My daughter in G2 had to present about her home country in her class. We decided to make little goodie bags of food from India to go along with the presentation! I remember making Beasn ladoos with my mom as a child; it used to be a lot of fun her way of making involved a lot of eyeballing, but I insisted on some sort of measurements so my very able mom gave me ‘katori’(bowl) measurements which converts well into the following metric system measures. The proportions here make about 20 medium sized ladoos.
Preparation time: 5 mins
Cooking time: 60 mins
Shelf life: Store in airtight container in refrigerator for 20-25 days
Qty: 20 ladoos
- 750 gms besan (gram flour)
- 250gm gms ghee
- 150 gms castor sugar (I added this bit by bit, and you might want to adjust according to taste)
- 8 cardamom pods, ground into a powder
- A handful of cashew nut halves
- Heat and melt the ghee in an heavy bottom kadhai. Add the besan, stirring constantly on a low flame.
- Stir the besan and ghee ixture vigorously for about 30 to 45 minutes. Make sure to keep lifting the mixture from the bottom and bringing it up to avoid it sticking and burning. It should go from pale yellow to a almost golden brown. You will notice bits turning reddish, that’s fine. It means the mixture is going well! The trick is to stir, lift and press down frequently. It will appear liquidy at first and it will solidify when cool.
- Leave the mixture to cool for it to come down to room temperature – this may take 2-3 hours. A hot mixture will cause the sugar to melt, so avoid that.
- Stir in the sugar bit by bit, once again lifting and pressing with the back of a spoon, to get it all in.
- Mix in the cardamom. At this point if the mixture is a bit too soft to work with, chill it for 10 minutes.
- Mould the mixture into ladoos using the palm of one hand. I find both hands end up creating an odd top-like shape! Continuously tossing a ladoo in just one hand forms a nice round shape
- Garnish with cashew nut halves.
- Allow the ladoos to sit for a while, before serving preferably, to let the flavours get right in.
- If your mixture is little soft and liquidy, dry roast some more chickpea flour & add to the mixture.
- You can make it nut free or add any other dry fruit of your choice, we added the nuts only for photographs and not for the ones for school.