Besan Ladoo Recipe

Besan Ladoo or Besan ke Laddu is a very popular Indian festive sweet made from gram flour/besan, powdered sugar and ghee and flavored with a hint of cardamom. Garnished with almonds and coconut flakes, this ladoo recipe makes for a mouth-watering Indian dessert making any festival extra special.

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Honestly I never grew up eating Besan Ladoo. I grew up in the Eastern part of India where fresh milk based desserts like Sandesh [shon-daesh], Kheer or chhena (cottage cheese) based desserts like Chhena Malpua or Chhena Poda are very popular compared to the Northern part of India where desserts are made with lots of nuts, dried fruits and ghee/clarified butter. Climate drives your food habits. Since the Northern India is pretty cold compared to the rest of India, lots of ghee based food is prepared and consumed there to keep the body warm.

I tried Besan Ladoos when I moved to Delhi after marriage. Though I continued to miss my Mishti Doi yet I very quickly adapted to the locally made fresh desserts like Besan Ladoo, Peda, Firni etc. And the best part about Besan Ladoos is almost all families make them at home and distribute to friends, relatives and neighbors during festive seasons like Diwali,Holi or Rakhi.

Now that Rakshya Purnima is around the corner, how about we try making these laddos at home and celbrate with our loved ones. No Indian festival or celebration can be complete without some home made Besan Ladoos, right? And while you are roasting the gram flour with ghee, your whole house will smell like home – the smell that you grew up with while moms or grandmas making these ladoos for you. Okay okay, I will stop being sentimental now. πŸ™‚

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Before you start the process, please go over the tips:

  1. Use fresh, good quality besan/gram flour. Besan is easily available in almost all Indian grocery stores.
  2. If you don’t have homemade ghee, then use some good quality ghee. These days, all grocery stores (Whole Foods, Cost Co, Sprouts etc.) carry fine ghee.
  3. Use a thick bottom pan or a heavy nonstick pan for roasting the gram flour.
  4. Make sure to sift the gram flour and powdered sugar to remove any lumps.
  5. Use low to medium heat to fry the besan or gram flour to ensure the flour gets uniformly roasted.
  6. Allow the hot flour and ghee mixture to cool down before adding the sugar.
  7. You can grease your palms with ghee before shaping the balls so that the mixture does not stick to your hand.
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Besan Ladoo Recipe

  • Servings: 8-10
  • Difficulty: easy
  • Rating: β˜…β˜…β˜…β˜…β˜…
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Besan Ladoo or Besan ke Laddu is a very popular Indian festive sweet made from gram flour/besan, powdered sugar and ghee and flavored with a hint of cardamom. Garnished with almonds and coconut flakes, this ladoo recipe makes for a mouth-watering Indian dessert making any festival extra special.


Ingredients

  1. 1/2 cups gram flour
  2. 1/4 cup ghee
  3. 1/4 cup sugar, powdered
  4. 1/4 tsp green cardamom, powdered
  5. for garnishing almonds and coconut flakes and some silver bark

Directions

  1. In a non-stick wok, melt the ghee and add the gram flour. Stir-fry over low heat. It will take about 30 minutes for the flour to get cooked through and it gets a pasty look when done. Its important to continue to stir evenly and break the lumps that will form initially
  2. Add another spoonful of ghee and continue to stir in low heat for another 5 minutes
  3. The color should be a light brown and the mixture should come together and begin to glossy. You can add a table spoon of water at this point.
  4. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
  5. Add the sugar, nuts and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
  6. Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
  7. Decorate the top of each ball with almonds and silver bark.
  8. These ladoos can be stored for almost 4-6 weeks in an air tight jar.

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

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