Delicious Besan Ladoo with a Nutty Flavor

1In a heavy-bottomed pan, heat the ghee on low flame until it melts completely.

2Add the besan to the melted ghee and mix well to combine. Cook the mixture on low heat, stirring continuously to avoid burning, until it turns golden brown and emits a nutty aroma (about 10-15 minutes).

3Once the besan is roasted, remove the pan from heat and let it cool slightly for about 5 minutes.

4Add the powdered sugar (1 cup), chopped nuts, cardamom powder (½ teaspoon), and grated coconut (if using) to the warm besan mixture. Mix well until all ingredients are evenly combined.

5If using saffron, soak the strands in a tablespoon of warm water or ghee and add it to the mixture. Stir well to incorporate the saffron flavor.

6Allow the mixture to cool until it is comfortable to handle, then grease your palms with a little ghee and take small portions of the mixture to shape into round balls (ladoo).

7Place the formed ladoos on a plate and let them cool completely. They will firm up as they cool.

8Store the besan ladoos in an airtight container at room temperature for up to a week.