Besan Ladoo Recipe
Besan Ladoo is a classic Indian sweet made from roasted gram flour, sugar, and ghee. This recipe is a delightful and easy way to prepare these melt-in-the-mouth ladoos that are often made during festivals like Diwali or Holi. In this guide, we will walk you through the perfect Besan Ladoo recipe, from the ingredients to the preparation tips, to ensure your sweets turn out perfect every time.
Equipment
- Heavy-bottomed pan
- Mixing bowl
- Spatula
- Plate for cooling
- Mortar and pestle
Ingredients
- 1 ½ cups besan
- ¾ cup powdered sugar
- ½ cup ghee
- 1 teaspoon cardamom powder
- 2 tablespoons chopped nuts
Instructions
- Roast the Besan: Heat the ghee in a heavy-bottomed pan over medium heat. Add the besan and begin to stir continuously to avoid burning. Roast it for about 15-20 minutes until it turns golden brown and gives off a nutty aroma.Add Sugar: Once the besan is roasted, turn off the heat and allow it to cool slightly. After 5-10 minutes, add powdered sugar and cardamom powder, mixing thoroughly.Shape the Ladoos: While the mixture is still warm but cool enough to handle, take small portions and shape them into round ladoos using your palms. Add a chopped nut to the center if desired.Cool and Store: Allow the ladoos to cool completely before storing them in an airtight container. They stay fresh for up to two weeks.
Notes
- Roasting is Key: The most important step in making perfect Besan Ladoo is roasting the besan thoroughly. Keep stirring continuously on medium heat to prevent it from burning. The besan should turn golden and release a nutty aroma.
- Cool Before Adding Sugar: Ensure the roasted besan has cooled down slightly before adding the powdered sugar. If the besan is too hot, the sugar might melt, affecting the texture of the ladoos.
- Adjust Sweetness: Feel free to adjust the amount of sugar to your liking. For a less sweet version, reduce the sugar by a couple of tablespoons.
- Optional Flavoring: While cardamom is the traditional flavoring, you can also experiment with other spices like saffron or nutmeg for a different twist.
- Shape While Warm: The ladoo mixture should be warm but not too hot when shaping. This helps in binding the ladoos properly.
- Garnishing: Adding chopped nuts like almonds, pistachios, or cashews can add a nice crunch to the ladoos. You can also coat the ladoos with desiccated coconut for added texture.
