Besan Laddu / Bassan Undo - A delicious sweet in Konkan and North Indian cuisine !!!
Makes: 10 laddus / undos
Please use same measuring cup to measure besan, ghee and sugar
½ cup / 100 ml / 4 oz besan (gram flour / chone pitti / kadala maav), sieve twice
¼ cup ghee
½ cup sugar (first measure sugar and then make a fine powder in a small mixer bowl)
Shallow fried 6 cashew nut (chopped) and 6 raisins (In a small pan, heat 2 teaspoon ghee. Gently shallow fry cashew nut splits until golden color on a low heat. Remove and keep aside. Next gently shallow fry raisins until golden color on a low heat. Remove and keep aside).
¼ teaspoon cardamom powder
Extra 1 teaspoon ghee (for the final stage)
In a pan, heat ghee on medium heat. Add sieved besan and fry on a medium to low heat for 20 minutes. Stir continuously. Color will change from yellow to light brown / fragrant too. Please do not roast besan on high heat.
Transfer this roasted besan into another big bowl and mix it with shallow fried cashew nuts, raisins, cardamom powder, 1 teaspoon ghee and powdered sugar. Mix it with a thick steel ladle until all the ingredients well combined. Please do not sprinkle milk, water, oil ... Keep aside to cool for 15 minutes.
Once the mix almost cools, roll the mix tightly into laddu / small balls (undo mandep in Konkani language) (10 laddus / balls). Size can vary as per preference. Make strong laddus. Once it completely cools down to normal temperature, store it in an airtight container. These laddus are strong. It won't break easily.