2 November, 2018

SESAME SEEDS/TIL/YELLINA BESAN LADOO

Posted in : GOKULASHTAMI/JANMASHTAMI RECIPES, SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on November 2, 2018 by : Divya Suresh

This ladoo gets its nutty flavor from sesame seeds/til & almonds, crunchiness from semolina/sooji and aroma from besan/bengal gram flour & ghee and last but not least it gets the sweetness from the organic raw sugar.

On the whole the yummiest & a kind of healthy sweet ladoo recipe, using bengal gram flour/besan/Kadlehittu along with sesame seeds/til/yellu & almond, which is very much suitable for the occasions like deepavali and other functions besides being winter special as well.

In this recipe I have used organic raw sugar, less quantity of fine semolina (I learnt it from a Halwai that the sooji gives crunchiness to the ladoo) and also I think I have used less ghee comparatively. Ladoo also contains the goodness of almonds used in generous quantity.

Here in Gurgaon this ladoo is available in each and every sweet shop during deepavali and winter, so even I wanted to make it. It is very easy and quick to make recipe without too many preparations and hassles.

Please click here to check the recipe of both roasted bengal gram besan ladoo and almond – walnut besan ladoo in which I have put equal quantity of almond flour.

In case you are searching for the traditional, Karnataka’s our own mysore pak recipe , Please check here in 3 varieties

Ingredients : measuring cup used is of 250 ml & yields 16 ladoos of the shown size

Bengal gram flour/besan/Kadlehittu – 2 cups
Ghee – 5 tbsp
Sesame seeds/til/bili yellu – 1&1/2 tbsp
Fine sooji/semolina/chiroti rave – 1/4 cup
Almond flakes – 1/4 cup
Organic raw sugar – 1 cup (powdered)

PROCEDURE :

In a pan roast the besan till the raw smell vanishes on a medium flame by stirring continuously

Meanwhile grind sugar into fine powder

Now reduce the heat and make space in the centre of the pan, add in 2 tbsp ghee, almond flakes, white til and semolina roast for a minute, add in 1 more tbsp of ghee and combine everything along with besan and roast them together till the color of the besan changes slightly and it leaves out the nice, strong aroma

Turn off the heat and add in powdered sugar and 1 tbsp of ghee and combine everything well and spread it along the pan and let it become little cool such that you are able to shape into ladoo (little more hotter than warm)

Now add in remaining 1 tbsp ghee and mix well, at this stage the mixture looks dry only, but don’t get tempted to add more ghee, shape them into ladoos by pressing them with little pressure