Besan Ladoos are ball shaped indian sweets that are made from gram flour and sugar flavoured with cardamom and garnished with almonds.
- 2 Cups/ 300g Besan (Gram Flour)
- 1 1/4 Cups/ 281ml Water
- 1 Tsp Yellow Food Colouring
- 1 Tsp Pistachio Flavouring (optional)
- 2 Cups/ 480ml Water
- 1 Cup/ 250g Sugar
- 2 Tbsp Lemon Juice
- 1 Tbsp Coconut Flavouring
- 5-6 Cardamoms
- Start by preparing the sugar syrup in a pan. Bring to boil 1 cup of sugar and 2 cups of water.
- Add 1 tbsp of coconut flavouring
- Add 5-6 cardamoms
- Keep stirring. When water starts to boil, add 2 tbsp of lemon juice.
- Turn off the heat once the syrup has thickened slightly. Reserve.
- In a bowl, add in 2 cups of besan, 1 tsp of pistachio flavouring (optional)
- Gradually mix with 1 1/4 cup of water to form a batter. (the batter should neither be thick or thin)
- Add tsp of yellow food colouring and mix
- Heat oil over medium high heat in a deep frying pan.
- Pour the batter on a perforated ladle and do circular movements with a spoon on the ladle to ease the batter to drip through into the oil
- Fry the boondi until golden brown
- Drain them from the cooking oil and immediately dip them into the sugar syrup
- Allow them to soak into the syrup for around 10 minutes
- Meanwhile repeat the above steps till the batter is used up
- Blend peanuts and almond
- Add coconut and boondi. Blend again
- Form into small balls
- Refrigerate to set for 2-3 hours before serving
Source: Cuisine Mauritian