Tuesday, January 13, 2009
Deepavali has come and gone and though I made a bunch of sweets and savories, they never got posted. At least I was smart enough to take the pictures before everything got consumed. This year I have decided to turn over a new leaf ( no resolutions, mind you, they never work out). Post a little more than I did this last year. So I thought new beginnings have to be sweet beginnings and therefore, here goes the second yummy post of the year.
Besan laddoos have always been my personal favourite sweet but surprisingly it does not do much for the rest of the family. They prefer the Rava Laddoos and the Kajjikais. I guess, the besan flavour is an acquired one.
For simplicity in making, there is no sweet to rival this. Usually, all Indian sweets require slaving over the stove. But this one is just so simple and with minimal ingredients (as you all know, this is a personal weakness of mine - fewer the ingredients , the more pronounced the taste of each ingredient). The only thing is watching it closely so that it does not get burnt. It is only a matter of a few seconds which prevents it from going to a burnt dark orange instead of a delicious golden brown. I made that mistake last year and therefore waited till this year to post this particular recipe. The other way of knowing if it is ready, is the moment when aromas start wafting out of the kitchen. The whole house (actually make that the whole neighbourhood) will know that yummy besan laddos are on their way...
1 cup besan flour (gramflour)
3/4 cup sugar, powdered finely
1/4 cup ghee
1/2 teaspoon cardamom powder
Heat ghee in a pan.
Add the gram flour and keep stirring till it starts changing colour. At this point, there will be a heavenly aroma throughout the house. You will know it is then ready to take off the flame.
Remember that continues to cook for a few minutes longer and may get burnt so watch out for it.
Take off the flame. Cool for a few minutes till it is at the right temperature to handle.
Add the sugar, cardamom powder and the raisins.
Make into round balls the size of a lime.
Let them cool down and store in an airtight tin.