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Diwali Recipes : Besan Ladoo, Day 2

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Diwali Recipes : Besan Ladoo
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Diwali Recipes : Besan Ladoo is the second day recipe which brings happiness and joy in our life.

Besan Ladoo is everybody’s favourite dessert  

I am telling you my grandmother’s recipe in my words .

It is a very tasty ,healthy and nutritional recipe for this diwali to celebrate happiness. 

The Diwali Recipes:Rice Kheer ,I shared with you earlier ,now it is the Day 2 Diwali Recipes..

Here is the Diwali Recipes : Besan Ladoo

#Diwali Recipes :Besan Ladoo

This dessert is offered to God Ganesh at the time of Diwali worship..This is one of the favourite desserts of Lord Ganesh .

Total Cook Time1 hr 20 mins

Prep Time10 mins

Cook Time1 hr 10 mins

Recipe Servings 10 mins

Besan Ladoo Ingredients

2 Cups gram flour 

1/2 cup ghee 

3/4 cup sugar, powdered 

1/4 tsp green cardamom, powdered

 for garnishing almonds and pistachios blanched 

Steps

1.Take a Kadai (wok),put the ghee and melt it in a kadai (wok), then add the gram flour. Stir-fry over low flame upto 30 minutes for the flour to get cooked .It gets a pasty look when done.

2.The color should be a light brown. Off the gas and leave the mixture to cool completely. Otherwise it becomes moist when sugar is added.

3.Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till whisked thoroughly.

4.Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.

5.Decorate the top of each ball with almonds and pistachios. Serve.

6.These ladoos can be stored for almost 4-6 weeks in an airtight jar.

Notes

  • Roasted the besan flour:

– Don’t roast for  too long, the ladoo would taste bitter.

– Do not roast for a shorter period, you will have a raw taste in the ladoos.

– While roasting, make sure to stir continuously to get an even roasting.

-Roasting time would depend on the size and thickness of the pan used.

-Add 1 cashew along with besan while roasting. Once the cashew turns dark golden it means besan is roasted. 

This is for beginners. Just make sure the besan is dark golden and emits a nutty aroma to check if it is done.

  • 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, it should be slightly warm and not cold/hot.

Pro Tips To Make Besan Ladoo.

Choose The Right Ingredients

  • Ghee

Use the best quality desi ghee for making these ladoos. My grandmother always preferred fresh homemade ghee for Indian sweets.

  • Type of chickpea flour Or Gram Flour or besan

You can use fine besan or rough chickpea flour in this recipe. If you use rough flour there will be a delicious crunch in your ladoos. 

However make sure to use fresh besan and very good quality besan for ladoo.

The chickpea flour you use should be fresh, without any sour taste. Typically rough besan for ladoo besan is used for this recipe. These are easily available in Indian grocery stores.

  • Powdered Sugar

Traditionally besan ladoo is made with bura shakkar or tagar. Here I have just used powdered regular sugar. 

You can even add super fine caster sugar or powdered refined sugar.

  • Adding Sugar & Ghee

Next do not add all the ghee at a stretch. Start with 1/2 cup and add more only if required while making besan ladoos. Keep the melted warm ghee at ready though.

Add sugar only after removing the besan from the flame. Use superfine powdered sugar or boorah in this recipe. 

Do not use granulated sugar.

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