Besan ladoo | Besan ke laddu | Besan ladoo with perfect measurement and tips
Besan ladoo is a very famous and traditional Indian sweet recipe made with besan (Gram/Chickpea) flour, ghee, and sugar. These ladoos have a distinct grainy texture but quickly melt in the mouth. It is perhaps one of the traditional recipes passed on by generations and is typically made during festival seasons, especially in Diwali. Generally, it is made with just 3 ingredients, and a topping of dry fruits, but can also be mixed with other flours. The main ingredients for making laddus are gram flour, ghee, and sugar. Also, it has cardamom, saffron, almonds, and cashew nuts are added for good taste.
We can make Besan ke Ladoos at any festival or auspicious occasion. They are made with very few ingredients and easily and they also have a very long shelf life. When the children come home on holiday festival return, then keep a gram flour ladoo with their cauldron with them.
Diwali special mithai:
Besan ladoos are very popular in India. There are different ladoos prepared in India like rava ladoo, rava coconut ladoo, ragi ladoo, Til (sesame) ladoo, dink ladoo, boondi ladoo, etc. Besan ladoos are generally prepared during the festival season, especially in Diwali. These are very healthy and nutritious. Besides they are pretty easy to make too. They are not overly sweet unlike many Indian sweets and have an earthy and nutty taste. The perfect Besan Ladoos will not stick in your mouth or throat. They should not have a very shiny finish. The tricky part is to roast the besan or gram flour. Once you get it right, you will be a besan ladoo expert. Let’s learn to prepare Besan ladoo.
Course: – Dessert, Sweets
Prep Time: – 10 Minutes
Cooking time: – 35 Minutes
Total Time: – 45 Minutes
Servings: – 30 Ladoos
Besan ladoo Video:
Besan ladoo Ingredients:
500 grams – Gram flour (Besan)
400 grams – Clarified Butter (Ghee)
400 grams – Powdered sugar
1 tablespoon – Chopped Cashew nuts
1 tablespoon – Chopped Almonds
25 grams – Raisins
1 tablespoon – Chopped Pistachio
25 grams – Whole Almonds
25 grams – Cashew nuts
2 tablespoons – Saffron milk (around 8-10 strains of saffron soaked in milk)
1 teaspoon – Cardamom powder
1 pinch – Nutmeg powder (Jaifal powder)
30 nos. – Saffron strands (Optional)
Besan ladoo recipe step by step with photos:
1 – Take a large kadhai for roasting all ingredients for making ladoos. First, roast almond and cashew nut on low flame until it gets aromatic and turns light golden brown. Remove it and grind it to powder.
2 – Add 2 tbsp ghee in a kadhai and fry chopped dry fruits on low flame for 1 minute. And remove it, keep aside. Fried nuts increase the taste and lifetime of ladoos.
3 – Further in the same kadhai add 100-gram ghee and slowly add besan and start roasting besan on medium heat.
4 – Keep stirring continuously otherwise besan will stick to the kadhai and turn dark brown. After every 2 minutes of interval add little ghee (out of 200 grams) in it and keep stirring.
5 – Continue roasting for 15-20 minutes, by slowly adding ghee makes it easy to roast and break lumps from besan. Do the same till besan gets completely roasted and turns light brown in colour.
6 – Once it turns light brown and releases an awesome aroma. Then add all remaining ghee in besan.
7 – Don’t worry if it’s too thin. In the end, add saffron milk to it and again roast besan for 5-7 minutes.
8 – Now, turn off the flame and transfer roasted besan to a large plate, and spread it for cooling. Allow cool enough for handling it takes around 10-15 minutes at room temperature.
Mixing ingredients to Gram flour:
9 – Add powdered dry fruits, fried dry fruits, 1 teaspoon cardamom powder, and 1/4 teaspoon of Jaifal (nutmeg) powder.
10 – Finally add powdered sugar to it.
11 – Mix powdered sugar thoroughly with besan. Mix everything together until the sugar and nuts are well combined.
12 – If you feel the mixture is still very dry to make dough then add ghee as per requirement (mixture should look like dough, not too moist)
13 – When the dough becomes cold, start preparing ladoos, make ladoos 2-3 inch diameter like chapati dough balls. Or size as you like. Once you shape them, let them sit for 5 to 10 minutes and then shape again if they don’t look perfect. Just don’t wait for too long else it will set and then it will be difficult to change the shape.
14 – Our super yummy and delicious Besan ladoos are ready to serve. You may garnish with nuts or edible silver leaves (Chandi ka vark).
Keep ladoos open for at least 5-6 hours to dry properly, then you can store it in an ait-tight container so it will not catch fungus, and it will last for 2-3 weeks.
Tips for Besan ladoo recipe:-
1 – Roasting Besan while adding ghee slowly makes it easy and fast to roast Besan and reduces efforts, as well as time, goes in roasting Besan. Do not rush this step! If you don’t roast the besan properly, the ladoos will taste bitter and raw.
2 – Keep the heat on low at all times. If the heat is high, the besan will turn brown and even burn while still being raw.
3 – Let the roasted besan cool down before adding powdered sugar for at least 10 minutes before adding the sugar.
4 – Keep stirring continuously as you roast, which will be around 20 to 25 minutes.
5 – By adding saffron milk to besan ladoos become soft and natural yellow in colour.
6 – Sometimes, the ladoo mixture becomes too thin, due to ghee and melting sugar. Ladoos start melting in the palm while binding and also ladoos get flattened not remain round in shape. So, don’t worry. Just do one secret step. Keep this ladoo mixture in the refrigerator for 10 minutes it will become thick, and after 10 minutes remove it and start preparing the ladoos. with this trick, Your ladoos will not melt and the ladoo shape will be perfectly round.
7 – You can use dry fruits of your choice.
8 – If you use powdered dry fruits in besan ladoo. It reduces the stickiness of the ladoo in the mouth.
9 – If the mixture looks too dry then you can fix it by adding the remaining ghee. If the mixture is right, there is no need to add the remaining ghee to it.
Besan ladoo (Laddu) recipe
Ingredients
- 2 cups Besan (gram floor) 500 grams
- 1 cup Ghee (clarified butter) 400 grams
- 1 cup Powdered sugar 400 grams
- 1 tablespoons Chopped cashew nuts
- 1 tablespoon Chopped Pistashios
- 1 tablespoon Chopped Almonds
- 1 tablespoons Raisins 25 grams
- 25 grams Cashew nuts
- 25 grams Almonds
- 2 tablespoons Saffron milk around 8-10 strains of saffron soaked in milk
- 1 pinch Jaifal powder (Nutmeg powder)
- 30 nos. Saffron strands optional
Instructions
- Take a large kadhai for roasting all ingredients for making ladoos. First, roast almond and cashew nut on low flame until it gets aromatic and turns light golden brown. Remove it and grind it to powder.
- Add 2 tbsp ghee in a kadhai and fry chopped dry fruits on low flame for 1 minute. And remove it, keep aside. Fried nuts increase the taste and lifetime of ladoos.
- Further in the same kadhai add 100-gram ghee and slowly add besan and start roasting besan on medium heat.
- Keep stirring continuously otherwise besan will stick to the kadhai and turn dark brown. After every 2 minutes of interval add little ghee (out of 200 grams) in it and keep stirring.
- Continue roasting for 15-20 minutes, by slowly adding ghee makes it easy to roast and break lumps from besan. Do the same till besan gets completely roasted and turns light brown in colour.
- Once it turns light brown and releases an awesome aroma. Then add all remaining ghee in besan.
- Don't worry if it's too thin. In the end, add saffron milk to it and again roast besan for 5-7 minutes.
- Now, turn off the flame and transfer roasted besan to a large plate, and spread it for cooling. Allow cool enough for handling it takes around 10-15 minutes at room temperature.
- Add powdered dry fruits, fried dry fruits, 1 teaspoon cardamom powder, and 1/4 teaspoon of Jaifal (nutmeg) powder.
- Finally add powdered sugar to it.
- Mix powdered sugar thoroughly with besan. Mix everything together until the sugar and nuts are well combined.
- If you feel the mixture is still very dry to make dough then add ghee as per requirement (mixture should look like dough, not too moist)
- When the dough becomes cold, start preparing ladoos, make ladoos 2-3 inch diameter like chapati dough balls. Or size as you like. Once you shape them, let them sit for 5 to 10 minutes and then shape again if they don’t look perfect. Just don’t wait for too long else it will set and then it will be difficult to change the shape.
- Our super yummy and delicious Besan ladoos are ready to serve. You may garnish with nuts or edible silver leaves (Chandi ka vark).
- Keep ladoos open for at least 5-6 hours to dry properly, then you can store it in an ait-tight container so it will not catch fungus, and it will last for 2-3 weeks.
Notes
- Roasting Besan while adding ghee slowly makes it easy and fast to roast Besan and reduces efforts, as well as time, goes in roasting Besan. Do not rush this step! If you don’t roast the besan properly, the ladoos will taste bitter and raw.
- Keep the heat on low at all times. If the heat is high, the besan will turn brown and even burn while still being raw.
- Let the roasted besan cool down before adding powdered sugar for at least 15 minutes before adding the sugar.
- Keep stirring continuously as you roast, which will be around 20 to 25 minutes.
- By adding saffron milk to besan ladoos become soft and natural yellow in colour.
- Sometimes, the ladoo mixture becomes too thin, due to ghee and melting sugar.
Ladoos start melting in the palm while binding and also ladoos get flattened not remains round in shape. So, that time doesn't worry. Just do one secret step. Keep this ladoo mixture in the refrigerator for 10 minutes it will become thick, and after 10 minutes remove it and start preparing the ladoos. with this trick, Your ladoos will not melt and the ladoo shape will be perfectly round. - You can use dry fruits as you wish.
- If you use powdered dry fruits in besan ladoo. It reduces the stickiness of the ladoo in the mouth.
- If the mixture looks too dry then you can fix it by adding the remaining ghee. If the mixture is right, there is no need to add the remaining ghee to it.
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