BESAN LADOO

INGREDIENTS: (YIELDS 10 LADOOS)

BESAN |KADALAI MAAVU	1 CUP
SUGAR	3/4 CUP
GHEE(CLARIFIED BUTTER)	1/4 CUP
CASHEWNUTS	8-10
CARDAMOM POWDER(optional)	A PINCH

 

METHOD:

• In a heavy bottomed pan, add a spoon of ghee . Chop the cashew nuts into small pieces. Fry them in the ghee till golden brown and keep it aside.

• In the same add the besan and roast it in a medium low flame till it emits a nice aroma and the colour of the besan must have changed by now.This took approximately 20 minutes.

• Be careful not to get it burnt.
• Melt the ghee in a separate pan .
• Transfer the roasted cashew nuts and besan to a wide bowl .
• Powder the sugar finely and add it to the bowl.
• Add the ghee slowly. The ghee should be hot.

• Mix everything well with a spoon. When it becomes warm, make medium sized balls with your hands.

• The ladoos were moist in the beginning but after an hour it was perfect.

  

• If by any chance you can not make ladoos  just melt a tblsp of ghee and try making ladoos.

Note:

• Always roast the besan nicely else it will give a raw taste to the ladoos.
• Do not add too much ghee ,else you will get  very soft  ladoos instead of a firm one.
• Do not lessen the quantity of ghee too as the mixture will be dry and you cannot make balls.
• You can sprinkle few drops of milk to bind the mixture, but this will lessen the shelf life of the ladoos.
• This tasted super yum on the next day.