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Besan Laddu | Sweet & Tasty Laddu Recipe

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besan-laddu

Besan Laddu | Sweet & Tasty Laddu Recipe: Besan laddu is one of the popular laddus often made during festive occasions. It is an easy & healthy sweet made all over India. Made with gram flour, sugar, and ghee, this dessert requires only a handful of ingredients but tastes amazing. Festivals are incomplete without sweets and in India, festivals are incomplete without ladoos.

Besan Ladoo is a rounded ball of sweetness made of ghee and flour and then adds sugar to make a thick pasty paste, which then becomes a wonderful melted mouth.

Besan is a gram of flour formed out of split black chickpeas or chana dal which is nothing but flour. Gram meal is different from chickpea meal prepared from dried white chickpeas. The texture and flavor are both distinctive.

Besan Laddu | Sweet & Tasty Laddu Recipe

besan-laddu

Ingredients

  1. Gram flour or Besan : 2 cups
  2. Powdered sugar or boora: 1.5 cups
  3. Ghee: 1 cup
  4. Almonds or Badam: 20-25
  5. Cashew nuts or Kaju: 20-25
  6. Cardamom or Elaichi powder : 1/2 tsp
  7. Raisins or Kishmish: for garnishing

How To Proceed

  • Take a non stick pan, add ghee in it
  • Roast the gram flour (besan) till it start giving a good fragrance
  • Keep on stirring continuously to avoid over-browning of gram flour
  • Once you get a strong fragrance of gram flour switch off the flame
  • Remove the pan from the stove and keep it down
  • Add powdered sugar (boora). Stir well so that no lumps are formed
  • Add the powdered cardamom and chopped dry fruits. Mix well
  • Let it cool the mixture to room temperature
  • Make small or medium-sized besan laddus
  • Store them in air tight container

Useful Tips To Make Besan Ladoo

Thus, here are a few things to bear in mind when making these ladoos!

Roast the besan properly:

  1. One of the most important steps in creating besan ladoo is to make sure the besan is well roasted. Patience is essential if you want to succeed.
  2. Wait your turn! Ladoos made with unroasted besan taste harsh and raw.
  3. As if you can tell just by looking! Besan will be golden-hued when you add water.
  4. Additionally, besan becomes a smooth paste once it’s boiled (see pictures below in the recipe steps).
  5. But don’t burn it if you’re not careful.

Always Keep The Heat Low:

Keeping the heat down is just as vital. Besan will become brown even when still raw when the heat is high.

Continuously Stirring:

Yes, this dish is an excellent exercise for the hands. While you roast, you will need to stir every 20 to 25 minutes. Trust me, the results will be fantastic.

Before Adding Sugar Let The Roasted Besan Cool:

Allow the roasted besan to sit for 15 minutes before adding sugar. You will not be able to bind the ladoos if you add the sugar while besan is still heated.

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