Sieve the chickpea flour so that there are no lumps in it. Take it in a cooking pan, with constant stirring roast the flour in medium flame. Continue stirring for about 10-12 minutes which subsides raw smell considerably.

Next add melted ghee and stir further. Initially the flour would absorb the ghee and looks like crumbled in texture. As you continue roasting, gram flour leaves a nutty flavor and becomes almost golden in color. This is the time you need to switch off the flame and transfer the flour to a wide bowl.

Add powdered sugar, raisins, cashews and cardamom powder to the bowl. Using a ladle combine everything well and our besan ladoo mix is ready. When the mixture cools down to room temperature, add the reserved 3 tsp of ghee and mix. Scooping a lime sized mixture, shape like a ball using your fingers and palm. And that process should be repeated till you finish the ladoo mix.

This easiest and flavorful besan ladoo is a wonderful Diwali sweet and can last more than a week.

Roasting the chickpea flour is an utmost important step which should be carried out with care and caution.

If unattended for a minute, it is possible that the flour can stick to the bottom and burn which can ruin the taste completely.

I wanted to control ghee, so dry roasted the flour first and then added ghee.

If you like besan ladoo oozing out lots of ghee, increase ghee by 1/8 cup.

As the chickpea flour takes the golden color and nutty flavor wafts out, switch off the flame and immediately transfer to a wide bowl. Otherwise the flour continues to cook with the heat of wok and gets burnt at the bottom.

Granulated sugar can also be used along with powdered one which gives a nice crunch while biting the ladoo. In that case you can use both sugars in 50:50 ratio.