Besan Ke Laddu With Crystallized Sugar

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This besan ke laddu recipe is from my mom's kitchen. She is a wonderfull cook, she would prepare this laddus normally for festivals like pongal and distribute to neighbours. This recipe is a big hit among our friends and relatives.

The speciality of this laddu :

Is in the preparation of making sugar from sugar, the extracted sugar has a unique texture that will melt faster in your mouth. You can feel this when you taste it.You may feel it is a little lengthy but its worth the little extra effort.

So friends try it out and have fun with all the compliments you will win !!

Cooking Time : 20 min

Cooling Time : 30 min

Preparation Time : 15 min

Shelf Life: 2 weeks and 2 months in refridgerator

Makes 10 laddus

Ingredients

1 cup besan ( chick pea flour )
3/4 cup sugar
1/2 cup ghee ( clarified butter )
1 tsp chopped cashew
1 tsp chopped almonds
2 cardamom pod (seeds extracted and crushed )

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Cooking Procedure:

Heat 1 tbsp ghee in a thick bottom pan and fry besan on medium flame with cashews, till besan loses its raw smell and emits a sweet aroma.(approx 7-10 min on medium flame till it is light golden yellow).Shift it to a plate n let it cool.

Sugar Crystallization Process :

In the same pan add sugar along with 1/4 cup of water and stir on medium flame. The sugar will pass through 4 stages (Sugar > Syrup > Thick Syrup > Sugar ) We should be constantly stirring to avoid lumps. In the end it will again be crystal sugar.... if u have some lumps remove them and grind them. Remove to plate and let it cool.

After it cools mix the fried besan,sugar,crushed cardamom seeds,almonds nicely.

Divide the mixture into 3 portions and add and the required amount of ghee to one portion and shape it into 2-3 laddus.

Note: Adding ghee to portion by portion will prevent us from adding excess ghee which will make the laddus too sticky. You will get rough estimate how much ghee to add by this method.

After 3-4 hrs store them in air tight containers, if you want to store in freezer do so with freezer safe containers.

I am sending this recipe as a guest post to Lisa's Indian Dinner Party!

and also goes to some other wonderful events