Wednesday, November 16, 2011

Chane pitta Undo (Chick pea Flour/ Besan Ladoo)

Chane pitta Undo is a very popular sweet. In konkani chane peeta means chick pea flour and undo means ladoo. I made this once, few months back. I was happy with it, taste wise but not texture wise. I looked for the tips in Show me the curry website. I am very thankful to Hetal and Anuja for giving the wonderful tips. The ladoo came out very good. This sweet is very easy to make and requires few ingredients. A must try for the beginners as well as for those who are having a sweet tooth:-)

  • Chick pea flour/Besan- 1 cup
  • Semolina/Sooji- 2 Tbsp
  • Sugar- 1/2 cup
  • Ghee/Clarified butter, melted- 1/3 cup
  • Raisins- 2 Tbsp
  • Cardamom powder- 1 tsp

Heat ghee in a pan and add raisins. After few seconds the raisins starts to fluff up. Now add the besan and semolina. Mix well, in order to remove the lumps. 

Fry this mixture continuously on a medium flame, until a nice sweet aroma is got. The mixture now starts to come together.

Turn off the flame and allow it to cool for five minutes. When the mixture is still warm, add sugar and cardamom powder. Mix well (check for sweetness). Start making ladoos using your palm, by taking a small amount of the mixture. Allow it to cool. After cooling, the ladoos harden. Chane pitta Undo is ready!!

Store the ladoos in an air tight container. Above measurement makes 10-12 ladoos.

Note: 1. For making besan burfi, the ingredients remains the same except that the amount of ghee to be added is 1/2 cup. 

2. Don't wait for the besan mixture to cool, while making burfi. As soon as the besan gets fried, add the remaining ingredients and spread this mixture on a greased plate. Cut it when warm.

3. Instead of adding semolina, add a mixture of milk+ghee (1 Tbsp each) to the besan (initially). Mix it well by rubbing besan between your palms. Then sieve it. A grainy texture of besan is got which gives a good texture to the burfi/ladoo.

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