There’s no festival that’s complete without sweets, isn’t that beautiful and yummmm!!!
I love making festive sweets at home for 2 reasons one... because it increases the joy and excitement of the festival & two....I have complete control over the sweetness considering I’m not a fan of ultra sweet desserts.
I’m a big besan laddoo fan, when we were younger I remember our neighbors used to get us a plateful of festive delights and my hands would always reach for the besan laddoos first and then the chaklis and then the other goodies ooooo yummmm, beautiful memories.
So every Diwali & Christmas I make these melt in the mouth besan laddoos that I just looooove.
It’s so simple, so yummmm & sooo soul satisfying you must give it a try.
AuthorsophieskitchenloveCategoryBudget friendly, Desserts, Gluten Free, VegetarianDifficultyIntermediateSoft, melt in the mouth, yummmmmy besan laddoos.
In a pan dry roast the besan for 5 minutes on a medium flame.
Note:- I roast the besan for 5 minutes more (i.e. 10 minutes in total) to get a deeper colour to my laddoos.
Once the besan gets fragrant add the ghee.
And mix it well and lower the flame to medium low.
Continue stirring it.
This is how it’ll look after 20 minutes.
After 30 minutes the ghee starts separating.
After 35 minutes the mixture will be ready.
Transfer the mixture to a steel plate and let it cool completely.
Mix the raw sugar & the elaichi powder.
Once cooled down, mix in the raw sugar & the elaichi powder.
And mix it well.
Keep the mixture aside for about 1-2 hours & leave it to dry.
Once dried make balls top with chopped pistachios and enjoyyyy.
*NOTE:-
This recipe is for soft, melt in the mouth textured laddoo.
For a firmer laddoo reduce the quantity of ghee i.e. add only 90 grams of ghee to the besan.
Do comment below I love reading your valuable feedback.
And once you’ve tried out the recipe do let me know how it turned out & do share a picture on Instagram with the hashtag #sophieskitchenlove. I would love to see your beautiful creation.
Ingredients
Directions
In a pan dry roast the besan for 5 minutes on a medium flame.
Note:- I roast the besan for 5 minutes more (i.e. 10 minutes in total) to get a deeper colour to my laddoos.
Once the besan gets fragrant add the ghee.
And mix it well and lower the flame to medium low.
Continue stirring it.
This is how it’ll look after 20 minutes.
After 30 minutes the ghee starts separating.
After 35 minutes the mixture will be ready.
Transfer the mixture to a steel plate and let it cool completely.
Mix the raw sugar & the elaichi powder.
Once cooled down, mix in the raw sugar & the elaichi powder.
And mix it well.
Keep the mixture aside for about 1-2 hours & leave it to dry.
Once dried make balls top with chopped pistachios and enjoyyyy.
*NOTE:-
This recipe is for soft, melt in the mouth textured laddoo.
For a firmer laddoo reduce the quantity of ghee i.e. add only 90 grams of ghee to the besan.
