A common Indian confection known as besan ladoo or besan ke laddu is made using gramme flour, powdered sugar, and clarified butter (ghee). These spherical sweet balls, also known as besan ke laddus, are created by roasting gramme flour, ghee, and sugar together. Sugar is then added to create a thick pasty dough, which is then moulded into mouthwatering, melt-in-your-mouth balls.
INGREDIENTS USED :
- Ghee or clarified butter, 1/2 cup
- 2 cups of besan (coarse)
- One sugar cup
- Cardamom/elachi 4 pods
- 2 tbsp. melon seeds
- 2 teaspoons cashew or kaju (chopped)
PROCEDURE :
1. First, heat 12 cup ghee in a big kadai and add 2 cups of besan.
2. Roast over low heat until the besan and ghee are thoroughly incorporated. use coarse besan to achieve a gritty texture.
3. Roasting continues over a low flame. Add a tablespoon extra of ghee if the mixture becomes dry.
4. The besan starts to yield ghee after 20 minutes.
5. Roast the besan a little longer, until it becomes gritty and golden brown. It might take 30 minutes or so.
6. After moving the mixture to a sizable bowl, let it cool slightly.
7. Meanwhile, dry roast 2 tablespoons each of cashews and melon seeds.
8. Roast the nuts until they get crispy on a low flame. To the roasted besan ghee mixture, add the toasted nuts.
9. Blend 1 cup sugar and 4 cardamom pods together. Tagar or boora are more options.
10. Without adding any water, mix until a fine powder forms. Add powdered sugar after the besan has cooled
11. Make careful to thoroughly blend everything by mixing. If the mixture is heated, avoid adding sugar because it will melt and make the mixture watery.
12. Make a ladoo the size of a ball, adjusting the sugar as necessary.
13. Finally, store besan ladoo in an airtight container for two weeks to enjoy.