3-Ingredients Easy Besan Laddoo

HII! This blog is very very close to my heart because Besan laddoos are something that remind me of home and my mum. While I was away for college, my mum used to send me a big dabba of these melt-in-your-mouth laddoos every month. My friends and I used to call dibs on the number of laddoos each one would get, eagerly wait for the parcel to arrive and attack!! These laddoos were also a great conversation starter for me at times (if you know what I mean) ;)

As a kid, during Diwali our family used to sit around the table, talk and have fun while rolling these laddoos. So for me these laddoos are not only a sweet dish, they also hold a lot of sentimental value.

I was a bit sceptical to start an Indian Dessert column on the blog because I am someone who prefers baking European desserts. This particular column is for my mum. She loves trying all these Indian Desserts at home and along with her help, we'll bring you some easy and yummy recipes that you will not only enjoy eating with your friends and family but will love making them too!

A few things to keep in mind before we start :

1. At home, my mum usually roasts the chana dal first and then grinds it. Then roasts the besan again.

2. If you are using home-made besan, you will need equal quantities of besan and ghee and half the quantity of sugar.

3. This recipe is made from store-bought besan, so the quantities vary accordingly.

4. Even though I have mentioned the quantities below, you can adjust it according to the consistency.

5. Knowing if your besan is roasted well is the trick. Check if it forms little lumps while roasting. The reference picture is added in the method.

6. Add ghee until only until the besan is moist enough.

7. Make sure you get rid of the lumps before you leave it to cool. The batter should be very smooth.

8. Don't worry if you see the ghee floating over the batter while cooling. It will mix well with the sugar.

9. The powdered sugar should be very very fine. You don't want the laddoo to be grainy.

10. In case your laddoo dough seems to be too runny, take a small quantity and try to make a ball. Leave it for 5 minutes. If it loses shape, then add more besan. If it doesn't, then your dough is perfect and ready to roll.

11. If you do plan on adding more besan in the batter, roast it first and only then add.

12. Don't worry if your laddoos are too soft even after rolling, they will set in a few hours. Follow point no. 5 if you have doubts about the dough.

13. I would prefer you leave them overnight to set.

So let's get started!

1. For the recipe, you will need:

2. Roast the besan until it forms little lumps.

3. Add your ghee.

4. Mix well until batter is smooth.

https://video.wixstatic.com/video/6604f0_9fc7f474feb14b8a81b1b3cc965c3472/1080p/mp4/file.mp4

5. Once it has started to look shiny, switch off the flame and let it cool.

6. Add in the powdered sugar and mix until incorporated.

7. Form a dough.

8. Roll into laddoos.

https://video.wixstatic.com/video/6604f0_e2d2b171aeb5443abb304e4de064efe1/1080p/mp4/file.mp4

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BESAN LADDOO

Time : 35 minutes

Yields : 20 medium sized laddoos

Ingredients :

Besan - 2.5 cups

Ghee - 1/2 cup

Finely Powdered sugar - 1 + 1/4 cups

Elaichi powder - 1 tsp (optional)

Nuts for garnishing (optional)

Method :

1. Roast the besan until it forms little lumps.

2. Add ghee and mix well until the batter is smooth.

3. Once the batter starts to look shiny, switch off the flame and let it cool.

4. Add in powdered sugar and mix until you form a dough.

5. Roll into laddoos.

6. Your laddoos are ready!

Aren't these quick and easy ?

Make these right now, send me pictures and tell me if you liked them!