Besan Laddu Recipe:
Wishing you all a very Happy Dipawali, enjoy this festival of Lights with our delicious Besan Ladoos with a generous amount of Almonds.
Dipawali and Ladoos are spelt in the same sentence during this magical festival of lights. The Beasn Ladoo i feel is the perfect recipe for the celebration,not just because it is our favourite of all other variety of Ladoos but also for the emotional quotient that’s associated to them as our Mothers or Grandmothers have spolit us with thier delicious Beasn laddus for years.
All that extra ‘Carb’ you may think, but come one, these festivals are the time we need to drop all our guards and give into the indulgence. I’d rather not pay any heed to the advertisements trying to take me on a guilt trip with their catchy liners ‘Is Diwali Muh Namkeen Karain’. Let’s just live the tradition and do our “Muh Meetha” so that the sweetness of our recipes continue to make our lives sweeter (an extra work out later can simply balance it out). So let’s splurge, eat, live life to our heart’s content this one day and celebrate this festival of lights. Also check our post on top 5 quick and easy Diwali Sweets recipes. We also have another version for the beans ladoo with gond and dry fruits, check it here.
Ps: The Ladoos are best made with coarse gram flour. Since that’s not an easy find so this recipe has a great trick to get a grainy texture, i.e to add a tbsp of Semolina. But, if you have the coarse gram flour just skip the Semolina
Ingredients (Makes 16-18 Ladoos):
- 2 cups Besan (Gram Flour, fine)
- 1 tbsp Suji (Semolina), optional if using coarse gram flour
- 1 cup Melted Ghee (Clarified Butter)
- 1 cup Powdered Sugar
- 1 tsp green cardamom pwd
- A few strands of kesar (Saffron)
- ¼ the cup Almonds, slightly roasted and crushed
- 8-9 almonds, peeled and split into half for topping, optional
- Roast and crush the almonds and keep aside.
- Heat a wok and reduce the flame to low, add ghee and the saffron strands.
- One the ghee is hot add the besan and stir well to incorporate the ghee and besan together.
- Add the semolina and fry stirring continuously on a medium- low flame until the flour is fragrant and the colour has just started to turn into a slight golden-brown. Be careful as the carry forward heat will further darken the colour.
- Turn off the heat and stir in the cardamom pwd and crushed almonds. Transfer the roasted flour into a wide bowl.
- Allow to cool down to a temperature that’s comfortable to touch. Then mix the powdered sugar using a fork.
- Divide the mixture into 16-18 equal parts and leave on to almost cool down. Finally shape into smooth round Ladoos and top each with almonds. Go indulge !!
Dos and Don’ts:
- You may simply use fine castor sugar if you like.
- Carefully turn off the heat when the Beasn is lighter than the final colour you want it, as the carry forward heat will make it darker later.
- Adding Almonds simply uplifts the recipe, however you may choose to do away with it.
- Saffron intensifies colour, golden red, though its not necessary either.