Besan ke Ladoo
An Indian dessert usually made during festive times, Besan ke Ladoo are made from gram flour or besan roasted with ghee in a kadhai, flavored with sugar and cardamom and shaped into tight round balls. Besan Ladoo, if stored well has a long shelf life so you can relish them for many days. You can make these ladoos on special occasions as well as whenever you wish to have a light Indian sweet, since it doesn't take much time to prepare. Decorated with almonds and pistachios, this ladoo recipe makes for a mouth-watering Indian dessert.
Ingredients of Besan ke Ladoo
- 2 Cups gm Flour
- 1/2 Cup Ghee
- 3/4 Cup Sugar, powdered
- 1/4 tsp Green Cardamom, powdered
- To garnish Almonds, blanched
- To garnish Pistachios, blanched
How to Make Besan ke Ladoo (Laddu)
- In a kadahi (wok), melt the ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done.
- The colour should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
- Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
- Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
- Decorate the top of each ball with almonds and pistachios. Serve.
- These ladoos can be stored for almost 4-6 weeks in an airtight jar.
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