Today, we’re making a beloved Indian sweet: Besan Ke Ladoo! Growing up, my Aai would whip up these delightful treats during festivals like Diwali, Raksha Bandhan, and Janmashtami. Made with gram flour (besan), ghee, and sugar, these laddoos are a staple in many Indian households.
What makes Besan Ke Ladoo so special is their rich, nutty flavor and melt-in-your-mouth texture. The secret lies in patiently roasting the besan until it turns golden brown, filling your kitchen with a heavenly aroma. With a hint of cardamom and a sprinkle of crunchy nuts, these sweets not only taste amazing but also bring back cherished memories of family gatherings.
The best part? They’re easy to make with just a few simple ingredients. Whether you want to treat yourself or gift them to someone special, Besan Ke Ladoo are perfect for any occasion. Join me as I guide you through the step-by-step process of making these traditional laddoos, bringing the taste of Indian festivals right to your home. Let’s get started and create some sweet memories together!
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Ingredients -
• Gram Flour / Besan – 2 cup / 200 gm
• Ghee – 1/2 cup / 150 gm
• Sugar / Bura – 1.5 Cup / 225 gm
• Green Cardamom – 1/4 tsp
• Chopped almonds, cashews pistachios – 2 tbsp
Method –
1) Heat a heavy-bottomed pan on medium heat and add the ghee. Once the ghee melts, add the besan.
2) Roast the besan on low-medium heat, stirring continuously to prevent burning. Continue roasting until the besan turns golden brown and releases a nutty aroma. This should take about 20-25 minutes.
3) Ensure there are no lumps and the besan is well mixed with the ghee.
4) Add the chopped nuts to the roasted besan and mix well.
5) Lastly add cardamom powder and stir to combine.
6) Now turn off the flame and let the mixture cool slightly.
7) Now add the powdered sugar to the besan mixture. Mix thoroughly until the sugar is well incorporated and the mixture is smooth.
8) Take small portions and shape them into round ladoos using your palms. Prepare laddo like this.
9) Allow the ladoos to cool completely and set. Store them in an airtight container. They can last for up to two weeks at room temperature.
10) Enjoy these mouth-watering Besan Ke Ladoos.
Tips for Making Besan Ke Ladoos
Ghee Quality: Use good quality ghee for better flavor. If you’re using store-bought ghee, make sure it’s fresh.
Roasting Time: Keep a close eye on the besan while roasting. It can go from golden to burnt quickly, so stir continuously.
Consistent Heat: Start with medium heat to melt the ghee, then lower it to ensure even roasting of the besan without burning.
Check for Aroma: The besan is ready when it turns golden brown and you can smell a nutty aroma. Trust your senses!
Nut Variations: Feel free to add your favorite nuts like almonds, cashews, or pistachios. You can also chop them finely or coarsely based on your texture preference.
Sugar Substitution: If you prefer less sweetness, you can reduce the amount of powdered sugar or use jaggery powder instead for a unique flavor.
Cooling Time: Allow the mixture to cool just enough to handle but not too long; it should still be warm when you shape the ladoos.
Greasing Hands: Lightly grease your palms with ghee to prevent sticking while shaping the ladoos.
Storage: Store in an airtight container in a cool, dry place. For longer shelf life, you can refrigerate them.
Serving Ideas: Serve these ladoos with tea or coffee for a delightful snack, or gift them during festive occasions!
Enjoy making and sharing these delicious Besan Ke Ladoos!
