As an Indian you would have surely enjoyed besan ke ladoo at least once. These yummy ladoos we have been enjoying since our childhood, made by our mummy, nani or dadi. Most commonly made during the festival season around Dushera and Diwali. Ladoos can easily stored for 2-3 months.
Ingredient:
1. Thick Besan(Bengal Gram Flour)------500gms/ 5cup
2. Ghee--------------------------------4cup
3. Bura--------------------------------200gms/ 2cups
4. Badam-------------------------------10 Chopped
Method:
1. Take Ghee and besan in a kadai and mix well on low flame.
2. Roast the besan on low flame stirring continuously till sharp mustard colour appears.
3. Once it is done off the flame.
4. Add the chopped almonds in the besan and cover it with besan. So that almonds will be roasted little bit in the hot besan.
4. Coal the besan and than add bura and mix well.
5. Now make ladoos and store in a air tight container.
6. Freshly prepared little hot ladoos tastes awesome.
Some ideas:
1. If possible take thick (mota) Besan. Which is commonly available in atta chakki shops as mota besan or ladoo wala besan.
2. You can increase or decrease bura quantity according to your taste.
3. Never add bura in besan on flame.
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