Besan ladoos are rich, sweet dessert-snack made from gently roasted gram flour.
Ladoos can be served any time of the day. Traditionally Indian households make and serve ladoos and burfis to any occasion or to greet the guest arrived at home.
- 1 1/2 cups of gram flour (basen)
- 2 tbsp of semolina flour (fine sooji)
- 1/2 cup of unsalted melted butter (ghee)
- 3/4 cups of sugar
- 4 tbsp of sliced almonds (badam)
- 1/4 tsp of coarsely grounded cardamom seeds (ilaichi)
Method: (approximately 16 ladoos)
- Take a large frying pan and put basen (gram flour), sooji, and melted butter and mix.
- Begin to roast the mixture on to medium heat until basen becomes light golden brown in color and stir the it continuously to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
- When the color has changed you will also start to smell the sweetness of roasted basen. This should take about 7 to 10 minutes.
- Remove the pan from the heat and let the temperature of the mixture is reduce a bit(don’t let it become too cool not even at room temperature).
- While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
- To make the ladoos, take warm basen mixture into your palm to form the desired size of ladoos. Gently press the mixture between your palms to form a smooth, round ball.
Then lightly place a few sliced pistachios and press lightly so the pistachios stick to the ladoo.
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