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Besan Laddu

As a friend says, 5 years is a long time by any measure. And in my (our) case, these 5 years has turned our lives around. Last Sunday morning, I sat recollecting how 5 years back we landed at ORD to pursue Masters at IIT, Chicago. With dreams in our eyes, mixed feelings of anxiety and excitement in our heart, we gaped in disbelief at the towering Sears, Hancock buildings as we passed by the downtown, riding in the new-grad-pickup bus. We were thrilled to start our lives fresh in an unknown city, unknown country, ready to embrace new culture, make new friends, attend courses, tour places and make the best of whatever is thrown at us.

Looking back at all those years, I do believe that Grad school experience did good to us – it taught us to beat difficulties, do daily chores, ignore roomie issues, stay warm in -40 degree C of Chicago winter, rise after failing an interview or course, and most importantly to stay together and share. It made us firmly root our belief in the phrase every ordeal is an opportunity.

Skipping the flashback and moving on to the present, I wanted to celebrate this occasion – our successful a 5 year period in US (atleast I would like to think it wasn’t too bad) by making something that’s very sweet, special and close to my heart. And to commemorate the occasion, I prepared Besan Laddu or Unde (as known in Karnataka). The significance of Besan Laddu in my life is immense as it ties me to countless summer trips to New Delhi to my Naniji’s place, Hanuman Mandir temple offerings, and the family expertise in making the delicious laddus. Well, the stories are endless. And I would keep them to myself. For now.

What I have added below is a bunch of pictures taken during the Laddu making process. Hope it helps to clear most of the doubts. I wish Success tastes sweet to you all! Enjoy!

Take heaped cup of Besan

Knifed almonds in 3 parts

Fry Besan on medium heat and later sprinkle almonds when cooling

Make round Laddu using solidified besan and garnish

  • Preparation Time: 0 min
  • Cooking Time: 20 – 25 min
  • Cooling Time: 30 – 60 min
  • Recipe Level:  Easy
  • Serves many (made 20 pieces)
  • Source: Mummy
  • Cuisine: Indian
  • 1 big cup heaped with besan or gram flour 
  • 3 – 4 cups of ghee or classified butter
  • 1 big cup of ground sugar equal in quantity as besan
  • Almonds or Pistachios for garnishing
  • In a Kadhai, add besan and fry on low to medium heat.
  • When besan starts heating up and changing color, add ghee and keep stirring.
  • As besan is fried, add enough ghee just to make sure it doesn’t start floating in the kadhai but is absorbed by the besan.
  • Keep frying until color changes from sand color to dark brown. But not overburnt.
  • Put off the heat and let besan cool. Add almonds or pista before besan hardens.
  • After besan has cooled down, add sugar and mix well with hands.
  • Make round laduu or square barfi using besan.
  • Garnish with almonds or pista pieces.
Stack them in a box and keep in a cool place

Mad Notes:
  • Fry besan until you smell the fried besan smell. Ensure it is completely cooked.
  • You should see bubbles while frying besan as it swells up in ghee
  • Place besan under fan to cool. If besan has cooled to room temperature but not yet solidified place it in fridge for 3-5 min.
  • Add sugar only after besan has completely cooled down. Mix well so that sugar is inseparable from besan