Besan Ladoo

Ladoos prepared with roasted Bengal Gram Flour , desi ghee with an addition of coarsely ground almonds ,flavored with green cardamom powder, sweetened with powdered sugar and garnished with slivered pistachio nuts.

Preparation Time: 05 minutes
Cooking Time: 25 minutes
Serves- 08 Medium sized Ladoos
Ingredients and Quantity: 01 Cup= 250 gm.

Bengal gram flour- 01 cup
Clarified Butter (Desi ghee)- 1/4 th cup
Powdered sugar or boora- 1/2 cup
Almonds, lightly roasted and coarsely ground- 15 gm. (Optional)

For the Flavoring:

Green cardamom powder- 1/4th tsp.

For the Garnish:
Pistachio nuts ,blanched, refreshed, peeled and slivered / finely chopped- 30 gm.

Method:

In a Heavy bottomed non-stick pan dry roast Bengal gram flour, till the raw aroma disappears i.e. for 10 minutes on a slow flame.
Keep stirring continuously with a wooden flat spoon , taking care that the besan does not burn.
In a deep pan , melt the ghee.
Add this ghee to the roasted Bengal gram, cook for another 05 minutes, stirring it occasionally.
You will see that the besan has started turning a little reddish in colour, the nutty fragrance is all around your kitchen.
Switch off the flame. Keep aside.
Add the Powdered sugar, coarsely ground almond powder and cardamom powder.

Stir well in order to avoid lump formation.
Once you have completely mixed the above ingredients, let it cool down to room temperature.
With the help of your palms prepare medium sized besan ladoos and serve garnished with slivered /finely chopped pistachio nuts.

You may store them in air tight container and serve / consume as and when desired.

Chef Tips:
01. This preparation is meant for people who love Indian sweets but with a little less ghee.
02.You may add raisins & cashew nuts, if desired
03. Keep the mixture after cooling at room temperature, in the refrigerator for 12-15 minutes for better texture and also it becomes much easier to prepare ladoos.
04.There is another method of making Besan Ladoo in which the ghee is melted and in that the besan is cooked till the raw aroma disappears, and the entire method after that remains the same but of course the proportions differ i.e. Bengal Gram flour : Ghee: Powdered Sugar – 2:1:1.