Look inside for the detailed recipe and video.India is a country of festivals, and festivals are incomplete without sweets. The most common among sweets are ladoos, be it boondi ladoo, besan ladoo, coconut ladoo etc. Besan ladoo is a very popular north Indian sweet delicacy. Besan ladoos usually have a melt in the mouth texture. Adding some amount of coconut gives it a slightly chewy texture. These ladoos requires the only handful of ingredients that is readily available in our pantry. This ladoo is made of gram flour(besan), desiccated coconut, powdered sugar, ghee and cardamom powder. boora sugar or tagar is used in this recipe. Besan ladoo tastes best with this. It’s easily available in the Indian grocery store, or you can make it home. Fine besan is used here, but you can use mota or ladoo besan for making ladoo. It is best to use grainy gram flour or mota besan for making besan ladoos. If you feel the mixture is dry and find it difficult to form ladoos, add some more ghee for binding. If you cannot form ladoo even after adding ghee, keep the ladoo mixture in the fridge for 15-20 minutes. Ghee will solidify a bit then and make it easier to form ladoo.Roasting besan (gram flour) is very crucial in this recipe. You need to continuously roast the besan in ghee on low flame until it changes colour to golden. It will start releasing ghee and starts giving nutty fragrances. If it is not roasted well, then the raw smell of besan will ruin the taste of delicious ladoo. You can add chopped nuts to enhance the taste
Utensil and Tools
- Prestige Fry Pan
- Philips Induction Cook Top
- SiliconSpatula
- Borosil Glass Mixing Bowl
Ingredients
- 1 cup Besan (Gram flour)
- ⅓ cup + 3 tbsp Ghee (Clarified Butter)
- 2 tbsp Milk
- ½ cup + 2 tbsp Desiccated coconut
- ¾ cup +1 tbsp Powdered sugar
- 1 tsp Cardamom powder
Video
Instructions
- Take a heavy-bottomed wok/ kadhai. Heat 1/3 cup ghee on low flame, then add besan.
- Roast the besan on low flame for 15-20 minutes. Keep stirring till the besan turns aromatic and starts to give a lovely nutty fragrance. Besan will change its colour to golden brown and ghee will start to separate.
- Add 2 tablespoons of milk and stir continuously till it is absorbed well in besan. This process will give besan a grainy texture. Switch off the flame and transfer the besan to a bowl.
- Allow the besan mixture to cool down so that the mixture can be handled easily with hands. Meanwhile, mix 2 tablespoons of desiccated coconut and sugar in a bowl and keep it aside.
- Add desiccated coconut, sugar, and cardamom powder to the roasted besan. Add the remaining ghee (1 tablespoon at a time) to the mixture and mix it well. Mix well, making sure everything is combined well. Grease your hands with ghee. Take a tablespoon of mixture and prepare ladoo.
- Roll the ladoo in desiccated coconut and powdered sugar mixture.
- Store it in an airtight container.
Nutrition
Calories: 103kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 6mgPotassium: 66mgFiber: 1gSugar: 7gVitamin A: 7IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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