Saucepan@saucepan · Shared this recipeFollowIndian · dessertBesan LadooA classic Indian sweet made by roasting gram flour in ghee, then mixing with sugar and cardamom to form round balls.total35 minprep10 mincook25 minservings8Original recipe on cookwithmanali.comKeep this recipeAdd a copy of Besan Ladoo to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings0.25 cup ghee, 55 ml, not melted1 cup besan ), gram flour, 110 grams (you can use either coarse or fine variety of besan0.5 cup bura/boora, 75 grams, not to be confused with confectioner's/icing sugar OR pulse granulated white sugar and use that0.25 + 1/8 teaspoon cardamom powder2 tsp chopped nuts like almonds, optional, cashewsStepsClear checksTap an ingredient or step to check it off.1Step 1: In a heavy bottom pan, add ghee and let it melt on medium heat. Once melted, add besan to the pan. Stir and set heat to low.2Step 2: Mix the besan and ghee together; at first it will form a clump. Do not panic and keep stirring; it will start to loosen up a bit around 7 to 8 minutes.3Step 3: Then it will continue to become loose and light; keep stirring on low heat. Do not stop stirring else besan might burn.4Step 4: Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes, it will turn into a smooth paste like consistency.5Step 5: Roast the besan for around 25 minutes on low heat until it has a nice golden-ish color. Your kitchen will also be filled with an aroma by then. You can also taste test the besan to check for doneness. This time may differ depending on several things like thickness of pan, intensity of heat etc.6Step 6: Remove pan from heat and stir it after removing from the pan for around 5 minutes until it cooled down a bit. In total let the besan cool down for around 10 minutes; you don't want it super hot before adding sugar.7Step 7: Then add bura. If you don't have bura, just pulse some granulated white sugar in a blender and use that. Also add cardamom powder and chopped nuts if using. Mix until everything is well combined.8Step 8: Pinch a small portion from the dough and press between your palms. Then roll between your palm to form a round shape. Make all ladoos similarly. Store them in an airtight container.getsaucepan.com/r/50ad5a03-0045-45a4-b2cc-1e16f4a53693 · Original: https://www.cookwithmanali.com/besan-ladoo/
