Besan ladoo/chickpea flour ladoo – Happy Ugadi

Happy Ugadi to everyone. Ugadi is celebrated in Karnataka  and Andra Pradesh it the new year for us according to the lunar calendar.Usually during Ugadi abbatu or stuffed sweet lentil mixture pancakes are made and that’s the main dish or at least that is in my amma’s home.In-laws celebrate the new year according to solar calendar, so there is another New Year festival in few days.

Ok coming back to the recipe instead of making obbatu and sweating I decided to make something simple and easy. last year I made just 8 or 10 obbatu  and by the time I could finish the fire alarm went off, because of the smoke ,sigh.So anyways I wanted to try vegan version of besan ladoo but something went wrong and I had to dump it one of my biggest kitchen disaster after a long time, so maybe that’s next time, so I decided to make the ladoo with ghee hmmm. You can try the other sweets from    here. so let’s start making Besan ladoo.

Basic Information:
Preparation Time:5 minutes.
Idle Time: 30
Cooking Time: 30 minutes
Serves:  10 to 12

WHAT YOU WILL NEED

Besan flour/chickpea flour – 1 cup

Sugar powdered – 3/4^th cup

Cardamom powder – ½ tsp

Badam /Almond chopped – 1 tbsp

Ghee/ clarified butter – ½ cup

HOW TO MAKE

In a pan roast the besan flour for 15 to 20 minutes or until the raw smell of the flour is gone.

Once the besan is roasted add the sugar, cardamom and mix well for 2 to 5 minutes.Then add the almond and mix well.

Now add the ghee and mix well, once mixed well let it cool, and when your able to  handle the  heat, make lemon sized ball, granish it with badam  and its ready to serve.

NOTES

Ghee can be used lesser maybe 1/4^th cup or 3/4^th according your taste.

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