Dry Fruits Besan Laddoo

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Come winters, and my Mum is all geared up to make one of our most favorite winter delights, the divine and yummilicious Besan ke Laddoo. I still remember my childhood days when she would prepare dozens of these laddoos, loaded with whole lots of dryfruits such as almonds, raisins and often gond (edible gum); everyday both me and my sister were given a laddoo each with a glass of hot milk before we left for our schools...growing up, when we asked her about any specific reason for this kind of a daily ritual 😉😊 she told that besan keeps our bodies warm in chilled weather and also improves our immunity thus preventing us from catching cold and flu which is very common during the winter months. Whatever the reason may have been, I would only say that we simply loved our daily dosage of these tiny sweet little melt-in-mouth balls...

Today, I am married and based out of Singapore, and though the weather here remains warm throughout the year, I still make a batch of these laddoos around Diwali and somewhere between December-January not because of health benefits but, because of a divine and rustic deliciousness they are loaded with. Curious to know the recipe? just scroll down below.         


Dry Fruits Besan Laddoo



Dry Fruits Besan Laddoo


Ingredients

Besan (gram flour) - 2 cups
Semolina - 2 tsp
Gond (edible gum, optional) - 1/4 cup
Powdered sugar (boora cheeni) - 1 cup
Chopped nuts (almonds, pistachios, cashews, raisins) - 2 to 3 tbsp
Cardamom powder - 1 tsp
Ghee (clarified butter) - 1/2 cup

Note - I have added a little semolina just because it imparts a slight grainy texture to the laddoos. It is totally optional and can be skipped in case you don't have it or like it.


Dry Fruits Besan Laddoo

Method

1. Heat ghee in a wok.
2. Add in edible gum; fry until it swells and changes in color a little. Dish out and pound in a mortar-pestle.
3. Next, add in chopped nuts and fry till they are crisp. Dish them out and keep aside.
4. Next, in the same ghee, add besan and semolina and continuously stir over low heat until it releases a nutty aroma and turns a little golden in color.
5. Switch off the flame and transfer it to a plate to cool down.
6. Once the besan is cooled to a temperature that it can be touched with hands, mix in the nuts, pounded gond, sugar and cardamom powder.
7. Take little portions of the mixture and shape into tight balls. Garnish each laddoo with some pistachio powder on top.
8. These can be stored at room temperature in air-tight container for about a month or two. Enjoy whenever you feel like.



Dry Fruits Besan Laddoo


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- Anshu

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