Besan Oats Ladoo is gluten free and kid friendly recipe which are made with chickpea flour and Oats powder. These have shelf life of 4-5 days and is perfect summer holiday recipe. I don’t know how but Lil’M is very fond of these and I make Besan Oats Ladoo very often.
As the schools close for summer vacation, my darling Lil’M is at home all the time…I am on searching for some good summer course for her on painting as she is very fond of it. Though I have bought her some colouring books and crayons to play with…she gets bored easily and most of the time ends up watching TV. ‘Chota Bheem’ is her favourite cartoon these days. Evenings when I take her out for cycling, after every one round she will come to me and says…mamma ladoo…and in the air I toss a ladoo, and she acts as if she has caught it and ate it…and eating that virtual ladoo has given her energy…then she goes on for another round riding her cycle. Seeing this all the kids who come down for riding or playing asks for ladoo….This has become a play for the kids these days.
Why Oats Powder?
Whenever I ask Lil’M to keep back all her toys in the basket, she comes to me and says mamma ladoo…and I will toss one virtually and she acts as if she has really caught a ladoo and eating it…I am totally floored seeing her acting skills. With Lil’M at home, I thought I will make these besan oats ladoo in real for her…just to see how she will react seeing real ‘Chota Bheem ladoos’. I have added oats powder, but traditionally only chickpea flour is used in making these ladoos. Oats powder will give nice binding to the recipe and I feel it is a good way to include oats in kid friendly recipes.
- 1 cup Besan | Chickpea flour | Senaga Pindi
- ½ cup Oats
- ¾ cup powdered Sugar
- ¼ tbsp. Cardamom powder
- ¼ cup Ghee
- 1-2 tbsp. Pistachio, coarsely powdered
How to make Besan Oats Ladoo
- In a heavy bottom cooking vessel on medium flame, dry roast oats for 2-3 minutes by tossing gently. Collect on to a plate and leave it to cool. Once cool make a fine powder of it. Set aside.
- Now in the same pan add besan and on medium flame dry roast by continuously stirring until raw smell of besan disappears. Upon roasting for 10-12 minutes, the color of besan starts to change and nice roasted aroma of besan starts.
- At this time turn off the flame and add powdered sugar and cardamom powder. Mix gently using a wooden spoon and set aside.
- To this add spoon by spoon melted hot ghee and gently fold in the mixture of roasted besan, roasted oats powder, powdered sugar and cardamom powder.
- When the mixture is slightly cool to handle, then grease your hands with ghee and shape them into desired sized ladoos.
- Sprinkle coarsely powdered pistachio or any nut of your choice and serve.
- Add love to make these besan oats ladoo taste ‘Yummy’.