Besan ladoo is a favorite sweet for Lord Ganesha. Since today is the auspicious day to celebrate Ganesh Chaturthi this year 2019. I am so excited to post this recipe.
This is the most simple recipe of making besan ladoo. This will give you perfect taste and flavor that you get in the market.
This is an Indian sweet made up of besan i.e Chickpea flour, sugar, ghee i.e clarified butter, cardamom, and cashews or any other nuts of your choice. This is a very famous sweet in all over India and it has been said that this is Lord Ganesha’s favorite sweet since ancient times.
Ingredients used for Besan Ladoo:
- Sugar 1 and 1/2 cup
- Water 1/2 cup
- Ghee 1/2 cup (or as required depending on quality of besan)
- Besan raw (chickpea flour) 1 and 1/2 cup
- Besan ((dry roast chickpea flour) 1/2 cup
- Cardamom powder 1 tbs
- 20 cashews hand crushed
Preparation:
Heat the pan. Add 1 1/2 cup of sugar and 1/2 cup of water and keep stirring until the sugar dissolves completely into the water.
When the sugar starts to get thicker keep stirring and switch off the flame. Then by continuous stirring let it cool. Gradually the sugar gets harder. Keep on stirring until the complete sugar syrup changes its texture. Try to break them if the mixture forms big crystals.
See the picture below :
Once this hard and small sugar crystals are ready let’s begin to work on the besan
Cooking
In a thick bottomed pan first add 1/2 cup of ghee ( clarified butter ) Once the ghee gets little warm add 1 1/2 cup of besan gradually into it and keep stirring.
We have to keep constantly stirring them unless the besan looks cooked and changes its color and texture. The color of the besan will change to golden yellow or golden brown. The texture will be semi soft but if you see your besan is too dry add little more ghee into it. This depends on different quality of besan.
My laddo looks little darker because I wanted my besan should be 100 / cooked.
Note: We need to add ghee as required
We need to add little extra besan also if required. But make sure do not add raw besan at the end of the recipe. I mean once your besan changes color don’t add extra besan in it.
So here is the tip : gradually add ghee into the besan and keep stirring until the mixture turnes semi soft and changes its color. At this point of cooking you will get a very nice aroma.
Cooling down
Let it cool. Touch it with your finger and check the texture in between. The more it gets colder it becomes hard to shape them. Or if you see your besan is too soft to be shaped then refrigerate it for sometime and then check the texture.
Dry roast 1/2 cup of besan before you start this recipe. Also make sure you dry roast them until the color changes slightly brown. Continues stirring is important for this step as well to avoid burning. Do not add ghee. Make sure you dry roast in low flame and do not burn it.
Fry the nuts
Into a pan add 1 tsp of ghee and sauté the crushed cashews into it. This gives a very nice flavor to the sweet.
Final steps
Finally when the cooked besan in the ghee ( clarified butter) gets little colder to touch mix the sugar crystals into it along with 1 tbs of cardamom powder. Also add the roasted besan into it, and the hand crushed cashews which tastes really awesome.
Combine and mix all the ingredients together nicely with the spoon or spatula or use your hand for better results. Make small or medium round shaped ladoo’s using your hand. Apply some ghee on your hand if you feel the mixture is too dry.
