Besan laddoo (temple style)
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Gram flour roasted slowly in ghee and shaped with sugar into round sweets, the kind of laddoo sold as prasad at the Mahakaleshwar temple in Ujjain.
Region: Madhya Pradesh (Ujjain and Malwa)Occasion: Temple offering (prasad); festivalsTime: 50 minServes: 15 laddoosVegetarian
Ingredients
- 2 cups besan (coarse, laddoo besan if available)
- ¾ cup ghee
- 1 cup powdered sugar (bura)
- ½ tsp cardamom powder
- 2 tbsp chopped cashews and almonds
- 1 tbsp charoli
Method
- Heat ghee in a heavy kadhai and add the besan.
- Roast on low heat, stirring all the time, for 20–25 minutes until it turns golden-brown, smells nutty and becomes loose and glossy.
- Take off the heat, add the nuts and charoli, and let it cool until just warm.
- Mix in the powdered sugar and cardamom.
- Take handfuls and press firmly into round laddoos. Store airtight.
History
Besan laddoos are made all over India. At Mahakaleshwar, the temple prepares laddoo prasad for the many pilgrims who visit each day.
Significance
Pilgrims buy and carry home the laddoo prasad of Mahakal to share with family, as a blessing from the temple.