Wednesday, April 3, 2013

Authentic Besan Ladoo

I have always associated "Besan ladoo" with the prasad served at Sankat Mochan Hanuman Temple at Varanasi. Making this ladoo made me remember all those visits to the mandir, and waiting for prasad after long queue for puja. Devotee trying to hide their sweets from all those smart monkeys, freely moving around in temple premise is a common scene there.
This recipe is an authentic version of besan ladoo. Boora is used for making these ladoos which give it definite flavour and crunch. Normal ground sugar can also be used for a quicker version.

Serve:           5-6 persons (Make approx 12 ladoos)

Preparation time:       45 minutes


Gram flour (Besan):                  2 cups (coarsely ground)
Boora (crystallize sugar):          1 cup (recipe below)
Ghee (clarified Butter):             3/4 cup
Almond:                                   1/4 cup (finely chopped)
Cardamom powder:                 1/2 teaspoon

For Boora:                       
Sugar:                                       3 cups
Water:                                      1 cup
Ghee:                                        1 teaspoon

1) Heat a pan and add ghee to it, add besan when ghee melts. Keep stirring continuously and pressing with spoon till besan is golden and start smelling sweet at medium flame (for about 5-7 minutes). Sprinkle a spoon of water and mix well cook for another minute. Set aside and let it cool down.
2) For Boora, add sugar and water in a wide pan, let the sugar melt at medium flame. Increase the flame to high and cook it stirring continuously for another 7-8 minutes. Add 1tsp ghee just before finishing. Take the sugar syrup down and let it cool by continuously stirring and pressing with the back of spoon so that no lumps form. The sugar syrup will start becoming thick and dense. It will become white like a powdered sugar once completely cold and dry.
3) Add this boora to warm roasted besan. Add almond and cardamom powder. Mix well.
4) Divide the mixture in 12 parts and make ladoos of your desired size.

5) Note: You can add additional spoons of melted ghee it its getting difficult to make ladoos or the mixture to too dry. It can be stored for up to 2 months and made in advance before any festival.


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