Wednesday, 7 November 2012

Besan-Rava Laddu

Diwali is festival of lights, sweets and meeting all family and friends! Diwali is not complete in my household if there are no 'laddus' done. I'm using 'rava' (semolina) also in this recipe as besan 'laddus' taste nice when little 'rava' is added to them. 
I'm not a big fan of cardamom so I'm not adding it to the 'laddus'. But if you wish you can add a bit of cardamom to the 'laddus' to enhance the taste of the 'laddus'

2 cups besan (chickpea flour)
1/2 cup ghee (clarified butter)
3-4 tbs milk
4 tbs rava (semolina)
1 cup sugar (powdered)

  1.  Dry roast besan in a non stick pan for 5-6 minutes, add ghee to it. Ghee is added to 'besan' at this stage to act as a binding agent. Roast till 'besan' turns to light brown color. Add milk at this stage.  After sometime you will start getting the aroma of roasted 'besan' and ghee. This is the time you have to stop roasting and keep this mixture to cool down. Sometimes depending on the quality of the ghee this mixture will look too wet. Don't panic at this stage as we will be adding 'rava' to this mixture to make it into a thick 'laddu' consistency.
  2. Dry roast separately 'rava' for about 5-8 minutes till you get the aroma of the roasted 'rava'. Keep stirring continuously to avoid the 'rava' turning dark brown in color. Add the besan mixture to this mixture after it cools down completely. Use your hands to mix it well.
  3. After the mixture is cooled down completely add sugar. Take a little mixture in your hands and start making 'laddus'  To give it a perfect ball like shape rotate your hands in clock-wise direction for few times!

    **Makes about 12 laddus (medium size)

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