Besan Ladoo Recipe

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  • 3/4 cup ghee (clarified butter)
  • 2 cups gram flour (besan)
  • 1/2 cup shredded sweetened coconut (optional)
  • 3 tbsp ground almonds
  • 1/2 cup superfine (castor) sugar
  • 1/2 tsp ground cardamom


Heat the ghee in a wok over low heat. Stir in the gram flour and cook over low heat until the gram flour is toasted and the mixture smells fragrant for about 10 minutes. The mixture should be pasty, not powdery. Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly. While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.

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Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat.Cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve. Discard seeds and return mashed berries to the saucepan. Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries and add sugar. Heat raspberry mixture over medium heat


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Line sixteen 2-1/2inch (standard) or six 3-1/2-inch (jumbo) muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined. Beat in eggs, milk and vanilla (mixture will look slightly curdled). Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each nearly full. In a small bowl, combine the 1 tablespoon sugar and cinnamon. Sprinkle sugar mixture over batter. Bake in a 350 degree F oven 25 to 30 minutes (standard) or 35 to 40 minutes (jumbo) or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 16 standard or 6 jumbo muffins.


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In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt gradually add to creamed mixture and mix well.


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Preheat oven to 450°. In a small bowl, mix softened butter and lemon peel until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes.

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