Brijmohan Buffalo A2 Ghee

Instructions

 Grinding Cashews

• Powder the cashew, make sure it don’t turn out to be pasty or oily

 Making Dough

• On a low flame heat sugar and water (Use thick bottomed or non stick pan or kadai)
• Grease a plate or a tray and keep aside or keep butter papers.
• When all the sugar has dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.
• Mix and keep on stirring the cashew mixture non-stop on a low flame.( Make sure it don’t gets burn so keep stirring)
• The cashew mixture would start thickening.
• Cook the kaju mixture for approx 7 to 9 minutes until the whole dough starts to come together.

 Kneading

• Add the rose petals and Buffalo ghee to the cashew mixture.
• knead the cashew mixture lightly (When the heat in the dough is hot enough to handle)
• Flatten the dough and place it on a butter paper or on a greased plate or tray.
• Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3 to 5 mm in the dough.
• Remove the butter paper and let the rolled dough cool.
• When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
• Gently remove the kaju katli with a butter knife.
• Serve the kaju katli straight away or keep in an airtight container.
• Receipe by Dassana Amit

Instructions

Roasting Besan

• On low to medium-low heat, dry roast the besan for about 10-12 minutes.
• Keep on stirring continuously right from the beginning. So that the besan is not burned and cooks evenly.

Adding Ghee And Roasting Further

• After 12 minutes of total roasting time, add the ghee.
• Mix very well and continue roasting the besan for some more 12 to 15 minutes stirring non-stop.
• You will see that the mixture will start releasing ghee and will give a nice fragrant nutty aroma. Some ghee will float on top and and you will see a molten lava kind of consistency where the ghee is floating. The mixture will also loose sides of the pan and become one. These are the signs that the besan is fully cooked. Once you see these signs, you can move on to the next step.
• Remove the pan from the stove-top and place it on your kitchen countertop. Add powdered sugar.

Adding Powdered Sugar

• Begin to mix with all the strength from your hands. You have to mix this part vigorously so that the powdered sugar melts in the roasted besan and ghee mixture and no lumps are formed.
• Add the powdered cardamom, raisins and cashews. Mix again.
• Once you have mixed the ladoo mixture well then let it become lukewarm or cool at room temperature.

Making Besan Ladoo

• When cooled, make small or medium-sized besan ladoo and store them in an airtight steel container. If you are not able to shape in balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes. Depending on the quality and consistency of ghee as well as the room temperature you may be able to easily shape these or not.
• Serve besan ladoo garnished with some nuts.

Storage

• Besan laddu keeps well at room temperature for a month. Keep in a clean covered jar or container in a cool dry place. You can use a steel jar.
• You can refrigerate these. But on refrigerating the ghee in the laddu solidifies making them dense or hard. So before serving, let them thaw completely.
• Receipe by Dassana Amit