Besan ke ladoo

Name: Besan ke ladoo
Total time: 3000 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2 Cups Gram Flour; 1/2 Cup Ghee; 3/4 Cup Sugar, powdered; 1/4 tsp Green Cardamom, powdered; 1 tsp To garnish Almonds, blanched; 1 tbsp To garnish Pistachios, blanched

Anjali padhy @anjali_7

#ladoo

Anjali padhy @anjali_7

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Ingredients

50 min

3-4 servings

2 CupsGram Flour
1/2 CupGhee
3/4 CupSugar, powdered
1/4 tspGreen Cardamom, powdered
1 tspTo garnish Almonds, blanched
1 tbspTo garnish Pistachios, blanched

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Steps

50 min

1

In a kadahi (wok), melt the ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done.
2

The colour should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
3

Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
4

Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
5

Decorate the top of each ball with almonds and pistachios. Serve.
These ladoos can be stored for almost 4-6 weeks in an air tight jar.