Besan Laddu:

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.

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Ingredients:

Gram flour/ Besan – 3 cups

Sugar – 2 ¼ cups

Ghee – 1 cup

Dry fruits – 1 cup

Cardamom powder – 1 tea spoon

Method:

-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.

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-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.

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– 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.

Ribbet collage 3

-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.

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-I usually take these shapeless roundels and once again try to give shape and store it in an airtight container.