Besan ke Ladoo (Gram/Chickpea Flour Sweets)

With Diwali arriving the air around you is filled with Joy, Happiness and filled with aroma of sweets that every household prepares. The best part of this festival is pre celebration tasks that every member of the family participates. It begins with cleaning of the house, purge away old clothes and utensils, buy new clothes, kitchenware, jewelry etc. The process of bidding adieu to the old and welcoming new chapter in your life is the symbolic message of this festival. 

I have been away from India for pretty long time and do not exactly recollect, when I was able to participate in this festival. But the childhood memories are still afresh and I bring a part of them through my cooking and blog to you all. I remember my mom's hand rolling away the ladoos, frying chakalis, delicately filling the Karanji (empanada shaped coconut stuffed sweets) so effortlessly. My Papa decorating the house with lights and lantern would make the entire house lit up. My grandfather would tell us stories while we waited on sweets. 

Of all the multiple items that my mom prepared, Besan Ladoo were my favorite and till date they seem to top my taste list. It is also my favorite because its easier to prepare. The key to this dish lies in roasting the gram flour to perfection. Rest of it is just a cakewalk.

Ingredients:
2 Cups Besan Flour (Chickpea/ Gram Flour)
3 tbsp Ghee
11/2 Cup Powdered Sugar
1/2 tsp Elaichi Powder (Cardamom)
1/2 tsp Jaifal Powder (Nutmeg Powder)
Pinch of Salt
Raisins

Method:
Heat a pot on medium gas, add 2 tbsp Ghee and let it heat. Once the ghee is warm add 2 cups of Besan to it.
Make sure flame is not too high, we want to cook the besan and not burn it. I prefer to keep it on low flame.
Keep stirring the Besan until it changes color. During the process you can add 1 tbsp of Ghee more, if you feel the mixture is too dry. Also add salt along the process. Salt just needs to be pinch and not much.
The stirring process will continue for 20-25 mins. We do not want the color to be dark brown but we need the Besan to be cooked well. Use your understanding here.
Once its cooked, remove the besan in a plate and let it cool completely. We need besan to cool down completely before adding sugar. Orelse the sugar will melt because of the beast's temperature.
After the besan has cooled down completely, add the powdered sugar, elaichi powder, jaifal powder and mix well.
While mixing with hand make sure the mixture will be binding to make round balls, if they fall apart you can add ghee along the process. The ghee should be melted and not in solid form. When you feel they will hold the ingredients you can stop adding ghee. Too much of ghee will make the mixture sticky and not hold the form of Ladoo (Sphere Shape).
Take a certain amount of proportion and in your palms start making round balls, also add raisin on the top and keep tossing it gently in your hand to make it look exact sphere.
Arrange them in a plate and serve it to your family members with a smiling face :)