Besan ladoo
This melt-in-the-mouth and delicious gram flour festive sweet is made with just three ingredients. While patience is the key to make besan ladoos this is a fool proof recipe to get them right every time
Equipment
- Shallow cooking pot
Ingredients
- 1 cup besan (gram flour) sifted
- ¼ cup ghee
- ¾ cup fine grain sugar
- 1 tbsp cardamom powder
For garnishing (optional)
- 1 tbsp dried rose petals
- edible silver leaves
Instructions
- Over medium low heat, melt the ghee and then add the gram flour. Mix well by stirring constantly. Do not increase the heat at any point in time otherwise the flour could burn
- Keep stirring and cooking the gram flour-ghee mixture until nutty, fragrant and light brown in colour (30-40 minutes). By this time the mixture should turn pasty in texture
- Remove from flame and let this mixture cool down enough to b able to work with it. Add the sugar and cardamom powder and give it a good mix. Take a tablespoon of this cooked gram flour mixture and form smooth and even spheres (ladoos) by rolling it in between your palms
- Garnish your delicious besan ladoos with edible silver leaves (if using) and dried rose petals and serve. Enjoy!
Notes
- Always maintain a 4:1 ratio for besan (gram flour) to ghee, when making besan ladoos
- You can adjust the amount of sugar to be added, as per taste. Also, you could powdered sugar for you ladoos but the fine grain sugar gives the besan ladoo a lovely crunch
- Wait until the ladoo mixture cools and only then add the sugar in. If added to the hot gram flour and ghee mixture, the sugar will melt thereby making it difficult to shape the sweet
- For garnishing you could also stick a raisin or cashew on the ladoos once shaped or keep them plain as is
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon