Besan-laddu
Votes: 1
Time: 3 hours.
Complexity: average
Servings: 11
Complexity: average
Servings: 11
Nutritional value per serving:
Serving size: 1 of 22 servings
Calories 322, total fat 20 G., saturated fats 10 G., proteins 7 G., carbohydrates 30 G., fiber 3 G., cholesterol 40 mg, sodium 23 mg, sugar 16 G.
Serving size: 1 of 22 servings
Calories 322, total fat 20 G., saturated fats 10 G., proteins 7 G., carbohydrates 30 G., fiber 3 G., cholesterol 40 mg, sodium 23 mg, sugar 16 G.
Besan laddu is the most popular delicacy for Diwali. This is the first recipe mithai (sweets), which I mastered well, and it was my favorite since childhood,” says Surbi Sahni. “As children, my dad often delighted my brother and me by bringing home a small box of besan laddu from the local MithaywalsThis dessert consists of just a few ingredients (chickpea flour, cane sugar, ghee, cardamom, and gold powder), is gluten-free, and easy to make at home."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups (340 g) ghee + more as needed
- 2.5 cups (560 g) fine chickpea flour
- 140 g finely ground cashews
- 2 tsp cardamom powder
- 1 and 1/4 cups (280 g) powdered sugar
- A pinch of coarse salt
- Edible gold powder or glitter for decoration
- Special equipment: dome-shaped forms
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Recipes with similar ingredients: chickpea flour, ghee, cashew nuts, cardamom
Cooking the dish according to the recipe:
- Melt the ghee in a saucepan over medium-high heat. Reduce the heat to low and add the chickpea flour. Stir with a spatula over low heat. Continue stirring until the mixture resembles wet breadcrumbs; if the mixture looks very dry, add another 1 tablespoon of ghee to moisten it.
- Continue cooking the mixture over very low heat for about 40 minutes. Don't leave the mixture for too long: it's important to stir frequently to prevent the flour from burning. During the first 20-25 minutes, you'll smell the chickpea flour, and the mixture will begin to soften as the ghee dissolves into the flour. When the mixture turns a rich golden brown, add the cashews and cardamom. Cook for another 5 minutes to remove the raw flavor of the nuts.
- Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Add the powdered sugar and salt and mix thoroughly. You can also knead it by hand once the dough has cooled slightly.
- At this point, you can either spoon the mixture into dome-shaped molds or scoop out about 90 grams at a time and roll it between your palms to form balls. If using molds, place them in the freezer, then, once the candies have hardened, remove them and refrigerate.
- Refrigerate the candies for at least 2 hours before serving. Remove them from the refrigerator about 5 minutes before serving to allow them to come to room temperature. Decorate with gold sprinkles. Besan laddu can be stored in the refrigerator in a tightly sealed container for up to a month or in the freezer for up to 6 months..
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