Delicious Besan Ladoo Recipe

Besan ladoo with a melt-in-the-mouth texture is a divine treat that you will love anytime. Also known as besan ke ladoo. These are very popular in India. and made during special occasions like festivals, weddings, and celebrations. This easy step-by-step guide will help you make the best besan ke ladoo at home.

About Besan ladoo

Besan ladoo is a delicious and traditional North Indian sweet ball made with gram flour and ladoo are ball-shaped sweet delights from India. This besan ke ladoo is made by slow roasting gram flour in ghee until it turns aromatic and golden in color. This nutty mixture is cooled down and then mixed with powdered cardamons and sugar. The combination of roasted gram flour, sugar, and ghee is unbeatable as it results in a great divine aroma, flavor, and taste. Like these Besan ladoo, Besan burfi, Mysore Pak, and besan halwa are also much loved for the same reason.

Apart from gulab jamun, rasmalai, and rasgulla this ladoo is also quite popular and is made for Diwali. It is believed that Lord Ganesha loves ladoos, Boondi ladoo and Peanut ladoo are also made during these festivals.

Contents

• About Besan ladoo
• Choosing ingredients
• How to make Besan ladoo
• Important tips
• Recipe card

Making besan ladoo at home is simple and pretty straight-forward. But the most important part is to use the correct ratio of flour, ghee, and using the ingredients.

Choosing ingredients

* Besan:-

Always choose good quality flour to avoid bitter taste. The best choice is the freshly milled flour or using a fresh pack of besan. Gram flour has the nature to turn bitter within a few months of milling. So always taste it first before using it to ensure it is not bitter. There are different kinds of besan sold in the market with varying levels of textures. The texture of your besan ladoos depends on the kind of flour you use.

* Sugar:-

I have used organic sugar. But traditionally bura shakkar is used. If you are using regular refined white sugar, you may need slightly lesser sugar.

* Ghee:-

Using good quality puree ghee helps to make these besan ladoos more aromatic. Homemade ghee is the best.

How to make besan ladoo

Preparation:-

1. Measure 1 cup sugar{ 200 grams} and add it to a blender or grinder jar. add 4 to 6 cardamoms and grind to a fine powder. You can use white sugar. Do not open the lid of the jar immediately after grinding as the sugar drifts everywhere. Wait for a minute and then mix a few times with a spoon and grind well again.
2. Check if the sugar is super fine. It has to be very fine as we don’t want any sand-like texture in the besan ladoos. Set this aside.
3. Weigh or measure your besan and ghee correctly.

If you go wrong with the quantities your ladoo may not bind or may turn flat. Fluff up the flour in the jar with a fork and then scoop it into the measuring cup. You can use ghee in liquid or solid form. Both will be the same.

Roasting Besan:-

4. Add 1 and a half tablespoons ghee to a heavy bottom pan. Heat it. We are using only 1 and a half tbsps ghee at this step from the total amount required for the recipe. Add 3 to 4 tablespoons of chopped cashews to the ghee and fry them on a medium flame until crunchy. Remove them to a bowl. If you don’t prefer cashews, you may skip well.

5. Lower the flame. Add besan to the same pan. Do not add any ghee at this stage. Adding all of it at this stage will make it hard to fry the besan well.

6. Mix both of them well. Keep stirring and begin to fry on medium-low heat. You may see small lumps of ghee and besan. Just ignore them.

7. Keep stirring constantly for even roasting and to prevent burning. After 5 mins of roasting, the color of the besan begins to change to a slightly deeper color with a slight aroma.

8. Reduce the flame to the lowest, then quickly add the rest of the ghee.

9. Do not stop stirring. Keep stirring to incorporate the ghee well & continue to roast the besan on the lowest flame. The flour will absorb all the ghee and become lumpy at this stage.

10. As you fry the mixture will turn to a mass.

11. Keep roasting and stirring non-stop till the besan smells aromatic and turns deep golden color. It took 25 mins for me to reach this stage from the time I added the flour to the pan. Timing may vary depending on the kind of pan and intensity to use.

12. As soon as you smell it aromatic, remove the pan immediately from the stove and place it on the counter. If you don’t remove the pan in time, the mixture will burn. In just a few minutes you will notice ghee begins to ooze out from the mixture. The color changes to golden and the consistency begins to change. The quantity of ghee that oozes out depends on the texture of besan. Most times it turns to a semi-solid stage. But since there are different kinds of besan in the market, the mixture may not turns aromatic stop roasting.

Make Besan Ladoo

13. After keeping on the counter, stir for another 2 to 3 minutes as the besan will continue to cook in the hot ghee. This is how it was after 3 mins. Taste test this to ensure it is not raw. If it tastes nutty it is roasted correctly.

14. Allow it to cool down to a warm temperature. touch with your fingers and check, it should be warm and not hot. Also if you live in a cool region, make sure you don’t let the mixture become cold because the ghee will solidify and the besan ladoos won’t bind well. Add cashews.

15. Add powdered sugar. If you prefer less sweetness in your besan ladoo reduce the sugar. I use all the powdered sugar. Ensure the besan has cooled down to a warm temperature before adding sugar. If you add sugar to hot besan, sugar will instantly melt and ruin.

16. Mix well to incorporate the sugar with the besan mixture. Knead with your hand. At this stage, it will look dry but as you mix, the warmth in your hand will melt the ghee and help to bind all of the ingredients.

17. Take small portions and roll them into balls. You will be able to make 16 besan ladoo. Store them in an air-tight jar and use them within 3 weeks.

If using coarse besan, ladoo may not look smooth. To give a nice smooth finish, after a few hours of making these, place each ladoo in a clean white muslin cloth and roll gently. I did not use a cloth but just rolled them once more after 30 mins. Store besan ladoo in an air-tight jar, away from moisture.

Storing

Besan ladoo keeps good at room temperature for at least 3 weeks if handled well. Store them in air-tight jars and keep away from high humid places like the kitchen counter.

Important point

Please note that patience is the key to making awesome besan ladoos. Do not get impatient while you roast the besan on a medium flame. Once it turns hot and begins to change the color slightly switches over to low flame completely until the last stage.

If you feel the mixture is getting too hot at any stage, take off the pan from the stove for a while to bring down the temperature. Making besan ladoos is a lot of arm work as it involves stirring continuously. If you have a weak arm, please do not attempt this without a helping hand.

Important tips or pro tips

• Roasting besan correctly is the key to aromatic and delicious ladoos. If this step is not done properly the aroma does not come out from the besan resulting in raw tasting besan ladoos.
• If the flour is over-roasted, the ladoos can have a bitter and burnt flavor. So roasting the flour stirring constantly on medium to low heat is very important. When the besan is roasted properly it turns aromatic indicating it is dining. Also taste test it to ensure it is not raw.
• You have to keep stirring non-stop & continuously without taking a break-even for a few seconds, especially at the later stage. Otherwise, there are chances of the besan getting burnt.
• I suggest not to go by the time as it depends on the kind of stove, pan, and the intensity of the flame.

Thank you so much for reading my recipe. I hope my recipe is liked by you. If you have any suggestions related to my recipe and related to my article writing please tell me in the comment box.