On the morning of Ganesh Chaturthi, was about to order Modak and Laddu, when an idea struck.
On a quick peep into Tarla Dalal's recipe of Besan ke Laddu, realised that I had all the ingredients and the procedure seemed easy. Barring a few minor deviations, followed the recipe to the T.
I inaugurated my Mother's gift of induction cook top with Ganesh Puja prasad making
Ingredients: yielded around 17-18 numbers 1 inch dia laddus.
* 4 cups (150ml) besan (Bengal gram flour)
* 1 cup (150ml) ghee
* 2 cups (150ml) powdered sugar...I found the laddus slightly more sweet than I would hVe liked. Next time will use 1.75 cups sugar.
* 1/4 cupcoarsely powdered almonds ...I used 1.5 cups skinned and toasted and coarsely powdered almonds.
* 1/2 tsp cardamom (elaichi) powder...forgot using this.
For The Garnish
1 tbsp almond (badam) slivers..skipped this step.
Procedure:
1. Using my brand new induction cook top at 'curry mode' at power varying between 100 and 300, heat the ghee in a deep kadhai, add the besan, mix well and cook for 13 minutes, while stirring continuously.
2. Switch off the flame and keep stirring for 1 more minute.
3. Either transfer the mixture into a plate or take the kadhai off the heat and keep aside to cool for 1 hour or till the mixture cools down completely. It took me around 15-20 minutes for the mix to become lukewarm.
4. Add the sugar and knead it very well into the besan-ghee mix and then add the coarsely powdered almonds , cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
I missed adding the cardamon powder out of oversight but wasn't a great miss tastewise.
5. Take a small portion of the mixture and shape it into a round ladoo
Repeat step 5 to shape 17 more besan ladoos.
6. Garnish the besan ladoos with almond slivers and store in an air-tight container. Skipped this step.
