Besan Laddu - Besan Laadu

I made it right after 3 times of unsuccessful trials.

Everytime I made, I used to think a lot of ghee will make it more tastier and thus ended up having besan burfi instead of laddu :)

so here I unveil successful story behind nice and tasty besan laddus




Ingredients:















1 cup besan (gram flour or kadale hittu as called in kannada)
1 cup sugar
three fourth of a cup ghee

Procedure:
Take a wide mouthed vessel like a pan/kadai and pour ghee.
Let it heat for about 2-3 mins on medium heat.
Now pour the gram flour little by little while continuously stirring so that there are no lumps of flour.

Fry the flour in ghee till the flour turns light brown. It may appear to you as a paste or like kheer. Dont worry. Thats perfectly fine unless you have not exceeded the proportion mentioned.

Once the flour changes its colour, switch off the heat and allow the mixture to cool so that it is just warm (may be about 10 minutes or so).

Now add the sugar and mix well. When you mix the sugar, the mixture becomes solid and is no more like a paste.

Also add the dry nuts and grapes to this. I generally prefer frying nuts and grapes in ghee till they turn brown before I add it to the mixture. Frying nuts in ghee gives them good aroma and taste.

Now make laddus of preferred size and serve them.

Tips:
1. You can use a seive to filter out lumps in the flour before you add it to ghee. This will make sure that there are less lumps in laddu.
2. In case the mixture is still like a paste, keep this in the refrigerator for about 10 minutes. Remove it from the fridge and make laddus/balls of convenient size.