Simple Way to Prepare Perfect Besan laddoo tart filled with rice pudding topped with nuts

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The ingredients needed to make Besan laddoo tart filled with rice pudding topped with nuts:

1. Prepare For the Besan Laddoo
2. Take 1 cup ghee
3. Prepare 1 cup besan
4. Get 4 cardomom
5. Make ready 1/4 cup powdered Sugar
6. Get 1 cup Dry fruits for the garnish
7. Prepare Rice pudding
8. Make ready 1 litre Full Fat Milk
9. Take 100 gm Basmati Rice soaked for 30 minutes and drained
10. Take 300 ml Sweetened Condensed Milk
11. Make ready 1/2 tsp Ground Cardamom (deseeded and crushed)
12. Prepare 1/2 tsp Rosewater
13. Get 20 Saffron strands
14. Make ready as needed Pistachios & Almonds roughly chopped

Heat ghee in a pan, reduce the flame, add besan and sooji (or even semolina flour) gradually and stir continuously so that there are no lumps. You can even garnish with almonds/pisatas for extra crunch. Let it cool completely then transfer to an airtight container and enjoy your homemade ladoos. My Notes: Make sure you roast besan flour till raw smell leaves else it will give a raw taste to the ladoos.

Steps to make Besan laddoo tart filled with rice pudding topped with nuts:

1. Method/direction:
2. To a heavy bottom pan, add the ghee and let it melt on low heat.Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.
3. 5 & 6- Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes (picture 6), it will turn into a smooth paste like consistency.
4. Roast the besan for around 25 minutes on low heat until it had a nice golden-ish colour. Your kitchen will also be filled with a aroma by then.
5. Remove pan from heat. If you want transfer the besan to another container so that it doesn’t cook further and doesn’t burn.
6. After 15 to 20 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).
7. Mix everything together until the sugar and nuts are well combined. - You will get a smooth besan dough.
8. Now, take a tart shaped mould and shape the mixture to a nice tart shape by pressing them properly with the tip of fingers. Make sure the edges are perfectly coated. - Place this to the refrigerator and set for about 2 hours.
9. For the rice pudding:
10. Place the soaked, drained rice in the food processor/mixer-grinder and whizz until rice is coarsely broken up. Set aside.
11. Bring milk to a slow boil. At this point, reserve about 3 tablespoons of hot milk and soak saffron in it. Turn off the heat and add in the coarsely ground rice while stirring vigorously to ensure rice doesn’t clump up. Place the pot back on the heat and cook the pudding, stirring continuously. Pour in the sweetened condensed milk, saffron and cardamom and keep stirring until the rice is cooked through and appears like little bubbles, and the pudding attains a thick, custard-like consistency.
12. To Assemble : -  When ready to serve, spoon chilled Rice kheer pudding into the besan Tart, garnish with some chopped nuts. And serve chill.

Let it cool completely then transfer to an airtight container and enjoy your homemade ladoos. My Notes: Make sure you roast besan flour till raw smell leaves else it will give a raw taste to the ladoos. Filled with gulkand in the center, these instant Paan Coconut Ladoo are an easy sweet to make this Diwali. Then fry the chopped dates & halved nuts with the clarified butter some time on a pan and keep Besan Laddoo Recipe. Explore Garnish My Life to see the collection of Bengali Recipes.

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