Besan ke laddu…
This is one of the easiest and fastest Indian sweets you can ever make. Since the festival season is about to begin, thought what better way than to start of cooking again with some sweet.
Besan is nothing but ground chickpea flour. We use besan for savouries as well as sweets. There are not many variations in making the laddu but for addition of dry fruits or quantity of sugar and ghee.
Besan – ½ cup
Sugar – ½ cup
Cardamons – 3-4 nos
Ghee (clarified butter) – 2 tbsps
Almonds (slivers) – 4-5 nos
Pistachios (slivers) – 4-5 nos
In a medium non-stick pan, add the besan.
On a low heat, dry roast the besan, till the color changes and a nice roasted fragrance floats in the air.
(Make sure to keep stirring as the besan can get burnt easily.)
When the color of the besan changes, remove from heat and transfer to another bowl.
Powder the sugar and the cardamom together to a fine powder.
Transfer them to the same bowl as the roasted besan.
Heat ghee in the same pan and add the dry fruits reserving some for garnishing.
Fry the dry fruits slightly till they get slightly golden and pour the ghee along with the dry fruits into the same bowl.
Mix everything together with a spatula.
Make sure all the besan and sugar are mixed well with the ghee.
They would resemble wet sand.
When the besan mix is warm enough to hold in the hand, make small balls (laddus).
Press the laddus tightly and arrange on a plate for them to cool.
Garnish with the remaining dry fruit and serve when cold.
This can be stored in an air tight container.
I made 12 laddus from the quantity given.
Make sure to roast the besan on a low heat to avoid burning it.