Besan Ladoo Recipe, How to make besan ladoo, easy diwali sweets.

Besan ladoo are ball shaped sweets from Indian Cuisine and are made in most festivals. Besan ladoo are sweet balls made from chickpea flour, sugar, ghee and nuts.

Besan Laddu is a recipe that is popular all over India. Besan Ke Ladoo is prepared a lot during festive season in India. This is the second variety of Besan ka laddu. You can find the other variety in just the previous post.

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Total Time: 25-35 minutes

Makes: 10-12 minutes

Ingredients

1. 500 gms besan / gramflour
2. 3 tbsp sooji / rava / semolina
3. 1/2 tsp cardamom powder
4. 250 gms finely powdered sugar
5. 250 gms ghee / clarified butter
6. 2 tbsp finely chopped pista
7. 1 silver sheet / vark

Method:- 

1. Heat a kadhai / wok a little before it starts fuming, switch off the heat, wait for a minute and add the gramflour and semolina to the kadhai. Switch on the heat to medium high and keep stirring for 4-5 minutes.
2. You will see the besan getting lighter in the next 3-4 minutes, now add 4-5 tbsps of ghee to the flour mixture. Also add the cardomom powder. Keep stirring continuously till the ghee disappears. Keep stirring for 10 minutes, use two spatulas, so that the flour doesnt spill out, and also doesn't stick to the bottom.
3. Slowly you will observe the color changing, a little darker, which is when you can add a little 10-15 more tbsps of ghee to the mixture, it will get thicker, and difficult to stir, but you have to keep doing so.
4. In another 5-10 minutes, depending on your kadhai and heat, there will be a point when the mixture will release a distinctive fragrance of besan and ghee together, it indicates that the mixture is almost cooked.
5. Keep stirring at this stage, using the 2 stapulas and maknig sure it doesnt burn at the bottom. At a ponit it will again release the same fragrance, a distinctive one once again. At this stage add the rest of the ghee to the mixture.
6. The mixture will suddenly become very thin, but dont worry, keep stirring it over the heat for another 15-20 minutes. At this stage the mixture will start releasing the ghee and will become all shiny.
7. Switch off the heat and let the mixture rest until its completely cooled down.
8. Now add the sugar 1/4th at a time and mix thoroughly, the sugar requirement will differ from person to person, so check after each addition if you would like to stop and the sweetness is appropriate to your taste.
9. You may add the pista when adding the sugar, some like it without any dry fruits.
10.  Once you are satisfied with the mixture, take a leveled tbsp of the mixture and make perfect rounds using your palms.
11. Garnish with some silver sheets and pistachios.
12. Can be stored upto 2 weeks in air tight containers, and they will stay fresh. This will make up to 50 laddoos / 1 kg of the laddoos.