Diwali is fast approaching.Its time to revisit & update my old sweet recipes posts.To begin with,i prepared besan ke laddu/Gram flour ladoo( Kadalai maavu urundai in Tamil).Besan laddu is a very easy recipe but bit tricky.Generally North Indians prepare this laddu for Ganesh chaturthi but we south Indians make ladoo for Diwali and other special occasions.Roasting the gram flour properly gives you the best ,flavourful laddu.I referred tarla dalal,Sanjeev kapoor’s recipes and even vahchef’s video.The ingredients and the quantity mentioned everywhere was more or less similar.So i followed them and slightly adjusted the sugar & ghee as per my family’s liking.When i browsed for besan ladoo,i found shiny ladoos as well as the semi dry ones like we get in Haldiram and other sweet boxes.I tried both the versions using 1/2 cup of besan and shared the same here.There is no much difference in both the methods except the place of adding ghee.In first version,i used all the ghee for roasting the flour and it yielded shiny ladoos.For the second version,i followed my mom’s moong dal ladoo method and made it dry adding less ghee comparitively.I loved both but Sendhil’s vote is for the shiny ones.Whatever method u follow,roasting in very low flame for longer time is needed to make it perfect.Lets see how to prepare this yummy,easy besan ladoo/Gram flour laddu recipe using 2 methods.Enjoy making it for this Diwali and other festivals like Ganesh Chaturthi,Holi and of course for this Navratri too.Do read the do’s & don’ts before proceeding to the recipe.
DO’s & DON’Ts
Which one are you going to try,Shiny laddo OR Dry ones ??
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