- Yield : 1 kg
- Servings : 10
- Prep Time : 5m
- Cook Time : 55m
- Ready In : 60m
Sweet Childhood Memories of Diwali
Besan laddoo. Now who doesn’t remember hogging this home made delicacy. The melt in mouth besan (gram flour) softened with pure ghee with a crunch of kaju in one off bite. Made lovingly by mothers and grandmothers during the days leading to Diwali this laddoo make the school going children’s vacation even more fun. So this Diwali, resist buying them from the store or from halwai and make it at home. Trust me, they will taste better, and sweeter.
Choose a grainy besan (not very fine) for this besan laddoo recipe and the laddos will taste better.
Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions.Laddoo is an omnipresent sweet, It is referred back in olden days as the Narayl Nakru in South it dates back to the time of the Chola Empire when it was a sweet that was packed for travelers and warriors as a symbol of good luck for their expeditions Source: Wikipedia
- Channa Besan 500 grams (gram flour)
- Sugar 500 gms
- Ghee 400 gms
- Milk 1/2 Tbsp
- Water 150 ml
- Cardamom powder 1/2 Tsp
- Cashews 50 gms
Melt sugar 150 ml (about a cup) of water. After it boils over, add the milk and clear off the scum that surfaces. Keep stirring and cooking the sugar mixture till it becomes very thick and starts to stick on the sides of the pan. After the sugar mixture is very thick (the water evaporates almost completely) add 1 tsp of ghee and remove from the gas and keep stirring it while it cools completely. After the sugar cools down you will get a thick powdery sugar mixture.
Break cashews into very small pieces. Each cashew should be broken into 6-7 pieces.
Heat the remaining ghee in a thick bottomed wok and roast the besan on very low flame till it turns brown and gives out a pleasant aroma. Sprinkle a Table spoon of water after the besan gets browned and mix it well and keep roasting it the sprinkling of water will give a good texture to the laddoos. After the besan is well roasted, switch off the gas.
Add cardamom powder, sugar mixture, cashew nuts to the still warm besan and mix well. Apply ghee on your hands and make laddoos of even sizes.
You can store these laddoos for upto a month in an airtight container.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.