Indian traditional Gujarati/Rajasthani ladoo made with a rich gram flour and flavored with saffron and dry fruits.Besan Ladoo can store at room temperature for a month.
Ingredients (serving- 15 pieces)
- Suga/Tagar – 1cup
- Ghee – 1/2 cup
- Cardamon powder – 1tsp
- Rose water – 1 tsp (Optional)
- Pistachio – 3 to 4 finely chopped
- Gram flour – 2 cup
- Cashew nut – 7 to 9 finely chopped
- Saffron – Few strands
- Almond – 5 to 6 finely chopped
- Rava – 1 tbsp
- Melon seed – 2 to 3 tsp
Step 1 – Heat ghee in nonstick pan add cashew nuts, almond and fry for 1-2 minutes and keep aside. Add besan and rava and roast until releases a roasted aroma or gets brown in color. It will take 7-10 minutes. Add 1 tsp milk to the besan and mix proper then cook for 2-3 more minutes and keep aside and cool it(lukewarm).
Step 2 – 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).
Step 3 – Mix nuts, besan mixture, boora, saffron, cardamom powder, rose water, melon seed, pistachio and mix proper for 2-3 minutes. Make round ball like ladoos from mixture .
Step 4 – Ready for serve or store it for 10 days in airtight container.
NOTE: In step 1 Granules will form when add milk in besan ,it will make ladoos delicious also boora/tagar make ladoos delicious.