Besan Laddu is a traditional Indian sweet, prepared with besan/ gram flour, ghee and powdered sugar. It is basically prepared in festival seasons like Ganesh Chaturthi, Diwali and also prepared during winter season. It is commonly known as Besan Ke Ladoo.
1. Firstly, dry roast 2 tbsp chopped nuts (almonds and cashew nuts) and 1 tbsp melon seeds in a pan.
2. Roast on low flame until the nuts turn crunchy.
3. Take half of 3/4 cup Ghee/ clarified butter in a pan and let it melt.
4. Add 2 cups of besan/ gram flour in the warm ghee.
5. Mix the besan with ghee by stirring continuously on low flame and start roasting the besan.
6. Add the remaining ghee (half of 3/4th cup) in the batches by adding 1 tbsp at a time.
7. Roast the besan for around 25-30 minutes on low flame.
8. Besan will continue to loosen up after around 15 minutes by releasing ghee. Keep roasting until it had a nice golden color and aroma.
9. At this stage, add 1 tbsp water to it for grainy texture (Danedar texture). Food color can also be added at this point.
10. Stir continuously further for 15-20 minutes on low flame, until it thickens and grainy.
11. Transfer the mixture to a large bowl, let it cool slightly.
12. Then add 1/4 tsp cardamom powder and 1 cup powdered sugar (boora) to it. Adjust sugar as required.
13. Add dry roasted nuts and melon seeds to it.
14. Mix well making sure everything is well combined.
15. Take some mixture in your hand and prepare a ball-sized laddu and place a small piece of pistachio on top of it.
16. Likewise, prepare all Besan Ladoo. These laddu are good to consume for 2-3 weeks if stored in an airtight container.
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