Besan Ladoo

Gardener972 · March 7th, 2008, 04:18 AM

Sorry, "tomorrow" is a long time in coming! (Been studying too much.)
Here's the recipe I used from The Art of Indian Vegetarian Cooking:
3/4 cup (180 ml) ghee
2 cups (205 g) sifted chickpea flour
3/4 cup (110 g) brown sugar (I used jaggery)
2 Tbl. (30 ml) grated dried coconut
2 Tbl. (30 ml) chopped pecans or walnuts
1/4 tsp. (1 ml) nutmeg (I left this out)
Melt the ghee, add the flour.
I added the coconut & nuts after the flour was slightly browned. One batch was plain, one was with coconut, one was with CASHEWS, not the other nuts.
Yum, Yum!!!!

jyotirmoy · March 7th, 2008, 10:58 AM

Noted your inclusion of coconut, we don't use coconut.

snonymous · March 18th, 2008, 04:36 PM

Quote:

Originally Posted by Gardener972

Sorry, "tomorrow" is a long time in coming! (Been studying too much.)
Here's the recipe I used from The Art of Indian Vegetarian Cooking:
3/4 cup (180 ml) ghee
2 cups (205 g) sifted chickpea flour
3/4 cup (110 g) brown sugar (I used jaggery)
2 Tbl. (30 ml) grated dried coconut
2 Tbl. (30 ml) chopped pecans or walnuts
1/4 tsp. (1 ml) nutmeg (I left this out)
Melt the ghee, add the flour.
I added the coconut & nuts after the flour was slightly browned. One batch was plain, one was with coconut, one was with CASHEWS, not the other nuts.
Yum, Yum!!!!

For a finer taste sensation, try grinding all the ingredients very fine after browning. Have you tried rava ladoos made the Tamilian way i.e. fine ground with lots of cashews?

Gardener972 · March 21st, 2008, 09:12 AM

Quote:

Originally Posted by jyotirmoy

Noted your inclusion of coconut, we don't use coconut.

Interesting! Does it then become a new name when adding coconut or it just isn't done at all? You should try it sometime... tastes awesome!

jyotirmoy · March 21st, 2008, 11:17 AM

Quote:

Originally Posted by Gardener972

Interesting! Does it then become a new name when adding coconut or it just isn't done at all? You should try it sometime... tastes awesome!

In north and central India coconut is not added. But many food items have been modified with regional variations. Coconut might have been included in the south Indian avtar of Besan Laddoo.

There is a similar sweet, slightly richer called Pinni. Ever tried it?

Gardener972 · March 21st, 2008, 10:03 PM

No but I just looked it up and it's on my next thing to make list! Sounds yummy!!!

Gardener972 · March 24th, 2008, 11:50 AM

We just got home from a short trip and immediately went out for Indian food since I'd gone into Indian food withdrawal... ha! Tonight was a besan ladoo night to top it off!

xiaojie · March 24th, 2008, 06:01 PM

@ Syn,

Is the Tamilian MaaLadu the same as Besan Ladoo???

snonymous · March 26th, 2008, 12:00 PM

Quote:

Originally Posted by xiaojie

@ Syn,

Is the Tamilian MaaLadu the same as Besan Ladoo???

Do you mean maa or mao ? Mao means flour in Tamil, it could be besan [chickpea meal] or any other meal. 'Arsi mao' is rice flour - the type used for rava ladoo tamil style is very fine ground.
A good quality Mao laddoo will be very fine ground whatever meal, fine ground sugar, lots of ghee and lots of cashew nut pieces. They melt in the mouth, are very yummeee and very very fattening !

xiaojie · March 26th, 2008, 11:23 PM

yup mao ladu it is..though all the tambrahms I know call it maaladu..

The reason I am confused right now is cos i m not sure if the mao in maaladu is the same as in Besan ladu made in the north...Need to make maaladu soon & cant seem to find the right recipe for it...or the ingredients (if the flour to be used is not besan) ...

snonymous · March 27th, 2008, 02:41 PM

Quote:

Originally Posted by xiaojie

yup mao ladu it is..though all the tambrahms I know call it maaladu..

The reason I am confused right now is cos i m not sure if the mao in maaladu is the same as in Besan ladu made in the north...Need to make maaladu soon & cant seem to find the right recipe for it...or the ingredients (if the flour to be used is not besan) ...

Try it with very finely ground rice flour, its much tastier than besan. If you cant get very fine ground rice flour, just grind whatever is available again a few times. Mung dal flour is also a variation. Dont forget the cashew nuts for a superior taste. Some people also use raisins as a cheap substitute for cashews but you cant beat the cashew taste.

If you visit Chennai, buy some rava ladus from Grand Sweets or better still get hold of a cook 'maami' to make you some to your specs. The Maharashtrian rava ladu is a poor substitute for what is available in good old Tamil Nadu. Now my mouth is watering and I have to make do with just a salad for lunch [at the office] as I was too lazy this morning to assemble anything else. Signing off.

Baba · March 27th, 2008, 04:12 PM

Could this be similar to Jaisalmer "gottwa"??? These were yellow balls (containing saffron) which reminded me of almond paste, but someone said they were made from chickpeas, so lightly roasted besan flour could be an ingredient.
I would love to know how they are made as my travel partner absolutely adored them.

snonymous · March 27th, 2008, 07:53 PM

Quote:

Originally Posted by Baba

Could this be similar to Jaisalmer "gottwa"??? These were yellow balls (containing saffron) which reminded me of almond paste, but someone said they were made from chickpeas, so lightly roasted besan flour could be an ingredient.
I would love to know how they are made as my travel partner absolutely adored them.

Dont know, maybe someone from the Rajasthan region could clarify. If as you say it was like almond paste, it must have been very fine with lots of ghee and perhaps the addition of some ground almonds as well. Sounds fatteningly delicious!

Gardener972 · March 27th, 2008, 11:03 PM

Almonds... good idea! I think I'll make some besan ladoo with ground almonds next time. Imagine adding some finely chopped dates? Ummmm!!!

If a person were to use rice flour instead of besan flour, would it be another name instead of "besan" ladoo? Would you brown the rice flour just like the besan?

shashank.aggarwal · March 27th, 2008, 11:05 PM

hmm...just had couple of besan burfis for dessert...and do I feel satisfied...

..[burrrrppp]

March 7th, 2008, 04:18 AM	#1
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 250	Besan Ladoo Sorry, "tomorrow" is a long time in coming! (Been studying too much.) Here's the recipe I used from The Art of Indian Vegetarian Cooking: 3/4 cup (180 ml) ghee 2 cups (205 g) sifted chickpea flour 3/4 cup (110 g) brown sugar (I used jaggery) 2 Tbl. (30 ml) grated dried coconut 2 Tbl. (30 ml) chopped pecans or walnuts 1/4 tsp. (1 ml) nutmeg (I left this out) Melt the ghee, add the flour. I added the coconut & nuts after the flour was slightly browned. One batch was plain, one was with coconut, one was with CASHEWS, not the other nuts. Yum, Yum!!!!

March 27th, 2008, 04:12 PM	#12
Baba Senior Member Join Date: May 2004 Location: Germany Posts: 165	Could this be similar to Jaisalmer "gottwa"??? These were yellow balls (containing saffron) which reminded me of almond paste, but someone said they were made from chickpeas, so lightly roasted besan flour could be an ingredient. I would love to know how they are made as my travel partner absolutely adored them. __________________ Baba

March 27th, 2008, 11:05 PM	#15
shashank.aggarwal The Meet Up Guru Join Date: May 2007 Location: ~ Dilli ~ Posts: 4,143	hmm...just had couple of besan burfis for dessert...and do I feel satisfied.....[burrrrppp] __________________ Travelogue - Around India Random Reviews

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Urad dal flour & besan flour	Gardener972	Indian Cooking and Cuisine	11	March 1st, 2008 05:20 AM
Help! What is Rajasthani Besan Gutta? How do I make it? What's it usually called?	soag	Indian Recipes	18	October 24th, 2007 07:09 PM
Making falafel & besan?	Dawood Toot	Indian Recipes	1	October 2nd, 2005 12:33 PM

March 7th, 2008, 10:58 AM	#2
jyotirmoy Maha Guru Member Join Date: Sep 2005 Location: India Posts: 3,689	Noted your inclusion of coconut, we don't use coconut.

March 21st, 2008, 10:03 PM	#6
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 250	No but I just looked it up and it's on my next thing to make list! Sounds yummy!!!

March 24th, 2008, 11:50 AM	#7
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 250	We just got home from a short trip and immediately went out for Indian food since I'd gone into Indian food withdrawal... ha! Tonight was a besan ladoo night to top it off!

March 24th, 2008, 06:01 PM	#8
xiaojie Member Join Date: Mar 2008 Location: China Posts: 63	@ Syn, Is the Tamilian MaaLadu the same as Besan Ladoo???

March 26th, 2008, 11:23 PM	#10
xiaojie Member Join Date: Mar 2008 Location: China Posts: 63	yup mao ladu it is..though all the tambrahms I know call it maaladu.. The reason I am confused right now is cos i m not sure if the mao in maaladu is the same as in Besan ladu made in the north...Need to make maaladu soon & cant seem to find the right recipe for it...or the ingredients (if the flour to be used is not besan) ...

March 27th, 2008, 11:03 PM	#14
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 250	Almonds... good idea! I think I'll make some besan ladoo with ground almonds next time. Imagine adding some finely chopped dates? Ummmm!!! If a person were to use rice flour instead of besan flour, would it be another name instead of "besan" ladoo? Would you brown the rice flour just like the besan?

User Name		Remember Me?
Password