Take a heavy-bottomed non-stick pan and add besan (gram flour). Dry roast it on medium heat for a few minutes, stirring constantly, until the raw smell disappears and a nutty aroma emerges.

Add ghee (clarified butter) to the roasted besan. Mix thoroughly and continue roasting on low to medium flame, stirring continuously until it turns golden brown and aromatic. This roasting step is the secret to making soft, melt-in-the-mouth besan ladoos at home.

Transfer the hot roasted mixture to a wide plate or bowl and allow it to cool slightly until warm. You can also roast chopped cashew nuts, raisins, or other dry fruits lightly in ghee and mix them with the besan at this stage for extra flavor.

Add grated jaggery (or powdered sugar as an alternative). Use clean hands to knead it until the sweetness is evenly mixed and the mixture holds together well. This helps in making soft, homemade besan ladoos.

Take a small portion of the mixture in your palms and gently roll it into a round ball. Repeat the process with the remaining mixture to form ladoos. If the mixture feels too dry, add a little warm ghee. Your traditional Indian sweet besan ladoos are ready to serve.