Here’s another easy and delicious recipe I got from my aunt. She hosts a dinner at her home each fall for about 100+ people, and almost always makes hundreds of these delicious ladoos, except in the traditional way. The key to success in the traditional way is to roast the chickpea flour just right – cook too long and the flour burns in a flash; too little and the finished sweet ends up raw and bitter. I have ruined at least a handful of batches till I got this recipe. Now, I can whip up a fail-proof batch anytime I crave for them. This recipe and the Microwave Doodh Peda recipe have been really handy when I’ve had guests over on short notice.
I have made these with regular besan and with laddu besan. Both are equally good. If you like a slightly grainer texture, use ladoo besan. If you like a smoother texture, use regular besan.
If you use homemade ghee in this recipe, make sure that all the moisture has been cooked out of the butter. I will soon post a super easy way to make Ghee in the crockpot.
Microwave Besan Ladoo
(10 – 12 pieces)
- 1 cup besan
- 3/4 cup fine sugar (measure into your mixer jar and grind for a few seconds)
- 1/3 cup ghee (clarified butter)
- 1/4 tsp cardamom powder
- few saffron strands
- 2-3 Tbsp toasted & chopped almonds / pistachio (optional)
1) Mix the flour & ghee in a medium glass bowl, and microwave on high for 1 minutes. Remove and stir well.
2) Repeat thrice for a total of 3 minutes.
3) Reduce microwave power to 50% and repeat for another 2-3 minutes, stirring every minute. After third time, taste a tiny pinch to check if the flour tastes raw. If it has a nice nutty, toasted flavor, then it is done. If not, continue microwaving in 30 second intervals. Be careful not to let it burn.
4) Cool the flour mixture.
5) Add sugar, cardamom & saffron, and mix well. Shape into balls and press few nuts into one side as you roll them.
6) Store in an airtight container.