BESAN LADOO

-
Raksha Bandhan  is a in India which celebrates the relationship between brothers and sisters.It is also called Rakhi Purnima.The festival is marked by the tying of a rakhi or holy thread,which comes in many colors and designs,by the sister on the wrist of her brother.The brother in return offers a gift to his sister.The brother usually presents his sister with an envelope filled with money,though other presents such as saris and clothing can be given. The brother and sister traditionally feed one another sweets.These sweets include anything from Jalebi,Rasgolla,Gulab Jamun,Kaju Katli,Peda,Kalakand,Sandesh,Ladoos and Burfi. 



Presenting here a recipe associated with this festival,the "Besan Ladoo".Besan ladoo is a traditional Indian sweet or laddu recipe of roasted and Bengal gram flour or besan mixed with ghee,sugar,cardamom powder and nuts.It is very famous in north India.




INGREDIENTS:-

Gram flour(besan)-1 1/2 cups
Melted unsalted butter or ghee-1 stick or 1/2 cup
Powder sugar-3/4 cup
chopped almonds and pistachios nuts-4 tbsp
Coarsely ground cardamom seeds-1/4 tsp
Handful of raisins for garnish

METHOD:-

1-In a apn mix gram flour,semolina and melted ghee or butter.
2-Roast the above mixture on medium heat until light golden brown in color or until you smell the roasted flour.
3-Keep stirring the mixture so that it does not burn.This will take about 8-10 minutes depending upon the heat.
4-Remove the pan from the heat and let the mixture cool down a bit but still warm to touch.
5-To this warm mixture,add sugar,chopped nuts and cardamom seeds.
6-To make ladoos,take a spoonful of mixture in your hand about the size of a lemon and roll in between your palms to form a smooth and round balls.
7-Keep the ladoos on a plate and garnish with raisins on top which will stick to ladoos.
8-Cool down the ladoos and serve.This can also be stored in air-tight container for 2-3 weeks.

Comments

Post a Comment

Popular posts from this blog

POTALA RASA(TEMPLE STYLE)

-
Image
Potala Rasa is very popular dish in the eastern India specially in the state of orissa.Potala or Parwal or Pointed Guard is one of the most famous vegetable in orissa.In this recipe potala is cooked with poppy seeds,cashew nuts,coconut milk and the spices.It is a typical Oriya cuisine.This recipe is one of the main menu of the "Mahaprasad" of Jagannath Temple,Puri.So let's start..... INGREDIENTS:- Potal or parwal-500 gm Grated coconut-1/2 cup Poppy seeds(khus khus)-5 tsp Cashew nut-10 pieces Ginger-1/2 inch Cumin seeds-2 tsp Turmeric powder-1/2 tsp Coriander powder-1/2 tsp Chili powder-1 tsp Garam masala powder-1 tsp Roasted cumin seeds powder-1/2 tsp Dry chilies-1 Bay leaves–2 Panch phutan-1 tsp Yogurt/coconut milk-2 tbsp Ghee-4 tbsp Salt to taste METHOD:- 1-Wash and peel the parwals.Cut each parwal in two halves(round shape). 2-Peel the potatoes and cut into cube pieces.(cut into 8 pieces) 3-Make a fine paste of grated coconut,gin...
Read more

ALOO-MATAR CHAAT

-
Image
Aloo-mattar chat is a very famous chatpata street food in Odisha(a northeastern state of India).Its main ingredients are dried peas(yellow/white/green) and potato.Sometimes it is served with dahi bara(dahi vada) or gup chup(panipuri).This chat is my all time favorites street food. INGREDIENTS:- Yellow Peas-1cup Boiled potatoes-2 large(peel skin and mash them well) Chopped Onion-1 large Chopped Tomato-1 large Grated ginger-garlic-2 tbsp Turmeric powder-1 tsp Red Chili powder-1 tsp Coriander powder-1/2 tsp Cumin powder-1/2 tsp Dry mango powder-2 tsp Water-2 tbsp Oil-1 tbsp Salt as per taste FOR ASSEMBLE: Chopped onion Chopped green chili Chopped Coriander leaves Grated cucumber Grated carrots Tamarind chutney(see recipe here) Coriander min chutney(see recipe here) Sweet curd/yogurt(beat smoothly with 1 tbsp of sugar and 2 pinch of salt) Roasted cumin powder Chat masala Black salt Roasted Lijjat Papad Thin sev Papdi-5-6 METHOD:- 1-Soak...
Read more

PAKUDI TARKARI(PAKODA CURRY)

-
Image
INGREDIENTS:- FOR PAKODA(PAKUDI): Gram flour-1 cup Chopped onion-4 tbsp Ginger-Garlic paste-1/2 tsp Chili powder-1/2 tsp Baking soda-1/4 tsp Turmeric powder-2 pinch Hing-a pinch Salt to taste Water as need Oil for deep frying FOR CURRY: Chopped onion-1 large Chopped Tomato–2 Ginger-garlic paste-1 tbsp Whole garam masala-1 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaves) Dry red chili-2 Chili powder–1/2 tsp Coriander powder-1/2 tsp Cumin Powder-1/2 tsp Turmeric Powder–1/4 tsp Garam masala-1/2 tsp Oil-1 tbsp Salt to taste METHOD:- 1-Mix all ingredients for pakoda(pakudi) except water in a large bowl.Then make a dumpling batter with the help of very little water.Mix  it well with spoon. 2-In a kadhai heat oil on medium heat.When oil is heated,drop batter in the oil using finger or spoon and fry till golden brown. Drain on paper towel to soak extra oil.Keep aside. 3-In a pan heat oil.add dry chili and...
Read more