Besan ke Laddu Recipe

Besan ke Laddu Recipe | Traditional Indian Sweet Recipe For Festivals | Holi Special Recipe

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Ingredients: 

• Ghee 1/2cup
• Besan/Gram Flour 2cups 
• Cardamon Powder 2pinch 
• Powdered sugar 1cup 
• Pista Finely sliced for garnish 

How to make Besan Ladoo
For Tagar:

• Take 1 cup of sugar in a pan, add ? cup of water in it and cook until sugar dissolves.
• Stir it in the intervals while cooking it and cook until it reaches the thick consistency.
• Add 1 tbsp of ghee while continuously stirring it to avoid clods and keep it aside to cool down.
• Keep stirring after keeping it aside.

For the mixture:

• Add 175 gms of ghee in the wok and melt it.
• Add 250 gms of chickpea flour in melted ghee on the low-medium flame.
• Roast while continuously stirring it to avoid lumps.
• Add more 1 tsp of ghee if the mixture appears dry.
• Sprinkle some water to make the mixture uneven.
• Again, roast it until water disappears.
• Switch off the flame but, don’t stop stirring for 1-2 minutes.
• Pour the mixture in another bowl to slightly cool it quickly.
• Dry roast ¼ cup of Muskmelon seeds until they expand and their colour changes.
• Pour them in a separate bowl to avoid them from over roasting.
• Keep on stirring the mixture in intervals also. 
• Touch and check the temperature of the mixture.
• Add 250 gms of Tagar, roasted Muskmelon seeds, 1 tsp of coarsely grounded green cardamoms and 1 smaller sized grated Nutmeg in the mixture.
• Mix all the ingredients properly

For Ladoo:

• Take some mixture in your hands and bind it while rolling in your palms.
• Bind them and give them the shape of a ball.
• Prepare all the Ladoo in the same way.

Serving
You can make 16 Ladoo from the prepared mixture.
Store them in an airtight container and eat for 10-11 months.

More Procedures and Suggestions:

• You can increase or decrease the quantity of sugar according to your taste.
• The thicker sized chickpea flour is required to make these Ladoos.
• If you are using tagar which is available in the market then, use a ½ proportion of the finer sized boora and a ½ proportion of the larger sized boora.
• Cook sugar syrup until it appears white.
•  If clods appear then, break them and filter on a strainer.
• 6- The ratio of Ghee, Tagar, and Chickpea flour should be equal for the Ladoo.
• 1 cup of chickpea flour is equal to 125 grams.  
• While roasting continuously stir Chickpea flour to the formation of lumps.
• Press and stir the mixture in case lumps appear.
• Ladoo sticks to the throat only when it has not properly roasted.
• Roast until a soothing aroma arises from the mixture and it appears darks too.
• Roast Chickpea flour on the low flame for a while to avoid its raw taste.
• Save some quantity of Ghee for the further process.
• Chickpea flour expands by adding water.
• Switch off the flame but, don’t stop stirring to avoid it burning from the bottom.
• The mixture loses its consistency when Tagar is mixed in the warm mixture.
• You can add any dry fruit in ladoos but make sure they are roasted to increase its shelf life.
• You can make ladoo of your desired size.
• In case Ladoo is still sticky then, store them in the refrigerator for a while.
• You can add ¼ tsp turmeric powder in 250 grams of Ladoo for better colour or you can add the food colour.
• The ladoo splits when Tgar has not mixed in the warm mixture.You can avoid this issue by adding some amount of the melted ghee in it.

 

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