Ingredients with Measurements:
- 1 cup pistachios, shelled and unsalted
- 1 cup besan (gram flour)
- 1 cup sugar
- 1/2 cup ghee (clarified butter)
- 1/4 cup milk
- 1/4 tsp cardamom powder
- 1/4 tsp saffron strands
- Silver vark (optional)
Special equipment needed:
- Food processor or blender
- Heavy-bottomed pan
- Laddu moulds (optional)
Step-by-step instructions:
1. In a food processor or blender, grind the pistachios into a fine powder. Set aside.
2. In a heavy-bottomed pan, melt the ghee over medium heat.
3. Add the besan and stir continuously for 10-12 minutes or until it turns golden brown and fragrant.
4. Add the ground pistachios, sugar, cardamom powder, and saffron strands. Mix well.
5. Add the milk and stir until the mixture comes together and forms a dough-like consistency.
6. Remove from heat and let it cool for a few minutes.
7. Grease your hands with ghee and shape the mixture into small balls or use laddu moulds.
8. If desired, place a small piece of silver vark on top of each laddu.
9. Allow the laddus to cool completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
5. Temperature:
Medium heat
Serving size:
Makes approximately 20 laddus
Nutritional information:
Calories: 150 per laddu
Fat: 8g
Carbohydrates: 18g
Protein: 3g
Substitutions for ingredients:
- Almonds or cashews can be used instead of pistachios.
- Ghee can be substituted with unsalted butter or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add a few drops of rose water for a floral flavor.
- Roll the laddus in desiccated coconut or chopped nuts for added texture.
- Add a pinch of salt to balance the sweetness.
Tips and tricks:
- Stir the besan continuously to prevent it from burning.
- Use a heavy-bottomed pan to ensure even cooking.
- Grease your hands with ghee to prevent the mixture from sticking.
Storage instructions:
Store the laddus in an airtight container at room temperature for up to a week.
Reheating instructions:
The laddus can be reheated in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the laddus on a platter and garnish with chopped pistachios or saffron strands.
Garnishes:
- Chopped pistachios
- Silver vark
- Saffron strands
Pairings:
- Masala chai
- Mango lassi
- Rose sherbet
Suggested side dishes:
- Samosas
- Pakoras
- Aloo tikki
Troubleshooting advice:
- If the mixture is too dry, add a little more milk.
- If the mixture is too wet, add a little more besan.
Food safety advice:
- Make sure to use fresh ingredients.
- Wash your hands and all utensils thoroughly before cooking.
Food history:
Bandar Laddu is a traditional Indian sweet that originated in the city of Machilipatnam in Andhra Pradesh. It is made with besan, sugar, and ghee and is often flavored with cardamom, saffron, or rose water.
Flavor profiles:
The Pistachio Bandar Laddu has a nutty and slightly sweet flavor with hints of cardamom and saffron.
Serving suggestions:
Serve the laddus as a dessert or snack with a hot cup of tea or coffee.
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Region: Indian