On this blog, are some of my favourite recipes. I’m sharing them with you so that you in turn can make them and share these eats with family, relatives and friends. Aao, muh meetha kare.
This dish is from the Indian cookery diva, Tarla Dalal’s collection. The Sweet Gram Flour Balls or Besan ladoos are just so melt in the mouth, and were one of Suman masi’s (mother’s sister) favourite recipes. She loved to make them and share them with family and relatives. I spent some of my best growing up years in her home.
Tarla Dalal has been with me since childhood. We were gifted a Tarla Dalal cookery book in the early 80s by masi herself.
Besan laddoos aren’t difficult to make as long as you cook the gram flour properly. Undercook it and the laddoos will fall apart. Also, add the correct quantity of ghee or they’ll turn too soft or too hard. Masi never added ground almonds to the mixture, but I have. You must stir the mixture continuously while it is cooking, and that is a bit of hard work but when the laddoos are made and you’ve popped one in your mouth, you’ll remember me!
Sweet gram flour balls or Besan laddoos
4 cups gram flour or besan
1 cup clarified butter or ghee
2 cups ground sugar
1/4 cup coarsely ground almonds
1/2 teaspoon cardamom powder
1 tablespoon almond slivers
1 Heat the ghee in a deep, heavy bottomed, non stick pan, add the gram flour, mix well, and cook on a medium flame for 13 minutes while stirring continuously ……
2 Switch of the flame and continue to stir for one minute.
3 Transfer the mixture to a plate and leave aside to cool for 1 hour or until the mixture cools completely.
4 Add the sugar, roughly ground almonds and cardamom and mix well with your hands, till it forms a crumbly texture.
5 Take a small amount of mixture and shape into a laddoo or ball. Make 17 more round shaped laddoos.
6 Garnish with slivered almonds.
These laddoos can be kept stored in an airtight container for upto 15 days.