Sunday, November 7, 2010

Besan ladoo

  • 1-1/2 cups Besan (Sieve flour before using and also after roasting)
  • 1/4 cup Semolina (rawa) - for giving texture
  • 1/2 cup Powdered Sugar / caster sugar
  • 7-8 Cardamom, powdered
  • 1 tbsp poppy seeds, roasted
  • 2 tbsp raisins, fried in ghee
  • 1-1/2 cup ghee
  • 10-15 almonds chopped, roasted in ghee
  1. Roast semolina without ghee in a thick bottom pan on low-medium heat till slightly brown, when cooled grind it to a fine to coarse powder.
  2. Now in the same pan roast Besan without ghee on low-medium heat till slightly brown.
  3. When roasted properly add ghee and semolina and roast again for another 5-10 min with constant stirring and then turn off gas.
  4. Mean while roast almonds in ghee. Keep aside.
  5. Note: You know it is ready when your whole house is filled with sweet aroma of the roasting besan.
  6. Add sugar to it and mix well.
  7. Add cardamom powder and chopped almonds, mix well.
  8. Allow to set and cool for 5-7 min and make ladoos when it is still warm.
Note: Purpose for roasting the besan is to get rid of the rawness of  besan.
Don't over heat the pan to avoid constant stirring,  the mixture will become very dry.

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