Monday, 1 August 2011

Recipe: Besan Ladoos

This is my first venture into making Indian sweets - so for you trained, tried and tested confectioners out there, please be nice :) Ladoos are one of the most popular of Indian sweets - they come in all shape, form and size. So I was very surprised to find how simple these are! Besan ladoos are a rich, sweet dessert-snack made from gently roasted gram flour and can be served any time of the day. They are ideal for that sweet bite at the end of a meal when you’re too full for proper dessert. I suppose a bit like the naughty natas and coconut tarts on the Nando’s menu. I would definitely recommend a try.


2 cups Besan (Gram/ Chick Pea Flour)
¾ cups Pure Ghee (Clarified Butter)
1 cup Powdered Sugar
2 tsp Elaichi (Cardamom) Powder
¼ Cup Milk

Raisins, Almonds & Cashews as per required

To make them:

1. Heat the ghee in a heavy sauce pan - preferably non-stick. Add the besan slowly coating it in the ghee.

2. Fry the besan on a low flame (or it will stick worse than super glue, and then burn too) and make sure to stir continuously.

3. Once it’s golden brown and smelling lovely (probably around 8-10 minutes) remove the pan from the heat. Sprinkle in the milk and keep stirring until the milk is completely absorbed. Let it cool for a while.

4. When mixture is just a little warm, add sugar, cardamom powder, chopped dry fruits & mix well. Keep aside to cool it down.

5. When mixture has totally cooled down, take small amounts and roll between the palms of your hand to form small bite-size balls. Stud with a nut or raisin on the top. Follow this procedure for remaining mixture.

6. You can refrigerate them to speed up their cooling down. Store in an air tight container.

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