In Indian families ladoos are offered as sweets. Whether there is a festival or pooja at home or any religious occassion; it is incomplete without ladoos. On the occasion of Diwali, ladu is of special significance. We make many kinds of ladoo like the Boondiche Ladoo, Naralache Ladoo, Kankeche (wheat flour) Ladoo, Tilache Ladoo (tilgul), Rawa Ladoo. The most loved and easiest one is the ‘ Besanache Laddoo’.
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- Gram flour (Besan / Chanyachya daliche pith) – 1 kg
- Clarified Butter (Sajuk Tup) – 500 gms to 600 gms (as needed)
- Powdered Sugar (Pithi Sakhar) – 500 gms (sweet as needed)
- Cardamom Powder – 1 tspn
- Dry Fruits ( Pista /Almonds /Raisins) – as needed
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- Heat 5oo gm of clarified butter in a big skillet with thick bottom.
- Add Besan / Gram flour and stir it continuosly on medium to high flame.
- You have to do this till the colour becomes a bit dark. (Do not burn)
- Do not make the flame too high as it will only change the colour and will remain raw.
- We have to properly roast the flour so that it will not stick in your mouth while eating.
- After you finish roasting switch off the flame and let it cool.
- Now when the roasted flour is cooled add sugar, cardamom powder and dry fruits and mix well.
- Make medium size balls and serve.
- While roasting the flour check the stickiness. If it is very dry you will need some more butter.
- Also add sugar according to your taste. Make it as much sweet as you prefer.
Have a happy, safe and tasty diwali this year with me….
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