THE FOOD SAMARITAN COMPLETES ITS 2500th LIKE!THANK YOU FOR THE APPRECIATION!
What is this post for?Completion of 2500 Likes for this blog.Believe me I am very much humbled by the appreciation,likes and comments shown for my blog posts and I am promising more variety and recipes in the future but again here I will thank everyone of you including my ancestors watching me from above to whom this blog is sincerely dedicated for encouraging and motivating me to try out recipes which at one time I never dreamt of trying out and posting on a social platform.
Indians demand something sweet to celebrate anything from passing a class to buying a car.So on my blog’s 2500th like I wanted to post something sweet to cherish these memories years afterwards when I would have grand children to recite these events to.I wanted to make something different but this dessert was demanded off and on by people who loved it and could not make it.A lady wrote to me that she just loved the Besan Ladoos(made from Garbanzo Bean Flour) at the Sweet House she got near her place but when she tried making them at home they disintegrated and she when she tasted the powder it was not as “crunchy” as she got in the Sweet House.
The secret by all the Indian sweet shops is that they use Sooji/Semolina/Farina which is coarsely ground wheat to the Bean.They market it simply as Besan Ladoo and people fall in love with this delicious dessert over and over again.Its very simple to make provided you have some time,you are willing to use Ghee and sugar freely and you do not care for once if you have something calorific!Give your body a treat sometimes.it will cheer you up and thank you for giving it such a treasure of a dessert!..:)
Preparation Time : 1 hour
Makes : 15 – 17 Ladoos
1 cup besan sifted (garbanzo bean flour/gram flour)
2 cups sooji – roasted till pink(semolina/farina)
2 cups powdered sugar
2 tsp Cardamom Powder(Elaichi)
1/2 cup Ghee plus to grease palms and make ladoos
Sliced Pistachios to decorate(optional)
Heat a non stick pan on medium heat,add Ghee and besan and fry it till all the lumps disappear and it forms a paste with the Ghee.It should have a slightly darker colour though please ensure the heat is not too high or it will be burnt black.
Add the sooji and continue roasting till both the flours take on a beautiful yellow ochre tinge and a lovely aroma emanates.Take out into a heat proof glass or stainless steel bowl and set aside to cool.
Meanwhile put the sugar and cardamom powder in a dry gender and whizz to mix both of them very well.Keep aside.
Cool the flours’ mixture to lukewarm and mix the sugar into it.Mix very well to amalgamate both into one absolutely delicious tasting Ladoo mixture.
Grease your palms with Ghee and make lemon sized Ladoos from the mixture.The Ghee in the flours would enable you to do this easily.In case you find it a little difficult,heat 2 tbsp Ghee and pour it 2 tsp at a time into the mixture.This will do the trick and you will be able to make lovely looking Ladoos.
Refrigerate the Ladoos for 2 hours to firm them up.Then take out and reroll them between your palms to get lovely and round Ladoos.Decorate each Ladoo with some sliced Pistachios and serve at room temperature.
Lovely shots of the Ladoos!