And Diwali treats continue. In the series of refined sugar free desserts here is one more-Almond & Besan Laddoos. They are made with chickpea flour (besan) and almond flour and loosely inspired by the Gujarati delicacy Magaj Na Laddoo.
Same-Same But Different
Magaj laddoos and these laddoos are similar yet different. Similar because both use besan and almond flour. Different because these laddoos use more ghee and no milk at all. However, if you do decide to use castor sugar then ghee used is reduced as castor sugar also acts as a binder. You would not need to use the two tablespoons in the end. But between sugar and ghee, you know which is a better option 😉
Magaj Na Laddoos & Sweet Memories
Food is delicious more so because of the love associated with it. No matter how average a cook one’s mother is but “Ma ke haath ka chana (food cooked by mum)” is always special. Why else but because of all the love she puts in while she cooks for her child. And I think that is the reason why Magaj Na Laddoos are so special to me. Not because my mum made it. But because my lovely roommate’s mum (back in undergrads) would make it and send along after each summer break.
Every evening after the unpalatable mess (cafeteria) dinner all of us friends would gather in Room 311 (the room I shared with three other girls) and open our snack boxes to share. Each box would hold love from home, some homemade some store bought but packed with utmost love and care by our respective mothers. The best part? Each one of us would rejoice in sharing the goodies and savouring the speciality treats from others’ snack boxes. And Magaj na laddoos from P’s snack box would be claimed almost entirely by me. And also the sukhdi and kopra paak. Have I convinced you enough how big a fan of Gujarati sweets I am?!
Then let us proceed to the recipe of the Almond & Besan Laddoos.
Helpful tips to make Almond-Besan Laddoos
- Good quality ghee, especially grass-fed cow’s ghee makes all the difference
- Roasting the besan-This requires some elbow grease but not to be cut short. A good 15-20 minutes on a low flame till nutty aroma arises and colour of besan starts to change
- Blanched almond flour- Almond flour comes in two varieties- raw and blanched. The latter version is recommended for this recipe. If you are unable to find it in stores then worry not! It can be easily made at home.
- I used raw cane sugar in the recipe but you can use any kind of brown sugar but make sure to add sugar into the besan after taking it off heat. You do not want sugar to melt and make the mixture runny and unbindable
- Once sugar is added, add approximately 2-3 tbsp of melted ghee. Add one tablespoon, give it a nice mix and then the add the remaining ghee gradually, testing as you go if the mixture binds. Depending on the kind of almond flour you use, you would need anywhere between 2-3 tablespoon ghee. Just enough to bind the laddoos
- Make sure to wet your palms with water before you start binding the laddoos. This make the binding process easier and also ensures you do not burn your hands
- I garnished with rose petals but you could also use chopped almonds and pistachios to garnish
Ingredients to make Almond-Besan Laddoos
- Ghee, melted- 1/2 cup+ 2 tbsp
- Besan (chickpea flour)-2 cups
- Blanched almond flour- 2 tbsp
- Raw Sugar/Brown Sugar- 1/2 cup or as per taste
- Cardamom powder, freshly ground- 1 tsp
- Slivered almonds- 1 tbsp and some extra for garnish
- Chopped raisins- 1 tbsp
- Dried rose petals for garnish
- One cup water
Method to make Almond-Besan Laddoos
- Heat ghee in a heavy bottomed pan, once the ghee is hot, reduce the flame to low and add besan
- On a very low flame with continuous stirring cook the besan till it starts to change colour to a dark muddy yellow and a nutty aroma arises; this will take approximately 20-25 minutes from start to finish
- Once besan is well roasted take it off the flame and add almond flour, brown/raw sugar, chopped raisins and slivered almonds and give it a nice mix
- Take the mixture back to the flame and add 2 tbsp ghee and mix again and continue to stir for another 2-3 minutes
- Turn off heat, and let the mixture cool down for 5 minutes, then wet your palms and start to roll the mixture into laddoos/balls of desired size ; be careful to wet your palms well to avoid burning
- At this stage if you feel the laddoos are not coming together , add some more ghee and bind
- Garnish with slivered almonds or rose petals or both
See video below for a step by step:
Ingredients
- Ghee, melted- 1/2 cup+ 2 tbsp
- Besan (chickpea flour)-2 cups
- Blanched almond flour- 2 tbsp
- Raw Sugar/Brown Sugar- 1/2 cup or as per taste
- Cardamom powder, freshly ground- 1 tsp
- Slivered almonds- 1 tbsp and some extra for garnish
- Chopped raisins- 1 tbsp
- Dried rose petals for garnish
- One cup water
Instructions
- Heat ghee in a heavy bottomed pan, once the ghee is hot, reduce the flame to low and add besan
- On a very low flame with continuous stirring cook the besan till it starts to change colour to a dark muddy yellow and a nutty aroma arises; this will take approximately 20-25 minutes from start to finish
- Once besan is well roasted take it off the flame and add almond flour, brown/raw sugar, chopped raisins and slivered almonds and give it a nice mix
- Take the mixture back to the flame and add 2 tbsp ghee and mix again and continue to stir for another 2-3 minutes
- Turn off heat, and let the mixture cool down for 5 minutes, then wet your palms and start to roll the mixture into laddoos/balls of desired size ; be careful to wet your palms well to avoid burning
- At this stage if you feel the laddoos are not coming together, add some more ghee and bind
- ogether , add some more ghee and bind
- Garnish with slivered almonds or rose petals or both
