Besan Ladoo Recipe

Prep time: 

  •   Cook time: 
  •   Serves: 12 

Main Ingredients:
  • besan
  • ghee 

Ingredients:
  •   Chickpea flour - 2 1/4 cups (besan/senagapindi), coarse (sift without lumps)
  •   Ghee - 1/2 cup, melted (clarified/neyyi)
  •  Powdered sugar - 3/4 cup
  •   Khoya - 1/3 cup (saute in a tbsp of ghee for 3 mts)
  •   Cardamom powder - 1/2 tsp (elaichi/elakaya)
  •   Almonds - 1/4 cup (badam/badam pappu)
  •   Cashew nuts - 1/4 cup (kaju/jeedipappu)




Method:

1.       Heat a tbsp of ghee in a heavy bottomed vessel. Add the cashew nuts and saute on low medium flame till they turn golden brown. Remove from the vessel and place in a bowl.
2.       In the same ghee, add the almonds and saute on low flame for 3 mts. Remove from vessel and place in the bowl which has the cashew nuts. Set aside.
3.       In the same vessel, add the ghee and allow to melt and turn warm but not hot. Add the besan to the warm ghee and cook on low flame stirring continuously. This is a time taking process and requires some patience. Roast only on low flame till the besan turns color and a lovely aroma emanates the kitchen. This will take at least 30-35 mts of constant stirring. Turn off flame.
4.       Remove the roasted besan to a wide plate and allow to cool down. It can be slightly luke warm.
5.       Meanwhile, add a tbsp of ghee to the same vessel and saute the grated khoya for 2-3 mts. Turn off flame and remove from vessel.
6.       Grind the roasted cashew nuts and almonds to a coarse powder. Add it to the roasted besan. Add the powdered sugar and mix to combine.
7.       Finally add cardamom powder and mix the contents gently. Shape the mixture into small lemon sized even balls. You can place any nut on top as garnish.
8.       Besan ladoo has a shelf life of two weeks at room temperature.

Tips:

  •   Adding khoya or mawa is purely optional. If not using khoya, add more melted warm ghee while shaping the mixture into laddus. Add only if the mixture is not binding to form ladoo shape.
  •   If not using coarse besan, use 1/4 cup semolina/sooji to for the above recipe. After roasting the besan in ghee and removing from the vessel, add a tbsp of ghee and roast semolina on low flame for 7-8 mts and add it to the roasted besan and follow rest of the procedure to make ladoo.



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