Hi everyone! I am so pleased to be guest blogging at Nava’s blog today, while she is traveling. I have known Nava from last two years and impressed the way she blogs, around 4-5 posts a week and that too after working full time in a college. She definitely needed some time off from blogging and I was happy to help. When she contacted me it was Diwali and sweets were on my mind. Then it was Guru Nanak Jayanti on Nov 17th and we celebrate this day exactly like Diwali, hence I thought to pamper your taste buds with a festival sweet.
My name is Balvinder and I blog over at simpleglutenfreekitchen. Some of you know me and some don’t. My blog is about “my experiments” with healthy gluten free recipes. Sometimes I fail and sometimes I succeed and that’s where all the fun and challenge of cooking and baking with different flours come back. I do most cooking from scratch, make my own gluten free flour blend and even grind my own flour. I know it may sound time consuming and unnecessary but it is really quite simple, rewarding and economical. In today’s post, I have used freshly ground daal to make ladoos, and that really makes a big difference in taste and flavor.
Ladoo is a sweet delicacy named for its round ball shape, prepared from a variety of grains and lentil flour. Among all varieties, besan ladoo is on top of my list. They are so delicious that I could gobble 2-3 ladoos in one go without worrying about the dreaded calories. Usually the ratio of ghee to besan is 1:2 but over the years I learned to make it with less sugar and ghee and have always gotten perfect result. Even my hard-core sweet loving Punjabi friends make it the way I do with same proportions. You need coarser besan, ghee and sugar for these ladoos; the purer the ghee the better the taste. When I don’t have homemade ghee I use 1/2 butter and 1/2 canola oil.
There’s nothing complicated to make these ladoos, however roasting besan need some patience. It is done on medium to low heat, by stirring constantly to prevent besan from burning. In the beginning it may feel hard to move the spatula through the besan and ghee. But as it gets roasted the spatula moves easily and a sweet nutty aroma of besan fills your kitchen which makes your mouth water. Then, it is taken off from heat and combined with sugar and cardamom powder. Thereafter the mixture is moulded into small ping pong balls.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 30 ladoos
Besan ladoo is one of those addictive traditional Indian sweet that you never get tired of eating!
- 540 g (3 cup) Bengal gram daal (split chickpeas)
- 200 g (1 cup) fine granulated sugar
- 1/2 cup canola oil +1/2 cup butter (or desi ghee)
- 1 cup coarsely chopped almonds
- 1 tsp cardamom powder
- Grind daal to a fine sand like texture.
- Heat oil and butter (or desi ghee) in a heavy bottom large skillet on medium low heat.
- Add ground daal and roast, stirring continuously for about 15 minutes (depends how low the heat is).
- Besan is roasted when the spatula moves easily through it (becomes runny if you use more ghee than what my recipe suggests), turns golden brown and gives out sweet aroma.
- Take off from heat. Add cardamom powder, coarsely chopped almonds and sugar, mix well.
- Taste the mixture. If you want you can add more sugar.
- Let the mixture cool enough to handle.
- Take 2 tbsp of the mixture in your palm, compress and then roll between your palms to make them round.
- Keep it on plate or tray lined with parchment paper. After 15 minutes roll each ball again to make smooth round spheres.
- Store in mini baking liners in a single layer. They keep well for weeks without refrigeration.
It is a fail proof recipe, you won't need to make any adjustments but in any case if you feel the mixture is too dry to mould, add a tbsp of ghee or butter or oil.
If accidentally you add more oil or ghee and feel the mixture is too thin to mould. Take some besan in a pan and dry roast on low flame and add to the ladoo mix as required.
If you wish to use besan and are not gluten intolerant you can add 40-50 g semolina for grainy texture.