Today tried Besan ladoos with ghee and coarsely milled Besan flour.
Replaced sugar with Jaggery.
The colour was a bit darker as I had replaced sugar with jaggery.
The taste was awesome and the home made ghee made it even more delicious and special.
Coarse Besan flour – 1 cup
melted liquid Ghee- 1/2 cup
Milk – 2 table spoons
Jaggery powder- 3/4 cup.
Cardamom powder – 1/4 spoon
Pistachio sliced – 1 spoon
Almonds – 4 crushed
Raisins – 1 spoon.
In a deep pan melt the butter and then add in the Besan and sauté it on low flame for about ten to twelve minutes until you get an aroma.
As you are sautéing just sprinkle a spoonful of milk and keep mixing it.
This process is very important as this gives the laddoos a grainy texture and they do not stick to the palette when you are having them.
Repeat this process twice.
Put off the flame and allow the mixture to come to normal temperature.
Now mix the powdered jaggery along with the cardamom, pistachios,almonds and raisins.
Smear a little ghee on your hands and make laddoos.
Garnish them with pistachios and enjoy the ladoos.