Indian Sweets Online Laddu Recipes Biography
Source(google.com.pk)
Ingredients:
Ingredients:
Fine Rava/Sooji – 2 cupsbesan ladoo recipe – one of the popular ladoos often made during festive occasions. besan ladoo is easy and healthy sweet which is made all over india.
i know, two ways of making besan ladoos:
in the first method, the besan or gram flour is roasted in ghee till it start giving a nutty fragrance. this method has a slight different texture. it is easy but with the ghee added first there is too much hand work required while stirring the ladoo mixture. i have already posted this method of making besan ladoo recipe.
another very common method used in north india is to dry roast the besan or gram flour first and then add the ghee after some time and roast it further till it start giving nutty fragrance. this method i have learned from my mil who is making besan ladoo since ages. as per my experience, this is more fool proof method and the taste and texture of the besan ladoos also comes better than the first method.
while making besan ladoos, its important to roast the gram flour well, till it starts releasing the ghee and also will starts giving nutty fragrance. if you add sugar into the gram flour before it is roasted well, then the uncooked gram flour will have a raw taste in the ladoo and you won’t get the perfect sweet taste in the ladoos. also roast the gram flour on low flame and keep on stirring continuously. secondly, once you add the sugar then stir continuously so that no lumps are formed.
overall, besan ladoos are easy to make and they are very nutritious and healthy. to make them more healthy, you can add dry fruits like almonds, raisins, cashews or pistachois. they are also good during the winters.. and also loved by most kids. you can make them in bulk and store in air tight container.
lets start step by step besan ladoo recipe:
1. dry roast the besan or chickpea flour in a kadai or a pan in a low flame. stirring often so that besan gets browned evenly and does not burn.
2. the besan still being roasted and after 10 mins. the color has changed a bit.
3. after 11-12 mins, add ghee.
4. mix well and and continue to stir for about 5-6 minutes. it will start releasing ghee and will give a nice fragrant aroma. if you add the sugar before the besan is cooked fully then your besan ladoo will have taste of uncooked besan and won’t be tasty. so wait for these two signs (nutty fragrance and besan will release ghee) before adding sugar in next step.
5. remove the kadai or pan from the stove and keep down. add the powdered sugar or boora. you will get the best taste in besan ladoo with boora which is easily available in indian markets.
6. add the raisins and stir well so that no lumps are formed.
7. let the besan mixture become warm or cool down and then shape into medium sized besan ladoos.
Unsalted Butter – ½ stick
Shredded Dry Coconut – 1 ½ cups
Sugar – 2 cups or 1 ½ cups if you want it less sweet
Evaporated Milk – 5oz can
Cardamom Powder – ½ tsp
Saffron – 1 pinch, powdered (optional)
Edible Camphor – 1 pinch, powdered (optional)
Raisins – ¼ cup, roasted in a little butter
Cashew/Almond/Pistachio – ¼ cup, coarsely chopped and roasted in a little butter
Method:
* Melt Butter in a non-stick pan on medium heat.
* Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
* Add Shredded Coconut and Sugar and mix well on low heat for few seconds.
* Add Raisins, Nuts, Saffron, Cardamom Powder, and Edible Camphor – Mix well.
* Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well incorporated.
* Remove pan from stove.
* Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
* Makes approx. 35 to 40 ladoos depending on the size you make.
i know, two ways of making besan ladoos:
in the first method, the besan or gram flour is roasted in ghee till it start giving a nutty fragrance. this method has a slight different texture. it is easy but with the ghee added first there is too much hand work required while stirring the ladoo mixture. i have already posted this method of making besan ladoo recipe.
another very common method used in north india is to dry roast the besan or gram flour first and then add the ghee after some time and roast it further till it start giving nutty fragrance. this method i have learned from my mil who is making besan ladoo since ages. as per my experience, this is more fool proof method and the taste and texture of the besan ladoos also comes better than the first method.
while making besan ladoos, its important to roast the gram flour well, till it starts releasing the ghee and also will starts giving nutty fragrance. if you add sugar into the gram flour before it is roasted well, then the uncooked gram flour will have a raw taste in the ladoo and you won’t get the perfect sweet taste in the ladoos. also roast the gram flour on low flame and keep on stirring continuously. secondly, once you add the sugar then stir continuously so that no lumps are formed.
overall, besan ladoos are easy to make and they are very nutritious and healthy. to make them more healthy, you can add dry fruits like almonds, raisins, cashews or pistachois. they are also good during the winters.. and also loved by most kids. you can make them in bulk and store in air tight container.
lets start step by step besan ladoo recipe:
1. dry roast the besan or chickpea flour in a kadai or a pan in a low flame. stirring often so that besan gets browned evenly and does not burn.
2. the besan still being roasted and after 10 mins. the color has changed a bit.
3. after 11-12 mins, add ghee.
4. mix well and and continue to stir for about 5-6 minutes. it will start releasing ghee and will give a nice fragrant aroma. if you add the sugar before the besan is cooked fully then your besan ladoo will have taste of uncooked besan and won’t be tasty. so wait for these two signs (nutty fragrance and besan will release ghee) before adding sugar in next step.
5. remove the kadai or pan from the stove and keep down. add the powdered sugar or boora. you will get the best taste in besan ladoo with boora which is easily available in indian markets.
6. add the raisins and stir well so that no lumps are formed.
7. let the besan mixture become warm or cool down and then shape into medium sized besan ladoos.
Unsalted Butter – ½ stick
Shredded Dry Coconut – 1 ½ cups
Sugar – 2 cups or 1 ½ cups if you want it less sweet
Evaporated Milk – 5oz can
Cardamom Powder – ½ tsp
Saffron – 1 pinch, powdered (optional)
Edible Camphor – 1 pinch, powdered (optional)
Raisins – ¼ cup, roasted in a little butter
Cashew/Almond/Pistachio – ¼ cup, coarsely chopped and roasted in a little butter
Method:
* Melt Butter in a non-stick pan on medium heat.
* Add Rava/Sooji and fry until you get the nice roasted Rava aroma.
* Add Shredded Coconut and Sugar and mix well on low heat for few seconds.
* Add Raisins, Nuts, Saffron, Cardamom Powder, and Edible Camphor – Mix well.
* Add Evaporated Milk and turn off the stove. Keep mixing for few minutes until the Evaporated Milk is well incorporated.
* Remove pan from stove.
* Dip your hands in cold water, take small amount of the mixture (golf ball size) and roll it into balls.
* Makes approx. 35 to 40 ladoos depending on the size you make.
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
Indian Sweets Online Laddu Recipes
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