Besan Laddu in microwave:
During Diwali, many different snacks and sweets are prepared in nearly every house-hold, to be distributed to friends and family and enjoyed. It is a time for celebration and not end up stuck in the kitchen for hours. Would you agree?
Again I have here a microwave preparation for a popular traditional sweet dish – besan ladu, which just means sweet gram flour (chickpea flour) roundels or balls. This sweet dish can be enjoyed anytime you wish for a traditional sweet treat and not just for Diwali.
I have prepared besan ladu in microwave a few times before. With any microwave recipe, all you need to bear in mind is that it needs to be stirred at regular intervals, which we would do anyway with hob top cooking. It however does give us some free time to get on with other things, as also spares hob space.
The cooking gets done in 7 minutes. In hardly any time at all you have 20 lovely ladus to be enjoyed with minimal fuss and mess.
besan (chickpea flour) – 2 cups
semolina – 1 tbsp
powdered sugar – 1 cup
cardamom – 3 pods opened and the seeds crushed or 1/2 tsp cardamom powder
ghee or clarified butter – 6 tbsp
- besan (chickpea flour) - 2 cups
- semolina - 1 tbsp
- powdered sugar - 1 cup
- cardamom - 3 pods opened and the seeds crushed or ½ tsp cardamom powder
- ghee or clarified butter - 6 tbsp
- cashews - 6-8 chopped into small pieces
- raisins - 20 (1 for each laddu) can use more
- in a wide and deep microwave safe dish, heat the ghee for 30 - 40 sec just to melt it
- now add semolina and mix well. add the chickpea flour or besan and mix well again
- microwave this for 2 minutes on 100% power. stir well
- microwave again for 4 minutes, stirring after every minute. you will notice the sweet aroma of the besan getting cooked. it will also turn darker in colour
- then add chopped cashews, mix, microwave for another minute
- allow this mixture to cool slightly say for 10 min
- then mix in the powdered sugar, cardamom powder. mix well breaking up lumps
- pick up a small portion of the mixture (as much as your hand can hold). bring it together by pressing to make a ball
- as you are doing so, place a raisin at the top, press it in slightly and keep shaping the ball by pressing firmly but gently all around , mainly with 1 hand but also supportingly covered at the top by your other hand
- shape it as well as you can. place the laddus on a tray.
if you feel the laddus are not coming together , add few drops of ghee, mix well and make laddus. i have tried this and it works
milk can also be use but that will reduce its shelf life as most of you might know
if after melting ghee and mixing flour, if it appears pasty do not worry. as it cooks, it will get absorbed. as i mentioned i used less ghee initially, then added little more to shape