- Heat a kadhai and add 1 teaspoon ghee in it. After it melts add the chopped cashews and fry them until light golden in color. Remove them from the kadhai and set them aside.
- In the same kadhai add the ghee and besan. Mix them well and let them roast at low flame. Keep stirring it and roast it until the mixture reaches deep golden in color. After roasting it properly let this mixture sit overnight to set.
- After it is set the next day beat the mixture with your hands just the way you do it with the wadas mixture for dahi wada. Beat it till it gets slightly fluffy in texture and light in color.
- After beating add the boora shakkar and chopped cashews and mix them well. Take small portions of this mixture and make them into ladoos by pressing them in between your palms.
- Store the ladoos in an airtight container. These will keep well at room temperature for about 1 1/2 months.
Besan ke ladoo
#myrecipe
#sweets
#DiwaliKaBonus
By Sarita Chourasia
Nov, 5th
785
Servings
30 persons
Cook Time
40 minutes
Ingredients
2
- 4
Ingredients
- Mota besan 500 grams
- Ghee 325 grams
- Boora shakkar 250 grams
- Cashews (chopped) 100 grams
Instructions
Notes/Tips
1. Roasting the besan to correct stage is the key to the perfect besan ladoo. If they are overdone then it might leave a burnt flavor; if underdone the ladoos might taste raw. 2. It is important to roast the besan at low flame and you may stir it even occasionally if not continuously. 3. Make these ladoos with mota besan only and not regular besan to get the perfect besan ladoo. You can get these easily in the market.
