this recipe was given by my maharashtrian friend whose mother made some amazing out-of-this-world besan ladoos ever! i have made v subtle changes from the various recipes i saw on the net.
Hi dhivya, this is my second post on ur site, the first one being sprouted moong dal. Now that i have developed a sweet tooth off late, i wanted to try some sweet dishes. I had besan at home and tried to find some of the sweet recipies using besan. As i have already mastered the making of mysore pak, i wanted to try something different. Thanks for your besan laddoo recipe. It was easy in the sense, it had only a few ingredients and very quick to make too :) I followed your method no.1 of mixing the besan flour and ghee together and then placing it on a low flame. Note: i did not use semolina as i have started to avoid any refined products at home. So i used only besan, ghee, almonds, cardamom and sugar. After mixing in the ghee and besan i roasted this on a low flame for about 10 mins and when the mixture was leaving no trace on my kadai and filled our nostrils and the house with a memorable aroma, i switched off the gas and allowed it to cool down. Slowly mixed in the powdered sugar, crushed almonds and cardamom and gave it a toss. Then made them into lemon sized balls and served them. Thanks once again for sharing the recipe, as the first time i tried turned out to be exotic. We are loving this besan laddoo.
Step 11 --DK
That's so nice to hear. I am so glad that it turned out well :) --DK
You are right. Just went to her site and looked over the recipe. They are same except for blink-u-will-miss-changes :). Yes, these are good, trust me. The only care I would suggest is while roasting the Besan. If not properly roasted, it kills the ladoos! --DK
Shruti, I have been bought to notice about the difference in my previous comments itself. But I forgot to update the post with the changes. Thanks for reminding the same, appreciate it :) --DK
What you are talking about is Boondi Ladoo which is different from Besan ladoo. Dry roasting the Besan well in low heat makes sure that its aromatic and not bitter :) --DK
Hi Nandhini - For Not being able to shape into ladoos I have given possible solutions at the end of the post - Did you see them? Under the point "The mixture is dry and chalky". Did you try them? Or were u still facing it after following those solutions? --DK
I can try to help if you tell me exactly what is wrong with your ladoos. You can further read the previous comments to find if anyone faced a similar problem to yours to which I have provided possible solution. Hope this helps...:)--DK
Interesting indeed! Thanks for the info :) --DK
I agree with CT who answered your query just above. I also feel that its probably cos its burnt or could be cos the quality of Besan was too old or bad. I am unable to find any other reasons to why it would taste bitter otherwise. Try with another batch and slow roasting in a low flame. May be that might help? --DK
Really? Can you point me the resources which suuport your claim? Until now I have heard only otherwise. Even Wikipedia seems to support what I think :http://en.wikipedia.org/wiki/Gram_flour. Will wait for your reply --DK
The mixture when very hot will be quite sticky. When it comes down to "warm" (we dont want it to cool down..) it will v lightly sticky though not that much to get stuck to your hands. I have not worked with powdered sugar for this recipe - the measurement might be quite off. As far as Indian sweets go, using granulated sugar is better when asked for it -Indian sweets can be quite fussy otherwise esp. if one is not expert or experienced enough working with them. The other thing I think might be the reason for over stickiness of your mixture ( provided you let the mixture cool down to warm) could be excess ghee/sugar. Sometimes the quality of chickpeas flour also changes the result. Next time add only as much as ghee as required to nicely bind the mixture. The amount of sugar, if used in excess, could also have caused more of the sugar to melt during the cooling process causing it liquefy more making it lose shape and getting flattened! Can't think of anything else for now - Hope this helps :) --DK
Hi Nanditha, thank you for the compliments :) I think the amount of ghee being excess could be due to the type of besan that's available in your area. It all differs in quality from place to place. The only thing that could possibly work is to add ghee on need basis. Add ghee little by little until sufficient enough to bind the besan together like a dough. -- DK
Thank you rehana :) My main aim for this site was to share whatever I learnt myself with difficulty having had no clear instructions anywhere. That way I learn while sharing since readers like you also help in providing more inputs and tips. I am glad you find this useful :)
Thank you Kimaya :) Hope your laddoos come out delicious :) Happy Diwali --- DK
Hi Bhanu, Thank you for your sweet comments. You need to use Besan (gram flour) for this recipe. --- DK
Thanks VBP :) You can use the remaining almonds for garnish. Either press down the pieces to the ladoos or else to make it more yummy - dip a little end of the ladoos in ghee and then roll that on the almond mixture so that it sticks. If both of these seem like lot of work, simply add all of the almond mixture to the dough before rolling then out into ladoos :) No hard or fast rules to this one. Hope this helps. Thanks for pointing this out - will update my post with this note.
Ok now I am blushing :) I usually don't wear bangles that often - at least not during taking photos. But then since I was going to start the pooja I dressed up a bit (shocked my husband ;)) Will not show your comment to him, otherwise he will insist on me doing it on day to day basis! :) Yes- My mother dry roasts the chickpea flour first - but this method of adding warm ghee and then cooking for about 10 minutes work too - You can dry roast the semolina and chickpea flour, and then add ghee too. Both work well :)
Thanks Priya:) I am glad you liked them - DK
Thanks HC :) :) :) - DK
Thanks Kamala :) - DK
Thank you Tracy :) Your generous words made my day