Besan Ka Laddoo: Diwali Memories relived by Sanjay Kumar

Besan Ka Laddoo: Diwali Memories relived by Sanjay Kumar
Diwali is a special time of the year. Every household as diverse as it can be has a special kind of celebration to mark the advent of light, and the erasure of darkness.

Besan Ka Laddoo

While kids run around the courtyard, bartering fireworks, and men are busy sourcing prosperity, women in the house gather around the heirloom ovens and refresh traditions by creating delicacies and sweets signifying Diwali.

simultaneously while some regions in India glorify goddess Laxmi, and Ganesha, Bengalis celebrate Kali, who is an incarnation of goddess Durga.

Here is a recipe that reminds me of my Grandma.  Simple, gluten-free and easy to make this is definitely a recipe that has developed on me as Diwalis pass by. The trick to getting this sweet right is in browning (Dextrination) the besan (gram flour) perfectly.
4 cups besan (Bengal gram flour)(Chickpea flour will do!)
2 cups ghee (clarified butter)
2 cups powdered sugar
1 tbsp cardamom powder
10 Pistachios, nibbed


Melt the ghee over a medium flame, in a thick-bottomed pan.
Add the besan and brown till you get a cooked aroma from it. The besan will also turn darker as
it cooks and when done should be a deep golden brown color. This browning process can take
up roughly 20 minutes.
Add the cardamom and nibbed pistachio and mix well.
Turn off the fire and mix in the powdered sugar. Stir well.
Allow the mix to cool.
When cool, form into golf ball-sized rounds. Place on a lightly greased, flat tray till they set well.
Store in an air-tight container in a cool place, or eat them hot.

Enjoy with a bowl of clotted cream and hot gossip.

Jai ho.

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