Besan laddoo is a popular mithai made all over India. However, every state has a different way of making these laddoos. Some add a little rava to the besan, others use coarsely ground chana dal and so on. Besan laddoos are a quintessential part of Diwali celebration in Maharahtra.
The one rule that I follow while making these laddoos is to roast the besan well. The flavour of the laddoos depend on how well the besan is cooked. Here goes the recipe.
4 cups Besan ( gram flour)
1 cup Ghee (clarified butter)
1 1/2 to 2 cups Powdered sugar (as per taste)
1 tsp Powdered cardamom
2 tbsp Raisins
3 tbsp Almond slivers
- Sieve besan and keep it aside.
- Sieve powdered sugar and keep it aside.
- Heat ghee in a pan.
- Add besan.
- Roast the besan on low flame till it gives out nice aroma and starts leaving sides of the pan.
- One needs to be a little patient here as this takes around 40 to 45 minutes. But the rich flavour of the laddoos depend on how well the besan is cooked.
- But take care not to overcook/burn the besan.
- Allow the roasted besan to cool completely.
- After cooling, the colour of the besan will turn a little darker.
- To the roasted besan, add cardamom powder, raisins and almond slivers.
- Add powdered sugar and mix well using your hands.
- Make medium sized laddoos.
- Cool and store in an air tight container.
- Serve as and when required.
- The foremost requirement while making besan laddoos is patience, as you need to constantly stir the besan mixture for nearly 40 to 45 minutes.
- The proportion of besan and ghee should be in the ratio of 4 : 1.
- To know when to turn off the gas after roasting besan, you should check the following:
– besan should give out a nice aroma
– it should change its colour to golden
– it should start releasing ghee
- Powdered sugar should be added only after the roasted besan has cooled completely
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