Besan Ladoo

Step 1

Crack open each cardamom pod by pressing it firmly with the flat side of a knife until the green shell splits, releasing the black seeds inside.

Step 2

Pick out the black seeds and discard the green shells, then crush the seeds with a spoon against the cutting board into fine powder.

Step 3

Chop the roasted cashews into coarse pieces about the size of lentils—not powder, but smaller than whole nuts.

Step 4

Pour the ghee into a medium skillet and set the heat to medium. Heat until the ghee melts completely and looks liquid and clear, about 30 seconds.

Step 5

Add the besan in a thin stream while stirring constantly with a wooden spoon to prevent lumps. Keep stirring until the mixture looks like wet sand.

Step 6

Continue cooking and stirring constantly. After 3 minutes, the besan will smell nutty and warm. After 5 minutes total, it will turn light golden and smell deeply toasted.

Step 7

Remove the skillet from heat and let the besan cool for 2 minutes—it will still be warm but cool enough to touch.

Step 8

Stir in the powdered sugar, crushed cardamom, and salt with a wooden spoon until completely blended and no white streaks remain.

Step 9

Add the chopped cashews and stir once more until the nuts are distributed evenly throughout.

Step 10

Working quickly while the mixture is still warm, pinch about 1 tablespoon of the besan mixture and roll it between your palms into a compact ball about the size of a walnut.

Step 11

Set each finished ball on a small plate as you go. You should be able to shape all the mixture into 12 balls in about 5 minutes.