Besan churma ladoo / Damtayache ladoo

DAMTAYACHE LADOO / BESAN CHURMA LADOO .

BY SHWETA GALINDE

INGREDIENTS

• Besan – 250 gms [use coarse ]
• Sugar – 200 gms or  250 gms as per taste
• Ghee for deep frying – 1 cup
• Ghee for syrup – 2 tbsp
• Cardamom pwdr – ½ tsp
• Orange food colour – a pinch [ optional ]
• Chopped almonds + cashew +  pista + kismis – ¼ cup

                                                 METHOD

STEP – 1

Take flour in a plate and mix well.

Gradually add water little by little and knead the flour into a stiff pliable dough .

Divide the dough into small lemon size portions.

Now roll the balls into small pooris .

Heat ghee for deep frying .

Deep fry the pooris on medium low flame .

The pooris have to be crisp ,at the same time the colour should not change.

Break the pooris in small small pieces, when it is hot itself .

Now grind them into fine pwdr using a mixie .

Besan churma is ready.

Take the pwdr in a plate .

STEP – 2

Take sugar in a pan + water [ 125 ml  / water just enough to immerse the sugar – water t sugar level not above that ] + a pinch of food colour .

Stir and cook till one string consistency .

Add 2 tbsp ghee + cardamom pwdr and off the flame .

STEP – 3

Now gradually add the besan churma into the sugar syrup and start mixing.

Add the dry fruits and mix well .

The mixture will be loose.

Cover and keep the mixture aside for 1 hrs .

After 1 hr the mixture will thicken a bit as the besan absorbs the syrup .

*** Still if you will the mixture is very loose and you are not able to make ladoos ,then cook the mixture for sometime till it thickens.

Now give a mix.

Take  a portion of the mixture and roll into small ladoos .

Don’t make very big ladoo or  very small ,let it be of mdium size.

We can give different shapes to the ladoo.

Finally top each ladoo with a sliced pista piece .

NOTES

1. For grainy texture of ladoo ,we can add ¼ cup of rava to the dough .
2. We may roughly need ½ cup of water to make the dough .
3. We may roughly get 15 medium sized ladoos .

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