What I used:
Fresh grated coconut : 2 cups
Besan (Senagapindi) : 1 cup
White granulated sugar : 2 cups
Ghee or butter : 1/4 cup or less
Cardomom powder : 1/2 tsp
How I did:
- Seive besan. Heat 2 tbsp of ghee in a heavy bottomed pan on medium heat, and fry besan for 7 to 8 minutes.
- Transfer besan on to a plate and in the same pan, heat 2 more tbsp of ghee and fry raw coconut fry for 7 to 8 minutes.
- In a saucepan, take 2 cups of sugar, add 2 cups of water and bring to a boil. Keep boiling on medium flame for almost 15 minutes until you get teega pakam. To test if you've got exact teega pakam, take a drop of sugar syrup (be careful, it's hot) between your thumb and index finger. Open the two fingers and if the syrup stretches itself to form a thread between the two fingers, you are done.
- Mix in besan spoon by spoon without forming lumps. Add coconut too spoon by spoon and combine properly. Mix cardamom powder.
- Pour remaining ghee and cook until the mixture leaves the edges.
- Switch off the stove. At this moment, the mixture will be still in greasy consistency, and you may doubt it may not be shaped into laddoos.
- Let cool for 15 minutes and it'll harden a little and can be shaped into laddoos.