DISH NAME : BESAN KI LADDU

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Description

Besan ki laddu is made in Maharashtrian households during Diwali.

Ayurvedic Note

1) Increases kapha. Reduces vata and pitta.
2) It is rasayana (rejuevenative) and gives satisfaction after eating.
3) Ideal food that can be taken the day before virechanam (purgation).
4) Good food to take in summer as kapha decreases during summer.
5) Good to take in dry desert areas.
NOTE:-
Avoid during fever, cold, throat infection & during productive cough.

Note

1) Dry roast gramflour on a slow fire stirring continuously or it will burn. Roast till a nice fragrance comes out of it. Raw gramflour will taste awful.
2) Will defnitely keep for a week outside the fridge.

Method

1) Melt ghee and keep aside.
2) Dry roast gram flour on a low flame stirring continuously for about 15 to 18 minutes.
3) Add ghee to gram flour& cook on a low flame stirring continuously till it is cooked, for about 8 to 10 minutes and nice golden brown in color.
4)Put off fire , then add cardamom powder and mix well. Let it cool.
5) Then add sugar and almond powder to gram flour. Mix everything well.
6) Shape the mixture into lime sized balls.
7) The laddus will initially be slightly wet. After some time it will harden lightly.

Serving Suggestions

Serve at room temperature.