Besan Laddu Recipes

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BESAN LADDU



Besan Laddu image

A delicious Indian sweet, commonly gifted during celebrations like Diwali. I got this recipe from my neighbor when I lived in India. She always brought me sweets that she made herself.

Provided by Chantal Perez

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 24

Number Of Ingredients 5

2 cups chickpea flour (besan)
1 cup clarified butter (ghee)
1 cup white sugar, or to taste
2 teaspoons finely chopped pistachio nuts
1 teaspoon finely chopped cashews

Steps:

  • Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty, about 10 minutes. Set aside until cool enough to handle.
  • Stir in the sugar, pistachios, and cashews until evenly mixed. Form the mixture into small balls the size of large cherries. Use some pressure when forming the balls so they don't come apart.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 12.9 g, Cholesterol 21.9 mg, Fat 9.2 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 6.9 mg, Sugar 8.4 g

BESAN LADOO



Besan Ladoo image

Ladoos are an Indian and Pakistani sweet. I added a twist to mine and included coconut...my family loves these. They can be enjoyed at any holiday, as a treat during tea time, etc. And they're easy to make, in my opinion.

Provided by Shaista Nasar Trost

Categories     World Cuisine Recipes     Asian     Indian

Time 2h45m

Yield 10

Number Of Ingredients 6

¾ cup ghee (clarified butter)
2 cups chickpea flour (besan)
½ cup shredded sweetened coconut
3 tablespoons ground almonds
½ cup superfine (castor) sugar
½ teaspoon ground cardamom

Steps:

  • Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.
  • Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly.
  • While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.

Nutrition Facts : Calories 266.9 calories, Carbohydrate 23.6 g, Cholesterol 39.4 mg, Fat 17.9 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 10.5 g, Sodium 11.1 mg, Sugar 13.3 g

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