Take a large kadhai for roasting all ingredients for making ladoos. First, roast almond and cashew nut on low flame until it gets aromatic and turns light golden brown. Remove it and grind it to powder.
Add 2 tbsp ghee in a kadhai and fry chopped dry fruits on low flame for 1 minute. And remove it, keep aside. Fried nuts increase the taste and lifetime of ladoos.
Further in the same kadhai add 100-gram ghee and slowly add besan and start roasting besan on medium heat.
Keep stirring continuously otherwise besan will stick to the kadhai and turn dark brown. After every 2 minutes of interval add little ghee (out of 200 grams) in it and keep stirring.
Continue roasting for 15-20 minutes, by slowly adding ghee makes it easy to roast and break lumps from besan. Do the same till besan gets completely roasted and turns light brown in colour.
Once it turns light brown and releases an awesome aroma. Then add all remaining ghee in besan.
Don't worry if it's too thin. In the end, add saffron milk to it and again roast besan for 5-7 minutes.
Now, turn off the flame and transfer roasted besan to a large plate, and spread it for cooling. Allow cool enough for handling it takes around 10-15 minutes at room temperature.
Add powdered dry fruits, fried dry fruits, 1 teaspoon cardamom powder, and 1/4 teaspoon of Jaifal (nutmeg) powder.
Finally add powdered sugar to it.
Mix powdered sugar thoroughly with besan. Mix everything together until the sugar and nuts are well combined.
If you feel the mixture is still very dry to make dough then add ghee as per requirement (mixture should look like dough, not too moist)
When the dough becomes cold, start preparing ladoos, make ladoos 2-3 inch diameter like chapati dough balls. Or size as you like. Once you shape them, let them sit for 5 to 10 minutes and then shape again if they don’t look perfect. Just don’t wait for too long else it will set and then it will be difficult to change the shape.
Our super yummy and delicious Besan ladoos are ready to serve. You may garnish with nuts or edible silver leaves (Chandi ka vark).
Keep ladoos open for at least 5-6 hours to dry properly, then you can store it in an ait-tight container so it will not catch fungus, and it will last for 2-3 weeks.