Besan ladoo recipe, a gluten-free, traditional Indian sweet created using chickpea flour and ghee for festivals like Diwali & Ganesh Chaturthi puja
Besan ladoo is among the finest traditional Indian sweets that's prepared during festivals being an offering to God in order to celebrate a special event and at times simply to focus on a sweet tooth. It's no exaggeration that it's a treasured culinary jewel among Indian besan flour recipes. This gluten-free dessert having a beautiful yellow shade includes a unique, wealthy flavor having a soft and melt within the mouth texture. Certainly one of my preferred Indian dessert and am surprised it required me such a long time to blog besan ladoo recipe.
Chickpea flour in hindi is known as ‘besan’ and ‘ladoo’ is really a round formed, bite sized, sweet ball. Besan stand strong when it comes to health advantages because of its high protein and folate content, low index list and as well as, its gluten-free. It will help prevent birth defects from the brain and spinal-cord. You will notice that women that are pregnant regularly eat besan ladoo, besan chilla and dhokla among other besan recipes. While pregnant, ladies who crave sweets ought to eat besan ke ladoo.
It's a popular North Indian sweet but is every bit popular in Maharashtra and lower South too. Actually, I've published a besan laddu recipe earlier in which the cooking method involved preparation of the sugar syrup which may be hard for beginner cooks. Both North Indian version and Maharashtrian style besan ladoo doesn't need the building of sugar syrup. It's comparatively much simpler to create individuals working to make it the very first time.
besan ladoo ingredients, preparation, consistency
Besan ke ladoo is a straightforward and simple recipe that doesn't involve the building of sugar syrup. Just roast the besan or chickpea flour in ghee, awesome and blend in powdered sugar and coarsely crushed nuts and flavor with cardamom powder. Roasting the besan 's time consuming but well worth the effort as it is the ghee roasted besan that can bring out of all flavor towards the ladoo. You need to roast till your house is full of a aromatic aroma that's enticing. Roasting on really low flame and continuous mixing from the besan flour in order that it doesn't burn would be the tips to become taken proper care of during besan ladoo preparation. You don't want to grip a raw tasting ladoo, so roast, roast and roast away.
besan ladoo recipe
Often a generous quantity of ghee is needed to savor it is true flavor but I have tried personally less ghee within the besan ladoo recipe when i have added khoya or reduced milk solids allow it a more potent flavor. Regardless of reducing the quantity of ghee, the taste from the besan ke laddo wasn't compromised. Simple ideas to follow for besan ladoo preparation involve using the coarser number of besan flour also known as mota besan or laddu besan and never the super smooth besan flour, roasting on low flame till no trace of rawness and using pure desi ghee. If you don't have the coarse besan, give a tablespoon of semolina or sooji to a mug of chickpea flour.
You are able to encounter a few problems while making besan ladoo such as the mixture being too dry, not binding or otherwise developing right into a round ladoo shape. This could arise for those who have used less ghee than needed. During the time of shaping the ladoos, add a bit more warm and melted ghee and blend. Begin with a teaspoon and gradually increase the if needed. You may also add milk instead of ghee. Actually, many home cooks add warm milk towards the roasted besan which will help yield a grainer besan ladoo. If milk is added the shelf existence is reduced and also the ladoos need to be refrigerated for an extended shelf existence. Normally, the shelf existence of besan ladoo is 2 days. Since I Have have added khoya, the besan ladoos need to be refrigerated within 24 hrs of preparation.
If you’re searching to create a super tasty, gluten-free dessert, make besan ke ladoo which requires minimal ingredients. A beginner prepare, cannot fail using these simple ingredients. Believe me! Do search for a couple of other variations towards the besan ladoo recipe published within the Hare Krishna food website. Also take a look at besan ka ladoo on Sanjeev Kapoor’s site.
Learn to make besan ladoo recipe
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Ingredients
- Chickpea flour - 2 1/4 cups (besan/senagapindi), coarse (sift without protuberances)
- Ghee - 1/2 cup, melted (clarified/neyyi)
- Powdered sugar - 3/4 cup
- Khoya - 1/3 cup (saute inside a tablespoons of of ghee for several mts)
- Cardamom powder - 1/2 teaspoon (elaichi/elakaya)
- Almonds - 1/4 cup (badam/badam pappu)
- Cashew nuts - 1/4 cup (kaju/jeedipappu)
Method
- Heat a tablespoons of of ghee inside a heavy bottomed vessel. Add some cashew nuts and saute on low medium flame till they turn golden brown. Remove in the vessel and put inside a bowl.
- Within the same ghee, add some almonds and saute on low flame for several mts. Remove from vessel and put within the bowl that has the cashew nuts. Put aside.
- Within the same vessel, add some ghee and permit to melt and switch warm although not hot. Add some besan towards the warm ghee and prepare on low flame stirring continuously. This can be a time taking process and needs some persistence. Roast only on low flame up until the besan turns color along with a lovely aroma emanates your kitchen. This can take a minimum of 30-35 mts of constant stirring. Switch off flame.
- Take away the roasted besan to some wide plate and permit to awesome lower. It may be slightly luke warm.
- Meanwhile, give a tablespoons of of ghee towards the same vessel and saute the grated khoya for just two-3 mts. Switch off flame and take away from vessel.
- Grind the roasted cashew nuts and almonds to some coarse powder. Combine it with the roasted besan. Add some powdered sugar and blend to mix.
- Finally add cardamom powder and blend the contents lightly. Shape the mix into small lemon sized even balls. You can put any nut on the top as garnish.
- Besan ladoo includes a shelf existence of two days at 70 degrees.
Tips
- Adding khoya or mawa is solely optional. Otherwise using khoya, increase the melted warm ghee while shaping the mix into laddus. Add only when the mix isn't binding to create ladoo shape.
- Otherwise using coarse besan, use 1/4 cup semolina/sooji to for that above recipe. After roasting the besan in ghee and removing in the vessel, give a tablespoons of of ghee and roast semolina on low flame for 7-8 mts and combine it with the roasted besan and follow remaining procedure to create ladoo.
Printed: The month of january 23, 2016
Besan ladoo recipe, a simple, gluten-free, Indian sweet created using chickpea flour, khoya, ghee & nuts. Steps to make besan ladoo with simple preparation & tips.