Family recipeVegetarianDessertNorth Indian
Besan ke Ladoo
Amma's notebook · Vrat & prasad, page 1
Gram flour roasted slowly in ghee until fragrant, sweetened and finished with silver leaf.
Method
- In a thick-bottomed kadai add 300 g of the ghee and the besan. Bhuno on a slow flame.
- At first it will be powdery, but as you sauté it turns liquid. Keep adding ghee as needed.
- Sauté until the besan smells good and turns pinkish.
- Take off the heat and let it cool; it will still be runny but thickens as it cools.
- Add the sugar and elaichi pd, mix well and make ladoos.
- Leave the ladoos open on a parath or tray to dry, not touching each other. Put the chandi varak on top.
- When cool, store in a box.
Amma's notes
- Notebook heading reads "½ kg - 40 ladoos depending on size approx".
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
