Besan
ladoos are known as magad ke ladoo in
Hindi. You must have eaten the Besan ke ladoo made by grandmother and mom since
your childhood.
Nothing else can compare to the taste of Beasan ladoos.
Besan
ladoos are very nutritious, healthy and easy to make. They are good during
winters and also loved by many kids. To
add some extra taste, you can add dry fruits like almonds, raisins, cashews or
pistachios. This also makes it healthier
Always
prefer using thick besan over regular besan. Thick besan makes the ladoos taster. It is important to roast the gram flour well. It should be roasted till it starts releasing the ghee and a nutty fragrance. If you add sugar into gram flour before it is
roasted well, then the uncooked gram flour will have a raw taste and you won’t get the perfect taste.
Roast the gram flour on low flame and keep stirring continuously. Once you add sugar then stir continuously so that no lumps are formed.
Authentically, besan ladoos are
sweetened with bura/tagar. Tagar or
bura is made by melting sugar in little water and then cooked to make
granulated.
It
is easily available in stores that are located in India. It makes the ladoos delicious. Even
superfine or powdered sugar can be used, but instead if bura is added, the
ladoos will be tastier. Here, this
recipe is made using superfine sugar. But if it is available, do use bura.
I made besan ladoo this Diwali. It is one of the most loved sweet of my little one.
I made besan ladoo this Diwali. It is one of the most loved sweet of my little one.
You
can make besan ladoo in bulk and store in air tight container.
Step by step recipe
of Besan ladoo:
Heat
ghee in a thick bottom pan. Once ghee is melted add besan to it. Mix well and
stir.
Keep
on stirring and continue to roast for around 8-10 minutes on low flame, till you start
getting besan aroma.
Continue
to roast besan on low flame till the color has changed and ghee starts to
release. Approximately 15 minutes and the aroma of the roasted chick
pea flour (besan) will be clearly felt. If the besan is not roasted well then
you will get a raw taste in the ladoo.
When
the besan turns brownish and nice fragrance starts coming, sprinkle a tbsp. of
water to the besan.
Foam
and granules will start forming in the besan and they will make the ladoos
delicious.
Stir
and mix on low flame for 3-4 minutes until the foam disappears. Remember to
keep stirring so that the mixture does not stick to the bottom of the pan and
burns.
Switch
off the flame and put aside the roasted besan to cool down.
When the besan has cooled or is lukewarm, add sugar, cardamom and cashew nuts (optional) in
the besan.
Mix thoroughly.
Make
small or medium sized besan ladoos from the mixture.
Besan
ladoo is ready. You can eat it right away and rest all can be stored in a
container.
Besan
ladoo- Sweetened roased chickpea flour balls flavored with cardamom.
AUTHOR:
Monali
RECIPE
TYPE: sweet
CUISINE:
Indian
SERVES:
4
INGREDIENTS
(measuring cup used, 1 cup=237 ml)
DIRECTION
NOTES
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