For any occasion, whether it is Diwali, Rakhsa Bhandhan (Raki Time) or Parsi mithu monu. These besan ladoo are so easy to make. I used to make them at 7 years of age playing with my friend.
1 cup besan (chickpea flour)
1 cup granulated white sugar, powdered
¼ teaspoon cardamom powder
⅓ cup + 2 tbsp. ghee (clarified butter)
5 tsps of Raisins, Crushed Pistachio nuts or Almonds (Optional)
Put 1/3 cup of ghee in a pan and add besan to it.
Roast the besan on low-medium flame for 10-12 minutes till it starts giving a sweet aroma. The color of the besan will also change to light golden brown.
Once the besan is roasted, switch off the flame and allow is cool down a bit, around 5-7 minutes.
In the meanwhile, using a blend powder the sugar with cardamom powder. Set aside.
After 5-7 minutes, the besan would cool down a bit, remember you still want it to be warm but it shouldn’t be hot.
Once it’s warm and you can hold the besan mixture in your hands, add the sugar and 2 tbsp of melted ghee into it and mix.
Take a small amount of the mixture in your palm and press with your fingers to make a small round ball.
Use the entire mixture to form ladoos while the mixture is still warm.
Using your thumb, make an indentation in ladoo while warm and press one Raisin or Crushed Pistachio nuts or Almonds mix. (Optional)
These besan ladoos will stay for 15 days unless they are gone in the first day, like in my home 🙂
Rita Jamshed Kapadia
Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.