Thursday, 26 January 2012

Besan Ke Laddu : Republic Day Special

Gram flour ( besan) - 500g
Sugar  - 400 g
Green cardamom - 4-5
Almonds - 1 cup
(Euryale ferox or foxnut)    - 1 cup
Cashews - 1/2 cup
Clarified butter (pure Ghee) - 320 ml + for frying nuts

Method -

1. Heat a deep bottomed Heavy frying pan (kadhai). Sieve the besan and fry it on a low heat in the kadhai.
2. Keep Stiring  it constantly to avoid it from lumps and  sticking to the kadhai.
3. Fry until it has changed to a golden brown colour and take it off the heat.
4. Grind the sugar with cardamom, fry the nuts in ghee and when it's cold crush it coarsely.
5. Melt the ghee and mix it in the besan with
sugar and nuts thoroughly to incorporate it all.
6. Make small round balls of desired size, it is ready to serve.
7. Keep it in an airtight container, it keeps well for days.

Note : if the besan is a bit dry after mixing and laddus are not forming well, add little melted ghee to shape the laddus.

                            Fry besan  + mix sugar + dry fruits  

                                              Add Ghee 
                                         Mix it thoroughly 

                                       Shape round laddus                   

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