Wednesday, 13 March 2013

BESAN KE LADOO



Yummiest of ladoos ,this is  my taste buds' opinion ..:)

It is a very simple sweet and will be gone off the plate in a jiffy.


What we need

 Besan 4 cups[sifted]

Ghee 1cup

Powdered sugar -2 cups

Nuts-chopped -1/2 cup

Cardamom powder 1/2 tsp



Method


 

 

  1.  Heat the ghee in a kadhai .

  2. Slowly add the besan that has been sifted .

  3. Mix thoroughly making sure ,not a bit of the besan remains powdery.Should be well blended with the ghee .

  4. The flame should be between medium and low.Chances of the besan getting burnt is high,hence keep running the ladle through the besan ghee mixture, till it turns golden brown[a wonderful aroma is emitted at this stage]

  5. I add the chopped nuts[badam,kaju,unsalted pista,any of these or a combination of nuts will do] into the besan ,as the nuts seem a lot more crunchier,as we bite into the ladoos.

  6. Transfer the besan into awide mouthed utensil or plate and allow to cool.

  7. Once cooled,mix it well,with the powdered sugar and cardamom powder  .

  8. Roll into ladoos ,by  taking a handful and clenching it  tightly and then rolling  it.

  9. Besan ladoos will stay good[if allowed to] for 2 weeks in your kitchen,and 3 to 4 weeks in the refrigerator.

  10. Happy ladooing!!! :)


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