Monday, 12 November 2012

Besan Ladoo / Barfi ★Diwali special★

Happy Diwali!!!
While I was in Chennai, I realized and loved the variety of sweets the city had to offer, mostly during the various festivals. As a child I used to think that sweets made from milk or kaju (cashew) were only available in North India (primarily because my achan(dad) use to get it for me from Mumbai, then Bombay). Today all kinds of sweets are available in most local sweet shops. Jalebi may be the national sweet of India, but my personal favorite is Ladoo or is it Kaju Katli?... Anyways for the sake of this post my personal favorite is Ladoo! I am certain most Indians irrespective of geographic differences adore ladoos. For my wedding, boondi ladoos were prepared at home and everyone loved it. Apparently any festival would be incomplete without sweets! 
So for the 'festival of lights', Deepavali, let us enjoy Besan ladoos. I usually have besan flour at home, to make spicy onion pakodas but for a change I decided to use the flour for this sweet treat. The remaining ingredients used in the recipe are usually stocked in most kitchens. So let me tell you this very easy recipe to make delicious sweet ladoos and I hope they light up many hearts at your home tonight :D 
"Diwali Ki Light
Karay Sab Ko Bright
Khake ladoo Pakdo Masti Ki Flight
Aur Dhoom Machao All Night"
"The festival of light is full of delight
Let me double the charm of your Diwali night"
Have a Happy & Safe Diwali!!!

 ★Besan Ladoo

Recipe adapted from Ria's Collection
Besan Ladoo / Barfi ★★★Diwali special★★★

1 cup Besan flour (Chickpea flour)
1 Tbsp Milk, Warm
1 Tbsp Ghee, Warm
1/3 cup Ghee/Clarified Butter 
1/2 cup Sugar, granulated or caster
1/4 tsp Cardamom, Powdered 
Few Cashew nuts or Sliced Almonds, for garnishing


  • Mix the warm milk with warm ghee.
  • Mix Besan flour with the ghee & milk mixture and keep aside for 5-6 mins.
  • Sieve the flour through a medium holed sieve to give it texture.
  • In a non-stick pan, heat ghee and fry besan on low flame until light golden & fragrant. Stir continuously.
  • Switch of the stove & add the cardamom powder and sugar and mix well. Allow it to cool for around 15 mins.
  • Let it cool in a flat dish and then cut into squares or after cooling just form ladoos.
  • Garnish them with cashew nuts or sliced almonds.
  • If you have to cut into squares then keep in the refrigerator for 1 hour to make it easier to remove the pieces from the pan. Do serve at room temperature.
  • Store in an airtight container. 
Notes: I am very particular about the ghee that I use (bought from my home town)and I use it quite scarcely ;) So for these ladoos, I used very lightly salted, good quality butter and the ladoos still came out yummy yummy!

                                          ♥ Thank you ♥


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