How do you get a rich, grainy texture in a 'danedar' Besan Ladoo? What is the secret to roasting the gram flour?

Question

How do you get a rich, grainy texture in a Besan Ladoo? Discover the secret to perfectly roasting the gram flour for this popular sweet.

Answer 1

Achieving a rich, grainy texture in Danedar Besan Ladoo involves roasting the besan (gram flour) slowly over low heat with ghee, ensuring even cooking and the development of a nutty aroma. Adding a coarser besan or a small amount of semolina can also enhance the grainy texture.

Detailed Explanation:

The key to a perfect Danedar Besan Ladoo lies in the roasting process and the quality of ingredients. Here's a step-by-step guide:

1. Choose the Right Besan: Opt for a slightly coarse variety of besan. If you only have fine besan, consider adding 1-2 tablespoons of semolina (sooji) to the besan before roasting. This will contribute to the desired grainy texture.

2. Melt the Ghee: In a heavy-bottomed pan or kadhai, melt a generous amount of ghee. The ghee should be pure and of good quality for the best flavor.

3. Slow Roasting is Crucial: Add the besan to the melted ghee. The most important step is to roast the besan on low heat. This process can take anywhere from 30-45 minutes, or even longer, depending on the quantity. Patience is key!

4. Stir Continuously: Keep stirring the besan constantly to prevent it from burning. Burnt besan will ruin the flavor of the ladoos.

5. Observe the Color and Aroma: As the besan roasts, it will gradually change color from a pale yellow to a golden brown. You'll also notice a rich, nutty aroma filling your kitchen. This is a sign that the besan is getting properly roasted.

6. Check for Doneness: The besan is perfectly roasted when it starts to release ghee and becomes slightly loose. It should also have a slightly granular texture.

7. Cool Slightly: Once the besan is roasted, remove it from the heat and let it cool slightly. It should still be warm enough to handle but not too hot.

8. Add Sugar and Cardamom: Mix in powdered sugar (boora) and cardamom powder to the roasted besan. The amount of sugar can be adjusted to your taste.

9. Shape into Ladoos: Take a portion of the mixture and shape it into round ladoos. If the mixture is too dry, add a little more melted ghee. If it's too wet, add a little more powdered sugar or roasted besan.

Pro Tip:

To test if the besan is roasted perfectly, take a small spoonful and taste it. It should have a nutty flavor and not taste raw or bitter. If it tastes raw, continue roasting for a few more minutes.