Month of October is like kicking off a good few months of indulgence, eating, celebrations and fabulous food. With Ganapati, Navratri, Dussehra , Halloween, Diwali and the run up to Christmas it’s the best time of the year as far as I’m concerned. Today is Dussehra and I was just thinking on what should I make for Dussehra. Giving a end to my thoughts I decided on making ” Besan Laddu” . This is my favorite Indian sweet and hubby dear loves them too. Laddu is undoubtedly very popular during the festival season. Every Indian knows about besan laddu. This is one of the most common sweets made during every festival or special occasions in India. For my non Indian readers who are new to the words besan and laddu– basically these are sweetened roasted chickpea flour balls spiced with cardamom and decorated with dry fruits. This recipe is simple and easy to make just some wrist muscle power is required to stir the laddu mixture.
4 packed cup Gram Flour (besan)
1 cup clarified butter (ghee)
3 cup sugar (I used powdered sugar)
1/2 tsp cardamom (elaichi) powder
¼ cup chopped almonds
Few almond or any nuts or edible silver foil for garnishing
In a medium saucepan, on low heat combine the ghee and besan.
Mix thoroughly and cook on this low heat till the besan gives out a nutty smell. Keep stirring the besan and ghee mixture so that it does not brown on the bottom. Cook this for approximately 20-25 minutes. Remove from heat and let it cool thoroughly (I let mine cool for ½ an hour).While mixture is cooling. Boil water and add almond. Remove from heat after 3-4 minutes and let it cool and remove almond peel. Chopped almond coarsely and keep aside.Once besan ghee mixture cooled down add the sugar, cardamom and chopped almonds, mix it all together. Let this sit for about 15 minutes.Now divide this mixture into 30 portions and roll it into small balls. Stick a piece of almond on the top as a garnish or with edible silver foil. It is now ready to be enjoyed.