Vegan besan ladoo 

Vegan Besan Ladoo is an old and traditional recipe in North India.

An Indian Family celebrates Vasant Panchami-

The soft glow of morning sunlight spills through the windows, gently illuminating the cozy kitchen of an Indian family’s home, the Kumars. As the golden rays dance across the walls, the aroma of spices and sweetness fills the air, signaling the start of a special celebration. It’s Vasant Panchami, a vibrant festival celebrating the arrival of spring, and the Kumar’s family has gathered together to honour the occasion in a meaningful way.

In the heart of the kitchen stands a large table, adorned with colourful ingredients and utensils, eagerly awaiting the loving hands of the family members. Excitement buzzes through the air as each member takes their place, ready to embark on a culinary adventure together.

The grandmother of the family, clad in a vibrant saree adorned with delicate floral patterns, stands at the forefront, her warm smile lighting up the room. With a graceful flourish, she begins to guide her loved ones through the traditional recipe for vegan besan ladoos, a beloved treat.

Here is a recipe for vegan besan ladoo:

Ingredients:

• 2 cups besan (chickpea flour)
• 1 cup cold compressed coconut oil
• 1 cup powdered sugar
• 1/2 tsp cardamom powder
• 2 tbsp chopped nuts (optional)
• 2 tbsp raisins (optional)

Instructions:

1. Heat a non-stick pan on medium heat and add the besan.
2. Roast the besan, stirring constantly, for about 25-30 minutes or until it turns light golden brown and gives off a nutty aroma.
3. Remove the pan from the heat and let it cool down to room temperature.
4. In another pan, melt the coconut oil over low heat.
5. Add the cooled besan to the melted coconut oil and mix well.
6. Add the powdered sugar, cardamom powder, chopped nuts (if using), and raisins (if using), and mix well until everything is combined.
7. Allow the mixture to cool down slightly so that it’s easier to handle.
8. Take small portions of the mixture and shape them into round balls, about 1-2 inches in diameter, and place them on a plate or tray.
9. Allow the besan ladoos to cool down completely and set for about 30 minutes before serving.
10. Store the ladoos in an airtight container at room temperature for up to a week.

The aroma filled in the air as the ladoos were prepared and everyone enjoyed the delicious and vegan besan ladoos!