Gram Flour Ladoo Recipe
Ingredients
1) 2 cups Besan (Gram Flour) (Coarse or Fine)
2) 1 cup Milk (Room temperature)
3) 1/4 cup Fresh Cream (or 1/4 cup milk cream)
4) 1 cup Sugar
5) 1/4 cup Water
6) 1 teaspoon Ghee (For the sugar syrup)
7) 3/4 cup Ghee (For roasting besan)
8) Crushed nuts:Almonds, Pistachios, Cashews (a handful, finely chopped)
9) 1/2 teaspoon Cardamom Powder
10) 1/4 teaspoon Salt
11) Food coloring (optional: Red/Yellow) for decoration
Let’s Start Recipe
Today, we will be making **delicious, crumbly, and super tasty Gram Flour Laddoo**. We are preparing these laddoo in a slightly different way to enhance their flavor and texture. These laddoo are perfect for any festival season or whenever you’re in the mood for something sweet. Let’s get started with the recipe.
Step 1: Roasting the Gram Flour
First, place a **pan** on the stove and add **2 cups of besan (gram flour)**. I’ve used slightly coarse besan, but you can use fine besan as well. Now, roast the besan on low heat for **4-5 minutes** until it gives off a lovely aroma and slightly changes color. This process will help eliminate the raw taste and give the besan a smoky flavor.
Once done, remove the roasted besan into a plate and let it cool down for a while, preferably under a fan.
Step 2: Mixing Besan with Milk and Cream
Once the besan has cooled, transfer it into a bowl. Add **1 cup of milk** (at room temperature). Gradually mix the milk into the besan using a hand whisk or spatula. Don’t add all the milk at once. Also, add **1/4 cup cream** (or you can use fresh cream instead of milk) to make the laddoos richer and creamier. After mixing, let the besan sit for **15-20 minutes** so that it can fluff up and set.
Step 3: Preparing the Sugar Syrup
In another pan, add **1 cup sugar** and **1/4 cup water** for two cups of besan. On medium-low heat, stir continuously until the sugar dissolves. After that, cook for another **4-5 minutes** while stirring to avoid caramelization.
Once the syrup reaches the consistency of a single thread (1 taar), add **1 teaspoon ghee**. The ghee gives the syrup a nice shine and prevents it from becoming too hard. Stir continuously to ensure that the syrup cools and thickens without setting into lumps. The texture should become like a powdery, soft sugar mixture.
Step 4: Roasting the Gram Flour with Ghee
Next, in the same pan (cleaned), add **3/4 cup ghee**. Start by adding half the ghee and mix it well into the besan. Gradually, as the ghee gets absorbed, add the remaining ghee bit by bit. Keep stirring the mixture on low heat. The ghee will gradually absorb into the besan, and the mixture will begin to thicken.
Continue stirring and cooking on low heat until the besan starts releasing ghee (this indicates that it’s well roasted). After about **25-30 minutes** of roasting, the color and texture of the besan will change, and the ghee will separate, indicating it’s ready.
Step 5: Cooling and Preparing the Laddoo Mixture
Once the ghee has been released and the besan has roasted properly, turn off the heat and transfer the mixture into a large plate to spread it out and let it cool. Once cooled, sieve the **sugar syrup** (bura/taga) into the besan mixture to ensure there are no lumps. If needed, blend any large chunks into fine powder before mixing it back in. This helps in giving the laddoo a smooth, crumbly texture.
Step 6: Final Mixing and Shaping the Laddoos
Once the syrup has been thoroughly mixed, add **crushed almonds, pistachios, and cashews** (about a handful). Add **1/2 teaspoon cardamom powder** for fragrance and flavor. Mix everything well using your hands to ensure the nuts are evenly distributed.
Now, start shaping the mixture into small or medium-sized laddoos according to your preference. You should be able to make **10-12 laddoos** with this mixture.
Step 7: Ready to Serve
Your **Gram Flour Laddoo** are now ready! These laddoo will be super delicious, crumbly, and melt in your mouth.
Thank you…♥️