Besan Ladoo
Besan Ladoo is an easy to make Indian sweet you can make in less than 15 mins. Perfect to make for Diwali, Holi or other festivals.
Ingredients
- ¼ Cup Ghee
- 1 Cup Besan Flour | Chickpea Flour
- ½ Cup Sugar (adjust per taste)
- ¼ tsp Cardamom Powder
- 1 large pinch Saffron strands
- Chopped Nuts - For Garnish
Instructions
- First sieve the besan flour twice before using. This will ensure that there are no lumps. Also, powder the sugar using a blender/mixie and keep aside.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-01.jpg" alt="ladoo" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-02.jpg" alt="ladoo" width="48%" /> - Now, heat the ghee in a large pan. Add the besan flour to the pan and roast in medium-low flame until it turns slightly golden brown and nice aroma arises. It would take about 10 mins and the raw flavor of the besan flour would be gone by now. Also, the ghee would start to ooze out of the flour.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-1.jpg" alt="ladoo" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-2.jpg" alt="ladoo" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-3.jpg" alt="ladoo" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-4.jpg" alt="ladoo" width="48%" /> - Turn off the flame and transfer the mixture to a bowl/plate. Add the cardamom powder, saffron strands and mix well using a spoon. Leave the mixture to cool.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-5.jpg" alt="ladoo" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-6.jpg" alt="ladoo" width="48%" /> - Once the mixture is cool enough to handle by hand, add the powdered sugar. Mix well until the sugar is completely incorporated into the mixture.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-7.jpg" alt="ladoo" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-8.jpg" alt="ladoo" width="48%" /> - Using the palm of your hands, roll the mixture into small balls. Roll tightly so that they don't break.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-9.jpg" alt="ladoo" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-10.jpg" alt="ladoo" width="48%" /> - Leave the ladoos to cool down to room temperature. Garnish with chopped nuts of your choice and enjoy.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/besan-ladoo-1.jpg" alt="besan ladoo" width="100%" />
Notes | FAQ
- Do not roast the besan flour for long, the ladoo would taste bitter.
- Do not roast the besan flour for a shorter period, you will have a raw taste in the ladoos.
- While roasting the besan flour, make sure to stir continuously to get an even roasting.
- Roll the ladoos firmly to make sure that they do not break easily.
- Instead of using chopped nuts for garnish, you can also add it along with cardamom powder to give a texture for the ladoo.
- While adding the sugar, the mixture should be slightly warm and not cold/hot.
- Roasting time would depend on the size and thickness of pan used.