2 1/2 cups of besan (chickpea flour, Kichererbsenmehl)
1 tsp cardamom powder
5 to 6 strands of saffron
2 tbsp pistachios crushed
1 cup powdered sugar
Melt ghee on a low flame in a non stick pan. Slowly add besan.
Turn the heat medium - low, and stir the mixture regularly until the aroma of roast comes. It takes approximately 20 minutes.
Switch off the heat, add cardamom powder, saffron & half of pistachios. Remove it from the heat and let it cool for 15 to 20 minutes.
Now add powdered sugar and stir well. At this time, the consistency will still be a bit loose.
Let the mixture come to room temperature and then put it in the refrigerator for 1/2 an hour.
Take out the mixture and divide it into 12 portions. Roll it into the round balls. Press leftover pistachios on the top. Besan laddus are ready to eat.
The ideal quantity for sugar would be 1 1/2 cups but I like it less sugary. If the mixture is too loose/liquid, keep it in the refrigerator until it hardens. This recipe sounds easy but it needs a bit practice to get the right consistency.