Steam Oven Recipe: Steamed Besan Ladoo Cake

 

This Steamed Besan Ladoo Cake offers a delightful reinterpretation of the beloved Indian sweet. The steaming process yields an incredibly soft, moist, and almost melt-in-your-mouth crumb, a departure from the denser, crumbly traditional ladoo. It carries the warm, nutty aroma of roasted besan, subtly enhanced by fragrant cardamom. Each bite is a sweet embrace, with the natural richness of the besan flour complemented by the sugar. The optional garnish of toasted nuts or saffron threads adds a touch of textural contrast and an elevated, festive essence, making it a sophisticated yet comforting treat.

Ingredients

• 1 cup (100g) Besan (Gram Flour)
• 21 cup (115g) Ghee (clarified butter), melted
• 43 cup (150g) Powdered sugar (or to taste)
• 21 tsp Cardamom powder
• Pinch of Saffron strands (optional, soaked in 1 tbsp warm milk)
• 2 tbsp Milk (if needed for consistency)
• A handful of chopped nuts (almonds, pistachios) for garnish (optional)
• Greasing: A little extra ghee for the moulds

Equipment

• Steam Oven
• Small cake moulds or a small bundt pan (silicone moulds work well)
• Fine-mesh sieve
• Mixing bowls
• Whisk

Method & Instructions

1. Prepare the Besan

1. Lightly roast the besan flour in a dry pan over medium-low heat for 8-10 minutes, stirring constantly, until it turns fragrant and slightly golden. Be careful not to burn it. This step is crucial for the authentic "ladoo" flavour.
2. Once roasted, remove the besan from the pan and let it cool completely.
3. Sift the cooled besan through a fine-mesh sieve to remove any lumps and ensure an even texture for the cake.

2. Prepare the Batter

1. In a large mixing bowl, combine the sifted besan, powdered sugar, and cardamom powder. Whisk gently to combine.
2. Gradually add the melted ghee to the dry ingredients. Mix well with a spoon or your hands until a crumbly mixture forms.
3. If using saffron, add the saffron-infused milk now.
4. If the mixture seems too dry and isn't coming together, add milk one tablespoon at a time until you achieve a thick, pourable batter consistency that can be spooned into moulds. It should be like a thick pancake batter.

3. Fill the Moulds

1. Grease your small cake moulds or bundt pan thoroughly with a little ghee.
2. Spoon the besan batter into the prepared moulds, filling them about 43 full. Do not overfill.
3. Gently tap the moulds on the counter a few times to settle the batter and remove any air bubbles.

4. Steam the Cakes

1. Pre-heat your Steam Oven to 100∘C (full steam).
2. Carefully place the filled moulds on a steam oven tray or wire rack.
3. Steam: Cook in the steam oven for 15-20 minutes, or until a toothpick inserted into the centre of a cake comes out clean. The cooking time will vary depending on the size and thickness of your moulds.

5. Cool and Garnish

1. Once steamed, carefully remove the moulds from the oven.
2. Let the cakes cool in the moulds for about 5-10 minutes before gently unmoulding them onto a wire rack to cool completely.
3. Once cooled, you can optionally garnish them with chopped nuts or a sprinkle of extra cardamom powder.

Tips for Success

• Roasting Besan: Do not skip roasting the besan, as this develops the signature nutty flavour. Roast it gently and consistently to avoid burning.
• Powdered Sugar: Using powdered sugar (caster sugar can work too) ensures a smooth texture in the cake. Granulated sugar might not dissolve properly during steaming.
• Ghee Quality: High-quality ghee makes a significant difference in flavour.
• Consistency: The batter should be thick but spoonable. Adjust with a tiny bit more milk if it's too crumbly, but be careful not to make it too thin.
• Don't Over-steam: Over-steaming can make the cake rubbery. Start checking for doneness after 15 minutes.
• Storage: Store the Steamed Besan Ladoo Cakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for longer. They are delicious at room temperature or slightly warmed.