A popular traditional Indian sweet prepared during festivals and special occasions. I was fortunate to learn how to make these ladoos at the Home Science college. They are delicious, literally melt-in-the-mouth and irresistible. An all-time favourite sweet, loved by all, which makes for a great snack or dessert after a meal.
The main ingredient for these ladoos is coarsely ground chickpea flour (besan) which can be substituted with the regular fine variety along with a couple of tablespoons of rava (semolina). Key is roasting the besan well in hot ghee on a slow fire until it changes colour to golden brown with a pleasant nutty aroma. When cool, the mixture is blended with confectioner's sugar (icing sugar), chopped almonds and cardamom powder. The ladoos are shaped into lemon-sized balls and decorated with a raisin on top. With their delicate, crumbly texture and wonderful taste, besan ladoos are definitely hard to resist.
These ladoos are easy to make. The besan has to be roasted well, the confectioner's sugar mixed in when the mixture is slightly warm not hot or else, it will turn runny. Also, do not grind regular sugar to a powder and use as a substitute for confectioner's sugar. Ghee imparts these ladoos with the glossy sheen and tender texture.
The main ingredient for these ladoos is coarsely ground chickpea flour (besan) which can be substituted with the regular fine variety along with a couple of tablespoons of rava (semolina). Key is roasting the besan well in hot ghee on a slow fire until it changes colour to golden brown with a pleasant nutty aroma. When cool, the mixture is blended with confectioner's sugar (icing sugar), chopped almonds and cardamom powder. The ladoos are shaped into lemon-sized balls and decorated with a raisin on top. With their delicate, crumbly texture and wonderful taste, besan ladoos are definitely hard to resist.
These ladoos are easy to make. The besan has to be roasted well, the confectioner's sugar mixed in when the mixture is slightly warm not hot or else, it will turn runny. Also, do not grind regular sugar to a powder and use as a substitute for confectioner's sugar. Ghee imparts these ladoos with the glossy sheen and tender texture.
Besan Ladoo
(Yields 20)
Ingredients:
2 cups chickpea flour (besan)
2 tablespoons fine rava (semolina)
3/4 cup ghee
1 1/4 cups confectioner's sugar (icing)
1/4 teaspoon cardamom powder
1/4 cup almonds or cashewnuts (chopped)
20 raisins for decoration
Method:
Sift chickpea flour and set aside.
Melt ghee in a heavy-bottomed pan. When sufficiently hot (not smoking), lower heat, add the besan and rava. Stir continuously and cook the flour till it changes to golden brown in colour with a nutty aroma, between 10 to 15 minutes.
Allow the mixture to cool and when slightly warm, add the sugar, cardamom powder and almonds. Mix well and then shape into lemon-sized balls. Garnish with a raisin on top.
When ladoos are cooled, store in an airtight container.
Note:
(Yields 20)
Ingredients:
2 cups chickpea flour (besan)
2 tablespoons fine rava (semolina)
3/4 cup ghee
1 1/4 cups confectioner's sugar (icing)
1/4 teaspoon cardamom powder
1/4 cup almonds or cashewnuts (chopped)
20 raisins for decoration
Method:
Sift chickpea flour and set aside.
Melt ghee in a heavy-bottomed pan. When sufficiently hot (not smoking), lower heat, add the besan and rava. Stir continuously and cook the flour till it changes to golden brown in colour with a nutty aroma, between 10 to 15 minutes.
Allow the mixture to cool and when slightly warm, add the sugar, cardamom powder and almonds. Mix well and then shape into lemon-sized balls. Garnish with a raisin on top.
When ladoos are cooled, store in an airtight container.
Note:
- If coarse besan is used, omit the rava.
- When besan is fine, it is important to add rava or else the ladoo tends to stick to the back of the throat and difficult to swallow.
- Almonds can be substituted with cashewnuts.
- Add confectioner's sugar only when mixture is slightly warm. If it is still hot, the sugar will melt and mixture will be runny.
See More Festive Sweets
