These round sweet balls are made by roasting the gram flour and ghee together and then adding sugar tagar to make a thick mixture that is then formed into delicious, melt-in-your-mouth balls. It is perhaps one of the traditional recipes passed on by generations and is typically made during festival seasons.
Makes 20 medium-sized laddoos
250 gms besan/chickpea flour,
250 gms tagar,
250 gms ghee,
1/4th cup muskmelon seeds or chopped pistachios or choice of dry fruits,
1 tsp cardamom powder,
1/4th tsp nutmeg powder (optional)
- Take sugar in a pan, add 1/3 cup water and cook until sugar dissolves.
- Stir it in the intervals while cooking and cook until it reaches the thick consistency.
- Add 1 tsp of ghee while continuously stirring it to avoid lumps.
- Remove from the flame and keep stirring continuously until it starts forming white powdered sugar.
- Collect it in a bowl and set it aside to cool down.
For The Laddoo Mixture:
- Dry roast the muskmelon and choice of dry fruits and set it aside.
- Add 175 gms of ghee in a heavy bottom pan and melt it.
- Add the besan in the melted ghee on the low-medium flame.
- Roast while continuously stirring it to avoid lumps.
- Add more ghee (little by little) if the mixture appears dry.
- As the besan roasts, you will get a nice aroma and the color will change to a slightly golden brown.
- At this point, take some water in your hands and sprinkle it over the besan.
- Mix it immediately. You will see the mixture frothing up and then settling down to become slightly granular in consistency.
- Turn off the flame but, keep stirring for 1-2 minutes.
- Pour the mixture in another bowl to slightly cool it quickly. Keep checking it once in a while and stirring it.
- Touch and check the temperature of the mixture. It should be warm to touch.
- Now add the tagar, roasted dry fruits, cardamom and nutmeg powder and mix all ingredients well.
To Make The Laddoo:
- Take some mixture in your hands and bind it while rolling in your palms.
- Bind them and give them the shape of a ball.
- Prepare all the laddoos in the same way.
- Store them in an airtight container.
- You can increase or decrease the quantity of sugar according to your taste.
- It’s preferable to use thicker sized besan for this recipe.
- The ratio of ghee, tagar, and besan should be equal for this recipe.
- You can add any dry fruit in laddoos but make sure they are roasted to increase its shelf life.
- In case laddoo mixture is runny or sticky, keep it in the refrigerator for a while.
- You can add ¼ tsp turmeric powder in the ghee to get a beautiful color.
- The laddoo splits when tagar has not mixed in the warm mixture. You can avoid this issue by adding some amount of the melted ghee in it.