Tuesday, July 18, 2017

Besan Laddoo

The first time I had tasted besan laddoo was when, for my daughter's school International Fest, we had to represent India by displaying our culture, history and food. We prepared a few dishes that other parents, teachers and the students can sample. One of our friends had then made besan laddoo.
At home, we only made the boondhi laddoo which also has the same ingredients but prepared differently in an elaborate process. That has to be another post in future.
The other day, my friend mentioned that she made besan laddoo as her daughter wanted to learn to make it. Then I requested that she makes for me and I shall put a post on the dish.
July, in my home, is a month dotted with frequent occasions to celebrate, through the month. It happened to be my daughter's birthday on the weekend and my friend suggested that we can celebrate with the sweet. We drove down to their home and after a leisurely meal, she set out to prepare them while I only watched. It seemed easy enough to prepare, the hardest part being roasting the chickpea flour/ besan in ghee until it is aromatic and shining without allowing it to burn. That takes quite a while and after that it the mix has to cool sufficiently in order that the sugar will not melt while added to it. She made it seem easy as she rolled out about 25 laddoos in minutes.They are mildly sweet and fragrant from the ghee and the roasted flour, a good sweet dish to prepare anytime.

Besan Laddoo
Recipe: Lalitha Burde

Makes 25 ping-pong ball sized laddoos.

4 cups besan/ gram flour / chick peas flour
2 cups sugar (we have used very fine granulated sugar as is. You may powder the sugar, if desired)
                     ( Usually Boora sugar /Tagar is favourable)
1 cup melted ghee
2 - 3 tablespoons mixed, slivered nuts ( We used almonds and pistachios)
2 teaspoons cardamom powder
Few strands of saffron, slightly roasted and crushed

Sift the flour and removes the grainy lumps.
Reserve a little amount of ghee and heat the rest in a heavy bottom wide pan.
Add the sifted flour and on low heat roast it in the ghee. Initially the flour mix may seem to be dry.
Keep roasting the flour and carefully break any lump that forms. The flour has to lose the raw taste and get very aromatic.
Halfway through the roasting add mixed nuts, cardamom and the saffron. Mix well and continue to cook. If you find the mix dry, add the reserved ghee.
As it cooks, the flour will blend with the ghee and become a mass that will have a shiny coat of ghee.
Remove from the heat and allow the flour mix to cool down.It has to be warm to touch but not hot that you cannot hold.
Add the sugar or powdered sugar and mix thoroughly.
Pinch out small portions of the dough like mix and roll them in a smooth ball.
Arrange the rolled out laddoos on a dish slightly apart from each other.

Cool and store them.
The laddoo may feel sticky on the day of preparation and be very soft. The ghee gets absorbed and the laddoos also firm up by the next day.
They taste good whether served warm or stored.

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