Happy Sankranti/ Pongal Friends...
I was just breaking my head on what should I do for Sankranti. Giving a end to my thoughts I decided on making " Besan Ladoo" becoz hubby dear loves them.
My mom use to make "Ariselu & Murukulu" for this festival. I don't know if there is any relation to "Ariselu" & to this festival, but all our neighbors would be busy making them.
I was planning for drawing some "Rangoli" tomorrow in my balcony so that I won't be missing any part of the festival in US. I know we can't replace India, still got to adjust with our customs in new environment.
Adapted this recipe from Manjula's Kitchen.I followed her recipe & it came out perfect.
1 Cup besan ( I used ladoo besan)
1/4 Cup ghee
3/4 Cup sugar
1 Tsp elachi powder
2 Tbs sliced cashew
1 Tbs sliced almond for garnish (Optional)
Heat a pan with ghee. Once the ghee melts add besan to pan & keep stirring it. Besan will turns golden color or a nice aroma comes once it starts turning golden color.
Switch off heat and cool besan till you can handle it with your hand.Mix sugar, elachi & cashew to besan.
Take a handfull off besan mixture and start forming a ladoo. Repeat the same with rest of the mixture.Garnish them with almonds on top & ladoo is ready to serve.
1. Add 1/2 cup of ghee to get the nice butter taste.
2. some time the mixture will be to dry to roll on, sprinkle little say 2tsp milk and it will be easy to roll on.
3. Once ladoo are rolled you can dip them in ghee for a perfect taste. I avoided this step to little the calorie count :)
4. Add 3/4 tsp of sooji if you are using plain besan.
*** After 2 days these ladoo's become dry & delicate. If you are not calorie conscious once after rolling the ladoo dip them in melted ghee. That way ladoo stays moist for longer time..
As mentioned my hubby loooveeed them a lot, so you too. Try it...