Besan Ladoo

Method

Heat the ghee in a heavy-bottomed pan over medium heat and add the besan, stirring continuously for 12-15 minutes until the flour becomes golden brown and releases a nutty aroma, taking care not to burn it. Crush the cardamom pods and add the seeds to the roasted besan, then remove from heat and allow to cool slightly. Once cooled to a warm temperature, add the caster sugar, chopped cashews, raisins, and pistachios, mixing thoroughly until well combined. Divide the mixture into 20 equal portions and roll each between your palms to form smooth, compact spheres whilst the mixture is still warm enough to hold together. Store the ladoos in an airtight container and allow them to set completely at room temperature before serving.