Besan laddoo is a traditional North Indian sweet ball made from gram flour, ghee, powdered sugar, cardamom powder, that is aromatic and tasty. This recipe with an easy step-by-step guide will help you make the best besan ke laddoo at home.
About Besan Laddoo
There are many laddoo varieties, but besan ke laddu is one of the most popular, especially during festivals like Diwali.
These besan ke laddoos are made by slow roasting gram flour until it turns aromatic and golden in color and then adds ghee after some time.
Continue roasting after the addition of ghee, until it starts giving a nutty fragrance before adding the sugar. Make sure to stir constantly so that no lumps form.
All you need is patience to roast the gram flour. This ensures a sweet laddu with a melt-in-your-mouth feel every time.
There is an alternative method to make this laddoo which gives the laddu a slightly different texture. In this method, the besan or gram flour is roasted in ghee right away until it starts giving a nutty fragrance.
The addition of the ghee requires even more stirring at first to ensure that the mixture does not become lumpy and maintains the correct texture. That is why this method is a little trickier. So I would advise you to make this recipe by following the first method where the ghee is added at a later stage.
You might want to check out the video on how to make Besan ke Laddo in this video of mine.
Why you Should Make this Recipe?
Something that I like about Besan ke laddoo is the way it melts in your mouth. The sweet taste of the gram flour stays for a long time after that. And the best part is that it doesn’t take too much time to make this as well. Beasn laddoo is
- Simple recipe
- Easy dessert
- Require just 3 basic ingredients.
- It stays good in an airtight container for up to a week.
Pro Tips to Make the Perfect Besan Laddoo:
- The key to aromatic and delicious ladoos is to roast the besan correctly; else, the besan would taste raw.
- Roasting the besan on a medium to low heat stirring continually stirring is important. Because, if the besan is overroasted, the laddoos will taste bitter and burnt.
- I recommend not going by the time because it varies depending on the type of stove, pan, and flame intensity. The timeline I provided in the post is only a guideline.
Basic Ingredients used to Besan Laddoo:
- Gram flour/besan: Besan is the key ingredient in this recipe. Choose good quality besan to avoid bitter taste. Gram flour has the nature to turn bitter within a few months. So always taste it first before using it.
- Ghee: Ghee made at home is the best to make this recipe. But if you are using the store-bought ghee then use good quality ghee. These besan laddoos are more aromatic when made with top-grade pure ghee.
- Sugar: I have used regular refined sugar. But if you want you can also use bura shakkar or tagar for this recipe.
- Others: Though to make simple besan ke laddoo, you just need 3 basic ingredients, but to make this laddos more flavorful you can add cardamom powder and some nuts of your choice.
- 1 cup Gram flour, besan
- 1/2 cup Powdered sugar
- 1/4 cup Ghee
- 3 nos Green cardamom, powdered
- 3 tbsp Cashew nuts, chopped
- 3 tbsp Almond, chopped
- Powder sugar finely in a grinder/blender jar. Set aside.
- Dry roast the besan in a heavy bottom kadai or pan on low heat for about 10 to 12 minutes.
- Keep stirring continuously from the beginning. So that the besan does not get burnt.
- After 12 minutes of total roasting time, add ghee to it.
- Give it a nice mix and continue roasting the besan for another 12 to 15 minutes stirring non-stop.
- After that you will see that the mixture have started releasing ghee and will give a nice fragrant nutty aroma. The mixture will also loose sides of the pan and become one. These are the signs, that the besan is cooked well.
- So once you see these signs remove the pan from the stove-top and place it on your kitchen countertop. Let it cool down.
- When the besan cools down add powdered sugar.
- Add cardamom powder, cashew nuts and almonds.
- Mix well so that the sugar combine well with besan.
- At first your mixture may seem dry but keep mixing with your hand.
- The heat from your hand will melt the ghee and bring them all together.When cooled, make small or medium-sized besan ladoo and store them in an airtight steel container.
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