My Food and travel memoir

As Diwali is around the corner, I am excited to share this recipe of Besan Ladoo, a sweet treat that holds a special place in many homes during this festive season. Loved by most, any celebration is truly incomplete without the presence of Besan Ladoo. It is made from finely ground gram flour, combined with a medley of flavourful spices, powdered sugar, and the richness of ghee, which imparts a distinct and heavenly taste. The roasting of the flour in ghee is the most important part that determines the flavour and texture of the ladoo, as it needs to be roasted to a perfect golden brown to release its nutty aroma. The addition of cardamom and other aromatic spices elevates the overall experience.Whether enjoyed freshly made or shared among loved ones, Besan Ladoo symbolises the warmth and joy of the festive season, bringing smiles to faces young and old alike.

INGREDIENTS:

Coarse Besan (Gram Flour) – 2 cup

Ghee – 3/4th cup 

Combination of nuts (sliced or chopped) –  2 tbsp.

Cardamom powder – 1 tsp.

Jaiphal powder – 1/4tsp. (Optional)

Saffron Strand – few 

**(Can also use Everest Kesar milk masala – 1 Tbsp. instead of other nuts, cardamom powder and saffron)

Powdered sugar – 1 cup or as required

METHOD:

* I have used ladoo besan, the coarse variety. If it is not available then, we can add around 3 tbsp of fine rava to get some coarse texture to the ladoo.

1.In a non-stick wok, heat ghee on a low flame, till it melts and then add besan and cook on low flame till it changes colour, stirring continuously. It will take approximately 20-25 minutes to cook well.

2. Now add the sooji (if using) and continue cooking. Towards the end the besan will change colour and emit lovely roasted aroma.

3. At the end, add  sliced or chopped nuts of your choice or Everest milk masala. Cook for couple of minutes as the nuts gets slightly roasted with the besan mixture and then switch off the flame.

4. Remove the mixture onto a plate and let it cool down.

5. Now add cardamom powder and the powdered sugar and mix very well.

6. Then start making ladoo’s.

TIPS:

* If while making ladoo the ladoo is very soft and not coming in round shape just make the ladoos as it is and keep aside. After about 10-15 minutes give round shape to the ladoo again.

* If the mixture is dry. Squeeze the ladoo mixture and keep making and moulding. Because of the heat of the hand it will form into ladoos.

“The secret ingredient is always love.”

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