Ingredients
- THERE ARE MANY VARIETIES OF BESAN LADOOS. THIS IS A SOFT SMOOTH VARIETY MADE WITH FINE CHICK PEA FLOUR. WHILE BESAN LADOOS ARE TRADITIONALLY MADE FOR THE HOLIDAY SEASON WITH GHEE, FOR A VEGAN VERSION REPLACE THE GHEE WITH NON DAIRY MARGARINE OR CRISCO.
- YOU CAN DOUBLE OR TRIPLE THIS RECIPE. SUBSTITUTE THE RAISINS WITH TOASTED CASHEW OR ALMOND HALVES IF YOU PREFER.
- THIS RECIPE IS EASY BUT REQUIRES STIRRING PATIENTLY TO ROAST THE CHICK PEA FLOUR.
- MAKES APPROX 6 1 INCH ROUND LADOOS
- 1 CUP FINE BESAN OR CHICK PEA FLOUR
- 1/2 CUP PLUS 2 TBSPNS GHEE
- 1 TEASPOON FINELY POWDERED GREEN CARDAMOM SEEDS
- 1 CUP CASTOR SUGAR FINELY GROUNDIN A MIXER
- 8-9 GOLDEN RAISINS, PIPS REMOVED
Instructions
- ROAST THE BESAN IN A MEDIUM TO LARGE CAST IRON SKILLET ON MEDIUM FLAME FOR 5 MINUTES UNTIL FRAGRANT AND GOLDEN. STIR CONSTANTLY WITH A FLAT SPATULA, SCRAPING THE CORNERS TO PREVENT BURNING. YOUR FLOUR SHOULD DEEPEN IN COLOR BUT IF BLACK BITS START TO APPEAR YOU WILL NEED TO START AGAIN.
- ADD THE GHEE AND STIR WELL TO INCORPORATE AND FORM A THICK PASTE. SCRAPE THE CORNERS AND BOTTOM CONSTANTLY TO PREVENT BURNING. CONTINUE TO STIR UNTIL FLOUR BEGINS TO DARKEN A BIT FOR 15 MINUTES.
- THE MIXTURE WILL GET AROMATIC AND BUBBLY AS IT COOKS.
- STIR IN THE CARDAMOM POWDER AND MIX WELL.
- STIR IN THE SUGAR AND SWITCH OFF THE FLAME. STIR WELL TO EVENLY DISTRIBUTE THE SUGAR. THE MIXTURE WILL BE VERY THICK. TASTE FOR SUGAR AND CARDAMOM AND ADD MORE TO SUIT YOUR TASTE. STIR WELL.
- LET COOL 4-5 MINUTES OR LONGER. YOU WANT THE MIXTURE TO BE WARM WHEN YOU MOULD IT INTO LADOOS.
- PLUCK OUT 1/5 CUP SIZES FROM THE DOUGH AND ROLL BETWEEN YOUR PALMS AND WITH YOUR FINGERS INTO A ROUND BALL. PRESS A RASIN OR NUT OF YOUR CHOICE INTO THE TOP CENTER.
- BESAN LADOO MADE WITH PURE GHEE MELTS EASILY IN THE HEAT SO KEEP REFRIGERATED IN AN AIRTIGHT BOX.
- WATCH THE HOW TO MAKE VIDEO HERE https://mail.google.com/mail/u/0/#inbox/FMfcgxvzLXBnTQHGVKngZHfjnskptgKm?projector=1
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