Nov 14, 2012

Besan laddoo - Chickpea flour and sugar balls

I have an aunt who makes these laddoos, and I mean makes them really really well. I had eaten them years ago, and the taste is unforgettable. These laddoos are dedicated to you Sathya aunty. I hope the recipe matches what you make.

What you need: Makes about 8 to 10 medium sized laddoos
1 cup besan flour (bengal gram flour/chick pea flour)
1 cup sugar, powdered
1/3 cup ghee
1/4 tsp cardamom (elaichi) powder
Some coarsely ground almond flakes or pistachios.



You may make this on a stove top or in a microwave. I resorted to the latter.

In a glass or porcelain bowl, melt the ghee until its nice and hot.

One thing about the flour, try to see if you can get chick pea flour made specially for besan laddoo, that way the texture is just right. It needs to be a little course and grainy.

Pour in the chickpea flour and cook on high for about 3 to 4 minutes, making sure to give it a whisk every 60 seconds. The color of the flour should have turned from yellow to a light brown.

Once the flour is aromatic, pour in the powdered sugar. Whisk it and let it cool down to lukewarm. 


Gather a fistful and press down tight to form a ball. If the mixture is too dry, add in more ghee. You may add in powdered cardamom, saffron, ground almonds and pistachios.

Serve them right away or store them in air-tight containers, enjoy!



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