Tuesday, August 23, 2011

Besan Ladoo

How to make Besan Ladoo

This is a delicacy which needs no particular occasion to gulp :-) .. Back home Besan Ladoos are usually prepared during Diwali time; I guess ladoos just extend the festive spirits. These ladoos have very long shelf life; They would taste as delicious after 2 months of room temperature storage. I bet they wont last that long as they are supa tempting. This is very easy to make, healthy and filling. So why wait for any occasion to prepare it right? There you go ...

Here is what we need -

  • 1 and a 1/2 cup besan or a chickpea flour
  • 1/2 cup ghee or unsalted butter
  • 3/4 cup sugar (you can add or hold some as per taste)
  • a pinch of cardamom powder

Whats Next -

Take the flour in a non-stick pan. Switch on the stove to medium heat. Add butter to it. Mix well and make sure there are no lumps. Keep roasting it till the color changes to light brown and besan starts to leave the aroma. It takes around 30 minutes or more. Make sure you constantly stir the mixture or else it can get burnt pretty fast.

Once you feel its ready switch off the stove and let it cool off for 5 minutes. Add sugar when its warm. Mix it very well. Add a table spoon of butter if required.

Make a tennis size balls/ladoos. You can add sliced almonds, cashews or raisins if you like.

ummm yummmmmmmm ...

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