Besan Ladoo with Bilona Desi Ghee

Besan (gram flour) ladoo made with real bilona-method desi ghee is one of those sweets that tastes noticeably different from the store-bought kind — richer, less greasy, and with a natural nutty aroma from the ghee itself.

Ingredients

• 1 cup besan (gram flour)
• 1/2 cup Pure Village Hub Desi Cow Ghee
• 1/2 cup powdered sugar (adjust to taste)
• 2 tbsp chopped nuts (almonds/cashews), optional
• 1/4 tsp cardamom powder

Method

1. Melt the ghee in a heavy-bottomed pan on low heat.
2. Add the besan and roast on low-medium heat, stirring constantly, until it turns golden and releases a nutty aroma — about 12-15 minutes. Don’t rush this step; low heat is what gives ladoo its texture.
3. Remove from heat and let it cool slightly, then stir in the cardamom powder and chopped nuts.
4. Once cool enough to handle but still warm, add the powdered sugar and mix well.
5. Shape into small balls while the mixture is still slightly warm and pliable.

Why the Ghee Matters

Because this recipe uses ghee as the primary fat (not oil), its quality directly shapes the final flavor. Bilona-method ghee, hand-churned from curd rather than cream, has a deeper, more rounded aroma than mass-produced ghee — it’s the difference people usually notice first.