Saturday, January 18, 2014

Besan Laddu

  Besan Laddu can be made within 20 mins and I recently made it for the local Sai Baba temple on Thursday. It is a dry sweet and it has a relatively longer shelf life (2-3 weeks) if stored in an airtight container. 


1 cup of besan/ gram flour
3/4 cup of sugar
1/2 cup of ghee
2 cardamom
Nuts for garnish


1. Dry roast besan in a heavy bottomed vessel, stirring continuously till they change color and sweet aroma comes. 
2. Add fine powdered sugar and cadamom to the kadai, mix well. Add warm ghee and stir them.
3. Allow them to cool enough to hold them and make lime sized balls
4. Garnish with nuts.


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