Besan Ladoo recipe in Microwave
Try this Besan Ladoo recipe in Microwave recipe, or contribute your own.
Try this Besan Ladoo recipe in Microwave recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Strain chickpea flour through a sieve in a microwave friendly bowl and add ghee to it. Mix well with the help of a spoon.
- Place the bowl inside the microwave.
- Roast the chickpea flour for 2 minutes on high temperature. After this take out the bowl and stir the mixture really well.
- Put the bowl again back into the microwave and roast it for 2 more minutes. After 2 minutes take the bowl out and stir the mixture nicely.
- Roast the chickpea flour third time for about 1 minute. Take out the bowl and stir the mixture really well using a spoon. Microwave for 1 more minutes and then take out the bowl. The gram flour is roasted well now and turned little brown in color, stir it really well.
- Let gram flour cool down and then add powered sugar to it. Mix well and followed with cardamom powder and chopped dry fruits.
- Lift little amount of mixture and bind giving it a round shape. Place on the plate and likewise repeat the process until the entire mixture is utilized. Let the ladoos cool down completely. Mouth drooling and super yummy chickpea ladoos are ready
- Serve this devouring besan ladoos to your family and friends. Store the remaining ladoos in an airtight container and relish eating for up to 2 or more weeks. Enjoy!
Removing the bowl every two minutes to stir the chickpea flour determines whether the final confection succeeds or burns. Microwave appliances heat unevenly, meaning static flour develops hot spots within seconds. Thick-granule gram flour requires continuous motion during roasting to absorb the melted fat uniformly. Sifting the flour before adding the 200 grams of fat prevents stubborn lumps from forming in the microwave-safe bowl. Cardamom seeds should be crushed fresh with a mortar and pestle just before mixing to maximize volatile aromatic oils.
Replacing dairy butter fat with refined coconut oil at a one-to-one ratio yields a dairy-free version without altering the structural binding capacity. Adding powdered sugar must happen only after the flour mixture cools completely; otherwise, the sugar liquefies and creates a dense paste rather than a crumbly sphere. Storing the finished spheres in an airtight container preserves their texture for up to two weeks at room temperature. Pairing these rich confections with unsweetened hot chai balances the intense sweetness of the sugar and fat.
