Besan Ke Laddu

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Today I am going to share a recipe on...

Besan Ke Laddu

Roasting:
It is very important to roast the besan (gram flour) very well until it starts releasing ghee and also starts giving a nutty fragrance. Roast the gram flour on low or medium-low heat and keep on stirring continuously. Depending on the pan thickness, size and intensity of flame, the timing of roasting will vary.

Sugar:
The sugar that is traditionally added is what we call “boora” or “bura” in Hindi. Boora is ground unrefined sugar and made with sugar which is not processed or bleached, but nowadays you can also see boora made with refined sugar in the Indian markets.

Powdered Sugar:
You can even add powdered sugar or castor sugar. But with castor sugar or powdered white sugar the taste is different as some companies add corn starch in them. Most of the times I powder raw sugar in a mixer and add. For this recipe I have powdered ¾ cup sugar in a mixer that yields about 1 heaped cup of powdered sugar.

Adding sugar:
If you add the sugar before the besan is completely cooked then the laddu will have the taste of undercooked besan. Also, once you add the sugar then stir continuously so that no lumps are formed.

Shaping:
If you are unable to form the besan ke laddu once the mixture has cooled completely, then keep the mixture in the fridge for 20 to 30 minutes. The ghee will solidify a bit and you will easily be able to form the ladoo. If the mixture looks to dry or floury while shaping laddu, then add 2 to 3 tablespoons of warm melted ghee. Mix well and let the mixture cool again before shaping.

Scaling: Double or triple this besan laddu recipe and store the extra in an airtight steel container for a quick and easy snack or dessert all week.

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