Besan Ladoo Recipes

Steps:

• Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.
• Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly.
• While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.

Steps:

• Coarsely grind the cashews and almonds.
• Keep aside.
• Melt ghee in a wok.
• Add besan (gram flour).
• Cook on low heat till besan is fragrant and well cooked.
• It takes only about 5-8 minutes.
• Let it cool for a while.
• Add powdered nuts, cardamom powder and sugar.
• Mix well.
• Shape into round balls (a little bigger than the size of a walnut) and store in an airtight container.
• Serve after a few hours for greater taste!
• ENJOY my most favourite dessert and think of me when you do so!

Steps:

• Split the cardamom pods and remove the seeds. Grind the seeds to a powder with 1 tsp of the icing sugar using a pestle and mortar. Set aside.
• Heat a sturdy, small pan and roast the cashews over a medium heat, stirring all the time, until they pick up flecks of colour. Transfer to a chopping board, and once cooled, finely chop.
• Melt the ghee in a wok or karahi over a low heat, add the sieved gram flour and fry, stirring all the time, until it darkens and releases a toasted aroma, about 15-20 mins. Stir in the toasted cashews and transfer to a mixing bowl. Leave until warm enough to handle.
• Add the remaining sugar, ground cardamom and saffron with its soaking liquid. Knead the paste until smooth, then leave to cool to room temperature.
• Shape the gram flour mixture into small balls (ladoos) with your hands, about 3 cm in diameter. Put them on a baking tray lined with baking parchment. If the ladoos are a little soft, chill for 10 mins to firm up. To serve, press a few chopped pistachios into the top of each one. Will keep in an airtight container at room temperature for 7-10 days.