Besan Laddoo is one of the most popular festival dessert made with roasted chick pea flour(besan). Besan laddoos can be made instantly without any prior preparation. You just need to be prepared for lot of stirring and the effort is really worth it.
My MIL prepares this Laddoos very frequently. I dry roast besan first and then roast it in the ghee for few minutes. My son loves these Laddoos.
I made these laddus for Navratri. As tomorrow is Karva Chauth festival, I thought of posting this recipe in my blog today.
Lets begin by keeping all the ingredients ready. Besan Ladoos can be prepared with just 5 ingredients.
Measuring Cup Used: 1 Cup = 250ml
Besan/Chickpea Flour – 1 cup
Granulated white sugar – 3/4 cup
Ghee – 1/3 cup
Cardamom powder – 1/4 tsp.
Cashews – 10 (optional)
Prepare powdered sugar. Add the granulated sugar in a blender jar and grind it into a fine powder. Keep aside.
We need to roast the besan. Roasting should be done on low heat. It approximately needs 20 minutes of dry roasting time and 7-10 minutes of roasting in the ghee.
Add 1 cup besan in a wide hard anodized thick bottomed pan. Dry roast the besan on low heat for 20 minutes. Do not leave the pan unattended because the besan will tend to turn burn very quickly. Keep roasting continuously. The roasting time varies if you are using a thin bottomed pan.
Add ghee in the same pan and continue to roast the besan on low heat. The mixture will look like very thick batter at this time. It will take about 7-10 minutes. Roast until the color of besan is changed to dark yellow color and all the raw smell of besan disappears. You should begin to smell nice aroma released from the roasted besan. Turn off the heat.
Let it cool. Keep stirring every few minutes. Besan and ghee mixture should not cool down to the room temperature but needs to be slightly warm.
When besan is cooled to the desired temperature, add the powdered sugar, cardamom powder and mix it well.
Start making Ladoos. Place a cashew on top while making ladoo(I skipped this step as my son doesn’t like it).
When my kids were toddlers, I used to roast the cashews in ghee, powder them and add it to the roasted besan mixture before making laddoos.
Store them in an air tight container and enjoy as a dessert or snack!!!
Don’t eat them all at once!!! ???
Note: My MIL roasts the besan directly in the ghee. She doesn’t dry roast the besan. She uses at least half cup ghee for one cup besan. Besan ladoos have a shiny look when more ghee is used. Either way they taste great!!!
I made these ladoos again today(August 7th, 2017) on the occasion of Raksha Bandhan festival. Updating the post with the picture.