Besan ke Ladoo, a very commonly made sweet during festive season or in winters. We can easily get these in the sweet shops, still most of the mothers in Punjab like to make it themselves. As Punjabi love to eat ghee and these besan ke ladoo are culmination of ghee, besan (chick peas flour) and nuts……all healthy items in one go. So serving a ladoo in the morning with a big glass of milk not only satiate the appetite of kids, but also the heart and eyes of the mother.
Now neither this is a festive season, nor winters. You must be wondering why am I posting this recipe now. There is a reason for that. My brother is going to pay a visit to my sister, who is in US. Normally what happens is, we try to send the best sweets i.e. fancy sweets to her. This time, when we were just gossiping, she told me that her kids would love to have some desi sweets like besan ke ladoo, roasted Burfi, shakarpare etc. Then I decided to make these ladoos for her.
Normally I make ladoo with coarse besan to have a bit grittiness, but I couldn’t get it, so made with normal besan. Ladoo making is a very easy but quite a time consuming process. It requires lot of patience, as besan has to be roasted on low flame. If you are tempted to increase the flame, you will get that golden brown color but accompanied by raw taste of besan and ladoo will stick to your palate. This will mar the whole taste of ladoo and all the efforts you have put into to make them. So the key mantra to make delicious ladoo is ’have patience.’
It’s so hot here that I’m totally drenched with sweat from head to toe, but I can imagine the happiness on the face of my niece on seeing these ladoo. When she will say,” Mausi, ladoo are so delicious.” Then all my labour in making them well be paid.
Here is my simple recipe to make delicious ladoo. Just remember ratio of besan, ghee and sugar is approximately 2:1:2. by weight. Rest is lots of dry fruits, love and patience ??
Stepwise Pictorial Description Of Besan Ke Ladoo
Sieve gram flour and keep it aside. In a heavy bottomed wok, heat ghee.
Add sieved gram flour to it.
The gram flour will absorb all the ghee and will appear dry.
Start roasting it on low flame with constant stirring for uniform roasting and to avoid burning . As the besan starts getting roasted, many changes will appear in it like the color will start getting darker, ghee will start oozing out of it making it loose and whole kitchen will fill with the fragrance of besan.
Continue roasting taking care that it does not get burnt. If you like to have a bit granulated ladoos, sprinkle some water at this stage. Besan will become frothy. Continue roasting till water dries up. Switch off and set aside to cool.
Add nuts and raisins and mix them.
Allow it to cool down a bit, so that it is easy to handle. Add powdered sugar, cardamom powder.
Mix well until completely blended.
When the mixture is still warm, take a small portion in your hand.
Shape it into a ball by pressing it with your hands.You can even wet your hands little bit.
If you feel mixture is too dry and is not binding into ladoos, add ghee 1 tablespoon at a time and if it is too greasy, you can add powdered sugar or keep it in fridge to solidify ghee. Make all ladoos in this manner.