My Addictive Besangram Flour Ladoo Will Leave U Licking Ur Fingers Clean Food

MY ADDICTIVE BESAN(GRAM FLOUR) LADOO- WILL LEAVE U LICKING UR FINGERS CLEAN!

Steps:

• Coarsely grind the cashews and almonds.
• Keep aside.
• Melt ghee in a wok.
• Add besan (gram flour).
• Cook on low heat till besan is fragrant and well cooked.
• It takes only about 5-8 minutes.
• Let it cool for a while.
• Add powdered nuts, cardamom powder and sugar.
• Mix well.
• Shape into round balls (a little bigger than the size of a walnut) and store in an airtight container.
• Serve after a few hours for greater taste!
• ENJOY my most favourite dessert and think of me when you do so!

CARROT COOKIES WITH BESAN

Steps:

• Peel and finely grate one full carrot.
• Cream together the shortening and sugar.
• Mix in the egg.
• Add in the flour and baking powder.
• Fold in finely grated carrot until blended well.
• Drop by spoonfuls onto greased cookie sheet.
• Bake at 375 for 10-13 minutes.

CREAM CARAMEL (NO BAKE)

Steps:

• Make small square of cake and place them in a serving dish. Its better that cake should be a day stale.
• Open the tin of fruit mix, take some juice and pour over the cake, just soak a bit. Reserve remaing juice and fruits. leave them for 10 minutes until cake absorb the juice.
• Now prepare your cream, beat the cream until soft peaks forms, add coffee diluted with 2sp of water, then add grinded butter scotch toffee, beat more 2 minutes, now add half cup condensed milk and the remaining juice, beat more 5 minutes, set aside.
• Now again come to your cake, spread the layer of chopped walnut evenly on the cake, now the turn of remaining fruit, spread them too evenly on the walnut layer and lastly the crushed caramel.
• At the end spread cream all over the layered cake evenly, so that it is fully covered.
• Chill it for 2 hours, before serving decorate it with some fruits and crushed caramel.

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.