Products
Basen Ladoo
September 11th, 2008 filed under Desserts
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 weeks.
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To All of those people who ask about conversion of metric quantities to US quantities / conversions – there are many websites you can look at to get this info -
Please check out:
http://www.metric-conversions.org
It has also perplexed me as to why they will post measurement questions here when they can just Google it and get a whole table for it. Thanks for the info. I hope they use it!
Hi Jaya,
I know – if Manjula was asked every day how to convert ounces to grams, etc… she wouldn’t have time to maintain her blog and to post cooking videos. There are a million websites to give you conversions.
Besides the one I’ve already listed here are a few more….
http://www.onlineconversion.com
http://www.sciencemadesimple.com/conversions.html
http://www.convertunit.com
HOPEFULLY, MAYBE IF MANJULA HAPPENS TO READ OUR POSTS – SHE COULD ADD THESE LINKS TO HER MAIN PAGE – SOME READERS MIGHT NOT BE READING THIS PARTICULAR PORTION OF THE BLOG AND WILL CONTINUE TO ASK THESE QUESTIONS. HOPE THIS HELPS!
SHE COULD POST THE ABOVE TO HER FRONT PAGE!
hello,
one and a half cups of besan would be approximately how many grams? 250?
Thank you.
Hi Vic,
I have always thought the same thing but what I do in the meantime, Is just cut and paste onto a word document and then print. You can usually adjust the print type / size or adjust to make it fit on one page by then. It’s what I do and I have all her recipes for the most part on a single page. I make sure the recipe name is at the top of the word doc and it works out fine this way for me but I do agree – that feature would be great.
Thanks for your wonderful recipes. Could you please make the recipes on your page “Printer friendly” so I can print them on a single sheet?
Many thanks.
Hello Manjulaji,
In besan ladoo can we use coarse besan . one more thing praportion of unsalted butter and ghee is same or different.
thanks
Sejal,
If you are using coarse basen then don’t use sooji. Butter and ghee will be same in quantity.