All the tips you need to make perfect round-shaped Besan Ladoo with great texture with no stickiness. Narrated in Kannada with English subtitles.
Also known by the name Besan Laddu or Besan Unde in Kannada, Besan Laddus are hard to get right. They often become too soft, acquire the shape of flat Kesar peda when stored in a container and stick to each other. At times, if you fry less, the raw smell of Besan remains affecting the taste. Adding too much Ghee can make the Ladoos greasy and difficult to handle. Sometimes it becomes difficult to form balls out of the Ladoo mixture. In this video, I provide lots of tips to get this right and avoid these issues.
I got this recipe from my mother who in turn, learnt this from my grandfather who was a hotelier and an expert cook in sweets and snacks.
Raagi Laddu Link: • ರುಚಿಕರ ಆರೋಗ್ಯಕರ ರಾಗಿ ಉ...
Godhi/Wheat Laddu Link: • ಗೋಧಿ ಲಡ್ಡು | Godhi Lad...
Hurgadale Tambittu Unde Link: • ನನ್ನ ಅಜ್ಜ ಹೇಳಿಕೊಟ್ಟ ಸ್...
Peanut/Groundnut Laddu Link: • 30 ನಿಮಿಷದಲ್ಲಿ ರುಚಿಕರ ಶ...
Hurgadale Unde/Roasted Bengal Gram Laddu Link: • ಬಾಯಲ್ಲಿ ಇಟ್ಟರೆ ಕರಗುವ ಹ...
Rave Unde/Rava Laddu Link: • ರವೆ ಉಂಡೆ ಮಾಡುವ ಸುಲಭ ವಿ...
Dry Fruits Laddu Link: • ಪ್ರೋಟೀನ್ ಯುಕ್ತ ಡ್ರೈ ಫ್...
Avalakki Unde/Laddu Link: • ಅವಲಕ್ಕಿ ಉಂಡೆ ತುಂಬಾ ರುಚ...
Hesarittu Unde/Laddu Link: • ಹೆಸರಿಟ್ಟು ಉಂಡೆ | Hesar...
Kadlepuri/Mandakki Ub=nde/Laddu Link: • 20 ನಿಮಿಷದಲ್ಲಿ 25 ಕಡ್ಲೆ...
Ingredients:
Besan/Bengal Gram Flour - 4 Cups
Ghee/Clarified Butter - 1 and 1/4 Cup + 1 tsp
Powdered Sugar - 4 Cups
Cardamom Powder - 1 tsp
Broken Cashew Nuts - 25-30
Raisins
Method:
1. In a pan, add 4 Cups of Besan/Bengal Gram Flour and dry roast on low flame for about 10 minutes. Transfer to a plate and keep aside.
2. To the same pan, add 1/2 Cup of Ghee/Clarified Butter and add 1/2 Cup of Besan and roast the Besan in Ghee. Slowly add the remaining Ghee and Besan in batches and roast in low flame for about 30-35 minutes.
3. Take care to see that Besan does not get over roast or burnt or turn into a reddish color. Once done, remove it from the flame and allow it to cool completely. If cooling is being done in the same heated pan, make sure you mix in intervals as the bottom may flour mixture may get burnt.
4. Take another pan, add 1 tsp Ghee. Once Ghee melts, add Broken Cashews and fry till they turn golden in color. Add this immediately to the Besan mixture.
5. Once the Besan mixture cools completely, add 4 Cups of Powdered Sugar incrementally, a little at a time, and mix everything well with the help of your hand.
6. Now take a little portion of the Besan mixture and start preparing Ladoos/Unde. Keep one Raisin on each of the Ladoo/Unde and give the shape of the Ladoo/Unde.
7. Once completed, keep it on a plate for an hour and then transfer it to an airtight container. This will ensure that the Besan Ladoo/Besan Unde will not stick to each other. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.
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