I tasted this sweet first in a Diwali occasion a few years back. After on wards, I often make it at home. These laddoos can be made healthier by adding some dry fruits like pistachio, cashews etc.
Usually coarsely ground gram flour is used as base of this laddoo. But I prefer fine flour and semolina rawa or sooji is used to induce crunchiness.
Let us go to the step by step preparation of besan laddoo
- Take sugar and cardamom in a mixer grinder.
- Make a fine powder.
- Melt ghee in a thick bottomed kadai.
- Fry cashew nuts till become light brown in colour. Remove from heat and keep aside.
- In the same ghee, add gram flour (Kadalapodi or basan) and salmonella (rava or sooji) and mix well.
- Saute on medium-low flame with continuous stir for about five to six minutes till start to produce a nice nutty fragrance or till it start releasing ghee. The gram flour will be in dark brown colour. Immediately switch off the stove and transfer into another vessel otherwise the gram flour may burn.
- Let it cool for five minutes and then add powdered sugar and cashew. (You can add ghee fried or chopped badam.)
- Grease your hand with ghee and make small lemon sized balls.
- Garnish with cashew nuts. Store in airtight container. It will remain fresh for two to three weeks.
- Roast gram flour on low medium flame with continuous stir to avoid burning and uneven browning
- It is important to roast gram flour till it starts releasing ghee or it leaves the raw smell, else it will leave a raw taste to the laddoos.
- If you are using coarsely ground gram flour, don't add semolina or rawa.
- If you feel difficult to shape ladoos add little more ghee.