Besan Ladoo Video by Tarla Dalal

Besan Ladoo Video by Tarla Dalal

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Besan Laddoo is one of the most popular mithai in Indian cuisine. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country. When making this, remember that the rich flavour of the laddoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft laddoo if it is not done right. Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. It will look so irresistible at this stage that you would just want to pop it into your mouth! That’s when the laddoo is ready.

  

Recipe Description for Besan Laddoo ( Mithai)

Preparation Time: 
Cooking Time: 
Makes 18 ladoos
Show me for ladoos


Ingredients


Main Ingredients For Making Besan Laddoo
4 cups besan (bengal gram flour)
1 cup ghee
2 cups powdered sugar
1/4 cup coarsely powdered almonds (badam)
1/2 tsp cardamom (elaichi) powder

For The Garnish
1 tbsp almond (badam) slivers

Method
  1. To make besan laddoo, heat the ghee in a deep non-stick pan, add the besan, mix well and cook on a medium flame for 13 minutes, while stirring continuously.
  2. Switch off the flame and keep stirring for 1 more minute.
  3. Transfer the mixture into a plate and keep aside to cool for 1 hour or till the mixture cools down completely.
  4. Add the sugar, coarsely powdered almonds , cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
  5. Take a small portion of the mixture and shape it into a round laddoo.
  6. Repeat step 5 to shape 17 more besan laddoos.
  7. Garnish the besan laddoos with almond slivers and store in an air-tight container.

Handy tip:

  1. Besan ladoos can be stored in an air-tight container at room temperature for 15 days.
RECIPE SOURCE : MithaiBuy this cookbook

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