SNEH’S BESAN LADOOS
SNEH’S BESAN LADOOS: These ladoos melt in your mouth.
- 3 cups gram flour (besan),
- 1 ¾ sticks unsalted butter,
- 2 cups sugar,
- ¼ tsp Cardamom powder,
- lightly roasted cashew pieces and
- raisins (optional)
Method: In a heavy bottomed pan melt the butter. Roast the gram flour on medium heat till almost golden brown and an aroma of roasted besan arises. This usually takes 20-25mins. Add the sugar, cardamom and roasted nuts, mixing well to ensure there are no lumps in the mixture. Cover the pan and set aside to cool slightly. Mix well again either in a blender or with hands. Make 1.5 inch sized balls and allow to cool completely before serving. Submitted by Freesia Dhingra
- 2 tea spoon broken new jaggery / brown sugar,
- 1 1/2 tea spoon new tamarind,
- 1 1/2 tea spoon mango pieces chopped small,
- 1 tea spoon neem flowers,
- 1 cup water.
Method: Soak Tamarind for about 15-20 minutes in a cup of water. Extract tamarind juice by squeezing the pulp and straining the juice from it. Dissolve the broken new jaggery into it. Then add the tiny mango pieces and the neem flowers. This is usually offered to the Gods during pooja and later everyone part takes this as prasadam and the first item to be eaten on Ugadi day.