Besan Ke Laddoo is the most popular laddoos made in any Indian home. The good thing of making them at home is that you can control the amount of ghee that goes in it. But the best part is that they can stay at room temperature for weeks so they are a handy snack.
| Preparation time: | 60 minutes |
| Servings: | 30 |
| Difficulty: | Medium |
Ingredients
| Besan (chickpeas flour) | 1/2 kg |
| Ghee (clarified butter) | 250 gm |
| Powdered sugar | 450 gm |
| Small cardamom (choti elaichi) powder | 1/2 tsp |
| Chopped nuts (almonds, melon seeds) – optional | 1/2 cup |
Method
- Seive the besan to make sure there are no lumps.
- Heat a large wok, add ghee and besan. Saute on medium heat. Stir constantly. After 15 minutes, mixture becomes smooth.
- Saute till the mixture starts becoming reddish (about 10-12 more minutes).
- Add cardamom powder and nuts. Mix well.
- Turn off the heat and let it cool a little.
- Add sugar and mix thoroughly.
- Make walnut size balls of the mixture in your palms. Press them hard so that they hold shape. Store in air tight container when completely cooled off. Besan Ke Laddoo is ready.
Notes
- Besan should not be very fine. You get special besan for laddoos in the Indian stores.
- Mixture should still be a little warm while making laddoos otherwise they don’t hold well.
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Summary
Recipe Name
Besan Ke Laddoo
Author Name
Raka Jain
Published On
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