Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1 cup ghee
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon baking soda
- 1/4 cup chopped nuts (optional)
Special equipment needed:
- A heavy-bottomed pan
- A ladle
- A greased plate or tray
- A food processor or grinder (optional)
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the ghee over low heat until it melts.
2. Add the gram flour to the pan and stir well to combine.
3. Cook the mixture over low heat, stirring constantly, until it turns golden brown and fragrant. This should take about 10-15 minutes.
4. Remove the pan from the heat and set it aside.
5. In a separate pan, combine the sugar and water and bring the mixture to a boil.
6. Stir the mixture until the sugar dissolves completely.
7. Add the cardamom powder and baking soda to the sugar syrup and stir well.
8. Pour the sugar syrup into the gram flour mixture and stir well to combine.
9. Return the pan to low heat and cook the mixture for another 5-10 minutes, stirring constantly, until it thickens and starts to come away from the sides of the pan.
10. Remove the pan from the heat and let the mixture cool for a few minutes.
11. If using nuts, add them to the mixture and stir well.
12. Using a ladle, scoop out small portions of the mixture and roll them into balls.
13. Place the balls on a greased plate or tray and let them cool completely.
14. Once the balls have cooled, you can either leave them as they are or grind them in a food processor or grinder to make a smoother texture.
15. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
Makes approximately 20-25 balls
Nutritional information:
Calories: 150 per ball
Fat: 10g
Carbohydrates: 14g
Protein: 2g
Substitutions for ingredients:
- You can use clarified butter (ghee) or regular butter in place of ghee.
- You can use jaggery or brown sugar in place of white sugar.
- You can use any type of nuts you prefer, or omit them altogether.
Variations:
- You can add saffron strands to the sugar syrup for a more fragrant flavor.
- You can add rose water or other flavorings to the sugar syrup for a different taste.
- You can add food coloring to the mixture for a more colorful presentation.
Tips and tricks:
- Be sure to stir the mixture constantly to prevent burning.
- Use a heavy-bottomed pan to prevent sticking.
- Grease your hands with ghee or oil before rolling the mixture into balls to prevent sticking.
Storage instructions:
Store the balls in an airtight container at room temperature for up to a week.
Reheating instructions:
You can reheat the balls in the microwave or in a pan over low heat.
Presentation ideas:
Arrange the balls on a platter and sprinkle with chopped nuts or powdered sugar for a more festive presentation.
Garnishes:
Chopped nuts or powdered sugar
Pairings:
Tea or coffee
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too dry, add a little more ghee or water.
- If the mixture is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
Be sure to use clean utensils and cookware when making this recipe.
Food history:
Mysore Pak Ladoo is a traditional Indian sweet that originated in the city of Mysore in the state of Karnataka.
Flavor profiles:
Sweet, nutty, and fragrant
Serving suggestions:
Serve the balls as a dessert or snack.
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Region: Indian