9 March, 2018

BESAN LAADOO/besan laddu/besan unde using raw cane sugar, less ghee also with the goodness of almonds

Besan laadoo…. or besan laddu or besan unde call it by any name, but we call it as besan laadoo. Some how I never either make it using readily available, store bought besan/bengal gram flour or use more ghee. Rather I do it in this way – roast the split bengal gram, allow it to cool, make a fine powder in the mixie then proceed with turning them into laadoo/laddu. Though I make it since long time, never have shared/posted the recipe in my blog. My maternal grand mother used to make it a lot (using besan/bengal gram flour), actually very frequently she used to make it. So I can say that I’m relishing this yummy sweet since long… ie from my childhood. I have given/mentioned a very small/less quantity of ingredients, so that any one can try it out easily and with the below given quantity we can make 18 nos., of laadoo of the shown size. And also I have used raw cane sugar here, you can use any kind of sugar of your choice.

Ingredients :

Split bengal gram/Kadale bele/ chana dal – 2 cups
Raw cane sugar – 1 cup
Ghee – 2&1/2 to 3 tbsp (I used 2&1/2 tbsp)
Almond flakes – 1/3 cup

PROCEDURE :

Dry roast split bengal gram till raw smell vanishes and it turns aromatic (becomes light brown), allow it to cool, and then grind into a fine powder/flour