Truffle Besan Ladoo By Rashmi Singhania

Method of chocolate truffle sauce In a microwave safe bowl take milk and chopped chocolate together and melt at the microwave temperature of 500 C for 40 seconds then mix to a smooth paste ,if there is any chocolate lumps or pieces again heat for 30 seconds, keep repeating till the chocolate and milk mixture is smooth like a paste. Keep in the fridger till you make besan laddu.

Method for besan ladoo 1.In a kadai roast besan for 2mins on low flame to get ride of the smell.

Now add 2tbsp ghee (keep extra ghee as later it may require iand roast the besan on low flame for 10 to 15 minutes , during time of roast the besan if you see it too dry then add 1tsp of more ghee keep rosting till you get till moist consistency like a paste which can form a ball and besan seen to be light brown and give a very aromatic smell of roasted besan.

Transfer it into a plate to cool down , (it should be hot only that much so that you can mix the sugar in inow cardamon ⁸powder add powder sugar and mix in the roasted besan.

Shaping of laddu: now take out the truffle sauce from fridger and with the help of very small scooper ,scoop out the sauce and the make small balls and keep aside . Now take a small portion of besan dough and flatten it on your palm and put one truffle sauce ball in the middle and put the besan of the edges on the sauce balls and give it a round shape from your plam. Make all the balls like that and keep it in the plate and decorate it with almond piec.

Tips Don't add sugar when the besan is hot otherwise the sugar will melt and it will not form a laddu. Add ghee slowly as if it will have too much of ghee then laddu will not hold its shape so add ghee slowly and in less quantity. While putting the truffle sauce balls in the middle the ball should be firm and the besan should be cooled completely. When the mixture is still slightly warm,start making ladoo.