Besan Ladoo recipe is something I didn’t inherit from my family, it was from a friend’s family, who is as close as a family now. During our training time, his mom sent Besan Ladoo with him. He carried a big batch of them with him and they used to be refilled from his home every month. And he would proudly share it with all of us, talking about how much he loved it and how much his mom enjoyed making it and packing it for him. Eating these ladoos in our training time, brought me closer to this ladoo. I tried many times at home, but never was the texture and taste so perfect.
When I made these Besan Ladoos for Rakhi Bhog, my hubby ran to me saying “It’s amazing”. The little one too cherished it a lot. Seeing their expressions, I immediately felt this is the texture and taste I was longing for years. So, I jotted down as soon as possible and published it for the blog.
Ingredients:
- Chickpea Flour or Besan – 1 cup
- Ground Sugar – 1/2 cup (you can use store brought icing sugar or Bura in India, I did ground my crystals)
- Desi Ghee or Clarified Butter – 1/4 cup + 2 tbsp, melted
- Sliced Almonds – 1/4 cup
- Sliced Cashews – 1/4 cup
- Cardamom powder – 1 tsp
Steps of Preparation for Besan Ladoo:
- Firstly, take a frying pan and dry roast the chickpea flour on a medium to low flame for about 7-8 mins, until a nutty fragrance comes out. The process would also change the color of the flour.
Adding the Besan to the Frying Pan Set the flame to Med- Low Roasting the Besan and ensuring to stir constantly for even distribution of heat - Then, to the roasted flour, slowly add the ghee and keep stirring for around 4-5 mins.
Adding the melted Ghee Stir throughly for mixing it with the flour After mixing with Ghee - After that, switch off the flame.
- Then, add the sugar after 2-3 mins and mix it thoroughly until it gets mixed evenly.
Adding the powdered sugar to the mixture - Next, add the cardamom powder and the chopped nuts and mix it thoroughly.
Adding crushed Cardamom Adding the dry fruits to the Mixture - After that, let the mixture cool to normal room temperature.
The final mixture set for cooling - Then, take a small portion, and keep pressing in one palm to bind it together and form a Ladoo shape.
Taking a small portion and binding it in a round shape Freshly made Besan Ladoo - Finally, keep it in an airtight container, so that it can stay fresh for 2 weeks without any issues.
It’s a great snack for the kids, filled with the goodness of dry fruits and energy of Desi ghee.
- Chickpea Flour or Besan – 1 cup
- Ground Sugar – ½ cup (you can use store brought icing sugar or Bura in India, I did ground my crystals)
- Desi Ghee or Clarified Butter – ¼ cup + 2 tbsp, melted
- Sliced Almonds – ¼ cup
- Sliced Cashews – ¼ cup
- Cardamom powder – 1 tsp
- Take a frying pan and dry roast the chickpea flour in a medium to low flame for about 7-8 mins, until a nutty fragrance comes out. The process would also change the color of the flour.
- To the roasted flour, slowly add the ghee and keep stirring for around 4-5 mins.
- Switch off the flame.
- Add the sugar after 2-3 mins and mix it thoroughly until it gets mixed evenly.
- Add the cardamom powder and the chopped nuts and mix them thoroughly.
- Let the mixture cool to normal room temperature.
- Take a small portion, and keep pressing in one palm to bind it together and form a Ladoo shape.
- Keep it in an airtight container, so that it can stay fresh for 2 weeks without any issues.
Be First to Comment