Besan Ladoo / Besan Ke Laddu
Besan Ladoo is an Indian sweet and highly popular during the festival seasons. These melt-in-the-mouth sweet balls are made with only three core ingredients and flavored with cardamom and pistachios!
Equipment
- Kitchen Scale
- Frying Pan
Ingredients
- 3 cups (315g) Besan (gram flour)
- ¾ cup (150g) ghee
- 1⅓ cups (265g) granulated sugar or Bura / Boora (or add sugar to taste)
- 1 teaspoon cardamom powder
- 2 tablespoon finely chopped pistachios or cashews (optional)
Instructions
Roasting The Besan
- Heat ghee in a heavy-bottomed pan over medium heat. Once the ghee starts melting, add sifted Besan and mix well.
- Roast the gram flour on low-medium heat and stir continuously. Once the flour is mixed with ghee, it will absorb all the ghee and will clump at first.
- Continue stirring the mixture, and after about 10-12 minutes, the Besan will start to loosen up. Also, it will become lighter and fluffy at this point.
- Keep stirring to prevent the mixture from burning and sticking to the pan.
- Roast the Besan until it changes color to a golden brown, smells nutty, and becomes like a smooth paste.
- The whole process will take about 25-30 minutes. It is essential to roast the Besan properly, and it should not taste raw. At the same time, you should not overdo the roasting; otherwise, the flour will burn.
- When the mixture is roasted well and becomes like a smooth paste, turn off the heat and remove the pan.
- Continue stirring for about two to three minutes as the pan is still hot and the mixture may burn.
- Let the mixture sit aside until cool enough to touch.
Making Besan Ladoo
- Once the mixture is cooled down, it will become thicker. Now, add sugar, cardamom powder, and chopped nuts.
- Mix until everything is well combined. Then taste the Ladoo mixture, and add more sugar if need to.
- Spoon a small portion of the mixture, and roll it into a small ball between your palms. If you have difficulty rolling Ladoo, let the mixture set for a few more minutes and try again.
- Similarly, make all the Ladoos.
Storing and Serving Suggestions
- Store the Ladoos in an airtight container for up to two weeks.
- If you want to make them in advance or have leftovers, refrigerate them to increase their shelf life.
- While serving refrigerated Ladoos, warm them in the microwave for 10-15 seconds for a soft and freshly made taste.
Notes
- Measurements: I measured all the ingredients using a kitchen scale. And I will highly recommend using the same method for the best results. However, I have provided measurements both in cups and grams.
- Besan (Gram Flour): It is essential to roast the flour properly, so Ladoo does not taste raw and unpleasant. Roast the Besan until it smells nutty and turns golden brown. However, it should not be burned, so always roast it on low-medium heat and stir it continuously. I will also recommend sifting the flour (if using fine Besan) before adding it to the ghee.
- Ghee: Do not skimp on ghee because using less ghee will make the mixture crumbly, making it hard to roll it into balls.
- Sugar: I have added 265g of sugar for the perfect sweetness to my family's preferences. But you can add up to 300g of sugar if you want.
- Mixing Sugar To Roasted Besan: Add sugar to the Besan mixture only after it is cool down to very slightly warm or cool enough to touch.
Nutrition (Approximate Values)
Calories : 149kcalCarbohydrates : 19gProtein : 3gFat : 7gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 16mgSodium : 9mgPotassium : 112mgFiber : 1gSugar : 12gVitamin A : 5IUVitamin C : 0.02mgCalcium : 6mgIron : 1mg
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