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Besan Ke Laddoo
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Be careful to roast the besan well or else its unpleasant raw smell will permeate the dish. Also, ghee is the strongest flavour in these laddoos, so never be frugal with it.
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The faithful believe that Besan ke Laddoo is Lord Ganesha’s favourite food. Even at temples dedicated to Lord Hanuman, these simple laddoos are essential Tuesday offerings. In north India, especially in the state of Uttar Pradesh, Besan ke Laddoos are preferred over boondi laddoos and are considered body-warming food during winters.
- Gram flour (besan) (1 cup)
- Powdered sugar (½ cup)
- Ghee (¼ cup)
- Green cardamom (hari elaichi), crushed (2)
- In a kadhai, slow roast the besan stirring constant;y until it turns deep golden brown in colour. Be careful to not burn it. Cool it down and sieve it well.
- Powder sugar with elachi and add to the roast flour in a bowl. Melt ghee and add the hot ghee to it.
- Mix well and when it is warm enough to handle, make laddoos out of it. Shape into tight, hard balls, pressing hard at every stage.
- In the final stage, keep it pressed a little longer, so that the surface becomes smooth.
- Keep in airtight container.