Chak De Phatte! Let’s Make Some Pahari Besan Laddus, Yaar!
Namaste, Sat Sri Akal, and Adaab, food lovers! Chef Curry Do-Pyaza here, back in your kitchens with another delicious recipe straight from the heart of the Himalayas. Today, we are diving into the sweet, nutty world of Pahari Besan Laddus!
These golden globes of goodness are more than just sweets; they are little bundles of love, tradition, and happy memories.
Think of Diwali celebrations, weddings filled with vibrant colours and joyous laughter, or even a simple cozy evening during the chilly winter months. That’s when these laddus make their grand appearance! They are especially popular in the Pahari regions of India (think Himachal Pradesh and Uttarakhand), where they are made with so much love and ghee that you can practically taste the mountains!
Now, let’s talk history! Besan laddus have been around for ages, a staple in Indian households for generations. Each region has its own unique twist, and the Pahari version is known for its rustic flavour and melt-in-your-mouth texture. It’s a recipe passed down through grandmothers and mothers, each adding their own secret ingredient of love.
Ready to get cooking? Let’s go!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients You’ll Need (with a little help from our English friends):
- 2 cups Besan (Gram Flour) – The star of our show!
- 1 cup Shuddh Ghee (Clarified Butter) – Don’t skimp on this, it’s essential for that rich flavour.
- 1 cup Boora (Powdered Sugar) – Adjust to your sweetness preference.
- 1/2 cup Badam (Almonds), chopped – For that delightful crunch.
- 1/4 cup Kismis (Raisins) – A little burst of sweetness.
- 1/4 tsp Elaichi Powder (Cardamom Powder) – Adds a touch of aromatic magic.
Let’s Get Cooking!
- Melt the Ghee: In a heavy-bottomed kadhai (wok) or pan, melt the ghee over medium heat. The aroma alone will make your mouth water!
- Roast the Besan: Now, add the besan to the melted ghee. Lower the heat to low-medium and start roasting the besan. This is where patience comes in. Keep stirring continuously to prevent burning. The besan will start to change colour, becoming a beautiful golden brown. This process will take about 20-25 minutes. You’ll know it’s ready when it releases a nutty aroma and the ghee starts to separate.
- Cool it Down: Once the besan is nicely roasted, remove the pan from the heat and let it cool down completely. This is important! If you add the sugar while it’s hot, it will melt, and your laddus will become sticky.
- Add the Goodies: Once the besan mixture has cooled down, add the powdered sugar, chopped almonds, raisins, and cardamom powder. Mix everything together really well with your hands. This is the fun part!
- Shape the Laddus: Now comes the final step! Take a small portion of the mixture in your hand and gently roll it into a round shape. Repeat until all the mixture is used up.
- Let them Set: Place the laddus on a plate and let them set for a few hours, or even overnight. This will help them firm up.
Chef Curry’s Tips for Perfect Laddus:
- Low and Slow: Roasting the besan on low heat is crucial. This prevents burning and ensures even cooking.
- Ghee is Key: Don’t skimp on the ghee! It’s what gives the laddus their rich flavour and melt-in-your-mouth texture.
- Cool Completely: Make sure the besan mixture is completely cool before adding the sugar.
- Adjust Sweetness: Feel free to adjust the amount of sugar to your liking.
- Fresh Ingredients: Use fresh ingredients for the best flavour.
Different Ways to Cook:
- Gas Stove: The traditional method, as described above, works perfectly on a gas stove.
- Induction Stove: You can use an induction stove just like a gas stove, adjusting the heat settings accordingly.
- Oven: Preheat your oven to 300°F (150°C). Spread the besan in a baking tray and roast for 20-25 minutes, stirring every 5 minutes, until golden brown.
- Microwave: Microwave the besan in 2-minute intervals, stirring in between, until golden brown. Be careful not to burn it.
- Air Fryer: Spread the besan in the air fryer basket and cook at 320°F (160°C) for 15-20 minutes, shaking the basket every 5 minutes.
Nutritional Information (approximate, per laddu):
- Calories: 150-200
- Fat: 8-12g
- Carbohydrates: 15-20g
- Protein: 3-4g
Serving Suggestions:
- Enjoy these laddus as a sweet treat after a meal.
- Serve them during festivals and celebrations.
- Pack them as a snack for your loved ones.
- Offer them as prasad (religious offering).
- Pair them with a warm cup of chai or coffee.
So there you have it! A simple yet incredibly delicious recipe for Pahari Besan Laddus. They are the perfect way to bring a little bit of the Himalayas into your home.
Now, go on and try this recipe. Make these delicious, golden laddus and share them with your friends and family. I promise, they’ll love you for it!
Happy cooking, and remember, the best ingredient is always love!