Besan Laddu

Aromatic and delicious Jaggery Besan Laddus made using gram flour, jaggery, ghee, nuts, and cardamon/saffron.

Making Besan Laddus at home is simple and easy as all the ingredients are pretty basic and are only handful of them.

How to make it?

Tips:

Slow roasting besan is an important step in making these laddus. Slow roasting the flour brings out the aroma and nutty taste to the laddus. If this step is not done correctly, the laddus will have the raw flour taste.

Roasting needs to be done in low flame. Turning up the flame to fasten the process may burn the flour, leaving the laddus with burnt or bitter taste.

You will need –

• Gram flour(besan ) – pick a good quality and fresh flour.
• Jaggery – I used organic jaggery + water(to make the syrup)
• Ghee
• cashews, raisins
• cardamom or saffron for flavour.

Method:

Prepare jaggery syrup:

Bring 3/4 cup of jaggery mixed with 1/4 cup of water to boil. take the syrup off flame when one string consistency is achieved. Take it off flame, allow it to cool down but needs to remain warm.

Laddu:

Slow Roast Flour :

• Heat a deep bottom pan, add a tablespoon of ghee. Add chopped nuts. Fry until golden. Take them out and set aside. Add raisins, and allow them to puff up, set aside
• to the same pan, add the flour and roast the flour in medium flame for 5-10 mins.
• when the flour is aromatic and color begins to change( light golden shade) turn down the flame to the lowest. Add remaining ghee and stir continuously.
• In about 10 mins, besan will absorb all the ghee and flour gets a deep golden color and should have a nutty taste.
• Take the pan out of the stove, and allow it to cool

Mix jaggery and flour

• while the flour is still warm, add nuts and raisins, add jaggery syrup and mix well.
• take small portion of the mixture into your palm and shape them round.
• Store it in an airtight container up to 2 weeks.

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