Ingredients with Measurements:
- 1 cup besan (gram flour)
- 1/2 cup ghee
- 1/2 cup powdered sugar
- 1/2 cup gulkand (rose petal jam)
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 tsp cardamom powder
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Ladoo moulds
Step-by-step instructions:
1. Heat ghee in a non-stick pan over medium heat.
2. Add besan and roast it for 8-10 minutes or until it turns golden brown and fragrant.
3. Remove the pan from heat and let it cool for 5 minutes.
4. Add powdered sugar, gulkand, chopped almonds, pistachios, and cardamom powder to the roasted besan.
5. Mix well until all the ingredients are combined.
6. Take a small portion of the mixture and shape it into a ball using your hands.
7. Repeat the process until all the mixture is used up.
8. Let the ladoos cool and set for 30 minutes.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 12-14 ladoos
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 20g
Protein: 3g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter or coconut oil.
- Almonds and pistachios can be substituted with any nuts of your choice.
- Gulkand can be substituted with rose syrup or rose water.
Variations:
- Add desiccated coconut for a coconutty twist.
- Add saffron strands for a touch of luxury.
- Add raisins for a chewy texture.
Tips and tricks:
- Roast the besan on low heat to avoid burning.
- Let the mixture cool before shaping into ladoos.
- Grease your hands with ghee to prevent the mixture from sticking.
Storage instructions:
Store the ladoos in an airtight container at room temperature for up to a week.
Reheating instructions:
Ladoos can be reheated in the microwave for 10-15 seconds or in a preheated oven at 180°C for 5 minutes.
Presentation ideas:
Arrange the ladoos on a plate and garnish with rose petals.
Garnishes:
- Rose petals
- Chopped nuts
Pairings:
- Masala chai
- Rose tea
Suggested side dishes:
- Fruit salad
- Yogurt
Troubleshooting advice:
- If the mixture is too dry, add a little more ghee.
- If the mixture is too wet, add a little more besan.
Food safety advice:
- Use fresh ingredients.
- Wash your hands before handling food.
- Store the ladoos in an airtight container to prevent contamination.
Food history:
Gulkand is a traditional Indian sweet made from rose petals and sugar. It is commonly used in desserts and sweets.
Flavor profiles:
Sweet, floral, nutty
Serving suggestions:
Serve the ladoos as a dessert or snack.
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Region: Indian