Besan Laddu Food

BESAN LADDU

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.

BESAN KE LADDOO

Steps:

• Powder sugar finely in a grinder/blender jar. Set aside.
• Dry roast the besan in a heavy bottom kadai or pan on low heat for about 10 to 12 minutes.
• Keep stirring continuously from the beginning. So that the besan does not get burnt.
• After 12 minutes of total roasting time, add ghee to it.
• Give it a nice mix and continue roasting the besan for another 12 to 15 minutes stirring non-stop.
• After that you will see that the mixture have started releasing ghee and will give a nice fragrant nutty aroma. The mixture will also loose sides of the pan and become one. These are the signs, that the besan is cooked well.
• So once you see these signs remove the pan from the stove-top and place it on your kitchen countertop. Let it cool down.
• When the besan cools down add powdered sugar.
• Add cardamom powder, cashew nuts and almonds.
• Mix well so that the sugar combine well with besan.
• At first your mixture may seem dry but keep mixing with your hand.
• The heat from your hand will melt the ghee and bring them all together.When cooled, make small or medium-sized besan ladoo and store them in an airtight steel container.

BESAN LADOO

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.