It’s a deep golden, rich and sweet besan ladoo that just melts in your mouth and it’s coming to you right now. Ready?? If so, scroll down to see the drool-worthy balls that are begging to be picked up from the plate straight in to your mouth.
I always love the food which is deep golden in color because that looks awesome in the eyes of camera and the picture looks as good as it tastes. For a food blogger there is no better moment than this when her food gets captured as delicious as it is. And this luscious besan ladoo gets all the credit in meeting the expectations of a true food blogger. Thank you sweet thing.
This is a recipe that mom has been making for years, and she got it from one of her friends who has been making it for years before that. It’s a typical North Karnataka style recipe and mostly popular one too. In Udupi, the way it is prepared is totally different. So when I compared the two, I inclined towards the best, quick, easiest and yummiest recipe ever.
The trick to get the besan ladoo to the dessert perfection is roasting the chickpea flour with constant stirring. I stress enough on the word “constant” here, because you can never let it unattended while roasting. If you miss it for a single second, there are all chances of getting burnt and tasting bitter. So keep yourself distraction free while roasting the flour. When you are done, the nutty flavor that wafts out your home makes you appetite for a dessert for sure. It’s that good.
Lastly, powdered sugar is what we use for this recipe, along with I sometimes include 3 to 4 tsp of granulated sugar too for the nice crunch while biting the ladoo.
I can’t wait for you to love this one, hope you start your Diwali preparations with this rocking sweet thing.