Festive Recipe – Traditional Besan Laddu


 

There is no mithai more soul satisfying than perfectly made besan laddoos. I make the rawa – besan laddoos and besan barfi too but these remain my first choice. Over the years I have perfected the texture and taste of these laddoos so sharing my recipe.

Use of home made tagar or boora is the secret to the goodness of these laddoos. If I am unable to make tagar at home I go for organic, chemical free pure bura/boora. Powdered granular sugar is no match to this and isn’t used in the original prasad laddoos.

My mother is from Banaras and she fondly remembers the Sankatmochan laddoos. The subtle flavor of those besan laddoos have a mild fragrance of  tulsi ( Holy Basil) leaves which are kept along with the prasad in a palm leaf box. Usually when I make them I keep a few tulsi leaves in the box in which I store the laddoos. Just for sentimental reasons.

If you have been to Sankatmochan Mandir then these will bring back the memories for sure. Though every place has its unique experience and no laddoos can taste like the ones you get there, these come close to having the real ones. Maybe it the essence of the place that makes them very special. Do visit the mandir once at least. Everyone should experience Banaras at least once in a lifetime.

The last time I tasted Sankatmochan laddu was in March 2016, at the Banaras ka khana – showcase, a food festival at the Oberoi Hotel, Gurgaon, curated by Sangeeta khanna along with Chef Manish Sharma, Chef Ravitej Nath and team. An unforgettable experience.

I also prefer the laddoos to be mildly sweet. Too much sugar, in my opinion, masks the flavor of roasted besan. It is a personal choice. I used organic, desi, chemical free Bura in this recipe.

Ingredients : 

Chickpea flour / besan ( the coarse variety) – 300 gm

Bura Cheeni / Crystalline sugar / tagar – 150 – 200 gm

Green cardamom powder – 1/4 tsp

Ghee / Clarified butter –  150 gm ( just enough for binding)

A few Holy basil / Tulsi leaves

Steps : 

Choose a coarse variety of besan ( mota besan) to make laddoos. It gives them a good grainy texture.

Heat a thick base kadhai and lower the flame. Add besan and dry roast it till it changes color slightly. Keep stirring to avoid burning.

Add the ghee and mix it properly. Roast on low- medium flame. As you keep stirring you will notice the changes in the mixture. It will be crumbly at first then loosen up a bit as it gets roasted. The color will change to different shades of brown from the golden yellow it was. I prefer slightly more roasted laddoos. The ones  we get in the market are lighter in color. The aroma is an indicator of a well roasted besan ghee mixture. There is no word to explain it other than khamang or sondha. I hope you know what I mean.

Make sure the flame is low or the besan will either burn or get extra roasted which we do not want at any coast. Once you get the desired color, add the boora cheeni and the green cardamom powder.

Gently mix everything and roast for another 2-3 minutes. Turn off the gas and take out the mixture in a broad thali or parat or plate. You can add the tulsi leaves at this point like I did but it is not essential. I just experimented due to sheer nostalgia. Don’t bind them in laddoos.

Let the mixture become cool enough to handle and quickly make the laddoos of desired size. I make them walnut size or bite size as I call them.

If the mixture begins to solidify you can heat it again to allow ghee to melt for binding. Warm mixture binds well.

Make all the laddoos and store in an airtight container along with some tulsi leaves.

I forgot to click the step by step pictures but will add soon when the next batch is made. Will try and make tagar / boora at home and will post the recipe. 

You can add dry fruits like finely chopped almonds, raisins etc. I prefer them without any added stuff but do make some for those who prefer that.  These were made a few months back with raisins. Smaller than the walnut size I make as i noticed the familia breaking the bigger ones into half and eating. So, for small hungers. 🙂

 

On that note, Happy festivities to all my readers. Stay blessed and loved. Ignore the bad photography skills. Make these and trust me all you will ever remember is the taste.

 

 

Power Packed Dry Fruit And Sattu (Roasted Chickpea Flour) Ladoo (No Cooking)


Easy, nutritious bite size gluten free ladoos that can be made in less than 15 minutes. There is no added sweetener and you can omit the ghee in case you want to make it totally guilt free. Though I must tell you that ghee or clarified butter is good for health if used in moderation.

I already have one more sattu laddoo recipe on my blog. Those are the plain ones. You can check them by clicking on the link. Chana Sattu Laddoo  This post also has the recipe to make sattu at home.

Sattu  is the cheapest source of protein you can get. You can make it from bhuna chana or roasted chickpeas that are easily available in the market. Once you grind them and make it into flour it doesn’t need any roasting or cooking for using in any of the dishes. It has low Glycemic Index and high fiber content and is one of the highest sources of vegetarian proteins that is easily digestible and also of calcium and magnesium. It provides iron too.

I have some recipes with sattu in my blog which you can explore later.  Read all about it in the post link posted above.

I have used popped amaranth in these laddoos. You can see another recipe here –

Popped amaranth dry fruit Laddoo  

Popped amaranth contains a whooping  9 gm of complete protein in one cup. Much more than the much touted quinoa.

Enjoy this as a post or pre-workout snack. Pack it in tiffin box for kids or eat whenever small hunger strikes.

Actually I wanted to make the dry fruit laddu minus these two ingredients and then I got greedy and added them too to make this a combo power ball of nutrition.

There are no strict measurements but still I will give you an approximate idea.

Ingredients :

Fresh homemade Chana Sattu – 100 gm

Pitted dates – 10

Dried figs – 6-8

Mixed nuts ( soaked, roasted and chopped fine) – 1/2 cup

Mixed seeds  ( soaked & roasted) – 4 tablespoon

Raisins – 10-15

Cardamom Powder – 1/4 tsp

Ghee (warmed) – 1 tbsp ( optional)

Steps :

Gather all the ingredients in one place.

For just the dry fruit laddoo,  blend dates and figs coarsely in a mixer then remove it in a plate. Pulse the chopped dry fruits, raisins, seeds coarsely. ( if you chop very fine then omit this step)

In a large bowl mix the date and fig mixture with the chopped nuts and seeds mixture. Rub in with your fingers so that both the mixtures get properly incorporated. Now make small bite size balls and store in an airtight container. If you heat the dates/figs then the shelf life is more.

To make the ladoo / laddu with sattu :

Coarsely pulse the chopped dates and figs in a blender.

In a large bowl take sattu, add the dates/figs mixture and the finely chopped or coarsely ground nuts/seeds mixture, popped amaranth and warm ghee ( if using).

Now rub in with your fingers so that the the entire mixture resembles a crumble. Keep mixing with fingers  till it starts looking like a dough.

Now, make bite size balls or ladoos with it.

Store in an airtight container.

Note –  It is totally up to you to soak the seeds or nuts. I soaked them for 6 hours and then let them dry overnight. Roasted them very lightly before mixing for ladoo. I didn’t soak the dates and figs.

Moisture will reduce the shelf life so you take a call on this. If the dates / figs are very dry you can microwave them in a safe dish for a minute or two.

The sweetness of the ladoos will depend on the amount and quality of dates/figs you have used. Once the mixture is ready and you find it less sweet for your taste then add a little honey. I prefer to keep it low in sweetness.

I used almonds, pistachio, cashew, pumpkin seeds, sunflower seeds, organic popped amaranth seeds for this recipe.  You can use whatever combination you desire.

Slightly roasted grated dry coconut can also be added.

You can change the proportions according to the number of ladoos you wish to make.

Quick Recipes With Popped Amaranth Seeds


Amaranth, the royal grain, is known as Raamdana/ Ramdana, Rajgira in India. Actually it is not a grain but seeds of the Amaranth plant. These tiny seeds  pop up  when roasted to become light and fluffy and provide more protein content than the much touted quinoa. A whooping  9 gm of complete protein in one cup. Amaranth contains all the essential amino acids which makes it much better than any seed/grain.

This tiny yet power packed seed is a store house of many essential nutrients. It has a significant amount of calcium, magnesium, potassium, phosphorus, iron and Vitamin C. Another good thing is that it is gluten free so people who are celiac or gluten intolerant can easly incorporate it in their meals.

I have very fond memories of munching on raamdana ladoos as a child. Light and mildly sweetened with jaggery they are the best snacks to have at all ages as they are easy to digest too. We even used these popped seeds in porridge, both sweet and savory. Raamdana is very versatile and you just need to be innovative to include it daily in your diet one way or the other. You can use them in cutlets, frappes, ladoos, soups, muffins, breads, cakes, quiche, energy bars or use it as a breakfast cereal or baby food or sprinkle over salads etc. .

Here I made some quick sweets and a frappe using Organic popped amaranth seeds from I Say Organics. 

Dates, Mix Dry Fruit and Popped Amarath Ladoos 

This is a fantastic easy and quick recipes which can be made with or without cooking if you already have the amaranth seeds popped.

You can make bite size balls to eat as snacks. The size depends on your wish. I make them small so I can eat it often. There is no oil/ghee or added sugar so that makes these a wonderful snack.

To make these nutritious ladoos you will need :

Dates –  1 cup pitted (good quality)

Popped Amaranth / Rajgira Seeds – 1 Cup

Chopped or Powdered Mix dry fruits ( Almonds, raisins, cashews. walnuts etc. ) – 1/2 cup

Any seeds ( flax seeds sesame seeds) if you desire – 2 tablespoon

( If you have the  wet dates then no cooking is required but if the dates are dry then they need to be heated a bit. )

Method – 

Pit and chop the dates fine.

Dry roast the nuts and chop or powder them as per your taste. If using seeds then dry roast them too but take care not to over roast. Just light roasting is fine.

If  you are using dry dates then heat a non stick pan and add chopped dates to it.

Keep the flame low and stir till the dates soften.

Add the nut mixture,  seed mixture and popped ramdana, give it a nice sir and switch off the gas.

Remove the mixture in a plate and mix it thoroughly so that everything gets incorporated nicely.

Make small balls of the mixture and let them cool before putting them in an airtight container. Eat these  nutritious power packed ladoos any time of the day. I am sure kids wuld love them too. Do give it a try.

If yo uare using the soft, wet dates then just chop them and put the dates and powder/chopped dry fruit mixture in a blender and mix till a gooey mix is obtained. Take it out in a bowl and make small bite size balls from it.

Ramdana/ Popped Amaranth Brittle/ Chikki 

Our next recipe is for the brittle made of raamdana.  I have used Organic jaggery and popped amaranth seeds from I Say Organics in this recipe to get the maximum benefits from the ingredients.

Ingredients: 

Popped Amaranth Seeds / Rajgira / Ramdana – 1/2 Cup

Organic Jaggery – 1/2 Cup ( you can use Palm Jaggery too. Crumble it or cut into slivers with a sharp knife.)

Ghee/ coconut oil – 1 tbsp ( coconut oil for vegans)

Pinch of salt

Method – 

Grease a baking tray/ plate with oil and set it aside.

Put a heavy bottom pan on medium heat and add the oil or ghee to it.

Add the grated or crumbled Jaggery with a pinch of salt. I don’t use shakkar or granulated jaggery.

Stir it constantly till the jaggery melts and there are no lumps. Keep the heat low if required so the jaggery doesn’t burn. It will become more like a syrup.

Add ramdana / amaranth seeds and mix well.

Pour the mixture in the greased tin and

spread it evenly with a spatula.

Let it set for 20-30 min then remove it from the baking tray and either break into pieces or cut into squares.

Keep in an airtight container.

Note- Some people make a syrup or Paak of jaggery with water. I prefer it this way. To make it crisp you’ll need to melt the jaggery a little longer without burning. I just wait till it dissolves completely and add amaranth.  This chikki/brittle is a bit softer than the market version.

Popped Amaranth seeds Parfait with Mixed Fruit And Nuts 

I love yogurt Parfaits and this is one of my favorites. You can do so much with this basic recipe. Add any fruits, nuts, seeds to it with natural sweetness of fruits and perhaps some home made preserve or organic honey  or organic jaggery slivers/ granules if you like it sweeter. Dates/ Prunes make this frappe very delicious and naturally sweet too.

Ingredients –

Chopped Prunes or Dates

Popped Amaranth seeds

Chopped mix nuts (walnut, cashew, almonds etc and  mixed raisins ( black, gloden)

Hung yogurt

Homemade preserve/ honey/ maple or date syrup/ molasses or jaggery

Method 

Just layer these ingredients one by one to make the parfait presentable or if in a rush just toss everything together  and have it. Both ways you’re getting the goodness of this power packed recipe. Top the frappe with the Preserve or any of the other sweetening ingredient mentioned above. It is entirety up to you what to add/remove.

Make it as healthy and innovative as you desire.

Hope you liked these recipes. Do try and let me know in the comment section about your experience.