Besan Ladoo and Happy 2012 !

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Hope everyone is in the best of their spirits and health. What are the plans to welcome the new year? Midnight party with some dancing ? Preparing a list of new year resolutions? Whatever your plans are,I wish you a year filled with love,happiness,hope,and cheer! May the New Year gives the power and courage to make your dreams come true !

This ladoo recipe has been lying in my drafts for a while now. I quite didn't like the pictures and kept on postponing the post. I couldn't make or take new pictures of this, but I have to do the last post of this year with a sweet ending and here it is.

When I made besan ladoo for the first time, the results were terrible.As most of you know, if besan is not cooked enough,it tastes bitter, and foul-tasting.Then, for a long time, I wouldn't dare myself to cook this again, but I knew I had to perfect this recipie,because everyone in my family loves ladoos.

Then I came across Ria's post on Besan ladoo and she mentioned how the post and video in "Show me The curry" has helped her make a better Besan Ladoo. I bookmarked Hetal and Anuja's post, tried it after some time and I made the best ladoos ever ! Thanks Ria ,for inspiring and thanks Hetal and Anuja for making a fool proof recipe !

So this post is dedicated to all those who have failed in their attempts to make besan ladoo :-)
Have a wonderful 2012 !!!

Ingredients:

Besan- 1 1/2 cup
Warm Ghee- 1 1/2 tsp
Warm Milk- 1 1/2 Tbsp

For Ladoo:
Ghee- 1/2 cup
Sugar- 3/4 cup
Cardamom- 1/2 tsp
Slivered Almonds- 2-3 Tbsp

Method:

1.Mix the warm ghee and warm milk in a small bowl.Mix the besan with this mixture and keep aside for about 5 minutes.You will get small granulated mixture.
2.Sieve it through a sieve that has medium size hole.
3.Heat 1/2 cup ghee in a large non stick frying pan.
4.Add the granulated besan into this and mix well. Keep the ehat on medium and stir it continuously till the besan is fried well.The kitchen will be filed with a nice aroma and the color changes slightly. This will take around 12-15 minutes.
5.Turn off the ehat. Add the sugar, cardamom and sliced almonds. Mix well.
6.When the mixture is just warm enough to handle, shape them into ladoos using your palm.
7.cool completely and store in an airtight container.

Notes:

1.It is ok if you use a little less ghee. But the ladoos get dried a bit faster.
2.If you could get some ladoo besan from the Indian Grocery store, you could skip the step where we make the besan granulated.


Recipe Adapted from : Here and Here