Besan Laddo

Hero of the dish

Chickpea flour, also known as gram, besan, or garbanzo bean flour, has been a staple in Indian recipes for over 7,500 years! It is a gluten free alternative for wheat flour. It is rich in vitamins and minerals which plays an important role to prevent spinal cord defects during pregnancy help balance unhealthy cholesterol levels, reduce hypertension , control BP and reduce risk of heart disease and diabetes. Rich fiber content helps with digestion, preventing constipation and even helps in weight loss.Chickpea flour is also anti-inflammatory food in turn benefits against cancer, in particular cancer within the digestive tract including colon, stomach and kidney cancer. It also prevent from acidity.

The Dessert Story

Besan Laddo, Maharashtrian dessert made in almost every Maharashtrian home during festivals like Diwali, Janmashtami and whenever craved for. 

For learning a perfect besan laddo recipe I have approached many of my Maharashtrian colleagues, seniors and there moms too for all the tips and tricks required in making it delicious every single time.

And then finally came with this recipe and tips which I am going to follow for lifetime for perfect Besan Laddo.

Finally no more ingredients will be thrown-away in trying after so many trials for learning the correct method and ratios and no more guilt!!

My Experimented Recipe & Method 

Ingredients (for dessert)

• Chickpea flour/ Besan - 100 grams
• Sugar/Darara - 75 grams (powdered)
• Ghee - 55 grams
• Semolina/ Rawa - 25 grams
• Cardamom - 3 pc (powdered)

Method:

• Set the gas to low flame
• Take a medium size wok pan 
•  Pour Ghee, Let it melt
• Add chickpea flour & Elaichi powder to it, stir well. There should be no lumps formation.
• Carefully keep stirring so that the flour do not stick to the pan.
• Continue stirring till it turns golden brown.
• Remove the pan keep aside till it cools down to room temperature.
• Roast Semolina in other pan till it turns golden.
• Once Chickpea mixture is at room temperature add semolina and mix.
• Add sugar & mix well  
• Make sure there are no lumps
• Now its time to roll out laddo between your palms!!
•  Ready to Eat!!

Tips:

• Do not increase the flame for fast result, Besan gets burnt quickly & gives bitter taste.
• You may switch off the flame at intervals if the mixture is too tighten to be stirred.
• The above given quantity takes approximately 30 mins for the Chickpea flour to turn golden brown.
• Do not add sugar to the mixture when it is hot, sugar will melt and desired texture won't be achieved.
• If "by chance" after mixing all ingredient you realize that ghee is more and hence laddos are not setting into the shape, you may roast Chickpea flour without ghee and add to it. 
• Make Laddo as soon as you mix all ingredient, otherwise it will be tedious for it to form into shape.

Acknowledgments:

For Recipe-

Qamar Shaikh & Ismail Shaikh(My Ammi & Abba😘)

Sibga & Hamza (My sister & brother)

Tejaswini, Priyanka (My colleagues😊)

And Lot of Love to the one who is reading❤️

 Do try this easy recipe! It is worth a shot! Ask me in comments section for any doubt. 

💌Contact Us💌

Want to Place Order for Besan laddo - Contact me on my Instagram account "vivid__paradox"

Happy safe & hygienic cooking!!!