- firstly, in a large kadai heat ½ cup ghee and add 2 cup besan. Roast on low flame until the besan is well combined with ghee.
- Continue to roast on low flame. if the mixture turns dry, add a tbsp of more ghee, after 20 minutes, the besan starts to release ghee.
- Continue to roast until the besan turns golden brown and grainy. it may take approximately 30 minutes.
- Transfer the mixture to a large bowl, allowing to cool slightly. Meanwhile, dry roast 2 tbsp dry grapes and 2 tbsp cashew, roast on low flame until the nuts turn crunchy. Add the roasted nuts to roasted besan ghee mixture.
- Take 1 cup sugar and 4 pods cardamom in a blender. once the besan is cooled (slightly warm) add in powdered sugar.
- Mix well making sure everything is well combined. Do not add sugar if the mixture is hot, as it will melt the sugar and makes mixture watery. Prepare a ball sized ladoo adjusting sugar as required.
A premium and traditional indian sweet recipe made with chickpea flour, ghee and sugar. It is perhaps one of the traditional recipes passed on by generations and are typically made during festival seasons. generally, it is made with just 3 ingredients, and a topping of dry fruits, but can also be mixed with other flours.
Besan Ladoo
#myrecipe
#sweets
By Archana P S
Apr, 15th
622
Servings
8 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- ½ cup ghee
- 2 cup besan
- 1 cup sugar
- 4 pods cardamom
- 2 tbsp cashew / kaju
- 2 tbsp Dry Grapes
Instructions
Notes/Tips
Enjoy besan ladoo for 2 weeks in an airtight container.
