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Adding water causes small crumbs of besan to form which gives a wonderful texture to the ladoos. You can store besan ladoos in an airtight container for up to 2-3 weeks at room temperature. You can also refrigerate for longer shelf life. Generally, it takes about minutes to roast 1 cup of besan and minutes to roast 2 cups of besan. The aroma and golden color of roasted besan are what you should be looking for.
You can also top your homemade besan ladoos with grated coconut. Take small portions and roll to balls. You will be able to make 16 besan ladoo. Store them in a air tight jar and use with in 3 weeks. If using coarse besan, ladoo may not look smooth.
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Once the mixture cools down , add the sugar, cardamom powder and 1/2 tablespoon of chopped pistachios. If it looks too dry, add a bit more ghee. Besan Ladoo - Small, cute and flavorful balls made with gram flour, sugar, ghee, cardamom, cashews, and almonds.
Do not add any more ghee at this stage. Adding all of it at this stage will make it hard to fry the besan well. Reduce the heat to low and add jaggery powder, mix and let it melt completely.
Vegan Butter Cauliflower
The rich flavor depends on how well one cooks it. You need to have the right proportion for each ingredient and cook it to perfection to get the fine taste. There are many varieties of Besan Ladoos but the main ingredient is the same i.e., besan or gram flour. Ladoo is an Indian sweet that is basically a ball packed with sugar, ghee or clarified butter and nuts. Besan ka ladoo is made from roasted chickpea flour or gram flour that is first cooked along with rava or semolina in ghee. The slow roasting of chickpea flour and semolina flour in copious amounts of ghee results in a delightful flavour.
Roasting time will depend on the quantity of besan used. If you double this recipe, the roasting time will increase. Wondering how to make Besan Laddoo at home? Follow this easy Besan Laddoo recipe with a detailed video and step-by-step photos. Turn off the flame, transfer the mixture to a plate, and let the heat come down for 5 minutes.
Besan Ladoo | Besan Ke Laddu
Stir constantly for about 10–12 minutes, watching the besan brown evenly. This is the most important step. Too little cooking will leave an unpleasant raw taste, while too much can burn the flour. Constant stirring will help prevent these problems. Besan ladoo is more than a dessert.
If you add sugar to hot besan, then sugar will melt and the mixture turns runny. You won’t be able to bind the mixture. You will have to stir the besan and ghee mixture continuously for even roasting and prevent burning at the bottom.
Easy Chana Masala
Make sure that the sugar and ghee are fully incorporated into the besan. Easy besan ke ladoo, a favourite dessert and universally popular snack, can be enjoyed at any time. You can relish this delectable sweet at religious festivals, family get-togethers, weddings, and special occasions. I am not an expert, like a halwai, when preparing Indian sweets. Even I have failures in my kitchen, and I always share tips with my readers to be helpful if they are making any recipe for the first time.
When the besan is roasted properly it turns aromatic, fluffy & airy indicating it is done. Also taste test it to ensure it is not raw. Besan Ladoo is a popular Indian sweet made from gram flour a.k.a besan, powdered sugar and clarified butter . Make this decadent sweet during festivals like Diwali or Ganesh Chaturthi with my easy fail-proof recipe. Don’t add the sugar to the hot besan mixture else it will melt and it will be difficult to bind the laddos.
If you already have a store-bought packet of besan at home, then check its texture. If it feels too smooth to you then use 1 cup and ¾th cup of that besan. And, make a coarse powder of Chickpeas in the food processor or blender. Indian desserts are generally made at homes especially during festivals.
Most times it turns to a semi solid stage. But since there are different kinds of besan in the market, the mixture may or may not turn to a runny or semi solid stage. Sometimes it may turn completely runny and watery like. Don’t panic it is just normal & it thickens back after it cools down. So once the mixture turns aromatic.
To make this laddu, you will have to keep stirring for roasting it evenly and avoid burning from the bottom. Mix everything together with your hands to incorporate sugar and nuts with the besan and ghee mixture. Mix everything with your hands to incorporate sugar and nuts with the besan and ghee mixture.
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