besan ladoo

Besan ladoo are delicious &amp; aromatic sweet balls made with gram flour, sugar, ghee and cardamom powder. This recipe will give besan laddu with a melt in the mouth texture.

Besan ladoo recipe | How to make besan ladoo

ghee ((1x

sugar ((adjust

green cardamoms ((elaichi (or ⅓ tsp ground cardamoms))

cashews (chopped (optional))

Powder sugar and cardamom pods finely in a grinder/blender jar. Set aside.

Heat a pan and add 1½ tablespoons ghee.

When it melts, add chopped cashews and fry them until lightly golden. Remove them to a small bowl.

Add besan to the same pan. On a medium low flame keep stirring and begin to roast the besan for 5 to 6 mins. You may see small lumps of ghee and flour. Just ignore them.

After 5 mins, it begins to turn slightly aromatic &amp; changes to a slightly deeper color. Regulate the flame to lowest immediately.

Add rest of the ghee. Mix well and keep roasting on a low flame stirring continuously without stopping. Otherwise it may burn.

Besan will absorb all of the ghee and turn lumpy at this stage. Just continue to cook it stirring constantly.

After a while besan begins to turn deep golden in color and aromatic. Your kitchen will be filled with a aroma indicating the flour is well roasted. It took 25 mins for me to reach this stage. Timing may vary depending on the kind of pan and intensity of heat used.

Be cautious at this stage &amp; remove the pan quickly from the stove. Begin to cool down by stirring it for another 2 to 3 mins.

Cool little bit of the roasted besan and taste test it. It should be nutty and not taste raw even a bit.

Cool down the roasted besan completely. This step is important.

Preparation for besan ladoo

When the besan cools down add powdered sugar. If you prefer less sweetness in your ladoos,  add little lesser than mentioned in the recipe. I use all of the powdered sugar.

Mix very well to combine the sugar. At first your mixture may seem dry but keep mixing or knead it with your hand. The warmth in your hand will melt the ghee and bind all of them well.

Take small portions of this and press down in your palm to roll to balls. You can make about 8 ladoos.

Store besan ladoo in a air tight jar at room temperature and use within 3 weeks. Alternately you can refrigerate them for up to 2 to 3 months. Reheat them in microwave for 15 to 20 seconds or in the oven at 80 C or 160 F for a few minutes until they become warm.

How to make besan ladoo

Besan Ladoo or Besan ke Laddu is a popular Indian sweet made during festivals. These are round sweet balls made with gram flour a.k.a besan, powdered sugar and clarified butter (ghee).

Easy Besan ke Laddu Recipe

flour

sugar

cardamom powder

golden raisins (- chopped)

cashews (- finely chopped)

Dry roast the besan in a heavy kadai or pan on low to medium-low heat for about 10 to 12 minutes.

Keep on stirring continuously right from the beginning. So that the besan is not burned and cooks evenly.

Roasting besan

After 12 minutes of total roasting time, add the ghee.

Mix very well and continue roasting the besan for some more 12 to 15 minutes stirring non-stop.

You will see that the mixture will start releasing ghee and will give a nice fragrant nutty aroma. Some ghee will float on top and and you will see a molten lava kind of consistency where the ghee is floating. The mixture will also loose sides of the pan and become one. These are the signs that the besan is fully cooked. Once you see these signs, you can move on to the next step.

Remove the pan from the stove-top and place it on your kitchen countertop. Add powdered sugar.

Adding ghee and roasting further

Begin to mix with all the strength from your hands. You have to mix this part vigorously so that the powdered sugar melts in the roasted besan and ghee mixture and no lumps are formed.

Add the powdered cardamom, raisins and cashews. Mix again.

Once you have mixed the ladoo mixture well then let it become lukewarm or cool at room temperature.

Adding powdered sugar

When cooled, make small or medium-sized besan ladoo and store them in an airtight steel container. If you are not able to shape in balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes. Depending on the quality and consistency of ghee as well as the room temperature you may be able to easily shape these or not.

Serve besan ladoo garnished with some nuts.

Making besan ladoo

Besan laddu keeps well at room temperature for a month. Keep in a clean covered jar or container in a cool dry place. You can use a steel jar.

You can refrigerate these. But on refrigerating the ghee in the laddu solidifies making them dense or hard. So before serving, let them thaw completely.

Storage

Thank you for the recipe... The ladoo turned to be Super tasty.. god bless you🙏🙏

First time I tried  it did not turn out well the next time I tried it turned out really well everyone really liked it.Thank you for this recipe .

Hello Dassana,

wow, so many dishes I couldn't even imagine!
I'm discovering a world, here.

I see, the page already contains many images, and procedural loading helps a lot.

I will try out the chilla, it looks inviting and easy to make; I only have to buy cumin, fresh ginger, and coriander.

I will report the results, thanks!

p.s.: if I posted a link to an image hosted elsewhere, would it be picked up by the automatic comment filter, or can I do that? I could use Imgur to host pictures and just add a link in the comment

D

https://content.jwplatform.com/videos/Mz4yunJ0.mp4

Besan ke Laddu is a popular Indian sweet made from gram flour, powdered sugar and clarified butter (ghee). It is one of popular sweet made during festival times.

Besan Ladoo

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Easy Besan ke Laddu Recipe

Top 2 besan ladoo recipes from across the web

The most viewed besan ladoo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Besan ladoo recipe | How to make be...

Easy Besan ke Laddu Recipe

The most viewed besan ladoo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine