October 27, 2016

Besan ka Ladoo

Hello All.. Wish you Happy Dipabali. I am blogging after a long time on this space. Hope you all have celebrated grandly Durga Puja this year. The year is all most coming to an end and the festivals for this year are also almost over. This year past in a wink and we are ready to welcome another year. This year I experimented a lot with Indian sweets. For the first time, I made those at home. I have always avoided making sweets at home after coming to India. Because of the availability of so many varieties of delectable sweets around. But now I am becoming more incline to provide mostly homemade foods to my family. Today will share the recipe of Basan ka Ladoo. It came out so tasty which I actually didn't expect. I have adapted the recipe from Amrita's Blog Sweet 'n' Savoury
1 1/4 cup Besan/gram flour
1/2 cup Powdered sugar 
3 tbsp melted Ghee (or a little more if the mixture does not bind)
2 pinches Elaichi/cardamom powder

1. Take a Kadai and dry roast the besan on low heat till the raw smell goes away. It will take approximately 8 to 10 minutes. Continuously stir it otherwise it will get burnt.
2. Add melted ghee little by little and keep on stirring. Keep a check that it should not turn into a liquid. So when you see that it has turned into a dough kind of consistency then stop adding ghee. Even if you feel more ghee needed then add. Remember to add always melted ghee. (Please see Note))
3.  Keep stirring and cooking on low heat till you see the mixture binding well and leaving ghee. 
3. Remove from heat and add the powdered sugar and cardamom powder and mix well.
4. When it is almost cool shape them in round balls and place them in an individual wrapper or place them on a greased plate. 
5. Decorated them as per your creativity and enjoy.
After adding ghee if you feel the mixture turned into a semi-liquid mixture, don't worry add more besan little by little to come to the right texture. I have done the same mistake first time. But it came out very tasty.
Happy Diwali

No comments: