Indian Besan Laddu Recipe | Besan Ke Laddu |बेसन के लड्डू हलवाईके जैसे

 

Ingredients

Besan – 500 gms

Turmeric – 5 gms

Ghee – 375 gms

Sugar fine grain or Burra – 1.25 kg

Almonds & Pista chopped – handful

Besan Ladoo - No one can resist the smell of Besan when you cook with ghee. No festivity is complete without a methai, and nothing compares if it is home made.

Method

How to make Besan Ladoo

For the mixture: 

1- Add 175 gms of ghee in the wok and melt it. 

2- Add 250 gms of chickpea flour in melted ghee on the low-medium flame. 

3- Roast while continuously stirring it to avoid lumps.

4- Add more 1 tsp of ghee if the mixture appears dry.

5- Sprinkle some water to make the mixture uneven.

6- Again, roast it until water disappears.

7- Switch off the flame but, don’t stop stirring for 1-2 minutes.

8- Pour the mixture in another bowl to slightly cool it quickly.

9- Dry roast ¼ cup of Muskmelon seeds until they expand and their colour changes.

10- Pour them in a separate bowl to avoid them from over roasting.

11- Keep on stirring the mixture in intervals also.  

12- Touch and check the temperature of the mixture.

13-  Add 250 gms of Tagar, roasted Muskmelon seeds, 1 tsp of coarsely grounded green cardamoms and 1 smaller sized grated Nutmeg in the mixture.

14- Mix all the ingredients properly 

Suggestions:

1- You can increase or decrease the quantity of sugar according to your taste.

2- The thicker sized chickpea flour is required to make these Ladoos.

3- If you are using tagar which is available in the market then, use a ½ proportion of the finer sized boora and a ½ proportion of the larger sized boora.

4- Cook sugar syrup until it appears white.

5- If clods appear then, break them and filter on a strainer.

6- The ratio of Ghee, Tagar, and Chickpea flour should be equal for the Ladoo.

7- 1 cup of chickpea flour is equal to 125 grams.   

8- While roasting continuously stir Chickpea flour to the formation of lumps.

9- Press and stir the mixture in case lumps appear.

10- Ladoo sticks to the throat only when it has not properly roasted.

11- Roast until a soothing aroma arises from the mixture and it appears darks too.

12- Roast Chickpea flour on the low flame for a while to avoid its raw taste.

13- Save some quantity of Ghee for the further process.

14- Chickpea flour expands by adding water.

15- Switch off the flame but, don’t stop stirring to avoid it burning from the bottom.

16- The mixture loses its consistency when Tagar is mixed in the warm mixture.

17- You can add any dry fruit in ladoos but make sure they are roasted to increase its shelf life.

18- You can make ladoo of your desired size.

19- In case Ladoo is still sticky then, store them in the refrigerator for a while.

20- You can add ¼ tsp turmeric powder in 250 grams of Ladoo for better colour or you can add the food colour.

21- The ladoo splits when Tgar has not mixed in the warm mixture.You can avoid this issue by adding some amount of the melted ghee in it.

Please leave your comments and suggestions in the comments section below.

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