Besan Ladoo Ki Recipe, prepared by roasting besan until it turns to golden brown with a nice aroma, then mixed with powdered sugar, nuts, flavoured with cardamom & then shaped into round balls.
Servings: 10 Medium Sized Ladoos
- 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
- Few Pistachios & Saffron (Optional)
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).
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.
- 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.