बेसन लाडू
Besan ladoo
Besan roasted slowly in ghee until it smells of nuts. There is nothing else to hide behind, so the ghee is the taste.
45 min · Makes about 15
Eat it with
You need
- 2 cups coarse besan (ladoo besan)
- ¾ cup cow ghee
- 1 cup powdered sugar (bura is best)
- ½ tsp cardamom powder
- 2 tbsp chopped cashews and almonds
- 1 tbsp milk (optional)
How we make it
- Warm half the ghee in a heavy kadhai on low. Add the besan and keep stirring.
- Roast on low for 20 to 25 minutes, adding the rest of the ghee a spoon at a time. It is ready when it turns golden, smells nutty and loosens into a flowing paste.
- For a grainy (danedar) ladoo, sprinkle in the milk off the heat. It will froth; stir until it settles.
- Let it cool until it is just warm to the touch. Hot besan melts the sugar and the ladoo will not hold.
- Mix in the sugar, cardamom and nuts, then press into balls. If it crumbles, add a spoon of warm ghee.
Watch it made
Every cook does this a little differently. This video is Madhura Bachal, MadhurasRecipe Marathi's way, and worth a watch.
Video by MadhurasRecipe Marathi on YouTube · open on YouTube