My dear friend SN came home for lunch couple of weeks. We had a 3 course lunch with mor kozhambu, paruppu usli, tomato rasam, yogurt and mango pickle. SN brought a generous portion of besan ladoos for dessert, which were so yummy that I requested her for the recipe. I thought what would be even better is a guest post from a good friend and an awesome cook. SN readily agreed and enthusiastically took pictures and sent me the same evening. So here’s a sweet post from a very talented cook.
Besan ladoos are a rich, Indian dessert made for festivals and special occasions. It is one of my favorite Indian desserts. I grew up looking forward to special occasions where I could devour these ladoos made by my mom. So when a craving for these delicious ladoos struck one day, I had to call mom for the recipe. It is a fairly simple recipe for something so delicious. This time when I made a batch, I decided to share some with Pavithra as she always drops off yummy goodies for us to try. I am pleased to do this guest post on the ladoos on Pavithra’s request. So here’s the recipe for about 12 ladoos.
1 cup chickpea flour/besan
1/3 cup+1 teaspoon clarified butter/ghee
3/4 cup powdered sugar
10-12 raw cashews, roughly chopped or broken
a generous pinch of powdered cardamom
few strands of saffron dissolved in 1 teaspoon of warm milk or water (optional)
1. Take 1 teaspoon of ghee/clarified butter in a thick bottomed pan. When ghee is hot enough, add chopped cashews and roast them till they turn golden brown. Keep them aside.
2. Heat 1/3 cup of ghee/clarified butter on low to medium heat, then slowly mix in besan/chickpea flour, avoiding lumps.
3. Roast the besan/chickpea flour well, stirring constantly to avoid burning until the raw smell goes away. This step takes about 20-25minutes on an electric stove. Avoid roasting on high heat as it will not cook the besan-ghee mixture uniformly.
4. Once its done, the color darkens and you get the delicious aroma of roasted besan.
5. Remove from stove and add sugar, cardamom, roasted cashews and saffron to the besan. Mix well.
6. Let the mixture cool for 5minutes. When its warm to touch, take a tablespoon of the mixture and roll into a smooth ball. Repeat until you have used up all the mixture.