A long awaited post on this blog and finally it is done today. I have already put up Churmi Laddoo, Besan-atta-rava Laddoo, Coconut Rava Laddoo, Dalia Dal Laddoo, Kare Laddoo, Janmashtami Ladoo, Peanut Ladoo, Sesame Laddoo, Churmuri Laddoo and now this is the pure Besan Laddoo and is very popular among the Maharashtrian community. It is of course a yummy laddoo provided of course pure ghee is used to roast chick peas atta which is the main ingredient of the dish. Here it is.
What you need to have:
1. Chick peas atta / Besan – 5 cups
2. Powdered sugar – 2 and 1/4 cup (as per taste)
3. Pure ghee – 1 and 1/2 cup(approx)
4. Cardamom – 10
5. Cashews & Raisins – Optional
Ingredients of Besan Laddoo
What you do with what you have:
1. Sieve chick peas atta in atta sieve, peel cardamom and keep it aside.
2. Place a skillet with pure ghee in it on medium flame. When heated simmer the flame and add chick peas atta from step 1 to it and fry for about 45 minutes till you get a pleasant aroma. The colour of atta may also change a little which will taste better. While being fried you may feel that the mixture is like a semi liquid which on cooling and especially on adding powdered sugar will be fine.(Hence please do not be panic , it is usual!!!!)
Chick peas atta being fried in pure ghee
3. Place another skillet and warm up sugar till it starts crystalizing. Add pealed cardamom from step-1 to it and powder the same on cooling.
Sugar being warmed up to just crystalize a little
4. On fried chick peas atta being cooled completely, add powdered sugar from step 3 to it.
Sugar powder added to fried chick peas atta
5. Mix fried atta, powdered sugar well with your hands and make smooth round laddoos. Garnish it with cashews, Raisins of your choice. Yummmmm enjoy!!!!
Ready to serve Besan laddoos
Number of Laddoos: 35
How long it takes: 1.5 hours
Good to remember:
1. Always use a wooden spatula to fry atta in pure ghee/oil/Dalda. The reason being the metal spatula gets heated up and it emits heat and burns the atta more. Wooden spatula being bad conductor of heat it will help out better to fry atta in pure ghee/oil.
2. In the begining one may feel hard to just stir with the wooden spatula as the time passes it will easily move as atta mixes up with pure ghee.
2. Just crystalizing sugar makes laddoos a little harder than brittle.
3. Completly cool fried atta and later add sugar powder to it and make laddoos at your leisure. (Even keeping it overnight and then making the laddoos also will serve the purpose better.)
4. You may feel that ghee is more and is flowing out of atta on being switched off. But be assured that all of it will be absorbed when you add powdered sugar.