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You will get around medium ladoos. Sugar - Always use powdered sugar for this recipe. If you have granulated sugar, blend it in a blender to make a fine powder, or use fine caster sugar. You can use any variety of sugar in this recipe. In India, some other popular laddoos are motichur laddoo, coconut ladoo, rava laddoo, moong dal laddoo, peanut laddoo, and dry fruits laddoo.
Thanks to the simplicity of the process and the forgiving nature of the recipe (it’s easy to adjust!), besan ladoo is very popular in India. Now, add the ½ cup of Ghee and mix well. Stir constantly for about 20 minutes.
Tips to Make Best Besan Ladoo
Airy and fluffy, stop roasting. If you prefer less sweetness in your besan ladoo reduce the sugar. I use all of the powdered sugar. Ensure the besan has cooled down to warm temperature before adding sugar.
So that the besan is not burned and cooks evenly. Store besan ladoo in an airtight steel container. You can use any nuts like almonds, pistachios, pecans, walnuts, pine nuts. Just finely chop them before adding. Begin to dry roast besan on low to medium-low heat.
Make Besan Ladoo#
My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. When the besan is done, you will get a very nice aroma. This is the indication to remove from the stove. It may or may not turn semi-liquid depending on the flour.
BUT, you have to very careful about the quantity of ingredients that you use. Especially the ratio of Ingredients is MOST important. Serve immediately or allow to cool to room temperature and store in an airtight container. Besan Laddoo are ready to be served to your loved ones.
Step 6 – how to make besan ladoo
We will need2 cup besan ½ cup ghee If you go wrong with the quantities your ladoos may not bind or may turn flat. Fluff up the flour in the jar with a fork and then scoop it to the measuring cup. You can use ghee in liquid or solid form.
Please note that patience is the KEY to making awesome besan ladoos. Do not get impatient while you roast the besan. Initially you can roast the besan on a medium flame. Mix well to incorporate the sugar with the besan mixture. At this stage, it will look dry but as you mix, the warmth in your hand will melt the ghee and help to bind all of the ingredients. After adding sugar, stir continuously to prevent the formation of lumps.
Besan ladoos or gram flour ladoos are a rich source of protein and give you instant energy as you take a bite. So, if you or your kids feel drained or exhausted or lack energy then you must eat at least 1 ladoo a day. I also have a professional background in cooking & baking.
Besan ladoo is a great kid-friendly sweet as it has a great taste along with the health benefits of the gram flour. Then shape into medium-sized ladoo with your palms. If you are not able to shape in balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes. Mix again very well and let the ladoo mixture become lukewarm or cool at room temperature. Keep on roasting for about a total of 12 to 15 minutes stirring non-stop.
You can add these directly to the mix, or poke one into each ball. Deep fry them in ghee first for even better flavor. Pat them dry after frying, with a paper towel.Chopped, dry fruit will work as well. Be very patient while roasting the besan with Ghee.
Anyone can make them at home, as long as they're up for a lot of stirring. Keep a close eye on the ladoo mixture so it doesn't burn. Form the mixture into golf ball–sized ladoos using the palm of your hands. If it feels too soft to form into balls, refrigerate it for 5 to 10 minutes first. As the mixture cools, the ghee will help solidify it.
You'll definitely want to try these other Indian dessert recipes, too. Mix the sugar well into the flour. You can also knead it with your hands. Besan Laddus or Besan Ladoos are now ready.
They are usually prepared during festivals and special occasions. Few people know that ladoos were created as a medicine! Made of ghee, dried fruits, seeds, etc., they were used to nurse the sick and the weak to health but slowly became popular for their taste.
Under-roasting or undercooking the besan will impart a raw smell and aftertaste to the besan ka ladoo. Once the color of the besan changes to light golden and a sweet aroma is released add 1 tblsp of water. You may also add two tablespoons of fine semolina (rava/sooji) to 1 cup of besan flour to get a little crunch to the laddus. Grease your palm with some ghee. Then take some mixture in your hand and make round balls.
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