December 4, 2018

Besan Laddoo

We usually tend to cook what we love to eat. I hardly ever make sweets. You got the message – I do not have a sweet tooth! But of late, I saw that the problem is me. Most people enjoy sweets and when I made sweets for anybody, they loved it. That’s how Besan Laddoo happened too. Made these for my cousin on demand for a small get-together and everyone liked it.
It took quite some time and effort to mix/stir continuously, well I was satisfied with the end result – hence no complaints! Like any other sweet this one too is loaded with sugar, please be prepared for a dessert that will take you on a guilt trip. But hey – salad for lunch tomorrow, ok?
We loved the creamy melt-in-the-mouth texture of the laddoo. I added just a little sooji for a slight crunch and fullness.

Besan/Chickpea flour – 1 cup
Semolina/sooji – 1 tbsp
Powdered Sugar – 1 + 1/4 th cup
Ghee – ½ cup
Cardamom powder – a pinch
Pista, Almonds slivered – 1/4th cup
Whole Pista – 14-15

How I prepare:
1)      Cut the pista and almonds into slivers – long thin pieces and keep aside. Keep few whole pistas to press onto the laddoos for good looks, good looks and good looks (that’s a bad one from Kabhi Khushi Kabhi Gham)
2)      Dry roast the besan and sooji for 2-3 minutes on medium flame and then add the ghee and mix well. It will be crumbly initially, slowly it gets easier to mix/roast. I used a silicon spatula for this, very convenient to scape off sides for even roasting.

3)      Keep stirring and folding the almost paste-like mixture. I did this for 35 minutes.
4)      Towards the end, add the nuts and cardamom powder and continue to roast.
5)      Switch off flame and let it cool. It need to be cool exactly – just not hot. If we add sugar when the besan mixture is hot, the sugar tends to dissolve and the mixture will be runny and impossible to shape into balls. Add the sugar when the mixture is just about warm and mix with your fingers.
6)      Shape the mixture into laddoos with one whole pista stuck on the outside. One suggestion is to place the laddoos on a greased pan or plate. I placed them into the same pan on which I roasted the besan. (I placed the first 3-4 on a new dry plate and the laddoos stuck on it. I realised later and again shaped those into balls. If this realisation came too late, it won’t be possible to shape it because the ghee would solidify and the mixture will not be as malleable)

Besan laddoos stay fresh at room temperature at least for 2-3 weeks in airtight container. Enjoy the sweet indulgence friends!

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