Besan ladoo recipe ! I have made 3 times before this, first time for my in laws. It became a funny incident when I made that and passed it to my BIL when he visited here to Singapore. My in laws have not tasted this besan ka laddu before. And I made and arranged in a box with a garnish too like I have did in my Atta ladoo recipe. It looked so beautiful – that’s when I arranged. I referred some site which called for some amount of ghee to be added while roasting and I followed it exactly. But by the time my Bro-in-law reached Chennai, they found all the ladoos in the shape of a peda. And being un familiar to the mithai, they thought it as some local Singaporean sweet we get here and I had bought and passed it to them. Then I thought ghee is more and the next time also when I tried it happed the same way. So this time, I followed our method of adding ghee to the flour while mixing and not while roasting. And it worked too. This way, we can control the amount of ghee we adding.
But keep this in mind that all North Indian mithais are about ghee mainly and the ghee taste should be there. So you cannot make it so dry like rava ladoo. I love the shiny version too, but always loved the way Haldiram’s laddu looks. So I wanted to make it look like that.
It is perfect mithai to make in bulk and to gift for this Diwali. Keep checking for more traditional and exciting recipes here!