By Sushmita Sengupta
The festive season calls for something sweet. This Diwali, up the game by making Halwai-style besan ladoos at home.
Opt for ‘mota besan’ or besan that is not very fine to ensure your ladoos hold shape.
When you are frying the besan, do so on medium flame to ensure you do not end up burning the flour.
Even the ghee needs to be melted on low flame. Add besan to the pan as soon as the ghee melts.
Mix besan and ghee on low flame, once it starts releasing ghee, the mixing will get easier.
Mix besan and ghee on low flame, once it starts releasing ghee, the mixing will get easier. Stir continuously until the colour is even,and the besan is aromatic.
Allow it to cool down a bit and only then add the bhoora or the sugar powder and then mix, mix, mix.
Mix everything and start shaping the ladoos with palms greased with ghee.