Besan Ladoo Ki Recipe – Prepared by roasting besan (gram flour) in ghee until it turns golden brown with a nice aroma, later mixed with powdered sugar, mix of dry fruits, flavoured with cardamom & then shaped into round balls.
Wondering why I am preparing this today? I do have reason for this!! To celebrate my fifth blog anniversary, I have decided to make this Besan Ladoo Ki Recipe, which also happens to be my 300th BLOG POST and my 90th VIDEO on my YouTube Channel.
Celebrating 5th Blogiversary !!
My blog MASALAKORB is celebrating its 5th blogiversary today and this definitely calls for something special….Right?? So, here it is, a virtual treat for all my readers!! Five years ago today, November 22, 2014, I established my food blog, MasalaKorb and 24th November was the day I published my first post!! Where did those five years go – they have just flown by! Time flies when you’re having fun, they say! It was definitely not an easy journey, especially the last 2 years were very challenging with lots of ups and downs on my personal front and blogging had to take a backseat sometimes….I think that’s life!!
Thank you to all those faithful followers of MasalaKorb food blog who have been with me from the start. Thanks also to those who have joined along the way. If you are new here, a hearty warm welcome! I hope all will continue to support & follow “MasalaKorb” into the future! Coming to todays recipe:
What is Besan Ladoo/Laddu?
Besan Ladoo is a round dessert ball made with gram flour(Chickpea flour) which is called besan in Hindi and hence the name. If you happen to be a dessert lover, then this Besan Ladoo Ki Recipe is just apt for you. Although this Indian dessert is mostly made during festive times, you don’t actually need any particular occasion to relish this delectable delicacy. However, if you have sudden guests, potlucks or special occasions, this quick recipe makes for a nice dessert after an elaborate meal.
As to any recipe, there are various types of Ladoos in Indian cuisine, out of which Boondi Ladoo, which is also made from gram flour, but has a completely different taste and texture compared to Besan Ladoo.
Variations to Besan Ladoo:
- Add a bit of semolina (sooji) and make Rava Besan Ladoo.
- Khoya is added into the ladoo mixture to make it more rich and heavy.
- There is also Gujarati style Magas Ladoo, which is made from very coarse besan.
- Nuts powder (cashew nut powder and/or almond powder) can be added into the mixture. This gives nice nutty flavour and makes the ladoo even more healthy.
Steps to follow for Besan Ladoo Ki Recipe:
1- MAIN INGREDIENTS NEEDED FOR BESAN LADOO:
- BESAN – It is also called gram flour or chickpea flour. Regular fine variety of besan is usually used. Sift chickpea flour to remove any lumps and use. Some people add a pinch of turmeric or yellow food colour for the hue, but, I don’t add as like the rustic look!
- GHEE (Clarified butter) – To get the best taste, I always prefer to use good quality Desi Ghee or homemade ghee. But, you can also use store bought one.
- SUGAR or BOORA (TAGAR) – It is easily available in India. But, here in Germany, this boora sugar is not available, so, I just use powdered sugar instead.
- For FLAVOUR, I’m using cardamom powder and nutmeg powder.
- My choice of NUTS in the ladoo are almonds and cashews. And, I use Pistachios for garnish. You can also additionally use saffron for garnish. These are all optional and feel free to add whatever garnishes you want.
2- Heat ghee in a heavy bottomed pan over MEDIUM LOW heat.
3- Once hot, add besan and mix with the help of spatula. (NOTE: Make sure ghee is not too hot otherwise chickpea flour can burn.)
4- Roast besan over medium low heat by stirring continuously, otherwise it will burn.
ROASTING is the key to making perfect besan ladoo. So, be patient while making. It took me around 25 minutes to roast it completely. If not, the ladoos will have a raw taste.
Different Stages in Besan Roasting Process:
5- Stage1: 5 min- In the beginning, it will be a little lumpy and you will feel heavy and will need more effort to stir. Keep on stirring and cooking.
6- Stage 2: 10-12 min- As it gets roasted, it starts to loosen up and becomes like a thick paste. It will not be lumpy anymore. You will feel a little light while stirring. Continue roasting with constant stirring.
7- Stage 3: 18-20 min- At this stage it starts to change colour to dark golden hue. You will have a nutty aroma of cooked besan and your house will be filled with a divine aroma. It will be little shiny and have a runny paste-like consistency, meaning ghee starts oozing out. This is the time, besan is roasted and almost ready.
8- Now, a tip to get that grainy texture! Add a splash of water, say a tablespoon of water and stir very fast at this moment to absorb water. Water will be completely absorbed and you will get a grainy texture. Sprinkle another tablespoon of water and repeat the process.
9- Stage 4: Cook for another 2- 3 minutes and turn off the heat. It took me close to 25 minutes to reach this stage. But, the time taken may vary depending on the quantity, thickness of the pan and also the temperature at which you are roasting the flour. I almost maintained medium low to low heat (sometimes in between).
Transfer the roasted mixture to a bowl and let it cool a bit. Check after 8- 10 minutes, mixture should be slightly warm (neither too hot nor cold). (NOTE: Make sure that it’s not completely cold).
Making Ladoos:
10- In the meantime, toast a few finely chopped almonds and cashews in a teaspoon of ghee.
11- Add toasted nuts to the besan mixture in the bowl. (NOTE: The mixture should not be completely cold while making ladoos).
12- Then, add powdered sugar, cardamom and nutmeg powder. (NOTE: I grind sugar along with cardamom and nutmeg. You can also add them separately).
Optionally, you can add milk powder or Khoya. I like the taste this way. This is actually my secret ingredient to make super yummy ladoos…skip it if you don’t want.
13- Start mixing with your fingertips. It will come together like a loose dough. Start making ladoo by taking a tablespoon of mixture in hands and shape them to round shape pressing tightly. Make all besan ladoo like wise and garnish with pistachio.
Let the ladoos cool down completely. Store the in airtight container. They can keep fresh for about a week or even longer if you refrigerate.
Here are some tips for making Besan ladoo:
- Make sure to use a fine quality of Besan. You can also make it at home or a flour mill by blending chana dal to a fine powder.
- Stir the besan over medium low to low heat and stir continuously.
- ROASTING is the key to making perfect besan ladoo. Roast besan until golden brown in ghee till you get a nutty fragrance. If you don’t roast well, the ladoos will have a raw taste. At the same time, do not roast the besan for too long, then the ladoo will have a bitter taste.
- Roasting time would depend on the size and thickness of pan used.
- Don’t be skimpy with ghee….be generous!!
- To make it more healthy, add dry fruits, cashew, and raisins. Adding finely chopped nuts to this recipe will accentuate the taste. Instead of using chopped nuts, you can also add coarse powder of nuts to give a texture to the ladoo and it also enhances the taste.
- While adding the sugar powder, the mixture should be slightly warm and not too hot or cold.
- Roll the ladoos firmly to make sure that they do not break easily…you really have to put some effort to roll them tightly.
Besan Ladoo Ki Recipe - Gram Flour Laddu | How to Make Besan Laddu
Ingredients
- 1 Cup Besan Gram Flour/Chickpea Flour
- 1/4 cup Ghee + 1 tsp To fry Nuts
- 1/2 cup Sugar Powdered
- 2 tbsp Milk Powder or Khoya (Optional)
- 1/2 tsp Green Cardamom Powder
- A Pinch of Nutmeg Powder
- Few Almond & Cashews Finely chopped
For Garnish:
- Few Pistachios & Saffron (Optional)
Instructions
- Sift chickpea flour to remove any lumps and use.
- Heat ghee in a heavy bottomed pan over MEDIUM LOW heat.
- Once hot, add besan and mix with the help of spatula.
- Roast besan over medium low heat by stirring continuously, otherwise it will burn.
Different Stages of Roasting:
- Stage1: 5 min- In the beginning, it will be a little lumpy and you will feel heavy to stir. Keep on stirring and cooking.
- Stage 2: 10-12 min- As it gets roasted, it starts to loosen up and becomes like a thick paste. It will not be lumpy anymore. You will feel a little light while stirring.
- Stage 3: 18-20 min- At this stage it starts to change colour to dark golden hue. You will have a nutty aroma of cooked besan. It will be little shiny and have a runny paste-like consistency, meaning ghee starts oozing out. This is the time, besan is roasted and almost ready.
- For a grainy texture, add a splash of water, say 1-2 tablespoons of water and stir very fast at this moment to absorb water. The water will be completely absorbed and you will get a grainy texture.
- Stage 4: Cook for another 2- 3 minutes and turn off the heat (approximately after 25 min).
Making Ladoos:
- Transfer it to a bowl and let it cool a bit. Check after 8- 10 minutes, mixture should be slightly warm (neither too hot nor cold).
- Toast a few finely chopped almonds and cashews in a tablespoon of ghee and add to the besan mixture.
- Then, add powdered sugar, cardamom and nutmeg powder. Optionally, you can add milk powder or khoya.
- Start mixing with your fingertips. It will come together like a loose dough. Start making ladoo by taking a tablespoon of mixture in hands and shape them to round shape. Make all besan ladoo like wise and garnish with pistachio.
- Let them cool down completely. Store the in airtight container. They can keep fresh for about a week or even longer if you refrigerate.
Recipe Video
Notes
- Make sure to use a fine quality of Besan. You can also make it at home or a flour mill by blending chana dal to a fine powder.
- Stir the besan over medium low to low heat and stir continuously.
- ROASTING is the key to making perfect besan ladoo. Roast besan until golden brown in ghee till you get a nutty fragrance. If you don't roast well, the ladoos will have a raw taste. At the same time, do not roast the besan for too long, then the ladoo will have a bitter taste.
- Roasting time would depend on the size and thickness of pan used.
- Don't be skimpy with ghee....be generous!!
- To make it more healthy, add dry fruits, cashew, and raisins. Instead of using chopped nuts, you can also add coarse powder of nuts to give a texture to the ladoo and it also enhances the taste.
- While adding the sugar powder, the mixture should be slightly warm and not too hot or cold.
- Adjust sugar powder to your liking.
- Roll the ladoos firmly to make sure that they do not break easily...you really have to put some effort to roll them tightly.
HOPE YOU ENJOYED BESAN LADOO KI RECIPE!!
Check out other similar categories from blog:
And many more to come!!…..Stay Tuned!!
Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorb and have posts delivered straight to your inbox! And connect with me on Facebook, Google, Twitter, Instagram and Pinterest for all of the latest updates.
Do subscribe to my YouTube Channel for latest video alerts!!
Did you make a recipe? Make sure to tag your photo with this hashtag: #masalakorb
Happy Cooking 
Cheers!!
Padma
