#besan ke laddu

[thepanvelite]

How to Make Delicious Besan Ladoo: A Simple Recipe

Besan Ladoos: Indian sweet made with gram flour, ghee, and sugar.

Besan Ladoo, also known as Besan Ke Laddu, is a delightful Indian sweet that’s perfect for festivals, celebrations, or simply satisfying your sweet tooth. These melt-in-the-mouth treats are made from gram flour (besan), ghee, sugar, and aromatic cardamom. Let’s dive into making these scrumptious Besan Ladoos! Macronutrient Approximations (10 Ladoos) Calories: 627 kcal Carbohydrates: 67…

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[intentblogger]

Besan Ke Laddu Ki Recipe

Though we have good old recipes for Laddu making, here is a simple one - Besan Ke Laddu Ki Recipe

[perfectfoodblogz]

How to make besan ke ladoo at home | Easy and delicious recipe with step by step instructions

Besan ke laddu is a type of Indian sweet. They are made from besan, which is a type of flour made from chickpeas. The laddu is often served at weddings and other special occasions. Ladoo is of different types but the most popular is besan ke ladoo. Besan Ke Laddu is a dish in Haryana which is also popular in India. Besan Ke Laddu is a favorite sweet of GOD Hanuman Ji.

We"ll try to give you an easy ladoo recipe

Ingredients:

1/2 cup chickpea flour/ besan

1/4 cup ghee

1/4 cup milk

1/4 cup sugar

1 tsp cardamom powder

1/4 cup chopped dry fruit

Recipe Of Besan Ke Laddu Step By Step

Step1. In a bowl, take gram flour, add ghee and mix it well.

Step2. Now heat ghee in a pan on low flame, once ghee melts add gram flour, mix it well and cook it until it slightly changes color.

Step3. Add sugar and mix it well. Cook it until it changes color.

Step4. Add dry fruits, mix them well and cook them for 1 minute.

Step5. Remove it from the flame and let it cool down completely.

Step6. Now make a ball from the mixture and your besan ke laddu is ready.

For More: https://perfectfoodblogz.blogspot.com/

[chefrishabhsingh]

How To Make Nariyal Ke Laddu Recipe

Nariyal Ke Laddu Recipe: A Sweet Symphony of Coconut Delight

In the vibrant tapestry of Indian sweets, Nariyal Ke Laddu holds a special place. These delectable coconut laddus are not just a treat for the taste buds but also a symbol of festive joy and celebration. Let’s dive into the world of Nariyal Ke Laddu, exploring what makes them so special, the key ingredients that dance together in harmony, a step-by-step guide on how to make them, and some quick tips to ensure perfection.

What is Nariyal Ke Laddu?

Nariyal Ke Laddu, also known as Coconut Laddu, is a traditional Indian sweet that is popular across the country, especially during festivals and special occasions. These bite-sized spheres of sweetness are made primarily with grated coconut, sugar, and a hint of cardamom, creating a delightful balance of textures and flavours. The name ‘Nariyal’ translates to coconut, and ‘Laddu’ refers to the round shape of the sweet.

Embark on a culinary adventure with the exquisite Coronation Quiche. Unravel the secrets of this royal dish by diving into our comprehensive recipe experience on our website. https://www.tastytastyrecipe.com/2024/01/how-to-make-nariyal-ke-laddu-recipe.html

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Rishabh Kumar Singh Culinary Art’s Research Tasty Tasty Recipe

[drowningincaffiene]

Whenever you think you're only gonna have half a laddu...but the other half of the laddu would feel lonely so...

[fooddelightrecipes]

घर पर बनाएं बेहद आसान तरीके से बेसन के लड्डू - Besan Ke Laddu At Home

बेसन के लड्डू भारत में बहुत ही लोकप्रिय है। लोग इन्हें ज्यादातर त्योहारों या शुभ अवसरों पर बनाते हैं। बेसन के लड्डू भुने हुए बेसन घी, चीनी और नट्स से बनी एक मिठाई है Read More

[shwetanadda]

“Most Important Thing You Need To Know About BOONDI LADDU RECIPE”

INTRODUCTION

Boondi laddu is one of the most popular sweets all over India because of its unique taste and flavor.it is a spherical shape ball made with gram flour boondis, ghee, cardamom, and goodness of sugar syrup. It is also known as also known as Boondi ke laddu or Tirupati laddu. In this post, I share a detailed step-by-step recipe for making boondi laddu.

BOONDI LADDU

Boondi laddu is a very popular variety of laddu loved by all, made by combining little balls of fried boondi with sugar syrup and garnished with diced nuts and aromatic spices that enhance the flavor of laddu.

The word Boondi comes from the Hindi word Boond which means droplet. So, boondi is made from droplets of gram flour batter which are fried in oil

 It is made of similar ingredients as that of motichur laddu, but the difference between them is the size of the ball of besan. Boondi laddu has a bigger sized ball as compared with motichur laddu. Boondi laddu is made up of bigger size round shaped balls of gram flour, deep fried till crispy. Later mix with sugar syrup and shape into round balls.

TIRUPATI LADDU

Boondi laddu that are offered as Naivedhyam to lord Venkateswara at Trumala Venkateswara Temple in Tirupati , Andhra Pradesh, India known as Tirupati laddu or Srivari laddu .The laddu is given as prasadam to devotees after having the darshan in the temple.The laddu prasadam is prepared within the temple kitchen known as ‘Potu’. The boondi for thes laddu is fried in pure ghee not in oil which is the speciality of these tirupati laddu.

INGREDIENTS FOR BOONDI LADDU RECIPE

2 cup Besan flour/chickpea flour

Few drops of Food color, saffron

2 tablespoon ghee

Melon seeds

1/2 tsp Cardamom powder

Oil/ghee for frying

Pinch of baking soda

Nuts & Seeds

2 tbsp Cashew nuts diced

2 Pistachios diced

To make sugar syrup:

3/4 mug sugar

1/2  mug water

2 drops of rose essence

1/4 tablespoon of lemon juice

RECIPE OF BOONDI LADDU

MAKE BATTER

To make batter in a large bowl take 2 cup besan, add pinch of saffron food colour and little water.Whisk and mix well so that  no lumps remain in the batter.

Further, add water slowly, and make smooth flowing consistency batter, also, add pinch or  ¼ tsp baking soda and mix well.

Make  batter consistency smooth flowing,if the batter is thin, watery, then the boondi will turn flat, and if it is too thick, then the boondi will be formed with a tail.

While you make batter, heat up the oil or ghee, if you used oil add 2 table spoon of ghee in it to enhance the flavor.

MAKING BOONDI

Check the oil/ghee it is hot enough not hot smoked. Firstly we check the batter consistency it is important to check, to make perfect boondi laddu.

Tap wired whisk into the hot oil to make some boondis, if it become flat, the batter is thin and soaked more oil so, add little bit of gram flour(besan),mix well and again check.

If the boondi will be formed with a tail, it means batter is thick add some water to it and check again. Boondis should have a round shape.

Boondi can be prepared using a flat round holes perforated spoon/ jhara (ladle), and place it above the hot oil, use a spoon to add batter on it and spread it once you spread all batter wipe or clean the jhara properly for next turn.

Fry the boondi until they are cooked golden. Once they almost crisp and the oil stops sizzling, remove the boondi.

This step is also important because if boondi becomes too crispy they won’t be able to absorb the sugar syrup.

Do not overcrowd the boondi as they stick to each other, stir gently. Fry boondi in small batches and keep them aside.

MAKING SUGAR SYRUP

Take 1 mug of sugar in a large thick-bottomed kadai or saucepan.

Add ½ mug of water to it and heat it to dissolve sugar.

Add a few drops of orange/saffron food color, stirring frequently.

Cook the sugar syrup or saccharine till you get thread-like thickness in it, and turn off the flame. Now add cardamom powder and rose essence to the syrup.

Eventually, add some drops of lemon juice to prevent sugar syrup from crystallizing.

CHECK SUGAR SYRUP CONSISTENCY

MAKING BOONDI LADDUS

In hot sugar syrup, transfer the prepared boondi, and add melon seeds (magaz) to it. Mix it well and make sure to coat all the boondi with sugar syrup.

Add 2 tbsp diced cashew and 2 tbsp of diced pistachios in it and mix well.

Cover it and keep away for 10 minutes, at least for all the syrup to be absorbed.

When you see, that all the sugar syrup has been absorbed, mix it well, apply some oil or ghee on your palms, and shape the laddu.

The mixture would be warm when preparing the laddu. On cooling they become firm.

Finally, Boondi laddu is ready to be served or refrigerated for 5-6 days.

STORAGE OF BOONDI LADDU

You can store laddu in air tight container and enjoy for up to 7 days when refrigerated.

You can order Boondi Laddu from our website shimlasweetshouse.co.in, and customize it according to your taste and needs, and enjoy high-quality delicious sweets from Shimla Sweets House.

[indianchillies]

Besan Ke Laddu Recipe in Hindi

Besan ke laddu, a traditional Indian sweet, holds great cultural significance and is an integral part of Indian cuisine. This delectable treat has been enjoyed for generations, and its preparation is often steeped in tradition and passed down through families. In this article, we delve into the hist...

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[ruficowmilk]

In this blog, we've got you covered with five incredibly easy and delicious Diwali sweets recipes with ghee that you simply must try. But before the detailed discussion of the recipes, there's one important thing to keep in mind - the quality of your ingredients. Whether it’s desi ghee ladoo, ghee ke laddu or mysore pak pure ghee is the heart and soul of these delightful treats, and that's where Rufil comes in to enhance the taste of your Diwali sweets.

[lalgulabparag]

Besan laddu, also known as besan ke laddu, is a popular Indian sweet made from roasted gram flour (besan), ghee (clarified butter), and sugar. They are easy to prepare and are often enjoyed during festivals and special occasions. Here's a recipe for making besan laddu:

[jeriflory]

Besan Ke Laddu Banane Ki Vidhi

A high quality, traditional Indian sweet made from sugar, ghee and gram flour (gram flour) Besan Ke Laddu. It is usually prepared during the holiday season and is probably one of those traditional recipes that have been passed down through generations. It usually requires only three ingredients and a topping of dried fruits, but can be made with other flours as well. With only three ingredients, this is an easy dessert. The proportions and the slow cooking and mixing process are the most important aspects.

furthermore, some tips, suggestions and variations for a moist and perfect Besan Ke Laddu recipe. firstly, i have roasted gram flour on low flame before using it. It enhances the aroma of gram flour and helps in eliminating the raw taste. Even in that case, you need to be careful not to burn or blacken it. secondly, you can use jaggery instead of sugar to make the same recipe. Although alternatives to molasses may be healthier, they may not have the same texture or sweetness. lastly, you can mix roasted peanuts, cashews, pistachios and walnuts with chickpea flour instead of just plain chickpea flour. Ghee-roasted raisins can also be added to each laddu for decoration.

Ingredients for Besan Laddus:-

½ cup desi ghee

2 cups coarse gram flour (gram flour)

1 cup sugar

4-5 crushed white cardamom

2 tbsp Melon Ming

4-5 cashew nuts chopped

10-12 chopped almonds

2 tbsp raisins

Raisins roasted in 1 large desi ghee

Method of making gram flour ladoo:-

1. To make gram flour laddoos, first of all take a large pan and pour ½ cup ghee in the pan. Now add 2 cups gram flour in ghee.

2. Now the gram flour has to be roasted on a low flame and till it becomes fragrant, there should be no rawness in the gram flour at all.

3. While you will be slowly roasting the gram flour. So gram flour will start leaving ghee. Because in the beginning gram flour absorbs all the ghee and gram flour becomes dry.

4. When you keep roasting gram flour on a low flame, the gram flour itself will release ghee.

5. Always use thick gram flour to make besan laddoos, better laddoos are made from it. The gram flour has to be roasted on a low flame till the gram flour turns golden brown while roasting.

6. Now take out the gram flour in a big bowl. Now let the gram flour of ghee cool down. Besan should not be allowed to cool completely. Let the gram flour remain slightly lukewarm.

7. Now put 1 cup of sugar in a mixer jar and add crushed cardamom and grind the sugar, now add sugar to the gram flour (you can also take bada or tagar instead of sugar). Now the dry fruits that we have taken are also to be added to gram flour and mix them all together.

8. Now make round laddoos with the help of this mixture and you can eat the laddoos after keeping them for some time. You can make this sweet on any festival and can store it for a long time.

  For more information visit the link: https://cookingkhajana.in/besan-ke-laddu/

[ashanagpal]

Besan Ladoo recipe | Besan ke laddu | बेसन के लड्डू | IN HINDI

[dtoutou]

Motichur Laddu Recipe (Motichoor Ke Ladoo)

Ingredients

For Sugar Syrup

1 cup sugar

½ cup water

a generous pinch of saffron powder or crushed saffron (kesar)

For Making Boondi

1 cup besan (gram flour)

a generous pinch of saffron powder or crushed saffron (kesar)

¾ cup water

2 to 3 black cardamoms – seeds removed and the skins discarded

½ tablespoon magaz (melon seeds)

oil for deep frying a bit of oil or ghee for applying on the palms while shaping the ladoo                

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Instructions 

  Preparing Sugar Syrup

Dissolve sugar, saffron threads and water in a pan and keep it on the stove top.

Cook the sugar solution till it reaches one thread consistency (check step 3 pic to see photo showing one thread consistency) and then switch off the flame. Keep the sugar solution aside.)

Making Boondi

Make a smooth flowing batter of the gram flour/besan, crushed saffron and water. The batter should neither be thick nor thin. It should be a flowing batter without any lumps. The amount of water to be added depends on the quality of the the gram flour. So you can add more or less than what is mentioned in the recipe.

Heat oil for deep frying in a kadai or pan. The oil has to be moderately hot. Take a perforated ladle/spoon. With your hands position the ladle above the oil. You will need one more large ladle/jhara to remove the fried boondis.

Take a large spoon of the besan batter and pour it on perforated ladle/spoon. Press with the other spoon so that the batter falls down from the perforations into the hot oil.

Fry the boondi (gram flour balls) till they become golden. Don’t over fry or make them crisp. When the oil stops sizzling, remove the boondis. About 45 seconds to 1 minute is enough to get the correct texture in the boondi.

This step is important because if boondi becomes crisp then motichur laddu won't be soft and they won't be able to absorb the sugar syrup.

Making Motichoor Ladoo

For collecting the fried boondi use a large slotted spoon/jhara. Drain the oil very well after removing the boondi and then add them directly to the sugar syrup. Also note that the sugar syrup should be hot.

If the sugar syrup is not hot, then just heat it. In case, the sugar syrup crystallizes, then reheat again mixing 1 to 2 tablespoons water. No need to bother about the tailed or flat boondis as we will be pulsing them in the blender later.

Make all the boondis like this and keep on adding them immediately to the sugar syrup. Stir and mix well. The boondis should get softened in the sugar syrup.

In a blender or mixer add the boondi and the sugar syrup. Add 1 tablespoon of hot water and pulse the boondi mixture for a few times to get a smaller shape.

Don't pulse too much otherwise you won't be able to shape the motichur laddu. The amount of water to be added depends on the texture of the boondis.

If the boondis are a bit crisp, then add 1 or 2 tablespoons more of the hot water. The boondis absorb the hot water and remain soft and moist.

Add the magaz/melon seeds and black cardamom seeds. Mix well.

Apply some oil or ghee on your palms and shape the motichoor ladoo. The mixture would be warm when preparing the laddu. On cooling they become firm.

You can garnish the motichoor ladoo with melon seeds/magaz or raisins. These motichur ladoo can also be refrigerated since they are not made from ghee. If you fry them in ghee then the ghee will solidify on refrigeration.

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