Table of Content
If you add sugar to hot besan, sugar will instantly melt and ruin. Heat ghee in a thick bottomed pan, preferably nonstick. Keep the heat on medium and stir continuously for about 11 to 12 minutes.
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.
Besan Ladoo
When the besan mixture is cool a little bit, add 100 to 150-gram powdered sugar. To avoid any bitterness, in homemade besan ladoo recipe always use good quality gram flour or besan from any popular brands. When the flour is golden brown and fragrant, sprinkle some water on it and add 1.5 cups of powdered sugar to the mixture. After adding sugar mix really well. You have to mix this part vigorously so that the powdered sugar melts in the flour and ghee mixture. For this recipe I powdered ¾ cup sugar in a mixer.
Allow the mixture to cool in a large mixing bowl. After 10 minutes, mix in powdered sugar and shape the mixture into balls before serving. Once besan and ghee mixture has completely cooled (in about minutes), add powdered sugar, nuts, and cardamom powder to it.
More Indian Dessert Recipes
Generally, the most important part of making a tasty laddu is the roasting method. Some people don’t like super smooth besan ladoos as they feel they stick to the teeth and the mouth while eating. So choose your flour depending on how you like your ladoos to be. If you prefer slight texture in your besan ladoo then use coarse flour or use a small portion of semolina. If you prefer a melt in the mouth texture then choose the smooth and fine besan. In case you are using a smooth and finely powdered besan from the market then you should keep in mind that it will stick in your mouth.
If you feel the mixture is extremely hot at any point, take it off the flame to immediately lower its temperature. Always keep the flame medium-low to low. You will need a lot of patience to do this recipe. Besan Ladoo Recipe - Besan ka laddu is a famous Indian sweet prepared with gram flour, sugar, and ghee. Learn how to make Besan ke Ladoo at home with step by step pictures and video including all ingredients and cooking method from Yummefy Recipes.
Indian Regional
Sometimes it turns to a semi-liquid stage after it is removed from the heat. Cool down the roasted besan completely. Be cautious at this stage & remove the pan quickly from the stove. Begin to cool down by stirring it for another 2 to 3 mins. If you feel the mixture is getting too hot at any stage, take off the pan from the stove for a while to bring down the temperature. No, you need to use besan flour in making besan laddoo.
Remove them to a small bowl. Once it turns hot and begins to change the color slightly switch over to low flame completely until the last stage. Many people add the ghee right away. This will work, but this makes stirring more difficult and can make the texture worse. Besan ladoo is a simple, but delicious, Indian dessert made with just a handful of ingredients. Use Ladoo Besan for the better texture of the Ladoos.
My trick is to dry roast the besan or gram flour first and then add the ghee after some time, opposed to adding the ghee right away. When the besan cools down add powdered sugar. If you prefer less sweetness in your ladoos, add little lesser than mentioned in the recipe. Super smooth flour, moderately fine flour and coarse flour also known as ladoo besan are the most commonly available kinds. The texture of your besan ladoos depend on the kind of flour you use.
Check if the sugar is super fine. It has to be very fine as we don’t want any sand like texture in the besan ladoos. Roast the besan over medium-low heat.
Measure 1 cup sugar and add it to a blender or grinder jar. Add 4 to 6 cardamoms and grind to a very fine powder. You can use white sugar or demerara sugar.
The secret to this recipe’s grainier texture is to sprinke a tablespoon of water at this stage, and then stir continuously for 1 to 2 minutes. You don’t want to undercook or overcook the besan (overcooked is the worst!). The key is to stir continuously.
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