While, my mum has stopped making them, I still think I can never ace this recipe and get the same flavour like she did. Her version is a bit peda like. Her laddoos are softer because she adds milk for binding and roasts besan in the most perfect way, so the ladoos are much brownier.
Nevertheless, I also make besan laddoo and it turns out well.
Nevertheless, I also make besan laddoo and it turns out well.
So, here is a fool-proof way to make this delicious Indian mithai.
Ingredients:
- 1.5 cups besan flour aka chickpea flour
- 1/2 cup ghee
- 1/2 cup castor sugar
- 3 cardamom pods
Method:
Heat the ghee in kadhai.
Roast besan in ghee till it changes color to golden brown and begins to emit aroma.
It can take 15-20 minutes of roasting on low heat.
Once the besan oozes the ghee out, add sugar and mix for 1-2 minutes.
Switch off the heat and cool the mixture for 10 minutes.
Meanwhile, crush the cardamom pods and prepare a fine powder of the seeds.
While, the mixture is still hot but cool enough to touch, add cardamom powder and begin forming laddoos/balls of you desired size.
Store in air-tight containers.
Serve at room-temperature.
Roast besan in ghee till it changes color to golden brown and begins to emit aroma.
It can take 15-20 minutes of roasting on low heat.
Once the besan oozes the ghee out, add sugar and mix for 1-2 minutes.
Switch off the heat and cool the mixture for 10 minutes.
While, the mixture is still hot but cool enough to touch, add cardamom powder and begin forming laddoos/balls of you desired size.
Serve at room-temperature.
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Serve ladoos in this platter for auspicious occasions:
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