Besan laddo, an irresistible sweet is prepared with chickpea flour (besan), sugar, cardamom, ghee and nuts. As the weather starts to turn cold, I make a huge batch of ladoos and store it in airtight containers. They are my kids favorite and during school days it’s their morning snack with milk. Kids leave early in the morning so they have don’t have a big appetite, all they need is a quick and filing munchies – and these ladoos come in handy. 🙂 But today I am preparing these ladoos for Ganesh Chaturthi Festival. Whether be Diwali, Raksha Bandhan, Holior any Indian festival besan ladoo top the chart as an all time favorite festive sweet.
2 and 3/4cup+ 1 tablespoon extra of Superfine Sugar
1tablespoonEliachi Powder (Cardamon Powder)
1/2cupGrounded Badam (Almonds)
CHANGE SERVING SIZE: PIECES
Let's prep up and assemble all the ingredients.
In a heavy bottom pan, add ghee, besan, sooji and keep stirring. Keep stirring on a medium- low flame till the color of besan changes to slightly dark brown. One could easily tell the difference as that smell will fill up your kitchen. Whole cooking process will take 30 minutes.
At this point add eliachi powder....
And mix it well. Take it off the flame.
Allow it cool down for 15 minutes and then add sugar.
Mix well. The mixture will start to get thick. Keep mixing till all the sugar is well blended.
Start shaping ladoos and decorate them with almonds and pistachios.
These ladoos can be stored in an airtight container for a month (only if they last that long).
Enjoy yummy ladoos every morning with a cup of warm milk.