Ladoo without Ghee? Could not even think of that before..But not any more..Made these delicious Indian sweet called Besan Ladoos without using any dairy products. Wondering how?? Below is how I made it. Thanks Swathi (Zesty South Indian Kitchen) for your basic recipe..I substituted ghee with olive oil and believe me..it was equally delicious, yet very light on the stomach..Do not hesitate to try these ladoos without ghee. I promise, you won’t regret it.
Ingredients:
| Besan / chickpea flour | 1.5 cups |
| Sugar | 3/4 cup |
| Olive oil | 1/3 cup + 1 tbsp if needed |
| Crushed Pista | 1/3 cup |
| Cardamom | 1 or 2 |
Method:
1. Powder the sugar and cardamom together. Keep it aside.
2. Crush the Pistachios. I skipped the roasting part but there was no compromise on the taste.
3. In a pan, add olive oil. Add the sieved Besan (chickpea flour) and roast it on medium flame for about 12-15 minutes. The Besan should lose its raw smell and a nice aroma should develop. Make sure not to burn the flour. Adjust the flame accordingly.
4. After the raw smell is gone, switch off the flame and add the sugar along with crushed pistachios. You need to do this immediately after switching off the flame. Mix well and let it cool down a bit. Do not let it cool down fully as we would not be able to hold the ladoos in shape if the flour is cold.
5. After about 3 minutes (the mixture would be very warm), start making balls of desired size by gently pressing with the palm of your hands. You can apply oil on your hands if needed.
6. Garnish with pista kernels and serve. This can be stored in an airtight container for about a week as we have roasted the chickpea flour well.
You can also add saffron strands to the mixture. My daughter does not like the taste of saffron. So I did not use it.
Hope you like the recipe and please let me know your comments..
Specifically which Olive oils can be used? Is extra virgin olive oil ok for this recipe?
Hi Pratibha, Yes, extra virgin olive oil would be fine.
Very interesting Subha!!! Olive oil makes me feel more attracted to your ladoo now 😀
Thanks Malar..I was actually surprised to find that there was no oily taste for the ladoos and they were much lighter when compared to the ones made with ghee.
Seriously, with olive oil??? I am wondering how this would taste!!! Dear, did you use EVO or the normal olive oil? EVO normally gives a strong after taste, that’s y I am asking…
Yes Rafeeda..I used Rahma brand EVOO. I felt that the ladoo was not heavy on the stomach too and was delicious..no after taste!!Try it and lemme know..
Never tried besan ladoo with olive oil:-) looks delicious
I also tried for the first time but it came out so well. Very light on the stomach. Loved it..Glad that you too liked it Vidya. Thank you!!
Love the ladoos dear.Wow ladoos can be made with olive oil too ,thats interesting .
Thanks Sathya..Tried it with olive oil for the first time and it was really tasty..
Beautiful presentation Subha! looks perfect
Thank you Poornima..Did not think that it would taste good without ghee but it was awesome…