Coconut-Infused Besan Ladoos: A Fusion of Flavors

besan ladoo

Unique twist on the classic Besan Ladoo. This version adds a delightful fusion of flavors with the inclusion of coconut and cardamom.

Ingredients:

  • 1 cup besan (gram flour)
  • 1/2 cup grated coconut (fresh or desiccated)
  • 1/2 cup ghee (clarified butter) or coconut oil for a vegan version
  • 1/2 cup powdered sugar (adjust to taste)
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (optional, for color and flavor)
  • Chopped nuts (almonds, cashews, pistachios) for garnish

Instructions:

  1. Roast the Besan and Coconut:
    • Heat a heavy-bottomed pan over low to medium heat and add the besan.
    • Dry roast the besan, stirring continuously to avoid burning. Roast until it turns golden brown and you can smell a nutty aroma. This may take about 10-12 minutes.
    • Add the grated coconut to the roasted besan and continue to roast for another 2-3 minutes until the coconut is lightly toasted. Remove from heat and set aside.
  2. Prepare the Sugar Syrup:
    • In a separate pan, heat the ghee or coconut oil over low heat.
    • Add the sugar and a pinch of saffron strands (if using) to the ghee or oil.
    • Stir continuously until the sugar dissolves and the mixture becomes syrupy. You don’t need to achieve any specific consistency; just make sure the sugar is fully dissolved.
  3. Combine the Roasted Mixture and Sugar Syrup:
    • Pour the sugar syrup into the roasted besan and coconut mixture. Add cardamom powder for flavor.
    • Mix everything well to form a crumbly mixture. It should come together easily when pressed.
  4. Shape the Ladoos:
    • While the mixture is still warm, take a small portion and shape it into a round ball or ladoo using your hands. The warmth will help in binding the mixture.
    • Continue this process until you’ve made all the ladoos. If the mixture cools down and becomes hard to shape, you can reheat it slightly.
  5. Garnish and Cool:
    • Garnish each besan ladoo with a chopped nut of your choice (almonds, cashews, or pistachios).
    • Allow the ladoos to cool completely at room temperature. They will firm up as they cool.
  6. Store and Serve:
    • Once the Besan Ladoos have cooled completely and become firm, store them in an airtight container. They stay fresh for several days.

These Besan Ladoos with coconut and cardamom offer a unique and delightful flavor profile while still maintaining the traditional essence of this beloved Indian sweet treat. Enjoy!

सामग्री:

  • 1 कप बेसन (चने का आटा)
  • 1/2 कप कद्दूकस किया हुआ नारियल (ताजा या सूखा हुआ)
  • 1/2 कप घी (मक्खन) या नारियल तेल (एक शाकाहारी संस्करण के लिए)
  • 1/2 कप पाउडर्ड शक्कर (स्वाद के हिसाब से समायोजित करें)
  • 1/4 छोटी चम्मच इलायची पाउडर
  • कुछ केसर के धागे (ऐच्छिक, रंग और स्वाद के लिए)
  • गार्मी कुछ काटी हुई बादाम, काजू, पिस्ता (सजाने के लिए)

निर्देश:

  1. बेसन और नारियल को भूनें:
    • एक भारी तले की पन में थोड़ी सी आंच पर घी गरम करें।
    • घी में बेसन डालें और बेसन को भूनते जाएं, जाली नहीं होने दें, बराबर और सुनहरा हो जाए। यह लगभग 10-12 मिनटों तक लग सकता है, ध्यान से चलाते रहें।
    • अब बेसन में कद्दूकस किया हुआ नारियल डालें और नारियल को हल्के सुनहरे होने तक और खुशबू आने तक भूनें। तलने में और अधिक 2-3 मिनट की आवश्यकता हो सकती है। इसे अलग कर दें और रखें।
  2. चाशनी तैयार करें:
    • एक अलग पैन में, कम आंच पर घी या नारियल तेल गरम करें।
    • शक्कर और कुछ केसर के धागे (यदि उपयोग कर रहे हैं) को घी या तेल में डालें।
    • शक्कर पूरी तरह से घुल जाने तक और मिश्रण गूदा हो जाने तक लगातार चलाएं। आपको किसी विशेष घनता को प्राप्त करने की जरूरत नहीं है; बस यह सुनिश्चित करें कि शक्कर पूरी तरह से घुल जाए।
  3. भूने हुए मिश्रण और चाशनी को मिलाएं:
    • शक्कर की चाशनी को भूने हुए बेसन और नारियल मिश्रण में डालें। स्वाद के लिए इलायची पाउडर जोड़ें।
    • सब कुछ अच्छी तरह से मिलाएं ताकि एक कुरकुरा मिश्रण बने। यह जब दबाया जाए तो आसानी से मिल जाए।
  4. लड्डू बनाएं:
    • जब जुआबंद मिश्रण गर्म हो रहा होता है, एक छोटा हिस्सा लें और उसे अपने हाथों से गोल बॉल या लड्डू की तरह बनाएं। गर्मी इसको जोड़ने में मदद करेगी।
    • इस प्रक्रिया को जारी रखें जब तक आपने सभी लड्डू नहीं बना लिए हैं। यदि मिश्रण ठंडा हो जाता है और बनाने में मुश्किल हो जाता है, तो आप इसे थोड़ा गरम कर सकते हैं।
  5. सजाने और ठंडा होने दें:
    • हर बेसन लड्डू को आपकी पसंदीदा नट से सजाएं (बादाम, काजू, या पिस्ता)।
    • बेसन लड्डू को पूरी तरह से कमरे के तापमान पर ठंडा होने दें। वे जब ठंडे हो जाते हैं, तो वे मजबूत हो जाते हैं।
  6. भंडारण और परोसना:
    • जब बेसन लड्डू पूरी तरह से ठंडे हो जाते हैं और मजबूत हो जाते हैं, तो उन्हें एक एयरटाइट कंटेनर में स्टोर करें। वे कई दिनों तक ताजगी बनाए रखते हैं।

ये नारियल और इलायची के साथ बेसन लड्डू का एक अनूठा स्वाद जोड़ते हैं, जो इस प्रिय भारतीय मिठाई के पारंपरिक महक से भरपूर होता है। आनंद लें!

Can I make Besan Ladoo without ghee for a vegan version?

Yes, you can make Besan Ladoo without ghee by using a vegan alternative like coconut oil. It will give a different flavor but is suitable for a vegan diet.

What is the role of coconut in this Besan Ladoo recipe?

The grated coconut adds a unique texture and flavor to the Besan Ladoo, giving it a delightful coconutty aroma and taste. It’s an optional but delicious addition.

Are Besan Ladoos vegan?

No, this recipe is not vegan due to the use of ghee (clarified butter). To make it vegan, you can use a vegan butter substitute or coconut oil instead of ghee.

How long does it take to make these ladoos?

The total time to make Besan Ladoos can vary, but it typically takes around 30-40 minutes, including preparation and shaping the ladoos.

Can I add other flavorings or ingredients to the ladoos?

Absolutely! You can customize the recipe by adding ingredients like chopped nuts, raisins, or even a pinch of ground nutmeg or cinnamon for different flavors.

How do I store Besan Ladoos?

Store the ladoos in an airtight container at room temperature. They will stay fresh for a few weeks. If the weather is very hot, you can refrigerate them to extend their shelf life.

Can I reduce the amount of sugar for a less sweet version?

Yes, you can adjust the sugar to your taste. Start with less sugar and add more if needed. Keep in mind that sugar also helps bind the ladoos, so don’t reduce it too much.

Is it necessary to use ghee, or can I use another type of fat?

Ghee adds a unique flavor and aroma to the ladoos, but you can substitute it with unsalted butter if needed. However, ghee is the traditional choice for this recipe.

How do I know when the besan is roasted enough?

The besan should turn a deep golden brown color and release a nutty aroma. Be patient and roast it on low-medium heat while continuously stirring to avoid burning.

Can I use desiccated coconut instead of fresh coconut?

Yes, you can use desiccated (dried) coconut if fresh coconut is not available. Just rehydrate it by adding a little warm milk or water and let it sit for a few minutes before using.

If you’d like to make Coconut-Infused Besan Ladoos more diet-friendly, you can make some adjustments to reduce the calorie and sugar content while maintaining the flavor. Here’s a modified version:

Ingredients:

  • 1 cup besan (chickpea flour)
  • 1/2 cup grated coconut (fresh or desiccated)
  • 1/4 cup ghee or coconut oil (for a vegan option)
  • 1/4 cup powdered stevia or erythritol (a sugar substitute)
  • 1/4 teaspoon cardamom powder
  • Chopped nuts like almonds or cashews (optional, for garnish)
  • A pinch of saffron strands (optional, for color and flavor)

Instructions:

  1. Heat a heavy-bottomed pan or kadai on low-medium heat and add the ghee or coconut oil to it. Allow it to melt completely.
  2. Once the ghee or coconut oil is melted, add the besan to the pan and roast it on low-medium heat. Keep stirring continuously to ensure even roasting. Roast until the besan turns a light golden brown, which can take around 10-15 minutes. Be careful not to over-roast as it can make the ladoos dry.
  3. Add the grated coconut to the roasted besan and continue to roast for another 3-5 minutes. The coconut should also turn slightly golden.
  4. Turn off the heat and let the mixture cool down slightly. You can add saffron strands at this point if you want to infuse some color and flavor.
  5. Once the mixture is warm but not hot, add the powdered stevia or erythritol and cardamom powder. Mix everything well until the sweetener is fully incorporated. Adjust the sweetness to your taste.
  6. Allow the mixture to cool down further until it’s comfortable to handle.
  7. Grease your hands with a little ghee or coconut oil and start shaping the mixture into small round ladoos. You can make them as big or as small as you prefer.
  8. If desired, press a chopped nut into the center of each ladoo for garnish.
  9. Let the ladoos cool completely and firm up before storing them in an airtight container. They will stay fresh for a few weeks at room temperature.

By using a sugar substitute and reducing the amount of ghee or using a healthier fat like coconut oil, you can make these ladoos more diet-friendly while still enjoying their flavor. Additionally, you can adjust the quantity of sweetener to suit your preference for sweetness.

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