When it comes to preservation, dry treats are often a sound choice. Since dry dessert recipes like besan ladoo, soan papdi, and dry fruit barfi lack moisture, they have a longer shelf life and are easy to store and eat for long. In addition to this, dry sweets are often bite sized and travel friendly, so you can take them with you anywhere and pack them up in cute gift boxes to give as a present. Among all the dry treats you can make for Raksha Bandhan, dry besan ladoo has to be the most nostalgic and comforting of them all.
Besan ladoo carries a sense of nostalgia in them which is felt with every bite. Besan is a warm ingredient that gets a nuanced flavor and aroma when roasted. It is one of the most commonly used ingredients in Indian desserts. You can make hundreds of Indian sweets solely with besan and a sweetener. The versatility of besan is endless. It allows you to do whatever you want and comes out deliciously no matter how you prepare it. From transforming besan into barfi and halwa to making delightful bite sized ladoos, everything you make with besan has that warming sensation that you can never forget. There are tons of recipes ranging from dry to wet, however, if you are looking for something travel friendly and perfect to wrap in small gift boxes for Raksha Bandhan gifts, then dry besan ladoo would be the best recipe for you.
Why should you make a dry besan ladoo recipe?
This recipe for dry besan ladoo works for many reasons. Since it is free of moisture, it has a longer shield life. The use of no syrup reduces the risks of spoilage and the ladoos will remain good for 3 weeks or more in a cool and dry place. This recipe is perfect for travels and nutritional snacks for anytime and anywhere cravings. You can customize it based on your preferences by adding nuts and dry fruits.
This dry besan ladoo recipe is made with no sugar syrup and thus it becomes a light and travel friendly treat that you can easily pack in small boxes, take with you anywhere, and not worry about them going bad in any temperature. You can just store them in an airtight container at room temperature and eat them for more than 10 days for a lasting pleasure.
Check out the recipe below and make this warming treat for Raksha Bandhan celebrations.
Ingredients
Optional Additions:
Method:
Chop all dry fruits and lightly toast them on a dry pan. You can toast all the dry fruits separately or together. Set aside. Soak saffron in warm milk and leave to bloom. Sieve the besan to break lumps and ensure smoothness.
Heat ghee in a heavy-bottomed kadhai or non-stick pan.Once ghee is melted and warm, add besan gradually. Stir besan on low flame constantly until the besan is roasted. Stirring is important to keep besan from burning. Roasting will take about 20 to 25 minutes but it is the most important step and when rushed, the besan will either remain undercooked or overcooked, which will result in a bad flavor. Roast until besan becomes golden and gives off a nutty aroma.
Remove the roasted besan from heat and allow it to cool down until warm and not hot. Add powdered sugar, cardamom powder, nutmeg powder, milk-soaked saffron, toasted dry fruits, seed, and edible gum. Combine thoroughly to mix evenly. You can either use a spatula or mix with clean and dry hands.
Take small portions in your palm and roll into tight, round ladoos. If the mixture feels too dry or crumbly, add 1–2 tsp warm ghee and knead gently until it binds well. Let them rest on a plate at room temperature. for 30 minutes before storing.
Serve the ladoos right away or store in an airtight container for up to 3 weeks in a cool and dry place.