Besan ladoo recipe

Summary Not available

  • 400 g besan
  • 100 g butter (melted)
  • 250 g sugar
  • 1 tbsp cardamoms
  • 50 g cashews
  1. Preparation for besan ladoo Powder sugar and cardamom pods finely in a grinder/blender jar

  2. Set aside

  3. Heat a pan and add 1½ tablespoons ghee

  4. When it melts, add chopped cashews and fry them until lightly golden

  5. Remove them to a small bowl

  6. Add besan to the same pan

  7. On a medium low flame keep stirring and begin to roast the besan for 5 to 6 mins

  8. You may see small lumps of ghee and flour

  9. Just ignore them

  10. After 5 mins, it begins to turn slightly aromatic & changes to a slightly deeper color

  11. Regulate the flame to lowest immediately

  12. Add rest of the ghee

  13. Mix well and keep roasting on a low flame stirring continuously without stopping

  14. Otherwise it may burn

  15. Besan will absorb all of the ghee and turn lumpy at this stage

  16. Just continue to cook it stirring constantly

  17. After a while besan begins to turn deep golden in color and aromatic

  18. Your kitchen will be filled with a aroma indicating the flour is well roasted

  19. It took 25 mins for me to reach this stage

  20. Timing may vary depending on the kind of pan and intensity of heat used

  21. Be cautious at this stage & remove the pan quickly from the stove

  22. Begin to cool down by stirring it for another 2 to 3 mins

  23. Cool little bit of the roasted besan and taste test it

  24. It should be nutty and not taste raw even a bit

  25. Cool down the roasted besan completely

  26. This step is important

  27. How to make besan ladoo When the besan cools down add powdered sugar

  28. If you prefer less sweetness in your ladoos, add little lesser than mentioned in the recipe

  29. I use all of the powdered sugar

  30. Mix very well to combine the sugar

  31. At first your mixture may seem dry but keep mixing or knead it with your hand

  32. The warmth in your hand will melt the ghee and bind all of them well

  33. Take small portions of this and press down in your palm to roll to balls

  34. You can make about 8 ladoos

  35. Store besan ladoo in a air tight jar at room temperature and use within 3 weeks

  36. Alternately you can refrigerate them for up to 2 to 3 months

  37. Reheat them in microwave for 15 to 20 seconds or in the oven at 80 C or 160 F for a few minutes until they become warm

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