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From the Expert
Badami Besan Ladoo
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 250 gm
- 01 cup
- 1/4 th cup
- 1/2 cup
- 15 gm
- 1/4th tsp
- 15 gm
- 15 gm
Method of Preparation
- In a Heavy bottomed non-stick kadhai broil / dry roast bengal gram flour, till the raw aroma disappears i.e for 10 minutes on a slow flame
- Keep stirring continuously with a wooden flat spoon , taking care that the besan does not burn. In a deep pan , melt the ghee
- Add this ghee to the roasted bengal gram, cook for another 05 minutes, stirring it occasionally
- You will see that the besan has started turning a little reddish in colour, the nutty fragrance is all around your kitchen
- Switch off the flame. Keep aside
- Add the Powdered sugar, coarsely ground almond powder, cardamom powder, 1/4 th of the slivered almonds and pistachio nuts
- Stir well in order to avoid lump formation
- Once you have completely mixed the above ingredients, let it cool down to room temperature
- With the help of your palms prepare medium sized besan ladoos and serve garnished with slivered almonds and pistachio nuts or you may store them in airtight container and serve as and when desired
Chef Tips:
- This preparation is meant for people who love Indian sweets but with a little less ghee.
- You may add raisins & cashew nuts, if desired
- Keep the mixture after cooling at room temperature, in the refrigerator for 12-15 minutes for better texture and also it becomes much easier to prepare ladoos.
- There is another method of making Badami besan Ladoo in which the ghee is melted and in that the besan is cooked till the raw aroma disappears, and the the entire method after that remains the same but of course the proportions differ i.e. Bengal Gram flour : Ghee: Powdered Sugar – 2:1:1
- 05 minutes
- 20 minutes
- 06 Medium sized Ladoos
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