Besan Ladoo is a popular Indian sweet made from roasted gram flour, ghee, sugar, and flavored with cardamom. A step-by-step guide on how to make Besan Ladoo:
Ingredients:
- 1 cup of gram flour (besan)
- 1/2 cup of ghee (clarified butter)
- 1/2 cup of powdered sugar (adjust to taste)
- 1/4 teaspoon of cardamom powder
- A handful of chopped nuts (almonds, cashews, or pistachios), optional
Instructions:
1. Roast the Gram Flour:
- Heat a heavy-bottomed pan or kadai on low to medium-low heat. Add the gram flour (besan) and dry roast it while continuously stirring. Roast until it turns golden brown and you can smell the nutty aroma. This may take around 10-15 minutes. Be patient and ensure it doesn't burn.
2. Add Ghee:
- Once the gram flour is roasted, add the ghee to it. Stir well to combine and continue to cook. The mixture will become more liquidy.
3. Cook the Mixture:
- Keep stirring the mixture over low heat. The ghee will start to separate from the gram flour, and the mixture will become aromatic. This process takes another 10-15 minutes.
4. Add Nuts (Optional):
- If you're using chopped nuts, add them to the mixture and cook for a few more minutes. This step is optional, but nuts add a nice crunch to the ladoos.
5. Remove from Heat:
- Once the mixture is cooked, turn off the heat. It should be crumbly and not too wet. Let it cool slightly.
6. Add Sugar and Cardamom:
- Once the mixture is warm but not hot, add the powdered sugar and cardamom powder. Mix well.
7. Shape into Ladoos:
- While the mixture is still warm, take a small portion and shape it into a round ladoo. You can make them as big or as small as you like.
8. Repeat:
- Continue shaping the mixture into round ladoos with the remaining mixture.
9. Allow to Cool:
- Let the Besan Ladoos cool completely. As they cool, they will firm up.
10. Store:
- Once the ladoos have cooled and set, store them in an airtight container. They can be stored at room temperature for several days.
Enjoy your homemade Besan Ladoos, a sweet treat with a nutty flavor and a hint of cardamom. They are often made for festivals, celebrations, and special occasions in India.