Besan Ladoo Recipes
Recipe Ingredient (used american measuring cup, 1 cup = 250 ml)
500 gms besan flour (chickpea flour)
500 gms rava (semolina)
500 gms water
750 gms sugar
5 tbsp ghee or as required
1 tsp cardamom powder
2 tbsp silvered or chopped almonds
1 tbsp raisins
a pinch of salt (optional)
How to make the recipe?
Boil water for 3-4 mins.
Add sugar keep stirring in between.
Additionally, simmer for exactly ten mins more. Don't boil further.
Heat a heavy bottomed pan or kadhai add semolina.
Reduce the heat and roast the semolina f0r 4-5 mins on low heat. Keep stirring them.
Add 2 tbsp ghee and keep stirring.
You would see the texture of semolina is changing.
The color would start changing into pale pink color.
At this point switch off the gas. Don't over fry them.
Remove the roasted semolina in a wide dish or plate.
Heat the same pan again and add chickpea flour.
Reduce the heat and keep stirring for 1-2 mins.
Add 3 tbsp of ghee and keep stirring the mixture.
Soon the texture would change.
The color would change to golden color add roasted semolina and roast for a minute more.
Pour the boiled water-sugar syrup.
Mix all nicely.
Once you see the mixture starts giving bubbles add cardamom powder and salt if using.
Add chopped almonds and raisins now if using.
Simmer for 2-3 mins more or until mixture thickens.
Allow the mixture to cool down or come to room temperature.
After cooling down the mixture would look something like this. If the mixture doesn't appear like this then cook for some more time.
Shape them into ladoos.
Repeat the same with the rest of mixture and store into an air-tight container or steel box.