Easy Besan Ladoo Recipe

5 from 3 votes

Learn to make delicious Besan Ladoo at home with handful ingredients. It is perfect sweet to make during Indian Festivals like Diwali.

Prep Time15

Cook Time20

Cooling Time10

Course: Dessert

Cuisine: Indian

Keyword: Besan Laddu, Besan Ladoo, diwali recipe

Servings: pieces

Calories: 62kcal

Author: simplyvegetarian777

Equipment

Measuring Spoons, Measuring Cups, Stirring Spoon,
Chopping board and knife
Heavy Non Stick Pan
Spatula
Flat Bowl

Ingredients

1 cup Besan chickpea flour/Gramflour
1/4 cup Ghee
1/2 cup FIne Sugar or Boora/Tagaar not icing sugar
1/2 tsp Cardamom powder
2 tbsp Almonds cooarsely grounded or nuts of your choice

Instructions

WATCH THE VIDEO FOR LEARNING THE CORRECT WAY TO MAKE THESE LADOOS AND ROLLING THEM. ALSO CHECK THE NOTES FOR TRICKS AND TIPS.

Firstly add 1/4 cup Ghee to a heavy pan and melt it on a medium heat. Once the ghee melts, add 1 cup besan (gramflour) to it and stir these 2 together. Reduce the heat to lower medium heat.
As you start mixing the ghee and besan, it will start clumping together. It is normal. Do not worry. Keep stirirng it on lower medium heat. It will start loosening up in about 8 minutes. Keep stirring continously or the besan will burn.
As you keep stirring the besan and ghee mixture, you will see that it keeps getting loose and light to handle. Continous stirring is very important.
Once the ghee besan mix loosens, keep roasting it on low heat while continously stirring to get that beautiful golden color. In Northern India, our laddoos are slightly more roasted for that color. It will take about 10-12 minutes more on low heat to get the desired color. Now the timing will depend upon the thickness of your pan, the heating temperature etc.
Further switch off the heat and transfer the roasted mixture to another bowl. I prefer to take a flattish bowl or paraat. Let the mixture cool for about 10 minutes till it is kind of lukewarm.
Now add Fine Sugar or Boora/Tagaar to the mixture along with nuts and cardamom powder. Mix all the ingredients together with hands. Make sure that the sugar is well incorporated with besan. Bring the mix together.
Now scoop about 1 tbsp of the mixture. Bind and roll it gently between your palms to make a round/ball. WATCH THE VIDEO CAREFULLY to learn how to do that. Repeat the process till you finish the mixture. It shall give you about 14-15 one bite laddoo. You can make larger laddu too. Garnish with some cardmaom powder and ground nuts if you want to.

How to store Besan Laddu?

Store these ladoos in an air tight container at the room temperature. They will stay good upto 2 weeks. For longer shelf-life, refrigerate these.

Video

Notes

CHECK OUT OUR BEST SELLER SUGGESTIONS ON AMAZON.

Check out more Festival Mithai from the blog - Besan Barfi, Besan Halwa, Coconut Ladoo, Kalakand, Badam Katli and more.

Tips and Tricks

1. Patience is the key. Literally. Have patience when you make these ladoos.

1. Roasting the Besan - It is so important that you roast the besan right and to the desired golden color. Or else the ladoo might taste raw. Besan has strong flavor of its own. If not roasted properly, you can taste the rawness.

1. Control the Heat - It is very important to keep the temperature to medium low or low all the time. The heat temperature will vary depending upon the kind of pan you are using like non stick, steel, hard anodized etc.

1. Continous Stirring is another important step or else the mixture will burn at the bottom.

1. Adding Sugar - Make sure that you add sugar to the besan mix when it cools down a bit. If you will add sugar to the hot mixture, sugar will melt and make it more runny.

1. Kind of Sugar - As mentioned before, boora or tagaar is used traditionally in ladoo. Boora is the crystalized sugar powder which is a long process in itself. Buy it from the store. Or do what I do. Use fine sugar. It is not icing sugar. The regular sugar that we get in USA is good. If your sugar is large grain then pulse it a bit in the blender and use that.

Suggestions about Ingredients

- Besan - It is also known as Chickpea flour or Gram flour. It is easily available at any Indian Grocery Store. Or you can buy it from amazon too. Now there are 2 kinds available - regular fine flour and other thick besan or laddu besan. Although many people use the thick flour, I like to use the regular CHickpea flour. It is your choice.

- Ghee - I prefer using Ghee made with cow milk. But you can use any ghee available. Please do not make it in oil or dalda. GHEE is the only fat to be used.

- Sugar - Although the traditional recipe calls for Boora or Tagaar that is now available in Indian grocery stores in USA. But I always use regular sugar in my recipe. You can use either. If you are using Sugar then make sure that it is fine in texture and not thick.

- Aromatics - Although I use Cardamom powder only for flavoring, but you can use saffron as well if you want.

- Nuts - A lot of times cashews and raisins are recommended, but I prefer using coarsely grounded almonds for my laddu. And sometimes add crushed pistachios on top for finishing. It is your choice.

Nutrition