- First thing is to take besan/chickpea flour that is course.
- The main reason for a grainy textured sweet is also because of a type of sugar that halwai uses to make these traditionally.It is called Boora sugar/ Tagar. Here is the recipe to make boora sugar/tagar at home in just 10 minutes!
- Roast chickpea flour at low flame until there is a nice aroma and the chickpea flour appears golden. Do not roast it on high flame, otherwise it will change color fast, burn from the bottom & there will be uneven cooking of the flour.
- The exact timing to add sugar to besan mixture is when its warm and not hot / cold. It is a very important step as mixing sugar with hot besan can melt it while mixing and harden it later!And mixing sugar with cooled besan mixture will not combine nicely.
Besan Ladoo Halwai Style with homemade tagar/boora
Ingredients
- Chickpea flour / Besan - 6 cups
- Sugar (boora / tagar) / powdered sugar - 3 cups
- Ghee - 1½ cups
- Green cardamom powder - 1 Tbsp
- Dry fruits of your choice like melon seeds, pista, almond, cashews - ¼ cup
- Water - 3 tsp
Instructions
1. Add 75% of ghee from 1½ Cups of ghee in a heavy-bottomed pan/wok and melt it.
2. Add 6 cups of chickpea flour/besan in melted ghee on the low-medium flame and roast while continuously stirring it.
3. 1st stage: After mixing ghee and besan, it will look a little dry. So, add some ghee from the remaining ghee and fry on low flame. 
4. 2nd stage: After frying besan for about 10 minutes on low flame, add all the remaining ghee and mix nicely.
5. 3rd stage: Besan and ghee mixture becomes moist and comes together.
6. Take care not to burn besan mixture. So keep stirring at low flame.
7. 4th stage: The besan mixture becomes nuttier in texture.
8. Keep mixing the mixture till it leaves ghee from sides.
9. 5th stage: Besan mixture leaves ghee from sides.
10. Sprinkle 3 tsp of water to make the mixture granular and roast it until water disappears.
11. Switch off the flame but, don’t stop stirring for 1-2 minutes. Pour the mixture in another bowl to slightly cool it quickly.
12. Dry roast Melon seeds until they expand and their color changes. Pour them in a separate bowl to avoid over roasting. Similarly, dry roast dry fruits of your choice like pista, cashew, almonds and chop them and keep.
13. Freshly grind some cardamom and keep aside.
14. Then, add roasted and chopped dry fruits, 1 tsp of coarsely ground green cardamom powder and mix with the besan mixture.
15. When besan mixture is warm to the touch. (It should not be hot/cold), Only then add 3 cups of boora/tagar and mix evenly.
16. After mixing besan and boora sugar/ powdered sugar, take some mixture in your hand and press gently. It must hold the shape when pressed.
16. Now take some besan mixture in your hand and bind it while rolling in your palms. Bind them and give them the shape of a ball. Prepare all the Ladoos in the same way.
17. The measurement that I have used with 6 cups of besan and 3 cups of boora sugar/ powdered sugar makes 51 Besan Ladoos.
18. These besan laddus can be stored in an airtight container and enjoyed for months!
Notes
- First thing is to take besan/chickpea flour that is course for granular laddus.
- The main reason for a grainy textured sweet is also because of a type of sugar that halwai uses to make these traditionally. It is called Boora sugar/ Tagar. Here is the recipe to make boora sugar/tagar at home in just 10 minutes!
- Roast chickpea flour at low flame until there is a nice aroma and the chickpea flour appears golden. Do not roast it on high flame. Otherwise, it will change the colorfast, burn from the bottom & there will be uneven cooking of the flour.
- The exact timing to add sugar to besan mixture is when it's warm and not hot / cold. It is a very important step as mixing sugar with hot besan can melt it while mixing and harden it later! And mixing sugar with cooled besan mixture will not combine nicely.
- Adding water at the last stage and frying the besan helps the course besan to open and become tastier!
Nutrition Information
Yield
51Serving Size
1Amount Per Serving Calories 80Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 4mgCarbohydrates 5gFiber 1gSugar 4gProtein 1g
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