- How To Make Besan Ladoo (Stepwise Photos) Preparation Measure 1 cup sugar (200 grams) and add it to a blender or grinder jar. Add 4 to 6 cardamoms and grind to a very fine powder. You can use white sugar or demerara sugar. Do not open the lid of the jar immediately after grinding as the sugar drifts everywhere. Wait for a minute and then mix a few times with a spoon and grind well again. powder sugar in a blender for ladoo
- Check if the sugar is super fine. It has to be very fine as we don’t want any sand like texture in the besan ladoos. Set this aside.Weigh or measure your besan and ghee correctly. We will need 2 cup besan (210 to 220 grams) ½ cup ghee (8 tbsps) (100 grams) If you go wrong with the quantities your ladoos may not bind or may turn flat. Fluff up the flour in the jar with a fork and then scoop it to the measuring cup. You can use ghee in liquid or solid form. Both will be same.
- Roasting Besan Add 1½ tablespoons ghee to a heavy bottom pan (from the ghee you measured earlier). Heat it. We are using only 1½ tbsps ghee at this step from the total amount required for the recipe. Add 3 to 4 tablespoons chopped cashews to the ghee and fry them on a medium flame until crunchy. Remove them to a bowl. If you don’t prefer cashews, you may skip them. Lower the flame. Add besan to the same pan. Do not add any more ghee at this stage. Adding all of it at this stage will make it hard to fry the besan well.Mix both of them well. Keep stirring and begin to fry on a medium low heat. You may see small lumps of ghee and besan. Just ignore them. Keep stirring constantly for even roasting and to prevent burning. After 5 mins of roasting, the color of the besan begins to change to a slightly deeper color with a slight aroma.Reduce the flame to lowest, then quickly add the rest of the ghee. Do not stop stirring. Keep stirring to incorporate the ghee well & continue to roast the besan on the lowest flame. The flour will absorb all of the ghee and become lumpy at this stage.As you fry the mixture will turn to a mass.Keep roasting and stirring non stop till the besan smells aromatic and turns deep golden color. It took 25 mins for me to reach this stage from the time I added the flour to the pan. Timing may vary depending on the kind of pan and intensity of heat used.
- As soon as you smell it aromatic, remove the pan immediately from the stove & place it on the counter. If you don’t remove the pan in time, the mixture will burn. In just few minutes you will notice ghee begins to ooze out from the mixture. The color changes to golden and the consistency begins to change.The quantity of ghee that oozes out depends on the texture of besan. Most times it turns to a semi solid stage. But since there are different kinds of besan in the market, the mixture may not turn runny or semi solid stage. So once the mixture turns aromatic stop roasting. Make Besan Ladoo 14. After keeping on the counter, stir for another 2 to 3 minutes as the besan will continue to cook in the hot ghee. This is how it was after 3 mins. Taste test this to ensure it is not raw. If it tastes nutty it is roasted correctly.Allow it to cool down to a warm temperature. Touch with your fingers and check, it should be warm and not hot. Also if you live in a cold region, make sure you don’t let the mixture become cold because the ghee will solidify and the besan ladoos won’t bind well. Add cashews.Add powdered sugar. If you prefer less sweetness in your besan ladoo reduce the sugar. I use all of the powdered sugar. Ensure the besan has cooled down to warm temperature before adding sugar. If you add sugar to hot besan, sugar will instantly melt and ruin.
- Mix well to incorporate the sugar with the besan mixture. Knead with your hand. At this stage, it will look dry but as you mix, the warmth in your hand will melt the ghee and help to bind all of the ingredients.The mixture should look something like this. It will be greasy.Take small portions and roll to balls. You will be able to make 16 besan ladoo. Store them in a air tight jar and use with in 3 weeks.If using coarse besan, ladoo may not look smooth. To give a nice smooth finish, after few hours of making these, place each ladoo in a clean white muslin cloth and roll gently. I did not use a cloth but just rolled them once more after 30 mins. Store besan ladoo in a air tight jar, away from moisture.
Besan ladoo is one of the best sweet made in india.
Besan ladoo
#myrecipe
#sweets
By Pooja Gujarathi
Jan, 21st
763
Servings
5 persons
Cook Time
1 hr and 30 minutes
Ingredients
3
- 5
Ingredients
- 2 cups besan
- 1/2 cup ghee
- 1 cup sugar
- Cardamon
- Dry fruits
Instructions
Notes/Tips
Use best quality ghee.
