One of the easiest and made in jiffy laadu varieties...and of course enjoyed by every one. I will start posting my Krishna Jayanthi sweet and savoury recipes.
This you can also make for any festivals and now that Ganesh Chaturthi is round the corner...if you don't have time for modaks this can be a good option, as either Ganeshi or Kanhahi both of them love laddus...and also not to forget the Ganeshas and Kanhas in the household.
Now coming to the recipe,
Ingredients:
Besan or Chickpea Flour - 1 cup,
Ghee - 1/4 cup,
Sugar - 1/2 cup,
Cardamom powder - 1/4 teaspoon (optional),
Cashew and Raisins - 1 teaspoon(optional).
Method:
Powder the sugar and keep aside.
Add ghee to a thick bottomed medium pan.
Add besan.
If you are adding nuts add with besan and fry.
Take care to fry besan in medium low flame.
Fry until nice roasted flavour of besan surrounds the house(approximately 6-8minutes).
When the besan is completely fried you can see, that the besan and ghee have formed a lump.
Remove from heat and spread on a plate to cool.(for about 5 minutes).
Add powdered sugar and cardamom(if you are adding).
Mix well and make balls out of the mixture in your hands and allow to cool for another 10 minutes and enjoy.
Note:
Take care to keep frying the besan without giving break.
This ensures even frying and also avoids burning of the besan.
At no point increase the flame of the heat as this will burn the besan and gets bitter.
Mix sugar, while the besan is still warm(but not hot), it helps to bind the mixture and make balls.
To make sure besan is evenly fried, when you add raisins to the besan while frying, it bloats up first and then squeezes flat, it means besan is fried enough.
If you are not adding raisin and nuts, then you can just simply add 1 or 2 raisins and fry and later remove it.
This way you are sure of even frying of besan.
This you can also make for any festivals and now that Ganesh Chaturthi is round the corner...if you don't have time for modaks this can be a good option, as either Ganeshi or Kanhahi both of them love laddus...and also not to forget the Ganeshas and Kanhas in the household.
Now coming to the recipe,
Ingredients:
Besan or Chickpea Flour - 1 cup,
Ghee - 1/4 cup,
Sugar - 1/2 cup,
Cardamom powder - 1/4 teaspoon (optional),
Cashew and Raisins - 1 teaspoon(optional).
Method:
Powder the sugar and keep aside.
Add ghee to a thick bottomed medium pan.
Add besan.
If you are adding nuts add with besan and fry.
Take care to fry besan in medium low flame.
Fry until nice roasted flavour of besan surrounds the house(approximately 6-8minutes).
When the besan is completely fried you can see, that the besan and ghee have formed a lump.
Remove from heat and spread on a plate to cool.(for about 5 minutes).
Add powdered sugar and cardamom(if you are adding).
Mix well and make balls out of the mixture in your hands and allow to cool for another 10 minutes and enjoy.
Note:
Take care to keep frying the besan without giving break.
This ensures even frying and also avoids burning of the besan.
At no point increase the flame of the heat as this will burn the besan and gets bitter.
Mix sugar, while the besan is still warm(but not hot), it helps to bind the mixture and make balls.
To make sure besan is evenly fried, when you add raisins to the besan while frying, it bloats up first and then squeezes flat, it means besan is fried enough.
If you are not adding raisin and nuts, then you can just simply add 1 or 2 raisins and fry and later remove it.
This way you are sure of even frying of besan.
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