Friday, February 15, 2013

Besan Laddoo


Besan Laddoo
The colour Yellow represents happiness and cheerfulness. Shades of golden yellow advance from surrounding colours and offer optimism and energy, as well as spark creative thoughts. Yellow is also the colour of Manipura chakra located in the Solar plexus (stomach area). This chakra represents vitality and empowers a person to find their personal strength. It is also the colour Hindus wear to celebrate the festival of Spring 'Basant Panchami'.

Every year I make saffron rice on this day just to welcome spring and keep the tradition alive for my girls. This year I decided to try my hand at making these laddoos. This is my brothers's favourite mithai since childhood. I remember always buying these as offering to Hanumanji. Any Delhi-ite who has been to Hanuman mandir in Cannaught Place knows what I am talking about.
I have never been good at making mithai, but this recipe seemed simple enough to try my hand out. Came out pretty well and everyone at home loved it. So if you have some free time and an inclination to make these, please try it, you will be thrilled with the results. Just make sure you don't change any proportions. So here goes.....

Roasted besan mixture

Ingredients: (makes 25 small laddoos)
1/2 cup ghee (clarified butter)
1 1/2 cup laddoo besan (coarse besan available in Indian stores, don't use regular besan)
1 cup powdered sugar
10 green cardamoms, powdered
sliced almonds or crushed pistachios for garnish
  1. Keep all the things ready before you start cooking. 
  2. In a heavy bottomed pan heat ghee till it melts. Keep the heat at medium. 
  3. Add besan and mix well. Continue to roast the besan till it imparts a roasted aroma. Will take about 10-12 minutes of continuous movement to ensure even roasting and no burning. 
  4. Add powdered sugar and mix till evenly incorporated in the roasted besan. 
  5. Remove from heat and add cardamom powder. Mix well. Mixture will resemble coarse breadcrumbs, see picture above. 
  6. Let the roasted mix cool down a bit as it will be too hot to touch just yet. 
  7. When mixture is cooler yet still warm start moulding it into round balls. If they are not binding together, add a teaspoon or so of ghee and mix. 
  8. Roll into laddoos and stick almonds or pistachios on the top end. 
  9. Let them cool completely (2 hours) before digging in to get the full flavour and texture of laddoos. Enjoy.

No comments:

Post a Comment