Besan ladoo (Laddu) recipe

Besan ladoo (Laddu) recipe

Besan ladoo easy recipe | Besan ke laddu

 

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 melts 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 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 coming 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 Ingredients:

500 grams – Gram flour (Besan)
400 grams – Clarified Butter (Ghee)
400 grams – Powdered sugar
50 grams – Chopped Cashew nuts
50 grams – Raisins
2 tablespoons – Saffron milk  (around 8-10 strains of saffron soaked in milk)
50 grams – Cashew nut powder
50 grams – Almond powder
1 teaspoon – Cardamom powder
1 pinch – Nutmeg powder  (Jaifal powder)

 

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 powder on low flame until it gets aromatic and turns light golden brown. Remove it and keep it aside.

 

Roasting gram flour in kadhai, Besan ladoos recipe.

 

2 – Then, take ghee and keep aside 75% of ghee for roasting gram flour. And use the remaining 25% for frying, now add chopped cashew nuts in a kadhai and fry it on low flame for 1 minute. And remove it, keep aside. Fry the nuts only to remove moisture within them. Fried nuts increase the lifetime of ladoos.

 

Frying cashew nut in kadhai, Besan ladoos recipe.

 

3 – Now fry raisins in the same ghee on low flame for 1 minute and keep aside. The first step is complete. Our all ingredients are ready for ladoos.

 

Frying raisins in ghee, Besan ladoos recipe.

 

Ingredients for ladoos, Besan ladoos recipe.

 

4 – Further in the same kadhai add gram flour and start roasting gram flour on medium heat.

 

Roasting gram flour in kadhai, Besan ladoos recipe.

 

5 – Keep stirring continuously otherwise besan will stick to the kadhai and turn dark brown. After every 2 minutes of interval add little ghee (from 75% of ghee that we kept aside in the beginning) in it and keep stirring. 

 

Mixing ghee in besan, Besan ladoo recipe.

 

6 – Continue roasting for 15-20 minutes. Slowly adding ghee makes it easy to roast and breaking lumps from besan. Do the same till besan gets completely roasted and turns light brown in color.

 

Breaking lumps from besan, Besan ladoo recipe.

 

7 – Once it turns light brown and releases an awesome aroma. Then add all remaining ghee in besan.

 

Adding all ghee in besan, Besan ladoo recipe.

 

8 – It will thicken first and it will start thinning in about 5 to 7 minutes.

 

Thinning besan in kadhai, Besan ladoo recipe.

 

9 – Don’t worry if it’s too thin. In the end, add saffron milk in it and again roast besan for 5-7 minutes.

 

Adding Saffron milk in besan, Besan ladoo recipe.

 

10 – Now, turn off the flame and transfer roasted besan to a large bowl, and spread it for cooling. Allow cool enough for handling it takes around 10-15 minutes at room temperature.

 

Cooling besan mixture, Besan ladoos recipe.

 

Mixing Roasted nuts to Gram flour:

11 – Then add 1 teaspoon cardamom powder, 1/4 teaspoon of Jaifal (nutmeg) powder, then add fried cashew nuts and raisins. And add roasted almond and cashew nut powder.

 

adding roasted almond and cashew nut powder, Besan ladoos recipe.

 

12 – Finally add powdered sugar to it.

 

Adding powdered sugar in besan, Besan ladoo recipe.

 

13 – Mix powdered sugar thoroughly with besan. Mix everything together until the sugar and nuts are well combined.

 

Mixing powdered sugar thoroughly with besan, Besan ladoo recipe.

 

14 – If you feel the mixture is still very dry to make dough then add 1 teaspoon of ghee.

 

Adding ghee to besan mixture, Besan ladoo recipe.

 

15 – Because besan is still warm sugar starts melting. So wait for a minute after adding sugar, and then add ghee if needed.

 

Dough for preparing ladoos, Besan ladoos recipe.

 

16 – 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.

 

Preparing ladoo balls, Besan ladoos recipe.

 

17 – Our super yummy and delicious Besan ladoos are ready to serve. You may garnish with nuts or edible silver leaves (Chandi ka vark).

 

Placing ladoos in plate, Besan ladoos recipe.

 Keep ladoos open for at least 5-6 hours to dry properly, then you can store it in a 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 15 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 remains 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 Ladoos in plate, Besan ladoo recipe.

Besan ladoo (Laddu) recipe

Fahamida
Besan ladoo is a very famous and traditional Indian sweet recipe made with besan (chickpea) flour, ghee, and sugar.
Prep Time 10 mins
Cook Time 35 mins
20 minutes 20 mins
Total Time 45 mins
Course Dessert, Sweets
Cuisine Indian
Servings 30 Ladoos
Calories 305 kcal

Ingredients
  

  • 2 cups Besan (gram floor) 500 grams
  • 1 cup Ghee (clarified butter) 400 grams
  • 1 cup Powdered sugar 400 grams
  • 2 tablespoons Chopped cashew nuts 50 grams
  • 2 tablespoons Raisins 50 grams
  • 2 tablespoons Cashew nut powder
  • 2 tablespoons Almond powder
  • 2 tablespoons Saffron milk around 8-10 strains of saffron soaked in milk
  • 1 pinch Jaifal powder (Nutmeg powder)

Instructions
 

  • Take a large kadhai for roasting all ingredients for making ladoos.
    First, roast almond and cashew nut powder on low flame until it gets aromatic and turns light golden brown. Remove it and keep it aside.
  • Then, take ghee and keep aside 75% of taken ghee for roasting Besan. And use the remaining 25% for frying, now add chopped cashew nuts in a kadhai and fry it on low flame for 1 minute. And remove it, keep aside. Frying the nuts only for removing moisture within them. Fried nuts increase the lifetime of ladoos
  • Now fry raisins in the same ghee on low flame for 1 minute and keep aside.
  • The first step is complete. Our all ingredients are ready for ladoos.
  • Further, in the same kadhai start roasting gram flour 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 (from 75% of ghee that kept aside in the beginning) in it and keep stirring. do this same around 15-20 minutes
  • Slowly adding ghee makes it easy to roast and breaking 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.
  • It will thicken first and it will start thinning in about 5 to 7 minutes.
  • Don't worry if it's thin.
    In the end, add saffron milk in it and again roast besan for 5-7 minutes.
  • Now, turn off the flame and transfer the besan to a large bowl, and spread it for cooling. Allow it to cool enough for handling ( around 10-15 minutes at room temperature.)
  • Then add 1 teaspoon cardamom powder.
  • Add 1/4 teaspoon of Jaifal (nutmeg) powder
  • Then add fried cashew nuts and raisins
  • Add roasted almond and cashew nut powder
  • Finally, add powdered sugar to it.
  • Mixing 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 1 teaspoon of ghee.
  • Due to besan is still warm sugar starts melting. so wait for a minute after adding sugar, and then add ghee if needed.
  • 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 a container so it will not catch fungus, and it will last for 2-3 weeks.

Notes

  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 15 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 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.
  7. You can use dry fruits as you wish.
  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.
Keyword besan ke ladoo, besan ladoo benefits, besan ladoo maharashtrian style, Diwali special mithai, how to make besan ladoo, Ladoos, besan ladoos recipe, besan ke laddu,

 



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