Chocolate Besan Ladoo

Chocolate Besan Ladoo is my take on Recreating a fusion recipe. The Nuttiness of Roasted Besan and the Bitter Sweet Flavors from Cocoa Powder with Sweet

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Course: Dessert, Snack

Cuisine: Indian

Keyword: Dessert Recipes, Diwali Recipes, Fusion Recipes, Indian Mithai

Prep Time: 10

Cook Time: 25

Cooling Time: 10

Total Time: 45

Servings: Ladoo

Calories: 80kcal

Author: Aayushi Patel

Equipment

A Non Stick Heavy Bottom Pot

Ingredients

2 Cups Besan
2 Tbsp Cocoa Powder
3/4 Cup Melted Ghee (3 times 1/4 cup is 3/4 cup)
1/2 Cup Confectioners Sugar
1 Tsp Cardamom Powder
1 Tbsp Crushed Pistachios For Granishing
3 Edible Gold Leaf For Garnishing (Optional)

Instructions

Sift besan and Cocoa powder in a wide mouth bowl. Keep it aside.
Next sift the confectioners sugar in a separate bowl. Keep it aside.
Measure and keep the ghee ready.
Place a heavy bottom pan on a low flame. Add the besan and cocoa mixture.
Roast the besan and cocoa mixture for 5-6 minutes stirring continuously. You will notice that it has become easier to move the spatula in the pot than you first started.
At 5-6 minute mark, add ghee. You will be able to smell the nuttiness of besan and bitter sweet notes from the cocoa powder.
You will notice, the mixture becoming lumpy, keep stiring it. Don't worry this is how it is supposed to look.
Around 8-9 minutes in the roasting, you will notice that the mixture is loosening up as the besan roasts.
Please don't stop stirring. Roasting the besan continuously is very important, or your besan might burn.
By 20 mins, your besan will loosen up to a smooth consistency.
We have roasted the besan long enough for it to be cooked thouroughly, and bring the nutty flavor. At this point, I bet your kitchen is smelling absolutely amazing, with the nutty and bitter sweet aroma from besan and cocoa powder.
Turn off the stove. Mix it well. Take the mixture out in a heat proof bowl.

To Make Chocolate Besan Barks (Recommended to make for Summers)

Chocolate rarely behaves during summer months, so setting this mix to make barks instead is a great option to make this recipe for summers.
Add the Icing (confectioners)Sugar and cardamom and mix. Lay a parchment paper in baking tray. Pour the mix, and tap to flatten it. garnish with pistachip powder
Refrigerate for 2 hours and cut into squares usig a sharp knife.

To Make Chocolate Besan Ladoos

Let the mixture cool down for about 15 minutes. Mix the Confectioners Sugar and Cardamom Powder.
You will have a dough like consistency. Take a Tbsp full of dough, and press it between your palms. Give the ladoos a round shape.
Garnish them with edible gold leaf and crushed pistachios.
Store them in an air tight container and enjoy.

Notes

Tips to Make Perfect Chocolate Besan Ladoos

Roasting the Besan Flour - Patiently roast the besan and cocoa mixture. Stir continuously. Each stage of roasting is important. The besan will taste good only if it is roasted thoroughly. So make sure you roast it thoroughly until the nutty aroma comes through.
Make sure your heat is at low at all times. If the besan mix burns, the ladoos won't taste good.
Making the ladoos - Let the besan cool down completely and try to roll the ladoos. If you are not able to roll them yet, wait for 5-7 minutes more.
If you like crunch texture in your ladoos, you can either use ladoo besan (it is nothing but coarsely ground besan) or add 2 Tbsps Semolina.

Nutrition