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Besan Badam Ladoo
By : CherylRajkumar
Category : Besan, North indian, Desserts
Servings : 15
Time Taken : 15-30 mins
Rating :
Method
  1. Keep the ingredients ready for preparation.
  2. Use coarse or smooth besan, whichever is available.
  3. Mix the powdered sugar and food colour. Keep aside.
  4. Dry roast the besan in a wide pan, breaking lumps if any.
  5. You get pre-roasted besan, but I prefer roasting the besan to get rid of the raw taste and smell.
  6. This does make a difference to the ladoos.
  7. Take care not to burn the besan while roasting. Set aside.
  8. Melt ghee in the same pan.
  9. Heavy bottom pan works well as the success of this recipe depends on continuous stirring without burning the mixture at any point.
  10. Once the ghee melts, add the roasted besan.
  11. This can be tricky, as the besan initially thickens in consistency.
  12. This step is the longest and takes about 15-20 minutes for both these ingredients to bind together.
  13. Stir continuously.
  14. Besan changes to golden brown color and gives out a sweet aroma.
  15. Add coarsely ground almonds and keep stirring for another 5 minutes or till completely combined.
  16. Add powdered sugar and mix well.
  17. Once the sugar is added, the mixture tends to loosen a bit.
  18. Excess heat melts the sugar and may start bubbling.
  19. Hence, keep the heat low or you may even remove the pan from heat right after adding the sugar.
  20. Stir well to form an evenly brown mixture.
  21. Once all the ingredients are mixed, you`ll notice the consistency changes.
  22. The mixture becomes manageable.
  23. At this point, add the powdered cardamom or a few drops of cardamom extract to the mixture.
  24. Your kitchen should waft with the sweet and nutty aroma.
  25. Transfer the mixture to a plate.
  26. As the mixture cools, it thickens.
  27. Do not cool it completely, it will be hard to shape the ladoos and it will fall apart.
  28. It should be warm to touch with bare hands.
  29. Grease your palm with a little ghee and shape the mixture into small ping pong sized balls.
  30. Even if you have a dry mixture, the ghee from your palm will help hold the ladoos in shape.
  31. Store ladoos in an air tight container for 2 weeks.

Note: Add only as much ghee as indicated. Adding more ghee may seem to give a manageable mixture. But, after shaping and cooling the balls, it may flatten and make one big lump.

Ingredients:
1 cup besan (gram flour)
1/2 cup almonds, coarsely powdered
1 cup sugar, powdered
3/4 cup ghee
1/2 tsp cardamom, powdered
1/4 tsp saffron food coloring (optional)
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