Give recipe for Besan ladoo. thanks?!
Please give authentic recipe for making Beesan ladoos!.Www@FoodAQ@Com
Answers:
I wil give you the traditional recipe!. However, it is much easier to make Ladoo in Microwave!. On the website, you will see the Microwave recipe also!.
http://www!.indiacurry!.com/desserts/besan!.!.!.
Besan Laddu Laddoo Ladoo (Fudge Ball) Recipe
These Besan balls made with Besan Seeds Nuts Sugar and Ghee are popular during festive occasions throughout India
Ingredients
1!. Sugar: 1 Cup
2!. Cardamom seeds: ? teaspoon
3!. Ghee (Clarified butter): 1 Cup
4!. Besan (Chickpea flour): 1 Cup
5!. Seeds and Nuts: ? Cup Total
Water melon seeds, Cantaloupe seeds, Crushed Pistachios!.
Method
1!. Process sugar in food processor to a powder!. Add Cardamom seeds!. Process in pulse mode for 2 seconds!. Set cardamom sugar aside
2!. Mix Ghee and Besan in a heavy bottom pan!. Turn on heat!. Cook on low heat!. First the Besan will soak-in the Ghee, and then as the Besan starts to fry, the Besan will start getting lighter, and then golden brown!. It will have a nutty aroma!. Don't burn the Besan!.
3!. Stir in nuts, Mix!. Turn off heat!. Let it cool for 5 to 10 minutes!.
4!. Add Cardamom Sugar!. Mix well!. Let it cool to war so it can be handled!.
5!. Hand form into about Lime sized balls!.Www@FoodAQ@Com
http://www!.indiacurry!.com/desserts/besan!.!.!.
Besan Laddu Laddoo Ladoo (Fudge Ball) Recipe
These Besan balls made with Besan Seeds Nuts Sugar and Ghee are popular during festive occasions throughout India
Ingredients
1!. Sugar: 1 Cup
2!. Cardamom seeds: ? teaspoon
3!. Ghee (Clarified butter): 1 Cup
4!. Besan (Chickpea flour): 1 Cup
5!. Seeds and Nuts: ? Cup Total
Water melon seeds, Cantaloupe seeds, Crushed Pistachios!.
Method
1!. Process sugar in food processor to a powder!. Add Cardamom seeds!. Process in pulse mode for 2 seconds!. Set cardamom sugar aside
2!. Mix Ghee and Besan in a heavy bottom pan!. Turn on heat!. Cook on low heat!. First the Besan will soak-in the Ghee, and then as the Besan starts to fry, the Besan will start getting lighter, and then golden brown!. It will have a nutty aroma!. Don't burn the Besan!.
3!. Stir in nuts, Mix!. Turn off heat!. Let it cool for 5 to 10 minutes!.
4!. Add Cardamom Sugar!. Mix well!. Let it cool to war so it can be handled!.
5!. Hand form into about Lime sized balls!.Www@FoodAQ@Com
Besan ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan)!. Ladoos can be served any time of the day!. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate!.
Recipe will make approximately 16 ladoos!.
Ingredients:
1 1/2 cups gram flour (basen)
2 tablespoons semolina flour (fine sooji)
1/2 cup unsalted melted butter (ghee)
3/4 cups sugar
4 tablespoons sliced almonds (badam)
1/4 teaspoons coarsely grounded cardamom seeds (ilaichi)
For Garnish:
1 tablespoon melted butter or ghee
1 tablespoons sliced pistachios (pista)
Method
Put the basen (gram flour), sooji, and melted butter in a large frying pan and mix!.
Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color!. Stir the mixture continuously with a spatula to prevent burning!. Cooking on high heat will not allow the mixture to fully cook!.
When the color has changed you will also start to smell the sweetness of roasted basen!. This should take about 7 to 10 minutes!.
Remove the pan from the heat and let the basen cool to a warm temperature!. don’t let it become to room temperature!.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar!.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm!. Gently press the mixture between your palms to form a smooth, round ball!. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer!.
When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee!. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo!.
Put ladoos back on the plate with the pistachio side facing the top!.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container!. The ladoos can be stored in an airtight container for 2 to 3 weeksWww@FoodAQ@Com
Recipe will make approximately 16 ladoos!.
Ingredients:
1 1/2 cups gram flour (basen)
2 tablespoons semolina flour (fine sooji)
1/2 cup unsalted melted butter (ghee)
3/4 cups sugar
4 tablespoons sliced almonds (badam)
1/4 teaspoons coarsely grounded cardamom seeds (ilaichi)
For Garnish:
1 tablespoon melted butter or ghee
1 tablespoons sliced pistachios (pista)
Method
Put the basen (gram flour), sooji, and melted butter in a large frying pan and mix!.
Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color!. Stir the mixture continuously with a spatula to prevent burning!. Cooking on high heat will not allow the mixture to fully cook!.
When the color has changed you will also start to smell the sweetness of roasted basen!. This should take about 7 to 10 minutes!.
Remove the pan from the heat and let the basen cool to a warm temperature!. don’t let it become to room temperature!.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar!.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm!. Gently press the mixture between your palms to form a smooth, round ball!. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer!.
When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee!. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo!.
Put ladoos back on the plate with the pistachio side facing the top!.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container!. The ladoos can be stored in an airtight container for 2 to 3 weeksWww@FoodAQ@Com
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