Besan Ladoo with Gond recipe
Into a thick bottomed Karahi or wok add 3 teaspoons of Ghee/Clarified butter and warm it up, then add the Gond 1/3 cup into it. Stir and cook these until Gond particles puffs up and turns crisp. Once these are done frying transfer immediately into a bowl and let these cool. Later coarse these using a grinder or a hamam dista. These should be broken into smaller particles/ grains or else wont taste better when mixed with the Ladoos. Into the same karahi/wok add 1 more teaspoon of ghee and add thinly sliced almonds 1/3 cup and 2 teaspoons of pumpkin seeds and stir to mix with ghee. Fry these for few seconds and then immediately transfer into a another bowl to use later. Into the same wok/karahi in the same leftover ghee add 1 cup of chickpea flour i.e besan and slowly cook and stir until it looks like somewhat dry roasted and slightly changes in color. At this point it turns slightly aromatic as well :) and this is how you will understand when the besan starts to cook leaving its rawness behind. Well, while you stir and cook these gradually keep adding a teaspoons of ghee into it and continuously stir and cook these throughout the process.By Gradually adding a teaspoons of ghee during intervals, and stirring and cooking continuously you will reach to the point when it looks slightly golden brown in color. At this point add 2 teaspoons of granulated sugar and mix. Then add Ghee roasted dry nuts into it along with Gond that we prepared. Mix, stir and cook these further in low flame until you see the mixture crumbles up and reaches to its melting point. Immediately transfer onto a flat container and spread out to cool. Once the mixture comes down to the room temperature, but still feels moist enough to touch, it is good to go :) Add granulated sugar 1/3 cup + 2 teaspoons along with cardamom powder 1/2 a teaspoon into it and rub nicely using hands to mix well. Press and shape them as Ladoos and enjoy:)
Ingredients
For Cooking Gond
- 1 cup Besan (Chickpea flour)
- 1/3 cup Sugar (granulated)
- 8 to 10 teaspoons Ghee (clarified butter)
- 1/3 cup Gond
- 4 teaspoons More sugar (granulated form)
- 1/2 teaspoon Cardamom powder
- 1/3 cup Almonds (Thinly Sliced)
- 2 teaspoons Pumpkin seeds
Notes
Points to remember ~
- Ghee roasting and frying the chickpeas flour (besan) nicely is important
- Cooking in low flame 🔥 is must
- Continuously stir to avoid burning at the bottom of the pan while you cook these.
- Completely cool the mixture before adding sugar in it so that it doesn’t melt and ruin the mixture.
- If your Laddu mixture is too moist then add some extra granulated sugar or dry roasted chickpea flour (Besan) to adjust the consistency. If the mixture is too dry then add few drops of warm ghee into it and mix :)