Besan Ladoo

After trying to make besan ladoo many times and messing up, I fine tuned this recipe for making besan ladoo, that is fool proof for me. I have made these ladoo's so many times the last few years that I thought it can be documented. A favorite of my family and friends. Please do not compromise on  ingredient because it is worth it when you bite into the ladoo even after a week.

Gadgets:

Blender / Mixie
Measuring Cups and Spoons
Heavy bottom Wok
Flat Spatula
Big Plate

Ingredients: 

Makes 12 Ladoos

Deep Ladu Besan - 1 Cup
Costco Organic Sugar - 3/4 Cups
Elachi Pods - 5
Butter - 1/2 cup

Preparation:

1. Heat the heavy bottom wok with butter and allow it to become ghee before it forms sediments.

2. Blend sugar with elachi pods into a powder.

3. Add 1 cup of ladoo besan flour at a time to the ghee and mix well so that lumps don't form. The   mixture should resemble a wet sand.

4. Roast the besan until the color changes from yellow to light brown and the aroma spreads through the house and gets people to  be drawn to the kitchen.

5. Turn out the stove and add powdered sugar and mix well and allow it to cool to the extent you can      ladoos.

6. Store it in an air tight steel container and you will have most ladoos for days.