Ladoo are the most popular among Indian homemade sweets. There are a variety of ladoo like besan ladoo, atta ladoo, rava ladoo, coconut ladoo and many more.
Recently I posted a no sugar Oates-Dates-Dryfruit Ladoo recipe on my blog. Do check it out.
I recall, as a child I eagerly waited to receive Besan Ladoo Dibba(box) as Prasad from Agra on each festive occasion like Diwali, Holi, Rakshabandhan, Basant Panchami. My Mom still receives it and I get lucky to receive my share of ladoo if I happen to visit her at that time. As the ladoos have good shelf life my Mom keeps it for me and my family if we have plans to visit India within a month.
Besan Ladoo is made with handful of ingredients like gramflour(besan),ghee and sugar. Cardamom and nuts make the ladoos delectable. I added little semolina which imparts a grainy texture and almond flour that gives a nutty flavour to the ladoo and finally garnished ladoos with pistachios.
To begin with roast the gramflour in ghee at low flame till it turns golden in colour and starts giving out nice aroma. When its almost done which takes around 20 to 25 minutes on low flame add semolina and roast again for few minutes till semolina is roasted as well. This roasting process requires a lot of patience as it takes a good time of yours but the end result is totally worth it. If the besan is roasted on medium or high flame it will impart nice golden colour quickly but gives a raw and burnt taste of besan to the ladoo. So be patient and do not rush in this step.
Another important thing is the amount of ghee used while roasting the besan. Initially, the mixture appears dry while roasting but later besan releases ghee and mixture forms a dough. If the amount of ghee is more then ladoo flattens after binding and you do not get perfect round shape of ladoo. However, extra amount of hot ghee can be added if the mixture is too dry to bind a perfect spherical ladoo.
Coarse gramflour (mota besan, as known in India) and coarse powdered sugar(bura shakkar) is especially used in ladoo which gives grainy texture to the ladoo. However, fine gramflour and sugar powdered at home can be used to make ladoo without any compromise in the taste. This time I used normal fine besan as I was short of coarse gramflour which I bring from India. Still I managed to get that grainy texture by adding semolina while roasting besan.
Today, I am sharing with you my version of besan ladoo, so go on , give them a try.
Cuisine : Indian
Course : Dessert
Prep time : 15 minutes
Cooking time : 25 to 30 minutes
Serving : 15 in nos.
2 1/4 Cup gramflour(besan)
1/4 Cup ghee(not melted)
3 Tbsp semolina(sooji)
1 Cup sugar(can increase or decrease as per taste)
3 Tbsp almond flour(optional)
1 Tsp cardamom powder
1. Take a heavy bottom pan add the ghee and let it melt.
2. Once the ghee melts, add the sifted besan to the pan.
3. Initially it will be dry and difficult to stir but after few minutes the besan will abosrb all the ghee and it is easy to stir.
4. After around 20 minutes the mixture will turn our grainy and nice brown in colour , at this stage add semolina and again roast it for 5 to 7 minutes.
5. After another 5 to 7 minutes the mixture will form a lump and starts releasing ghee.
6. When the besan gets a nice golden colour switch off the flame and keep stirring the besan to avoid getting burnt. After besan cools down for around 15 minutes add almond powder, powdered sugar and cardamom powder.Mix till all is well combined.
7. Take handful of mixture in your hand , bind it , roll in between the palms to get a perfect round shaped ladoo.
8. Similarly , shape the remaining mixture to ladoo, you will approximately get 15 ladoo. Garnish with pistachios and edible silver foil(chandi ka vark).
BROWN BEAUTIES TO THE PERFECTION............