BESAN LADOO :
INGREDIENTS:
- 1 1/2 Cups - Besan/Gram Flour/Kadalai Maavu
- 1 tbsp - Sooji/Rava/Semolina
- 1/2 Cup - Sugar
- 1/2 Cup - Ghee (melted)
- 3 tbsp - Chopped Cashewnuts
- 3 tbsp - Chopped Almonds
- 1 tsp - Fresh Cardamom powder
METHOD:
- Grind sugar with cardamom seeds into powder. Chop almonds and cashew nuts in to small pieces, keep aside..
- Heat ghee in heavy bottom kadai/pan, add sieved besan/gram flour or kadalai maavu. Roast besan in low flame until aromatic and light brown with non-stop stirring.
- Add sooji or rava (fine rava) and roast for 2-3 mins, add chopped nuts and mix everthing well, roast for 1-2 mins. Add powdered sugar and mix well to combine everything, off flame.
- Allow besan mixture to cool down for 5 mins and then add sugar powder mix well until sugar combines. Allow mixture to cool for 10 mins and then take small portion of mixture, press into ball/ladoo shape. The mixture will be still warm so be careful. If you are not able to bind the ladoo and it's breaking then add 1 tbsp of melted ghee at a time and try again.
- Lay ladoo in a box or plate and let them dry, if you feel ladoo looking soft, after they gets dried for some time it will be fine.
Notes
- Roast bessan in low flame and stir non-stop to avoid flour from getting burnt.
- You can add any dry nuts of your choice.
