Ingredients
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1 cup Besan (Chickpea Flour)(approx. 200g)
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1/2 cup Ghee (Clarified Butter)(approx. 100g)
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3/4 cup Boora/Tagar (Coarse Powdered Sugar)(approx. 150g)
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1/4 Cup Hazelnuts (Roasted & Chopped)
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1 tsp Cardamom Powder (Elaichi)
About
If there’s a sweet that captures elegance in its simplest form, it’s the Hazelnut Laddoo. Think of the warm, nutty aroma of hazelnuts lightly roasted, their rich oils released to create a silky, fragrant base. When paired with a touch of sweetness, they transform into a laddoo that’s both familiar and fresh. Every bite offers a smooth, nutty texture that melts on the tongue, leaving behind a lingering richness. This recipe brings together tradition and a touch of gourmet indulgence — no complicated methods, just the beauty of good ingredients and careful preparation. Whether served at festive tables, gifted in pretty boxes, or enjoyed as a personal treat, these laddoos are a little piece of joy.
Steps
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1
Done
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In a tawa, dry roast 100 gm Hazelnuts on a slow to medium flame, it will take only 7-8 minutes. Hazelnut is a delicate nut, so do not over-roast it. |
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2
Done
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Let it cool down and coarsely pound it. |
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3
Done
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Take 200 gm thick besan. |
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4
Done
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Into that add 2 tbs melted ghee and 1 tbs lukewarm milk. |
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5
Done
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Mix everything with hand so that the ghee gets distributed evenly. |
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6
Done
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Then press the besan hard in the bowl and leave it for half an hour (This procedure is called ‘Dhabo Dena’). This will help to make daanedar (grainy) laddoos. It will not stick in your mouth later on. |
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7
Done
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After half an hour, sieve the besan, if you find any lumps, remove them, and keep aside. |
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8
Done
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Now in a kadhai, take 150-170 gm ghee. |
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9
Done
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Into this kadhai, add sieved besan and cook till you get nice golden colour. Now, the besan has become light and fluffy, and has released a nutty aroma in your kitchen. - At this point, add 5-6 powdered elaichis and 2 tsp milk (optional). |
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10
Done
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Mix everything well, turn off the heat, and take the mixture into the parant (large plate). |
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11
Done
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Let the mixture come to room temperature (Note: Bringing this mixture to room temperature is critical before the next step). |
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12
Done
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Once the mixture has cooled down, add 170 gm of powder sugar (sieved) and 100 gm toasted, coarsely pounded Hazelnuts. |
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13
Done
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Mix everything well and roll the laddoos. and garnished with toasted Hazelnuts and Varkh. |
