Friday, October 24, 2014

Besan ke Ladoo: Diwali ki Mithai

(Adapted from Besan Ladoo Recipe: Veg Recipes of India)

This weekend it was Diwali. My little S, who is all of 7+ was mighty excited about the whole thing. When she was younger, little S was not too fond of Diwali. But now she is at a stage where she loves lighting up phooljhari and rangmashal. She laughs delightedly when her father lights up chakris.

In my in-laws place, the Kali Pujo/Diwali night is celebrated as the Lokkhi/Olokkhi Pujo.

So in the evening, we decorated the house with diyas and my shashuri (ma-in-law) performed the pooja. After which we all went to the terrace to burst the Diwali sparklers. We generally avoid bursting crackers because we dont like all the noise.

This Diwali, I made besan ladoos from the super-talented Dassana's blog. You can find the recipe here.

The recipe is very simple. And you can store the ladoos for long in an air-tight container.

Here is the recipe:


Besan: 2 cups
Ghee: 1/2 cup + 1 tablespoon
Powdered sugar: 3/4 the cup
3-4 green cardamoms
Raisins: 1 tablespoon
Chopped cashews: 1 tablespoon (optional)


1. Powder the green cardamom seeds to a fine powder.
2. Now take the besan in a kadhai/wok and dry roast on a medium flame. Keep stirring contstantly, so that the besan does not stick to the bottom of the pan and burn.
3. After stirring this way for about 10-12 minutes you will get a nutty smell of the roasted besan. Now add the ghee to besan amd mix well. Make sure you have roasted the besan well or else you will get a raw smell of besan in your ladoos.
4. Keep stirring the besan with the ghee till you get a lovely nutty aroma. The besan will leave ghee from the sides. Now switch off the gas and add the powdered sugar. Also add the powdered green cardamom powder and chopped raisins.
5. Mix all of this well. Let this mixture cool. 
6. Roll into small or medium sized ladoos.

Serve immediately or store in airtight container.

Note: If you find it difficult to mould into ladoos keep the mixture in the fridge overnight. If you still find it difficult to roll the ladoos, add 1-2 tablespoons of melted warm ghee.

I am sending this recipe to the ongoing event on the Kolkata Food Bloggers called "Deepavali - Festival of Lights".

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