I heard about Besan Ladoo but I never tasted before. Last year my sister Puvi did this ladoo for
Diwali and I added in my list. Couple of days before I went to my friend Radha's place for dinner and I could able to taste this delicious ladoo....Wow....it was yummy 😋 !!! Radha, Thanks for the ladoo and after tasting this it pushed me to prepare without any further delay 😁 I did take two pieces and it was in taste bud for long time. Its been a month that I have posted recipes and thought of starting again with this wonderful sweet. Couple of years before I made WHEAT LADOO and the preparation is the same. But I added only cashews instead all the mixed nuts. It need more ghee and the ghee taste should be there. I just love this crunchy ladoo and trust me everyone will love it!
INGREDIENTS:
Besan flour / Kadalai maavu - 1/2 cup
Sugar - 1/2 cup
Ghee - as needed I used 1/4 cup and little more
Cardamom - 2
Cashew nuts - 10 break into pieces
HOW TO MAKE:
Dry roast besan flour in a medium flame. Stir continously until it turns brown in color. When nice aroma comes turn off the stove. Allow to cool down. In a mixie / blunder make fine sugar powder along with cardamom. Heat a tsp of ghee in a small pan and fry the cashews until it turns golden brown.
Once the besan flour cooled down add fried cashews and blend well. Add powdered sugar.
Mix everything by using hand and make a crumble texture. Melt ghee and add it in the mixture. Mix well and start making ladoo when the mixture is warm to handle.
TIPS:
Keep stirring the besan flour and make sure that the flour is not sticking at the bottom of the vessel.
Roast besan flour well, if it not roasted enough it gives raw smell.
Add more ghee if needed and the texture of the ladoo will result only we add enough ghee. Do add good amount of ghee.
Adding nuts absolutely your choice.
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