Besan laddu is one of the most popular Indian sweets prepared during the time of Deepavali or Diwali festival. Besan laddu is pretty simple and contains three main ingredients- Gram flour/ Besan, ghee and sugar. These melt in a mouth laddu’s are my family’s favourite.
Gram flour/ Besan – 3 cups
Sugar – 2 ¼ cups
Ghee – 1 cup
Dry fruits – 1 cup
Cardamom powder – 1 tea spoon
-Chop dry fruits. I normally use half cup of cashew bits and half cup of slivered Almond bits.
-Dry roast almond and cashew bits and keep aside.
-Powder sugar and keep aside.
-Take one thick bottomed wok, roast Besan in very low temperature.
-When it is a little hot, start adding ghee little by little during the roasting process.
-Don’t add or pour all the ghee at one go. It will not help to roast evenly and it will make muddy consistency, and will affect in even roasting.
– I took exactly 30 minutes over a very small flame.
-When it roasts and after adding all the ghee, mixture becomes very runny and colour will turn into reddish brown.
-At this time your house will filled with roasted flour’s aroma. This is the time you should switch off the gas and leave this mixture to cool completely.
-It will take anywhere between 30 to 40 minutes.
-Now add powdered sugar, cardamom powder and roasted dry fruits and mix everything properly.
-Now start using your hand and mix it once and start making small roundels by taking very little mixture at a time.
-At this time, you will feel that the laddus are a little wet and glossy and shining.
-Arrange these over a clean, dry platter. Because of the wetness, it tends to loosen its shape.
-After some time (one hour) laddu’s will be dry and glossy texture will vanish.
-I usually take these shapeless roundels and once again try to give shape and store it in an airtight container.