No Diwali is complete without snacks and sweets to savour on. And of all the sweets, laddoos hold a special place in our heart. They are also a favourite with children! So here is an easy recipe for you to follow.
Yields- 25 ladoos if you use a small vati( steel bowl)
- 3 cups besan (you can use the regular one or the one specially meant for making ladoos)
- 1½ cup ghee (clarified butter) use melted ghee
- 3 cup powdered sugar
- 3 tsp cardamom powder
- ½ cup almond powder (roasted with 1 tsp of ghee)
- Slivered almonds as required for decorating the ladoo OR broken cashewnuts
- microwave safe bowl
- Mix the besan & ghee in a microwave safe bowl.
- Fry the besan-ghee mixture on microwave high for 2 mins.
- Stir the mixture & continue stirring it for another 6 minutes, but you need to check after every minute, stirring the mixture.
- At this time, the mixture will form bubbles and will rise (to double the quantity) in the bowl.
- Now for the next 4 minutes you need to check the mixture and stir it after every 30-60 seconds, because it will keep on rising and doubling in size due to microwave heat.
- By now the besan-ghee mixture will have a nice aroma to it.
- At this stage please note that the mixture should not look too dry, otherwise the ladoos will not hold up their shape.
- Keep this mixture aside to cool for 3-4 hrs.
- Once cooled, add half of the powdered sugar, cardamom powder & almond powder. Mix well.
- Spoon by spoon add the remaining sugar and then mix. If you think the mixture need more sugar add as per taste. make small round ladoos out of it.
Normally I mix 1 cup ghee to the besan, then add the remaining ghee as needed. The last 4-5 mins of frying the besan-ghee mixture is very crucial because there are high chances of the mixture getting burnt. Every microwave differs from the other. If you have a very small microwave, be very careful in preparing the ladoos you may need to check the mixture after every 30 seconds or minute. I prefer to taking a chair with a pillow on it, sit in front of the microwave and stir the mixture 🙂
Soni is based in Bahrain, and she blogs at Soni’s Kitchen. She is hooked to cooking since childhood and often helped out her mother in the kitchen. She makes the most of her time baking, blogging, clicking pictures and of course eating different types of cuisines and experimenting in her kitchen. Soni loves to share traditional recipes inspired by her mother, tried and tasted by her family and friends. Soni also conducts basic baking workshops. You can find her on Instagram, Twitter and Facebook.