Besan Ladoo recipe
Made of gram flour, ghee and sugar, besan ladoo are round shaped sweet from indian subcontinent.
Ingredients
1 Cup = 200 ml
- 2 cup besan/gram flour coarse
- 1/2 cup desi ghee/clarified butter plus 1 or 2 tbsp extra
- 1 Cup tagar/boora or powdered sugar
- 1/2 tsp cardamom powder
Instructions
- Add desi ghee in a heavy bottomed pan and put on low heat.
- When ghee melts, add besan.
- Now begin to stir besan so that it doesn't burn. Remember two things. One, the heat has to be kept on low all the time and second, the process of stirring is unstoppable throughout.
- When ghee and besan mixes very well and you feel that besan is still dry, add about a tbsp of ghee. We first added 1 tbsp ghee and after couple of minutes, about 1 tsp of ghee and keep stirring.
- Initially the besan will be heavy but after about 15 minutes of roasting, besan will turn somewhat light and smooth. Keep stirring.
- After about 20 - 25 minutes, besan will begin to release ghee. Keep stirring.
- After 30 to 35 minutes of roasting, besan will be light, fluffy, golden and grainy.
- Immediately remove the pan from heat but keep stirring for a minute or two because this time pan is quite hot and if you stop stirring, besan may burn.
- Now leave the besan aside to turn cool completely.
- Once besan cools down, add cardamom powder and tagar. Mix well. To know what is tagar and how to make it, click here. Alternatively you can use powdered sugar.
- Once everything mixes very well, take a handful portion of mixture and bind it in the shape of ladoo with heavy hand.
- Likewise make ladoos with the entire mixture.
- Enjoy.
Notes
- Coarse besan gives excellent results. If you don't have coarse besan, add 2 tbsp of semolina/suji with besan while roasting.
- If don't have tagar/boora and you are going to powder sugar, you can put 3-4 cardamoms along with sugar. This way you need not to add cardamom powder separately.
- Continuous stirring is very important otherwise besan will burn.