Aug 12, 2015

Besan Laddu

Besan Laddu - A delicious sweet in Indian  cuisine !!!

Makes: 10 - 12  laddus  


Please use same measuring cup to measure besan, ghee and sugar

3/4 cup besan (Indian standard measuring cup of 200 ml / 8 oz capacity  (gram flour / chone pitti / kadala maav), sieve twice

¼ cup ghee

½ cup sugar (first measure sugar and then make a fine powder in a small mixer bowl)

Shallow fried  6 cashew nut (chopped) and 6 raisins (In a small pan, heat 2 teaspoon ghee. Gently shallow fry cashew nut splits until golden color on a low heat. Remove and keep aside. Next gently  shallow fry raisins until golden color on a low heat. Remove and keep aside).

¼ teaspoon cardamom powder


In a pan, heat ghee on medium heat until it fully melts. Add sieved besan and fry on a medium to low heat for 20 minutes. Stir continuously. Color will change from yellow to light brown / fragrant too. Please do not roast besan on high heat.

Transfer this roasted  besan into another big bowl and mix it with shallow fried cashew nuts, raisins, cardamom powder and powdered sugar. Mix it with a thick steel ladle until all the ingredients well combined. Please do not sprinkle milk, water, oil ... Keep aside to cool for 15 minutes.

Once the mix almost cools, roll the mix tightly into laddu / small balls  (10  - 12 laddus / balls). Size can vary as per preference. Make strong laddus. Once it completely cools down to normal temperature, store it in an airtight container. 

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