Besan ladoo is one of the famous mithai/sweet in Maharastrian cuisine. This recipe is usually prepared with chana (Bengal gram/kadalai paruppu) flour. Some use chickpea flour. You can find these flour at any Indian store. I do not use chickpea flour or sooji rava.
I roast chana dal / kadalai paruppu and make a coarse powder of it. Mixie at home is more than enough to powder the roasted chana dal. Adding raisins/saffron is purely your choice. Though I would recommend using cashews in the recipe.
Time Taken:30 – 40 min
Yields: 20 – 25 marble sized balls
Chana dal (Kadalai paruppu): 1 cup (100 gms)
Sugar: 1 1/4 cup (125 gms)
Cardamom: 5-6 (powdered)
Ghee (clarified butter): 6 tsp
- Heat 2 tsp of ghee and fry cashews.
- Remove them from heat and add dal.
- Roast dal in ghee for 1-2 min till it turns slightly reddish brown.
- Allow to cool.
- Add 2.5 cups of water (for 1 cup of dal) and pressure cook chana dal for 3 whistles.
- Drain the water.
- In a mixer, grind dal into coarse powder.
- Heat remaining ghee and add powdered dal, cardamom powder and sugar.
- Keep stirring until sugar gets incorporated with dal.
- As you keep stirring, the mixture would stick together and start forming a ball.
- At this point switch off the stove and allow the dal mixture to cool.
- Add fried cashews and roll the mixture into small balls to enjoy yummy besan ladoo!
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