Microwave Besan Ladoo (Indian Chickpea Fudge) : Hands down the MOST Famous Indian Dessert that’s made in any and every occasion especially festivals. They are moist, fudgy and tastes absolutely divine. This recipe yields 25 besan ladoo’s (glutenfree) in 20 minutes and can be made vegan too.
This Microwave Besan Ladoo recipe is kind of emotional for me as this was the reason behind the conception of ‘Easy Cooking with Molly’ as it’s my most requested recipe by friends/family and that’s why I started this blog (a place to share recipe with everyone).
Microwave Besan Ladoo (Indian Chickpea Fudge) was the very first recipe (3yrs back) and yes, I do have the 3yr old picture below (taken right under the yellow microwave light ;).
We have made these ladoo’s countless times and everytime I thought, I would re-click some new pictures for you’ll (as they seriously don’t look that deep yellow – seriously those were the initial days of taking food pictures).
Now, Besan Ladoo or the Chickpea Fudge(as some of you may know of it), is a very easy recipe – just 4 basic ingredients:
- Besan (Chickpea Flour/Gram Flour)
- Elaichi (Green Cardamom)
The process is easy with one catch and that is you need to roast the besan/chickpea flour really well (till it looks slightly brown and releases a sweet nutty fragrance).
That is quite a tedious process as it needs to be done over low heat to prevent flour from burning (Think 30-45 minutes just roasting the flour).
So exit cooking over heat and enter microwave :). And Why Not !!! If it gives me the same taste and reduces the time I spend making the recipe into half, I’m all up for it.
After the Microwave version of Ladoo’s, its become a constant feature at our home and many of our friends place.
They are that easy-peasy that even MoM have started making it (which is HUGE for me as she used to make them overheat spending atleast 1-2 hrs) and you know when MoM starts making your recipe that’s when it’s become foolproof !!!
Now, if you’re Vegan and want to make them, you may use ‘Almond Butter‘ or any vegan ghee replacement (which is not over-powering to taste).
For my Glutenfree friends it’s a treat as they are 100% glutenfree. You can make about 25 medium or 15 large ladoo’s and just keep them in the fridge for upto 2 weeks.
Here’s how the flour looks while being roasted for the process and to make a smooth ladoo, you need to strain the roasted flour to break any clumps that might have formed while roasting it with ghee.
Just strain the roasted flour, add rest of the ingredients and form ladoo’s while the flour is still warm to touch.
It’s a fun activity for kids too as they love making round balls out of it and it always look extra cute when they make anything for you 🙂
DID YOU TRY MY RECIPE – AWESOME!!!
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#easycookingwithmolly + @easycookingwithmolly on Instagram –> As I Loooove to see you recreate my recipes.