Festivals can never be complete without sweets and “Besan Ladoo” (बेसन लड्डू) has been one such sweet which has its own niche place in sweets. The roasted aroma of gram flour with ghee, tossed in coriander powder leaves a long lasting flavour in mouth. I simply love this ladoo and is mostly available in my kitchen cupboard round the year. As much as people prefer cookies in snacks, I prefer this besan ladoo, and if its a festival like Diwali and Holi, rest assured that if you visiting me, you will be greeted by these absolutely mouth watering ladoos.
This ladoo does not ask for much ingredients and is not too costly to make either. Main ingredients are Gram Flour, Ghee (Clarified Butter), Sugar and that is it! Of course you can add pistachio, cashew and other nuts, along with saffron and cardamom powder for that adder flavour.
Besan Ke Ladoo | Your Food Fantasy
Besan Ladoo Recipe | YourFoodFantasy.com
While making besan ladoo, it is absolutely necessary to ensure that the gram flour is thoroughly roasted, hence proper care needs to be taken here, so roast this on low flame while tossing gram flour continuously. Likewise, while mixing sugar, do exercise care so as to avoid formation of sugary lumps.
Homemade Besan Ladoo | Your Food Fantasy
In case you have besan at home, you can try out these other besan based recipes.
I am hoping that using measurements in this detailed recipe along with tips, you will master the art of besan ladoo making.
Lets get to detailed recipe of besan ladoo now.
Besan Ladoo – Indian Sweet
- 500 Grams Gram flour / Besan
- 200-220 Grams Ghee / Clarified Butter
- 500 Grams Sugar Ground – Vary quantity as per your taste
- 1 Teaspoon Cardamom Powder
- 1 Teaspoon Turmeric Powder Optional
- 15-20 Cashews
- 10 Almonds
- 7-8 Pistachio Optional
- Coarsely ground Cashew and almonds (you can also chop them with knife if you do not have grinder)
- Take a heavy bottom Pan or kadai and put it on a medium heat. Slowly roast this on medium flame.
- Add Ghee to the kadai / big deep pan and wait till it gets little warm.
- Add turmeric powder to the warm ghee. Turmeric powder helps in giving a rich yellow colour to the ladoos. This is purely optional.
- Now add gram flour/ besan to the Kadai slowly with the help of a steel or wooden spatula. Slowly roast this on the medium flame. Keep stirring and feel the aroma. Once you get the roasted aroma of gram flour, check it with spreading one tablespoon of water on it (I call this water test). If water evaporates immediately leaving yellow bubbles on top, it means your Besan is fully roasted. Switch off the flame and keep stirring for few more minutes as heavy bottom pan takes time to cool down and we don’t want our Besan to get burnt smell. The whole process of roasting takes about 10-12 minutes.
- Allow this to cool to right temperature so that you can easily hold this roasted besan in your hand. It should be just lukewarm.
- Add Sugar, cardamom seeds powder and chopped / grounded nuts now.
- Mix this mixture with your hand thoroughly and start making round balls of it by taking one tablespoon of this mixture and shaping it like a ladoo in between both of your palms.
- Garnish these with Pistachio.
- If you roast the nuts before chopping/grounding them, your ladoo would be more tastier.
- Please do make sure besan is fully roasted.
- Avoid using high flame / heat, this could leave burnt flavour. Keeping right temperature is important.
- In case you find your mixture is way too liquid, add more besan, and vice-versa. Note that when it hot, it will be lot more like liquid, and when it cools the mixture thickens.