Wheat Besan Jaggery Laddoo

Sweet treats and healthy is a rare combo! These melt in mouth Laddoos are simply delicious with the goodness of wholewheat and besan as well as jaggery instead of sugar. Perfect for a festive treat or for just any day!

So here it is, my version of WHEAT BESAN JAGGERY LADDOO: 

Ingredients: 1 cup wholewheat flour, 1/4 cup besan flour, 1/2 cup pure ghee, 1/2 to 3/4 cup powdered jaggery/brown sugar depending on sweetness desired, 1 tsp elachi powder, 1 tbsp crushed Pistachio nuts.

Make: 

1. In a non stick flat bottom pan, melt the ghee then add wholewheat flour and besan flour. Roast evenly on medium flame, by continuously stirring until there is a roasted aroma. Should take around 15 to 20 mins. The mixture will look lumpy and golden brown in colour. Remove from hear and let cool to room temperature. 

2. To the mixture, add powdered jaggery and elachi and mix well. The mixture should hold shape in your hand enough to roll into Laddoos. If not, add just a teaspoon of warm milk to help shape.

3. Take small amounts of the mixture and roll into Laddoos. Let them cool completely and harden slightly before serving. Can be stored for a week or so.

Enjoy the healthy sweet treats anytime!

Besan Laddoo

Some traditional sweets are so good that there's no point in trying variations of it. Besan Laddoo (chickpea flour laddoo) is one of those!

Whether it's festivities or just any occasion to enjoy these yummy treats, Besan Laddoo is always a good idea.

Here it is, my version of BESAN LADDOO:

Ingredients: 1 cup Besan flour, 1/2 cup powdered sugar or icing sugar, 1/4 fresh ghee melted, 1 tsp cardamon powder, chopped nuts for topping if desired.

Make:

1. In a heavy bottom pan, roast the besan flour with ghee, continuously stirring to avoid any burning. After about 10 minutes the mixture will start to turn from crumbly to a smooth paste.

2. Continue to stir in low flame for about 15 more minutes, the mixture will release ghee and turn more like a dough. There will also be a roasted aroma and will look golden brown. Turn off heat and stir a few minutes to help cool it.

3. Leave the mixture to cool to room temperature, should take about 15 minutes. At this stage, add the powdered sugar and cardamon powder and mix the dough well. It will be a smooth dough that can be rolled easily into balls. 

4. Roll into round laddoos and gently press on chopped nuts. Let it cool completely then reshape if needed. Serve ideally the next day as it will harden up and taste delicious. 

Enjoy these melt-in-mouth Besan Laddoos!

Besan Burfi (Chickpea Flour Fudge)

When the Indian festive season is here, it's often a season of sweets! With busy routines and days, it can be hard to find the time to make traditional sweet treats made on festive occasions. 

I find this little treat an easy one to whip up quickly and hassle free and apart from the sugar involved it's probably on the healthier side too, being gluten free! 

Here it is, my easy version of the traditional BESAN BURFI (Chickpea Flour Fudge):

Ingredients: Half cup melted ghee (clarified butter), 2 cups besan (chickpea) flour, 2 teaspoons cardamom powder. For the sugar syrup: 1 cup sugar, 1/4 cup water.

Make: In a non stick pan mix the ghee and besan flour while stirring continuously on low flame, to ensure no lumps. After about 15 minutes of stirring and mixing the aroma of the besan will release and it will be golden brown in colour. Keep it aside and make the sugar syrup. 

In a separate dish mix the sugar and water and bring to boil. It should take around 6 to 7 minutes to form a one thread consistency. 

Then pour the sugar syrup into the besan and ghee mixture and stir on low flame. Once the whole mixture starts to leave the sides, pour into a greased tray and pat down firmly, cut into desired shape. You may add nuts for garnish at this stage, or roll into balls instead. Let it cool completely and enjoy!