Saturday, December 21, 2013

Besan Unde(Besan ladoo or chickpea flour sweet balls)

Preparation Time - 5-10 mins
Cook Time - ~1.5 hrs
Makes - 10-15 ladoos

Measurements & Ingredients:
  • Kadale hittu(Besan or chickpea flour) - 2 cups
  • Sugar - 2 cups
  • Ghee(clarified butter) - 1.5 cups
  • Cardamom powder - 1/4 tsp
  • Cashew nuts - 2 tbspn
  • Raisins - 2 tbspn
In a pan(preferably non
stick or a heavy bottom
pan) add the besan and 
dry fry on a very low
flame/heat until the
raw smell of the besan
is gone and it turns
light pink or
light brown.  This may take 45 mins on a heat of 2-3(10 being the highest).  You can make out the color difference between raw besan and the fried one. 

Now add 1 and 1/4 cup melted ghee and mix well as the heat is on.  Fry this mixture for another 10-15 mins on the same heat.   

The mixture at this
point will be like a

Keep stirring on the
same heat and you
will notice all the
ghee being abosrbed
and it will become less watery.  Do not add sugar at this point.  

Switch off the heat
and let it cool until
cold.  Once the mixture is cooled completely, add cardamom powder, fried cashwe nuts and rasins, and the sugar. 

Mix well.  Since you add sugar now, the mixture will be solidified and no more will be like a paste.  If you feel you need to add more ghee add in the remaining 1/4 cup ghee and mix well. 

Now make round balls. 
Store them and enjoy as you need!

1. If your sugar is granular, you will have to powder the sugar before adding. 
2. Make sure to add sugar only after the besan mixture is completely cooled, else the heat in the mixture will disolve the sugar and the entire mixture will become a paste.
3. Make pieces of the cashew nuts and raisins to avoid breakage when forming the balls.

No comments:

Post a Comment