Ingredients:-
- 2 cup Chickpea flour / Gram Flour (Besan)
- 1/2 cup Ghee
- 1/2 tsp cardamom powder
- 20-25 fine chopped Almond
- 3/4 cup powder sugar (you can use Tagar 1.5 gm. Mostly Halwai used it.)
- 20-25 Cashew nuts
- For garnishing few Pistachios
How to make Besan ke Laddu:-
- Take a deep wok (Kadhai). Put Ghee and melt it. When ghee become melt add chickpea flour on low flame. Stir and roasted the chickpea flour until it gets golden brown and fragrant. You can add more ghee if you required.
- When you roasting chickpea flour should not be the high flame.The chickpea flour color should be light brown.Switch off the flame and keep aside.
- Leave the mixture cool Completely.
- If it does not cool entirely, it become moister wen sugar is added.
- In this mixture add sugar, cardamom, some almond, Cashew nutes and mix it well by rubbing it with your open palm.
- Rub till blended thoroughly.
- The mixture is perfect for binding.
- Take few mixture in your hand and shape it into lemon size or round. Keep rolling it in your hand till you get smooth and lustrous surface.
- You can make the laddus small or big as desired.
- Place the prepared laddu on a plate.
- Decorate with thinly sliced pistachios and almond.
- Serve it.
- You can be stored almost 5-6 weeks.
