Thanks my mother in law for this wonderful traditional recipe. The aroma of Besan and ghee filled my kitchen and its tasting awesome. The deep frying before Ladoos and the coarser texture (could have been finer if not for my US Blender) added a great deal of taste for this sweet.
Besan Flour - 1 cup (To yeild about 2 cups of Besan Powder)
Sugar - 2 cups (Should be equal to the quantity of Besan powder)
Cardamom Powder - 1 sp
Nuts to garnish
Water - 1/2 cup
Ghee - 1-2 Tbsp
Oil - to fry
Add water to Besan, sieve well and mix like Roti dough.
Divide the dough to portions and roll a small lemon sized dough between the palms to bring a finger like shape (or any shape will do) and deep fry them to a nice red color.
Grind the deepfried patties/fingers in mixie/blender to fine powder.
In a pan, mix water and sugar and let it boil till u can see thin threads on consistency test.
Remove from heat, add cardamom,add grounded besan powder and give a good mix.
(If required, put back on low flame till the mass thickens)
With a touch of ghee, make ladoo while its still warm.
Dip one side of Ladoos in ghee and press any nuts to it.