Besan ke ladoo

The moment I listen “besan ke ladoo” immediately my memories go back to Ganesh Chaturthi celebrations at my parents’ house. We used to get up at 2 AM and give missed call to our neighbors to wake them up. Except my father, l, my mother, sisters and brother would be ready to go to the very famous Ganesh temple in Jaipur situated at Motidungri. With the families of 5-6 neighbors and friends we used to walk around 5-6 kms to reach the temple. I am not a deeply religious person, but used to wait whole year for this day as it was a lot of fun to walk in a group and meet some other groups on the way as well… And if we would be late to reach the temple, then there would be a very long queue. So to avoid that, we used to reach very early in the temple, and come back by city bus. After reaching home, my mother would start preparation for food and that would be a very traditional rajasthani meal, Panchmel daal, Baati (traditional Rajasthani food),Besan churma,Churma (wheat flour),Gatte ki sabzi  and for prasad, Besan ke Laddu.

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This whole meal has a lot of desi ghee in it, so it was prepared just once a year. For besan ke ladoo, mother used to roast besan and later I used to bind it as laddu.

Manish and Apoorva both relish besan ke ladoo, so I prepare them every year. But somehow this year at Ganesha Chaturthi I couldn’t, so tried to compensate at the occasion of Deepawali..

Ingredients :
Besan :1/2 kg
Powered sugar :1/2 kg(but it is always better if you can get bura sugar)
Desi ghee : as per requirement
Cardamom powder :1/4th tsp

Process:
Take besan and sieve it to avoid all the lumps.

Take a heavy bottomed pan, heat it and add desi ghee and besan. Roast it nicely. While roasting you might feel that more ghee is required and besan is thick to stir.

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But don’t add more ghee because when slowly  besan starts getting roasted, it’s stiffness loosens slowly and stirring becomes very easy. And if in the beginning we will add a lot of ghee to make stirring easy, later besan would be very runny and difficult to bind.

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Now,  how to check whether besan is completely roasted or not? It’s very easy – just taste a little bit – if besan is not sticking to your tongue, it has roasted perfectly!

One more very important thing to take care. When you feel that within 4-5 minutes besan would be completely roasted, switch off gas and transfer besan into a flat broad pan to cool down. Remember that besan is still very hot, so during the process of cooling down, the trapped heat will roast it completely.

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In between sieve powderd sugar or bura .

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When besan is just warm enough to touch comfortably, add bura /powderd sugar. Never add powderd sugar in hot roasted besan otherwise sugar will melt and mix will be very thin and runny and difficult to bind.

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Add cardamom powder. Mix this nicely and bind it as laddu.

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Serve to Ganpati first and then enjoy homemade besan ke ladoo.

 

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Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

4 thoughts on “Besan ke ladoo

  1. Though my favourite of all laddoos are boondi ke laddoo but these pictures tempt me so much to make these. Thanks for sharing !!

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