Besan Ladoo

Instructions

1. Roast the besan
   Heat ghee in a heavy-bottomed pan. Add besan and roast on low-medium heat, stirring continuously to avoid burning. Roast until the mixture turns golden brown and gives off a nutty aroma, approximately 15 minutes.
2. Check for doneness
   To check if the besan is roasted properly, take a small amount between your fingers - it should feel like wet sand and not stick to your fingers. The ghee should start separating from the mixture.
3. Add flavorings
   Turn off the heat and add cardamom powder and nutmeg (if using). Mix well and let the mixture cool until it's warm but not hot. The residual heat will help release the aromatic oils.
4. Mix in sugar and nuts
   Once the mixture is warm (not hot), add the powdered sugar, chopped almonds, cashews, and raisins. Mix thoroughly until all ingredients are well incorporated. If using saffron, crush the strands between your fingers and add them now.
5. Form the ladoos
   While the mixture is still warm, take small portions and shape them into round balls by rolling between your palms. If the mixture is too hot to handle, wait a few more minutes. If it becomes too cool and difficult to shape, warm it slightly.
6. Garnish and store
   Press a few chopped pistachios on top of each ladoo for garnish. Allow the ladoos to cool completely before storing in an airtight container. They can be stored at room temperature for up to 2 weeks or refrigerated for longer shelf life.