Desserts/Baking

Rose Pistachio Mawa Ladoo

Ladoos are must on any indian festival and these nutty beauties are super easy to whip up. Mawa makes them so creamy and melt in the mouth and the floral notes of rose water together with meaty pistachios is a match made in heaven. If you are still looking for something easy to make on Holi, try these ladoos.

These are ridiculously easy to whip up and all you need is 3 ingredients. When a recipe calls for few ingredients, I recommend good quality ones since it makes all the difference in the taste. Use fresh pistachios which are sweeter in taste, mawa with a good quality of fat content(you won’t need much ghee then) and rose water or rose essence that is not more than 6 months old.

These ladoos are not overly sweet and I like them that way, you can increase the powdered sugar by couple tablespoons if desired. I like to chop the pistachios on a cutting board instead of using a grinder, I feel that way I can control the texture of the nut powder and the taste is better too.

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Rose Pistachio Mawa Ladoo

3 ingredient, nutty Mawa Pistachio ladoos flavored with rose.
Prep Time20 mins
Cook Time10 mins

Ingredients

  • 200 gms mawa/mava,crumbled
  • 7 tbsp powdered/confectioners sugar
  • 180 gms coarse pistachio powder +1/4 chopped pistachios(optional) ,see notes
  • 1.5 tbsp rose water (or 1-2 drops of rose essence)
  • 1-2 tsp ghee (optional, if needed for rolling ladoos)

Instructions

  • Add mawa/mava to a nonstick pan. Place the pan on stove,switch on the stove on low heat. Let the mawa soften. Mawa softens very quickly and needs attention so that it dosent get burnt. Keep stirring using a spatula.
  • I didnt need to add any extra ghee to mawa, if you feel your mawa is on a dry side add a tablespoon or so of ghee.
  • Once mawa is soft(dont let brown), immediately add the sugar and pistachios together. Mix well untill nicely combined. Keep the heat low, cook everything for 1-2 minutes.
  • Switch off the stove and mix in the rose water and chopped pistachios(if using). Wait for 5 minutes or until the mixture feels cool enough to handle. Dont let the mixture completely cool down.
  • Smear some ghee on your hands and divide into 8-10 equal portions. Roll into smooth ladoos. Store for 3-4 days refrigerated.

Notes

  1. I lightly dry toast the pistachios for 2-3 minutes on a hot skillet. Don’t let the color change, toasting helps in blooming the oils of nuts.
  2. The sugar quantity can go up to 9-10 tablespoons if you like sweeter ladoos. 
  3. I chop the pistachios on a cutting board to a coarse fine powder instead of using a grinder. It takes a bit of effort but the texture and taste of nuts is really better that way. 
  4. You can replace rose with cardamom or saffron flavor if desired. 
Desserts/Baking

Besan Ladoo (Chickpea Flour Confection)

Sinfully Spicy - Besan Ladoo (Glutenfree Chickpea Flour Confection) #indian #recipeI can’t even begin to describe how the house smelled whenever badi mummy (my grandma) used to make besan ladoos. If you have ever worked with besan (chickpea flour) and tried roasting it, you would know what I mean. It takes an extra sniff to brace in all of it, embracing it in all your senses. It’s the aroma of home – sweet & comforting. If there is any indian mithai (sweets) which I choose over gulab jamuns, it has to be this. I just said that.

Sinfully Spicy - Besan Ladoo (Glutenfree Chickpea Flour Confection) #indian #recipeSimilar to a never empty cookie jar on kitchen counters, there was hardly any time when besan ladoos were not stocked in my grandma’s house, the only difference was that these were securely kept in a stained brass jar on the top most rack in the kitchen. Just so that we only eat them after having meals and not as a meal- highly addictive as they were. Sneaking in a couple of them with cold unsweetened milk before leaving for school is one of the best ways we relished them as kids.Some of you might contest how something loaded with ghee and sugar could possibly be a morning ritual but at times few foods become such a part of you that the nourishment becomes secondary, it’s just the comfort of eating. Similar to donuts and coffee,I guess. Plus childhood could absorb in all those calories.

Sinfully Spicy - Besan Ladoo (Glutenfree Chickpea Flour Confection) #indian #recipe

Sinfully Spicy - Besan Ladoo (Glutenfree Chickpea Flour Confection) #indian #recipeI think I never made besan ladoos after getting married.When mom visited me last year during my pregnancy days, she made a big batch and I was hooked again. Mindful, clean, healthy eating is fine but lets keep it away from the comfort such recipes evokes. This is one of those few recipes which takes me back in time, engages me in the memory of those years. I have put together a batch almost three or four times in last one year. Not that I eat them for breakfast but its a thorough guilty pleasure when I need sugar.

Sinfully Spicy - Besan Ladoo (Glutenfree Chickpea Flour Confection) #indian #recipeBesan(chickpea flour) ladoo (sweet confection) is an extremely popular no-occasion mithai  in India.In homes these are served just to cater to sweet tooth after meals, for casual snacking or as an instant energy boost.Requiring just four ingredients, the recipe is very forgiving and gluten-free. Coarse chickpea flour is roasted in ghee till it starts emanating a nutty fragrance. Sugar, nuts and dried fruits are added and then the flour is rolled into small dumplings.  Sweet and simple. You could add in a variety of nuts and seeds but I like to add only raisins. If the flour is not slow roasted properly, there will be raw after taste so bring lots of patience when you decide to make these. Other than that the recipe is a no brainer.

Sinfully Spicy - Besan Ladoo (Glutenfree Chickpea Flour Confection) #indian #recipe

Ingredients (Makes 12-15 ladoos)

  • 3/4 cup ghee (measured at room temperature)
  • 2 cup ladoo besan (coarse chickpea flour)
  • 1/2 cup powdered sugar +1/3 cup crystal sugar
  • 5-6 cardamom pods
  • 1/3 cup raisins

Notes

  1. Coarse Chickpea Flour (Ladoo Besan/Mota Besan is easily avialbale in indian/pakistani stores)
  2. If you do not get coarse chickpea flour, add 2-3 tbsp of fine semolina while roasting to get the right texture.If you do not want to add semolina and keep them gluten free,use usual chickpea flour that you could get but  add lesser quantity of ghee (about 1/2 cup) than what is mentioned in the recipe, add more melted ghee later if you feel that the roasted flour-sugar mix is dry or if required when shaping the ladoos.
  3. The right texture for ladoos is coarse and chewy – they should not to stick to gums.
  4. You could use coconut oil in this recipe in place of ghee for a vegan version but frankly the taste changes totally and I did not like it much.
  5. I add a mix of powdered and crystal raw turbinado sugar to better the chewy texture though traditionally powdered sugar (boora) is used.
  6. The ladoos from this recipe are very moist so if in case you have a difficulty while shaping them, refrigerate the flour mix for 10-12 minutes and roll out. They will not fall apart once shaped into balls.

Method

In a large pot, combine ghee with besan and using your fingers combine well so that there are no lumps.  Transfer the mixture to a heavy bottomed kadhai/wide pan. Put the kadhai on stove and let heat on medium low for 5-7 minutes. When the kadhai has warmed up, reduce heat to low.

Cook on a low flame, stirring continuously. The slow roasting is extremely important so as to ensure that the raw taste of besan is gone. Besan will slowly start changing color and you will smell a nice aroma. After about 30-35 minutes of slow roasting, you will also see ghee starting to separate on the sides. Take off the stove, mix in the raisins (or nuts if using) and set aside to cool.

While the mixture is cooling, crack open the cardamom pods and in using mortar and pestle crush the seeds to a fine powder.

Once the roasted besan is cooled (but not cold) and easy to handle, add in the sugar and cardamom powder. Combine nicely so that everything is mixed together. Make even sized balls. You can moisten your palms with little melted ghee (if required) while making balls.

Store up to two weeks at room temperature.