Simple Besan Ladoo Food
BESAN LADOO
Try this classic Indian sweet at Diwali. Besan ladoo is made with nutty fried gram flour enriched with fragrant saffron, chopped cashews and homemade ghee
Provided by Roopa Gulati
Time 55m
Yield Makes 20 (serves 8)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 333 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.01 milligram of sodium
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- Add ghee and besan to a medium sized heavy bottomed pan. Keeping the heat low, slow roast the besan flour, while stirring constantly with a spatula. Continue to stir evenly and break the lumps that will form initially.
- After about 10 minutes, the flour will start to loosen up and become light and fluffy. Continue roasting for another 10 to 15 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma.
- Turn the heat off and take out the mixture into a bowl. This will avoid the besan from being overcooked. Allow it to cool for about 15 minutes or until it is luke warm to touch.
- Add powdered sugar, cardamom, nutmeg, saffron milk and pistachios. Massage the mixture with the palm of your hands, and as you do so the ghee starts to release, allowing the mixture to bind together.
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