Besan ke Laddu
With the festival season just around the corner I will be posting some recipes that are usually a part of celebration in my home. This Janamashtami I prepared these besan laddus as an offering to the “Jhoolelal”.
'Jhoolelal '
Even though this is a simple recipe, with few steps the tough part is the stirring of the besan in the ghee continuously until it gets an even brown color and a nutty flavor. Also this recipe uses a liberal amount of ghee without which or any type of substitute the laddu will not taste the same.But since it is made of special occasions, the effort is all worth it.
Preparation and Cooking Time: 45-50 minutes
Ingredients:
Method:
Heat the ghee in a heavy bottom pan.
Add the gram flour and sooji and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 25- 30 minutes.
Once it is lightly and evenly browned, transfer it to a plate, set aside and let the besan cool down to a temperature that can be manipulated by bare hands. Don’t let it cool entirely to room temperature.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
Take about 2 tablespoons of warm besan mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball.
Now take one laddu at a time and lightly touch it onto the ground pistachios.
Arrange the ladoos on a plate and leave them to cool down to room temperature. Store in an airtight container.
Ingredients:
- 1 ½ cup gram flour/besan
- 2 tbsp semolina flour/sooji
- ¾ cup butter /ghee
- ¾ cup sugar
- 4 tbsp sliced almonds
- ¼ tsp ground cardamom powder
- 2 tbsp coarsely ground pistachios
Method:
Heat the ghee in a heavy bottom pan.
Add the gram flour and sooji and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 25- 30 minutes.
Once it is lightly and evenly browned, transfer it to a plate, set aside and let the besan cool down to a temperature that can be manipulated by bare hands. Don’t let it cool entirely to room temperature.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
Take about 2 tablespoons of warm besan mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball.
Now take one laddu at a time and lightly touch it onto the ground pistachios.
Arrange the ladoos on a plate and leave them to cool down to room temperature. Store in an airtight container.
