Besan Laddu | Diwali Sweets
Friday, October 25, 2013
Besan Laddu is one of the most traditional Indian Sweet made on any festival day, especially for Diwali. Besan laddus are very rich in taste since it is made with ghee (clarified butter) and besan. Well for this recipe I am using Laddu Besan flour (which is available in any Indian groceries), if not then I would leave you some tips at the end so keep browsing. Besan Laddu is a perfect mithai to make in bulk and gift it for festivals esp., Diwali.
Ingredients:
1 cup Laddu Besan Flour
1/2 cup Ghee
1/2 cup Sugar
1 teaspoon Cardamom Powder
2 Tablespoon Cashew Nut Powder
2 Tablespoom Almond powder
Cashew Nuts for garnishing
Almonds For Garnishing
Method:
Heat ghee in a heavy bottomed pan or vessel. Add laddu besan to it and fry on low flame until its light golden in color and you can also feel the aroma.
Keep stirring continuously. Once it starts leaving the sides of the pan turn off the heat and set aside. Let it cool down a little bit.
Then add the sugar and cardamom powder. Mix well and transfer it into a flat plate or any dish.
Add the cashew and almond powder to it and mix well. Let it cool down for 20-30 minutes.
Then apply ghee to your palms and make them into medium sized balls.
Garnish it with Cashew Nuts and, Almonds and serve.
Tips:
- If you do not have laddu besan, then take 1 cup of besan and add 1 Tablespoon of Semolina or Sooji.
- Or you can mix one cup of besan with 1 teaspoon of ghee and 1 tablespoon warm milk. Mix well and set aside for 5-6 minutes. Then run the flour into medium holed sieve for grainy texture.
- Do not over cook the besan.
- Keep stirring once you add the besan mixture to the ghee or it will stick to the bottom and turn brown in color.
- Ghee is the only flavor that brings taste to the laddus, so do not reduce it than mentioned.
- Laddus can be stored in a air tight container for 3-4 weeks.
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