackens and the smell fills the kitchen.
The sugar goes in only once the mixture has cooled to just warm. Add it to a hot pan and it melts, and the ladoo will never hold their shape.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
