15 February, 2021
Coarse split gram flour/besan ki ladoo using jaggery
ಬೇಸನ್ ಲಾಡೂ | ತರಿ ಕಡ್ಲೆಹಿಟ್ಟಿನ ಬೇಸನ್ ಲಾಡೂ ಬೆಲ್ಲದೊಟ್ಟಿಗೆ |
Yes !! you read it right.. it’s Jaggery besan ladoo
Here in north India, they make besan laddu using mota besan, which translates to coarsely ground bengal gram. It is very easy to get this flour here. And also as I have mentioned earlier for many times, I get the flours milled by myself in the flour mill.
The coarsely ground besan gives the laddoo the crunchy texture and it also enhances the overall taste when you chew them. Most of the times here in north India everyone makes besan laddu using this particular type of besan. All I can say is, you need to make it to believe it !
So this ladoo is made using fresh coarsely ground bengal gram and Jaggery, which is powdered at home by me, Contains white sesame seeds, almond flakes and Pistachios flakes and home made ghee.
You can also check some other ladoo/laddu recipes here – antina unde , avalakki puri unde , aralu unde , boondi ladoo , avalakki unde , whole wheat flour walnut ladoo , amaranth/ramdana/rajgira laddu , godhi hittina unde , uddina bele unde , nagara panchami tambittu , sukkinunde , almond/badami unde , rave unde ,
Also check the other 3 types of besan ki laddu/besan unde recipes here – roasted bengal gram besan ladoo , almond – walnut besan ladoo , Yellina besan unde
Ingredients : measuring cup used – 250 ml
- Coarse bengal gram flour/mota besan – 4 cups
- Ghee – 9 to 10 tbsp
- Sesame seeds – 4 tbsp
- Almond flakes – 1/4 cup
- Pistachios flakes – 1/4 cup
- Jaggery (powdered) – 2 cups
PROCEDURE :
- To begin with roast well the besan without burning, stirring almost continuously on medium heat until you get nice aroma in a kadai or pan
- Now reduce the heat and add 5 to 6 tbsp of ghee in the centre of the kadai/pan, add in sesame seeds, almond flakes and pistachios flakes
- Turn the heat to medium high and roast the seed and nuts, by gradually combining the besan as well until it releases strong aroma without burning any thing
- Turn off the heat, immediately transfer the mixture to some other parath/wide bowl, add in the jaggery powder, 1 or 2 tbsp of ghee and mix well using a spoon (remember it will be very hot)
- Allow the mixture to cool a bit, such that you can shape the laddoos by gradually adding the remaining ghee (I have added 9 tbsp’s of ghee in total)
- The mixture may look dry, but press and shape with little pressure, you will get the right shape
- Enjoy the fresh, warm laddoos with family, and store them in an air tight container once completely cooled.
This time when I made these ladoo, For the savory version I made chooda avalakki/roasted or tempered rice flakes using thin variety of red rice flakes. You can check the recipe of the same here
Also have a look at one of the special burfi recipe, which is distributed as Prasada in Mantralaya Shri Raghavendra mutt here – Parimala Prasada
