Kolkata Food Bloggers is a group that is enriched with not only some amazing food bloggers but moreover some really amazing people. One such person that enriches this group is Sarani Tarafder. A very beautiful person inside out, Sarani is an ex-banker by profession and has an amazing knack of taking wonderful pictures besides being a fabulous writer. She blogs from Cocawind and has a collection of some very easy and impressive dishes.
I personally got the opportunity to interact with her one to one on our Gourmet Indulgence in The Oberoi Grand, Kolkata experience and cherish each moment of the fun we had there. A very selfless and dedicated person, Sarani is a true example of 'A friend in need is a friend indeed'.
With the festivity in the air, I naturally had no choice but to jump onto her Besan Ladoo recipe. It so reminded me of my childhood when mummy would fondly make all sweets at home. One of my favourite used to be these big Besan ladoo. I have tweaked the recipe and added some sattu to it and have followed my mother's tried and tested method of making it. Check out Sarani's very cute bite size Besan ladoo's adorned with almonds here.
Ingredients : For 9 pieces of square shaped barfi
- 1/4 cup besan/gram flour
- 1/4 cup sattu
- 1/4 cup sugar
- 3/4 cup water
- 1/4 cup ghee/clarified butter
- 2-3 green cardamoms, powdered
- 4-5 almonds, sliced
- 4-5 pista, sliced
- silver warq/edible silver sheets
Take a deep pan/kadhai and add ghee. Add besan and let it cook on low heat. Keep stirring constantly to avoid burning. After 2 minutes add sattu and cook both till the colour of besan and sattu changes to a deeper brown.
Meanwhile take sugar and water in another pan and get it to a rolling boil. Reduce heat and add cardamom powder.
When the besan and sattu mixture gets cooked, add this sugar mixture to it and stir constantly till the mixture thickens on medium flame.
Prepare a square tray by greasing it lightly.
Spread the mixture on it evenly.
Allow to cool.
Sprinkle the sliced pista and almonds and gently press on the mixture.
Garnish further by pressing silver warq on it.
Cut in squares and serve.
- You may substitute sattu with besan for a more authentic recipe which also will give you a little light coloured barfi.
- You may also try and use only sattu for an even more interesting variation. Remember not to cook sattu for too long in the ghee as it may brown early.
- You may shape them as balls when slightly cool instead of the barfi shape.