When we traveled to India in December 2015, my mother-in-law made lots of delicious homemade ladoos waiting for our arrival. I ate a lot of ladoos that trip. I would stuff them in my purse and pockets for a snack when we went out. I ate them breakfast. Before bed. I became a ladoo. Since then, I had really wanted to learn to make these myself, but felt intimidated. This year, my mother-in-law came to stay for several months when my son was born and again made perfect ladoos. She even made me my own container of them to keep on my bed side so I could eat them in the night while I breastfed my son. After my mother-in-law went back to India this year, I decided I would make ladoos before the year was over. I am pushing it, but I met the goal I made. And these are not as hard as I thought they would be. Ladoos are totally our new Christmas tradition!
Oh…and here’s (one version) of our 2017 Holiday Card! I have never made a Christmas/Holiday card before, but was pressured into it this year. I was glad I did it. It’s such an easy way to wish so many people a happy holiday and hand them a “thing” without actually buying or making something. I guess we will continue the tradition.
- 1.5 cups ladoo besan flour
- 1/2 cup fine grain besan flour
- 1/2 – 2/3 cup ghee (approximately) plus 1 tsp
- 1 cup sugar
- 1/2 – 3/4 tsp cardamom powder
- 1/2 cup roasted nuts, chopped into big pieces (I used almonds and cashews, but pistachios would also be nice)
- 15-20 raisins (optional)
- Roast the besan with about 1 tsp of ghee over low heat in a heavy bottom pot, stirring constantly from the start to ensure that the besan is evenly browned and does not burn. Roast until the besan turns a caramel color and releases a nutty aroma. I roasted mine about 30-35 mins in a cast iron pan.
- Remove the roasted besan to a large bowl to cool. Add sugar (Add slowly and taste to see how sweet you want it). Add cardamom power. Add chopped nuts and raisins.
- Add the ghee to the besan mix. I added 1/2 cup to start and mixed that into the besan by hand. I then added more as needed. I ended up adding about 2/3 cup ghee, give or take a tablespoon. You want enough ghee in the mix to allow you to form the flour mixture into balls. I mixed the ghee into the besan by hand, sort of massaging and rubbing the flour to get it evenly distributed.
- Grab some of the mixture and squeeze it in your hand some. Then form it into a ball. I made balls about walnut size.
- Store in a container at room temperature.