A versatile Indian sweet is what ladoo is known to be. With a variation of the ingredients there are so many types of this sweet that is a quintessential part of most of the Indian festivals. Motichoor ladoo and besan ladoo are my personal favourites. The former one requires a bit more more longer procedure of making the boondis and all whereas the latter one is a very easy one. Sharing with you the besan ladoo recipe.
2 cups besan/ gram flour
1 cup powdered sugar
1/2 cup ghee
4-5 cardamoms crushed
raisins, chopped nuts(optional)
- Dry roast the besan in a wide pan on a low flame for about 12 minutes. Keep stirring continuously to ensure even roasting of the besan,taking care not to burn the powder.
- Meanwhile melt the ghee and keep aside.
- Once the besan is roasted, add the melted ghee and mix well. Cook stirring continuously for about 5-6 minutes. The mixture will start giving out a nutty aroma and will start releasing the ghee.
- Remove from heat and add the powdered sugar. Mix very well, avoid lumps.
- Add the crushed cardamom and raisins, nuts etc.(I did not add nuts or raisins). Keep this aside to come down to room temperature.
- Once cooled, make medium sized balls with the mixture by rolling between your palms.
- Garnish with chopped nuts and serve or store in an air tight container.
Recipe adapted from here