Besan Laddu| Diwali Special Indian Sweet Recipe | Divine Taste With Anushruti
- 8 years ago
Learn how to make Besan laddu , a divine and delicious recipe for this Diwali by Anushruti.
Diwali is around the corner and the preparation for making sweets have started.Taking this into consideration chef Anushruti has decided to make some delicious Besan Laddu for you. The secret to this recipe is of course the proportion and the right amount of ingredients.So go ahead and make divine and festive Besan Laddu
Ingredients:(Makes approximately 48 small laddus)
- 220 gm (1 cup) pure ghee (preferably organic)
- 250 gm (2 cups) besan (chickpea) flour + 1/2 cup to 2/3 cup extra besan flour
- 8 to 10 cashews, broken into bits (optional)
- 2 tbsp raisins
- 280 gm (2 cup) icing sugar or powdered sugar
- seeds of 8 cardamom, crushed to a fine powder
Method:
- Heat the ghee in a heavy bottomed wok or kadhai and put in the chickpea flour and roast on low flame for about 20 minutes until golden in colour and the entire kitchen is filled with the beautiful aroma of the golden roasted chickpea flour.
- Initially, the ghee absorbs all the chickpea flour and bubbles appear on the surface and later on assumes a liquid consistency. When the besan is nicely roasted in the ghee and is a golden brown colour and just before it starts to burn is the tricky stage, which occurs after 20 to 25 minutes after the start of the roasting. This is when we need to put in the extra 1/2 cup to 2/3rd cup besan flour.
- Soon after you put in the extra flour, bubbles start to appear on the surface again. If the mixture looks liquidy then we need to put in an extra tablespoon or two of the chickpea flour and cook for a few minutes more, 8 to 10 minutes.
- It is important to keep stirring all the while to prevent the besan or chickpea flour from sticking to the bottom of the pan.
- Take off the heat and add the cashews and raisins. Allow to cool completely.
- It is necessary to keep stirring the besan mixture even after taking off the heat as the besan continues to cook with the ghee until completely cool.
- After the prepared mixture is cool, stir in the cardamom and sugar and form into laddus. If you find that the besan mixture is a little loose, then you can put in some more sugar to get a thick consistency to form the laddus.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Diwali is around the corner and the preparation for making sweets have started.Taking this into consideration chef Anushruti has decided to make some delicious Besan Laddu for you. The secret to this recipe is of course the proportion and the right amount of ingredients.So go ahead and make divine and festive Besan Laddu
Ingredients:(Makes approximately 48 small laddus)
- 220 gm (1 cup) pure ghee (preferably organic)
- 250 gm (2 cups) besan (chickpea) flour + 1/2 cup to 2/3 cup extra besan flour
- 8 to 10 cashews, broken into bits (optional)
- 2 tbsp raisins
- 280 gm (2 cup) icing sugar or powdered sugar
- seeds of 8 cardamom, crushed to a fine powder
Method:
- Heat the ghee in a heavy bottomed wok or kadhai and put in the chickpea flour and roast on low flame for about 20 minutes until golden in colour and the entire kitchen is filled with the beautiful aroma of the golden roasted chickpea flour.
- Initially, the ghee absorbs all the chickpea flour and bubbles appear on the surface and later on assumes a liquid consistency. When the besan is nicely roasted in the ghee and is a golden brown colour and just before it starts to burn is the tricky stage, which occurs after 20 to 25 minutes after the start of the roasting. This is when we need to put in the extra 1/2 cup to 2/3rd cup besan flour.
- Soon after you put in the extra flour, bubbles start to appear on the surface again. If the mixture looks liquidy then we need to put in an extra tablespoon or two of the chickpea flour and cook for a few minutes more, 8 to 10 minutes.
- It is important to keep stirring all the while to prevent the besan or chickpea flour from sticking to the bottom of the pan.
- Take off the heat and add the cashews and raisins. Allow to cool completely.
- It is necessary to keep stirring the besan mixture even after taking off the heat as the besan continues to cook with the ghee until completely cool.
- After the prepared mixture is cool, stir in the cardamom and sugar and form into laddus. If you find that the besan mixture is a little loose, then you can put in some more sugar to get a thick consistency to form the laddus.
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited