It’s Christmastime and most Christian homes would be buzzing with the making of Kuswaar. The Kuswaar is a coming together of sweets of different kinds. Although each family would have its dedicated list of preparations, not all of them prepare the entire range. At my place, my mum usually makes the sweets at home and as a kid I would help her and get to grab the first bite as the incentive.
Among the Kuswaar, the ladoo occupies a place of pride. Usually, there are two kinds of ladoo’s prepared for the Kuswaar; one made from semolina and sugar which is the more difficult one since it needs to be bound right as soon as you take it out from the heat. This one is the simpler one made using Besan (Black Gram flour). The crusty texture of the besan when combined with the clarified butter and sugar gives you a melt in the mouth feeling that leaves you asking for more. It also gets done very quickly and yields about 60 ladoos.
This is also the 10th post on the blog and a sweet recipe just suited the occasion. A big Thank you to all who follow the blog and are fans on the facebook page. Please do keep the support and encouragement pouring in.
Besan Ladoo (Recipe Courtesy: My Mum)
- 1 Kg Black grams (Chana dal)* Refer note below
- 750 grams Powdered Sugar
- 500 grams Clarified Butter (Ghee)
- 100 grams Cashewnuts roughly chopped
- 100 grams Raisins
- 1 large tablespoon Cardamon Powder
- 1 large tablespoon Dry Ginger Powder
- Roast the whole black gram and grind to a course flour.
- On a low heat, once again roast the flour and when it gets a reddish colour, add butter little by little and keep roasting till it releases the aroma and resembles the texture of wet sand. Allow it to cool
- Once it has cooled, sieve in the sugar and mix well so that it integrates well.
- Add in the cashews, raisins, cardamom, and dry ginger powder and mix well.
- Shape into small lemon sized balls and serve.
- Although you could use readymade gram flour; it could be better if you make it at home. Make sure to use skinless gram.