Besan Ladoos
Servings Prep Time
15-20ladoos 5minutes
Cook Time
30minutes
Servings Prep Time
15-20ladoos 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a kadai or heavy bottomed pan, heat ghee and add half the crushed cardamom kernels.
  2. Lower the flame. Add the besan and semolina to the ghee. The semolina is added to give texture and a crunch to the ladoos.
  3. Keep stirring the besan and semolina on low flame throughout. The colour will begin to change and a delicious fragrance will fill the air.
  4. Continue to roast the besan/semolina for approximately 25 mins. Do not increase the flame. Stir continuously. If you feel the mixture is looking dry, add some more ghee.
  5. As the ghee begins to release itself on the sides of the besan, sprinkle about 2 tbsp of water all over it. Instantly, the besan will start to froth but with constant stirring (approximately 5 mins), it gets granular in texture which is so important for making Besan Ladoos.
  6. Transfer to a bowl and allow it to cool to room temperature. Mix the bhura, ground dry fruits and the remaining crushed cardamom powder. Mix well, using your hands to collect it all together.
  7. Make ladoos and garnish with almond/ pistachio slivers.