Here's an easy recipe link of Besan Laddu / Bassan undo
Besan Laddu (Bassan Undo)
Bassan Undo ( also called Besan Laddu) is a quintessential Konkani sweet. This divine tasting sweet is an indispensable item during all auspicious events. If prepared properly, this will last long with out getting spoilt. One may notice that the taste / flavour improves on the 2nd day onwards for some un-explainable reasons.
Makes :13 - 14 laddus
1 cup (200 ml) besan flour (gram flour /chickpea flour)
1 cup (200 ml) sugar
50 ml ghee (1 teaspoon (5 ml) each for 4 times = 20 ml + 3 teaspoon (15 ml) for final mixing + 1 tablespoon
(15 ml) for shallow frying cashew nuts and raisins)
1 teaspoon raisins
1 teaspoon spoons cashew nuts, chopped
1/4 teaspoon cardamom powder
Buy only fresh besan flour. Sieve flour. Keep it ready.
In a frying pan, heat 1 tablespoon ghee on a medium heat. Reduce the heat to low and fry raisins and chopped cashew nuts separately till golden color. Keep aside.
Take a thick bottomed iron kadai. Heat 1 teaspoon ghee on a medium heat. Add besan flour stir continuously on a low to medium heat. Add 1 teaspoon of ghee in between (4 times) and stir it well so as to mix the flour evenly. Color of the gram flour changes from light yellow to bright yellow. It will take 20 - 25 minutes to get the bright yellow color. Do not stir on high heat. Always maintain low to medium heat.
Switch off the heat and finally mix with 200 ml sugar, 3 teaspoon ghee, cardamom powder and shallow fried raisins and cashew nuts. Mix all the ingredients well and keep aside to cool for 15 minutes.
Once the mix cools, roll the mix tightly into laddu / small balls (11 - 13 laddus / balls). Size can vary as per preference. Spread them on a tissue paper so that any residual ghee will be removed. Store in an air tight container.