Dry roast the besan or chickpea flour in a kadai or a pan in a low flame. stirring often so that besan gets browned evenly and does not burn.

The besan still being roasted and after 11-12 mins, the color has changed. when you are roasting the besan, melt the ghee and keep aside.

Mix well and continue to stir for about 5-6 minutes. it will start releasing ghee and will give a nice fragrant aroma. if you add the sugar before the besan is cooked fully then your besan ladoo will have the taste of uncooked besan and won’t be tasty. so wait for these two signs (nutty fragrance and besan will release ghee) before adding sugar in the next step.

Remove the kadai or pan from the stove and keep down. add the powdered sugar or boora and stir well so that no lumps are formed.

Add the raisins and stir well.

Let the besan mixture become warm or cool down and then shape into medium-sized ladoo.