Wanted to start this year with a Sweet Post, and for most Indians the Most Simple, Rich Sweet Snack is Besan Ladoo. I do not belong to a Sweet Tooth family, so sweets were prepared for Birthdays- Festivals-Celebrations. And my earliest memories of cooking any sweet @ home is helping MOM making these small balls from a warm muddle of Tup- Ghee and Flour.
This was my first attempt at preparing Ladoos alone from scratch. So measurements were teleconferenced by MOM, and with help of The Foodie who himself was very excited to prepare this, I call my first attempt a Success. ;) Ladoos did take their own position, changed their Circular Figure and flattened themselves after sitting for some time, but that was Thanks to the Ghee, you can reduce the quantity if you feel but then that would also make them less Rich.
- Gram flour (Besan) : 5 cups
- Sugar – Finely Powdered : 1 1/2 – 2 cups
- Ghee (Sajuk Tup) : 1 cup
- Cardamom Powder: 1 tsp
- Cashews \Almonds \ Raisins : in accordance with your taste – I used about 1/2 cup of all
- Heat Ghee in Kadai, Add sieved besan flour slowly.
- Stir continuously and cook till fragrant besan changes its colour. I cooked this for about twenty minutes.
- Grind Cashews and Almonds coarsely.
- Add Cardamom powder and the coarse powdered cashews and almonds to the besan. I used single raisin in single Ladoo while moulding it but you can always mix it here.
- Take it off the stove and follow with powdered sugar.
- Mix well, and let it cool slightly, then with the warm mix start preparing small balls – Ladoos, with your palm. Its easy to mould them when warm, so call out anyone to help you out on this, yeah, most of the ladoos are courtesy to The Foodie.
Done ! Store in Tupperware – Air tight container. Ladoos can be served at any time, mostly we eat it as snack. But my Aajoba – grandpa used to have this as a Mukhshudhi – Sweet desert after lunch.
Enjoy and have a Sweet year ahead ! <:-P