Besan Laddu

Besan Laddu in Marathi Yield: 10 to 12 medium laddu Times: approx 1 hour I ngredients: 1 and 1/2 cup...

Besan Laddu in Marathi

Yield: 10 to 12 medium laddu
Times: approx 1 hour

besan ladu, besan ladoo, Besan laddu, diwali faralIngredients:
1 and 1/2 cup Besan
3/4 cup Pure Ghee (melted)
3/4 cup Powdered Sugar
1/2 tsp Cardamom Powder
3 tbsp Milk
Raisins, cashew-nuts, Almonds chopped

besanache ladu, diwali faral, maharashtrian diwali faral, ladu recipe, besanache laduClick here for another recipe of Besan laddu by making sugar syrup.

Method:
1) Add ghee into a pan. Heat it over medium heat. Add besan and stir. First, it will become little thick. But after 5 to 7 minutes, the consistency will be thin. Roast until you sense nice aroma and color changes to golden. It will take approx 35 to 40 minutes for roasting. But, roast over medium low heat and keep stirring continuously. If you stop stirring, besan will stick to the bottom.
2) Laddu Recipe-
Without adding milk:
After 35 to 40 minutes, when besan is roasted nicely, switch off heat. Let the besan cool off. Do not add sugar when besan is hot. Once besan is cold, add cashewnuts, almonds and other dry fruits. Also add sugar, mix and make laddu.

After roasting besan, if you are not confident whether roasted besan will form laddus or not. you can add little milk to hot roasted besan. Read the next point for the recipe of laddu
By Adding milk
After roasting besan for 35 to 40 minutes, it will get nice golden color. Turn off the heat and immediately sprinkle 2 to 3 tbsp milk all over roasted besan and stir. You will see lot of bubbles and within a few seconds besan will become thick. Transfer it to another bowl. Let it become lukewarm, so that you can handle it properly. After 20-25 minutes, add dry fruits, cardamom powder and sugar. mix nicely and make laddu after it becomes completely cold.

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Post a Comment Default Comments

  1. hi,
    with adding milk, how many days the laddus will be eatable?

    ReplyDelete
  2. In cold weather, laddus can stay good for 10-15 days. However, refrigerate after 3-4 days if weather is hot and humid.

    ReplyDelete
  3. Good Morning,
    Dear Vaidehi,

    I have gone through the recipe of Besan Laddoo without sugar syrup but I cant shape them properly. They become flat while shaping them. Please guide what to do.

    ReplyDelete
  4. Hi Prajakta

    Is the mixture crumbly? Add some warm ghee to the mixture and mix. Shape Them like laddus

    If the laddus are becoming flat after shaping them, then that means you have added more ghee than required. Due to ghee, mixture will be more tasty :), but they wont form laddus well. Dry roast 2-3 tbsp besan and add it to the mixture. Mix and make laddus. I think this will work!!

    ReplyDelete
  5. Hi vaidehi... I am always unsuccesful in roasting besan. Either it is raw or gets overdone... Wat can i do?

    ReplyDelete
  6. Hi vaidehi... I am always unsuccesful in roasting besan. Either it is raw or gets overdone... Wat can i do?

    ReplyDelete
  7. Hi Sailee

    When you Roast besan, you will have to roast it over low to medium heat. Stir continuously.
    Roasted besan has nice aroma. it changes color to golden after roasting. Do not roast once you get the desired color. This way you will get perfectly roasted besan. Keep trying :)

    ReplyDelete
  8. can i make besan ka ladoo with thin besan?

    ReplyDelete
  9. Hello Shivranshu

    Yes it is fine to use thin besan. I have given two methods. Follow the second method and add some milk.

    ReplyDelete
  10. i would like to mention that i make these frequently and they stay outside without refrigeration for a month or so if milk is not used(.i stay in mumbai).if u feel u can not form ladoos just add a bit more of ghee

    ReplyDelete
  11. Thanks Vaidehi, ladoo chavila khup chaan jhaale pan Basle khaali...tup jasta jhala ka? Thanks Manasi

    ReplyDelete
    Replies
    1. Thank you Manasi
      kadhi kadhi pith barik asle ki toop shoshun ghet nahi. toop kami zale tar ladu korde hotat. tyamule andaje kami jast karave.

      Delete
  12. Hello Vaidehi,

    Diwali pharalachya recipes post kelyabaddal Dhanyavad !
    Laadoo, Shankarpale and Makya cha chivda Apratim jhaale! Aai chi aathavan aali :)

    Tula DiwalichyaKhoop Khoop Shubheccha !!

    Regards,
    Rucha

    ReplyDelete

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