Besan Ladoo Recipes
BESAN LADDU
A delicious Indian sweet, commonly gifted during celebrations like Diwali. I got this recipe from my neighbor when I lived in India. She always brought me sweets that she made herself.
Provided by Chantal Perez
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 24
Number Of Ingredients 5
Steps:
- Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
- Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 12.9 g, Cholesterol 21.9 mg, Fat 9.2 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 6.9 mg, Sugar 8.4 g
BESAN LADOO
Try this classic Indian sweet at Diwali. Besan ladoo is made with nutty fried gram flour enriched with fragrant saffron, chopped cashews and homemade ghee
Provided by Roopa Gulati
Time 55m
Yield Makes 20 (serves 8)
Number Of Ingredients 7
Steps:
- Split the cardamom pods and remove the seeds. Grind the seeds to a powder with 1 tsp of the icing sugar using a pestle and mortar. Set aside.
- Heat a sturdy, small pan and roast the cashews over a medium heat, stirring all the time, until they pick up flecks of colour. Transfer to a chopping board, and once cooled, finely chop.
- Melt the ghee in a wok or karahi over a low heat, add the sieved gram flour and fry, stirring all the time, until it darkens and releases a toasted aroma, about 15-20 mins. Stir in the toasted cashews and transfer to a mixing bowl. Leave until warm enough to handle.
- Add the remaining sugar, ground cardamom and saffron with its soaking liquid. Knead the paste until smooth, then leave to cool to room temperature.
- Shape the gram flour mixture into small balls (ladoos) with your hands, about 3 cm in diameter. Put them on a baking tray lined with baking parchment. If the ladoos are a little soft, chill for 10 mins to firm up. To serve, press a few chopped pistachios into the top of each one. Will keep in an airtight container at room temperature for 7-10 days.
Nutrition Facts : Calories 333 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium
BESAN LADOO
Ladoos are an Indian and Pakistani sweet. I added a twist to mine and included coconut...my family loves these. They can be enjoyed at any holiday, as a treat during tea time, etc. And they're easy to make, in my opinion.
Provided by Shaista Nasar Trost
Categories World Cuisine Recipes Asian Indian
Time 2h45m
Yield 10
Number Of Ingredients 6
Steps:
- Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.
- Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly.
- While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 23.6 g, Cholesterol 39.4 mg, Fat 17.9 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 10.5 g, Sodium 11.1 mg, Sugar 13.3 g
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- Before you start, sift the besan and then measure it. It should come to 1 cup (125 grams). Keep it aside.
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- Dry roast the besan in a heavy kadai or pan on low to medium-low heat for about 10 to 12 minutes.
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- In a pan heat 4 tbsp of ghee in a medium flame, add besan flour and roast until the color changes into golden brown. It takes 7- 8 minutes approximately.
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- Take a heavy bottom non-stick pan and place it over lowest flame. Add the ghee and the besan or gram flour in it. Now roast it over a low flame by stirring continuously to ensure even cooking. At first, it will turn into a slurry and then slowly you will see the colour changing into a darker shade. It will also become very aromatic and release a nutty fragrance. It should take somewhere around 20-25 minutes.
- Once it is done, turn off the heat and remove the roasted mix from the pan onto a flat dish to allow it to cool a bit. Stir it a couple of times so that it stops cooking in its own residual heat.
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