Besan Ladoo in Pure Ghee

No festival is complete without ghee-rich mithai. These melt-in-the-mouth besan ladoos are the taste of Diwali.

Ingredients

• 2 cups besan (gram flour)
• ¾ cup Chhatis King Cow Ghee
• ¾ cup powdered sugar
• ½ tsp cardamom powder, chopped nuts

Method

1. Melt ghee in a heavy pan; add besan and roast on low heat, stirring constantly, until golden and nutty (15–18 min).
2. Let it cool slightly, then mix in powdered sugar and cardamom.
3. While still warm, shape into small round ladoos and press a nut on top.
4. Cool completely so they set, then store in an airtight tin.

Why Ghee Matters

Good ghee is what gives ladoos their aroma and that signature melt. Bilona cow ghee makes all the difference.