Besan Ladoo - by AroundTheKitchen

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INGREDIENTS:
  1. BESAN/GRAM FLOUR              -    2 CUPS
  2. RAVA/SEMOLINA                      -    1/2 CUP
  3. KHAS KHAS/POPPY SEEDS    -     1TBSP
  4. ELICHI/CARDAMOM  POWDER  - 1 TSP  
  5. GHEE/CLARIFIED BUTTER     -  1/2 CUP
  6. SUGAR - 2 CUP

METHOD:

  • DRY ROAST RAVA ON A TAWA  FRO 4 MINS ON MEDIUM FLAME, TILL LIGHT BROWN IN COLOUR
  • DRY ROAST KHAS KHAS ON A TAWA FOR 1 MIN ON LOW FLAME
  • ROAST 2 CUPS OF BESAN/GRAM FLOUR FOR 5 MINS ON MEDIUM FLAME, TILL IT CHANGES COLOUR TO LIGHT BROWN IN COLOUR
  • REMOVE 1 CUP OF ROASTED BESAN ASIDE (WILL BE USED LATER ON)
  • ADD 1/2 CUP OF GHEE INTO 1 CUP OF BESAN AND KEEP MIXING FOR 10 MINS ON LOW-MEDIUM FLAME,
  • AFTER 10 MINS THE CONSISTENCY OF THE BESAN WILL CHANGE
  • NOW, WE WILL ADD THE REMAINING 1 CUP OF BESAN TO THE PAN
  • KEEP MIXING IT FOR ANOTHER 15-20 MINS UNLESS THE COLOUR CHANGES INTO BROWN IN COLOUR
  • AFTER 15 MINS SWITCH OFF THE FLAME
  • AND ADD 1/2 CUP OF RAVA/SEMOLINA AND 1 TBSP KHAS KHAS TO THE BESAN MIXTURE
  • COMBINE EVERYTHING WELL TOGETHER AND SET IT ASIDE FOR 15 MINS TO COOL DOWN
  • AFTER THE MIXTURE HAS COOLED DOWN, ADD SUGAR AND MIX WELL
  • AFTER EVERYTHING IS COMBINED WELL TOGETHER, START MAKING LADOO OUT OF THE MIXTURE,
  • IF THE CONSISTENCY IS STILL SOFT AND THE LADOO DOES NOT HOLS IT'S SHAPE, SET THE MIXTURE ASIDE FOR ATLEAST 2 HOURS, THE MIXTURE WILL THEN BE FIRM ENOUGH TO MAKE LADOO
  • OUR BESAN LADOO IS READY.

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