Besan Laddu needs no introduction as it is one of the extremely popular sweet in India. I am sure each and every Indian has grown up eating this delectable Laddu.
The texture of this Laddu is somewhere in between creamy and chewy, which are the two great qualities to have in one dessert.
Tips for making perfect laddus :
- Always start with a good quality ghee, I used GRB Ghee.
- Always choose good quality and fresh chickpea flour/besan/gramflour to avoid bitter taste.
- You have to keep stirring non-stop and continuously with out taking a break even for a few seconds especially at the last stage. Otherwise there are chances of the besan getting burnt.
- Initially you can roast the besan on a medium flame, once it turns hot switch over to low flame completely until the last stage.
- Patience is the key to make these laddus, definitely the labour of love. Just remember… Good things take time.
- Making besan laddus is a lot arm work as it involves continuous stirring.
There are 2 kinds of besan available in the market. The smooth kind and the coarse kind. If you prefer a melt-in-the-mouth texture then choose smooth and fine besan. If you prefer crunch in you Laddu then choose coarse variety. Here I used smooth and fine besan/chickpea flour.
Let’s have a look at the recipe….
Category : Dessert, Laddu
Cuisine : Indian
Author : Jyo
Yields : 18 laddus
- 2 cups besan/chickpea flour/gramflour
- 3/4 cup ghee/clarified butter (use 2 tbsp ghee in this for roasting cashews)
- 1 + 1/4 cup powdered sugar
- 15 strands saffron
- 1/4 tsp cardomom powder
- 1/4 tsp turmeric powder
- 3 tbsp broken cashews
- 1 tbsp chopped pistachios for garnishing
Pre preparations :
- Sieve the chickpea flour and keep aside.
- Powder the sugar and keep aside
- Chop the cashews or you can add your choice of nuts.
1. Take 2 tbsp of ghee in a small pan, roast broken cashews and keep aside.
2. Melt the remaining ghee in a pan, once it melts add besan, saffron, turmeric powder and stir on medium flame. Once it gets hot, SWITCH OVER TO LOW FLAME. Keep stirring till the mixture changes to a medium golden colour and fragrance becomes strong. It can take 12 to 15 minutes. Watch it closely though.
3. Once roasted, switch off the flame and transfer the roasted mixture immediately to a mixing bowl. This is done because the pan is hot and the flour will continue to roast and might burn. Let the roasted besan mixture cool down completely. Once cooled, add roasted nuts, powdered sugar and cardomom powder, mix and knead with hand till sugar is incorporated well. Let the laddu mixture sit for 10 minutes. Then grease your palms with ghee, take small portions, start making laddus and garnish with chopped pistachios.
4. Chewy, Fudgy and melt-in-the-mouth textured laddus are ready to gobble😉😀.
Other Laddu recipes on the blog…
Increase the quantity of sugar if you a sweet tooth.
If you feel the mixture is crumbly and not holding the shape, add a tbsp of melted ghee to bind it. Or if the mixture is too wet, add 1 to 2 tbsp of dry milk powder.
Do not add sugar when the besan mixture is hot, otherwise the sugar starts to melt.
Store the laddus in an air tight container and stays good for about 2 weeks.
How to know the besan is done ?
I tell two signs to confirm that besan is roasted enough. First, the colour of the besan darkens to medium golden brown. And second, you can start smelling a sweet aroma of besan in the whole house.
If the besan is not roasted well, the laddus taste bitter and will spoil the taste.
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