Let the Celebrations Begin - 75th Post and Besan Ladoos for Diwali

Name: Let the Celebrations Begin - 75th Post and Besan Ladoos for Diwali
Cuisine: Indian
Ingredients: 500 / half grams kg Chickpea Flour Besan /; 350 grams butter Clarified (ghee); 1 1/2 - 2 cups Powdered (depending on your sweet tooth); 1/2 tsp cardamom Coarsely ground powder; Raisin Almonds Cashews Pistachios / / / to garnish

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

Happy Diwali
Besan / Chickpea Flour Ladoos are by far the most popular sweet in our entire household and vanish within no time. I have to make sure that I make them in plenty to last for at least a week! The heady aroma that wafts trough my kitchen when this flour is roasted with pure ghee gives these ladoos a unique flavour and richness.
I always make them with chickpea flour, but these can also be made from roasted Chana Dal (Roasted Gram). Although made for Diwali, these can be made throughout the year and can be served as tea time snack or a dessert!

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

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Ingredients

500 / half grams kgChickpea Flour Besan /
350 gramsbutter Clarified (ghee)
1 1/2 - 2 cupsPowdered (depending on your sweet tooth)
1/2 tspcardamom Coarsely ground powder
Raisin Almonds Cashews Pistachios / / / to garnish

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Steps

1

Mix the ground cardamom with powdered sugar and set aside.
2

Put the gram flour / chickpea flour/besan, and melted butter in a large heavy bottom pan.
3

Reduce the flame to ‘medium heat ’and begin to roast the mixture (flour and ghee) until it is well incorporated and changes colour to light golden brown.
4

Stir the mixture continuously with a metal spatula to prevent burning.Do not cook on ‘high flame’ as this will not allow the mixture to fully cook.
5

As you continue to roast the mixture on medium heat, you will get a unique aroma of roasted chickpea flour.
6

Patience is the key here…. It’s worth the efforts.
7

After about 20 minutes, remove from heat and let the mixture cool for about 10 minutes, once you are able to touch the warm mixturewith bare hands add in the cardamom and powdered sugar mix. DO NOT LET THE MIXTURE COOL DOWN; we need it hot to dissolve the powdered sugar and to shape them into ladoos.
8

Mix well, check if the mixture is sweet enough, and if you want to increase the sweetness add some more powdered sugar.
9

Now to make ladoos, take 2 tablespoon of the warm mixtureinto your palm, make a round shape, take an almond, pistachio, or raisin and place it on top of the ladoos; press it slightly so that it sticks to the ladoo.
10

Once all the ladoos are completed, let them cool completely, once cooled store them in an airtight container.
11

I also got an opportunity to send this recipe to 'Infoineed.com' - Do check it out!