Indian traditional Gujarati/Rajasthani ladoo made with a rich gram flour and flavored with saffron and dry fruits. Besan Ladoo can be stored in the room temperature for a month. This is one of favorite during winter season.
Ingredients (serving- 15 pieces)
- Powder sugar/Tagar – 1/2cup
- Ghee – 1/2 cup
- Cardamon powder – 1tsp
- Pistachio – 3 to 4 finely chopped
- Gram flour – 1 cup
- Cashew nut – 7 to 9 finely chopped
- Saffron – Few strands
- Almond – 5 to 6 finely chopped
- Popped lotus seeds-7-8 pieces,chopped( optional)
- Melon seed – 2 to 3 tsp
Step 1 – Heat nonstick pan add cashew nuts, almond, lotus seed and roast for 1-2 minutes and keep aside. Add besan and roast until it releases a roasted aroma or gets brown in color(around 15-20 minutes in low flame); add ghee and roast again for 5-10 minutes. Sprinkle 1 tbsp water to the besan and mix proper then cook for 2-3 more minutes till it becomes dry and keep aside to cool it(lukewarm).
Step 2 – This step is required if you are going to prepare tagar. This is also available in market. Heat pan add 1 cup sugar with 1/3 cup water and for cook 8-10 minutes until it become thick. Remove from heat and add 1 tsp ghee, stir continuous for 5-10 minutes until mixture looks like powder(boora/tagar) or just use powder sugar .
Step 3 – Add nuts, besan mixture, boora(powder sugar), saffron, cardamom powder, melon seed, pistachio and mix it properly for 2-3 minutes. Make round ball like ladoos from mixture .
Step 4 – Ready for serve or store it for 30days in airtight container.
NOTE: In step 1 Granules will form when add water in besan ,it will make ladoos delicious also boora/tagar make ladoos delicious.