Danedar Besan Ladoo is a classic Indian sweet that brings back memories of festive celebrations and family gatherings. The process is simple yet rewarding, as you transform humble ingredients like besan, sugar, and ghee into delightful ladoos bursting with flavor. The addition of saffron and dry fruits makes them extra special, perfect for sharing or indulging yourself.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine besan with water in a bowl to form a hard dough.
Roll the dough into puri shapes and deep fry in desi ghee until crispy and golden brown.
Once cooled, cut the puris into small pieces and blend them to a powder-like texture.
Prepare a sugar syrup by boiling sugar with water and adding saffron.
Mix the elaichi powder into the besan powder, then add the sugar syrup. Combine well and incorporate desi ghee and chopped dry fruits.
Shape the mixture into ladoos, ensuring they are well combined.
Ensure the dough is hard and not too soft to achieve crispy puris.
Allow the puris to cool completely before blending to avoid clumping.
Use fresh and aromatic cardamom powder for enhanced flavor.
Adjust the amount of sugar syrup based on your sweetness preference.
Store the ladoos in an airtight container to keep them fresh for longer.
Can I use store-bought besan instead of homemade?
Yes, store-bought besan works perfectly for this recipe.
How long can I store these ladoos?
You can store them in an airtight container for up to 2 weeks.
Can I skip saffron?
Yes, saffron is optional, but it adds a rich aroma and color to the ladoos.
What type of dry fruits can I use?
You can use almonds, cashews, pistachios, or any dry fruits of your choice.
Can I make these ladoos vegan?
Yes, replace desi ghee with vegan butter or coconut oil for a vegan version.
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