Besan Rawa Laddoos taste very similar to the besan laddoos with a slight crunch, which is my favorite part.
| Preparation time: | 60 minutes |
| Servings: | 40 laddoos |
| Difficulty: | Medium |
Ingredients
| Besan (chickpeas flour) | 1.5 cups |
| Coarse rawa (suji) | 1.5 cups |
| Ghee (clarified butter) | 3/4 cup |
| Sugar | 2.25 cups |
| 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 1/2 cup ghee and besan. Saute on low heat stirring constantly. After 15 minutes, mixture becomes smooth.
- Saute till the mixture starts becoming reddish (about 10-12 more minutes).
- Add cardamom powder and chopped nuts. Mix well.
- Turn off the heat and transfer it in a separate bowl.
- Wipe the wok and now saute rawa in it in .25 cups of ghee for about 5 minutes on low heat until it’s slightly fragrant. It shouldn’t change color.
- Turn off the heat and transfer rawa in the besan bowl.
- Wipe the wok again and add sugar and one cup of water and cardamom powder. Make a syrup of 1/2 wire consistency, meaning wire starts to form but breaks. Turn off the heat and pour the syrup on the besan and rawa mixture.
- Mix everything thoroughly and then cover it and leave it for about one hour.
- 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 Rawa Laddoos are ready.
Notes
- Mixture should still be a little warm while making laddoos otherwise they don’t hold well.
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Summary
Recipe Name
Besan Rawa Laddoo
Author Name
Ruchi Garg
Published On
Preparation Time
Average Rating
Based on 1 Review(s)