- In a large kadai heat ½ cup ghee and add 2 cup besan. roast on low flame until the besan is well combined with ghee. make sure to use coarse besan for grainy texture.
- continue to roast on low flame. if the mixture turns dry, add a tbsp of more ghee. after 20 minutes, the besan starts to release ghee.
- continue to roast until the besan turns golden brown and grainy. it may take approximately 30 minutes
- transfer the mixture to a large bowl, allowing to cool slightly. meanwhile, dry roast 2 tbsp melon seeds and 2 tbsp cashew. roast on low flame until the nuts turn crunchy
- add the roasted nuts to roasted besan ghee mixture. take 1 cup sugar and 4 pods cardamom in a blender
- blend to a fine powder without adding any water. once the besan is cooled (slightly warm) add in powdered sugar.
- mix well making sure everything is well combined. do not add sugar if the mixture is hot, as it will melt the sugar and makes mixture watery.
- prepare a ball sized ladoo adjusting sugar as required. finally, enjoy besan ladoo for 2 weeks in an airtight container
BesanLaddu
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#FoodismRepublicRewind
By Sravyasatish Mamidipalla
Jan, 20th
661
Servings
12 persons
Cook Time
35 minutes
Ingredients
3
- 5
Ingredients
- Besan flour 2cups
- Ghee1/2cup
- Sugar 1cup
- Elaichi 4pods
- 2tbsp Mixednuts of your choice
Instructions
Notes/Tips
Take care while roasting the flour. Roast it on low flame
