BESAN LADOO / CHICKPEA FLOUR LADDOOS
INGREDIENTS
Besan ladoo flour / coarse chickpea flour
|
500 gms
|
Ghee / clarified butter
|
125 gms approx
|
Powdered sugar
|
325 gms
|
Elaichi pdr / cardamom pdr
|
1 tsp
|
Cashewnuts for decoration
|
As required
|
METHOD:
1.
Heat ghee, as it melts add in the besan. Mix it
up well. It will start to clump together and start to look lumpy. Break the lumps for even cooking.
2.
Keep on mixing and turning around or it will
start to burn at the bottom.
3.
It will start to look like gravel or wet sand
consistency after some time. Keep mixing.
4.
Slowly in approx 10 – 12 min as the besan starts
to cook and the ghee just starts to separate out, the mix will start looking wet.
5.
Keep mixing again. Be prepared for a good wrist
and arm exercise.
6.
Now as the ghee will start to ooze out making
the mix look liquidy resembling wet cement. The besan would have also changed
colour and become a little reddish brown.
7.
Switch off the flame and allow to cool. You will
still have to mix it around as the kadhai would be still hot and the mix is
still cooking. There is a possibility of the besan at the bottom to still cook
even further.
8.
When the mix comes to a temperature where it is
still hot but you can manage handling it with your bare hands, add in the
elaichi pdr. Also sieve in the powdered sugar.
9.
It is necessary to sieve the powdered sugar as
you do not want any sugar lumps getting in it.
10.
Mix it up very well. Shape into smooth lemon
sized balls and garnish each ball with a cashew nut. The laddoos should have a smooth surface from outside and have a shine or glaze to it.
11.
If the besan is roasted well then the laddoos
would last good for 10 – 15 days at room temperature. If it is not roasted well
in ghee or is unevenly roasted then fungus may start forming on it after 3 – 4
days if left at room temperature.
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