My 206th recipe, “Besan Ladoo”, an easy and delicious Indian sweet. A dessert which is very delicious, but requires only a few ingredients and a short duration to make. Perfect to make for Diwali, Holi or other festivals.
We are entering that period of the year which is my favorite. Just like everyone else I am so much fond of festivals. And with Krishna Jeyanthi which usually comes around August, I get ready to enjoy a period of festivals starting from Ganesh Chaturthi, Diwali, etc. until Pongal. Mom used to prepare lots of sweets and snacks during festivals which added to the festive mood.
I try to carry over the tradition, as much as possible, by making as many sweets and snacks I can, especially for Krishna Jeyanthi. However this time around, after a wonderful trip to Alaska, I was very tired and did not have the energy to photograph recipes to post on my blog. So, I wanted to play catch up by posting few Indian sweet / snack recipes before the next festival of Ganesh Chaturthi.
Among all Indian sweets, Ladoo is one sweet which is made on many occasions. So I wanted to do a ladoo recipe first. Even though the traditional ladoo making process is not complicated, it is slightly time consuming. So I wanted to start with an easier version of ladoo using besan flour. This Besan ladoo is equally tasty, but takes only 15 mins of your time. This ladoo just melts in your mouth and you can be sure that no one will just stop eating only one 😉
Besan Flour | Chickpea Flour
(adjust per taste)
– For Garnish
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.
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.
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.
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.
Using the palm of your hands, roll the mixture into small balls. Roll tightly so that they don’t break.
Leave the ladoos to cool down to room temperature. Garnish with chopped nuts of your choice and enjoy.
– 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.