Besan Ladoo (Indian festive Sweet)

Besan Ladoo is a popular Indian sweet dish made using gluten free gram flour, sugar and ghee. The besan is either dry roasted or roasted in ghee and mixed along with the rest of ingredients. It has a long shelf life and is one of the most preferred sweets during festivals and family events in India.

Besan Ladoo (Indian festive Sweet )

This is one of my favourite ladoos of all. I just love it but unfortunately do not make it quite often. So this Diwali I thought to start my Diwali snacks preparation using this delicious and yummy Besan Ladoos.

Besan Ladoo (Indian festive Sweet )

2 methods of making Besan Ladoo

This is my mom’s recipe which she is following for years. It is an easy peasy quick recipe with just 4 ingredients. The 5th Ingredient , cashews are added to increase the nutritional content. It is optional though. Just follow the steps and you should be able to nail it down.


Few Steps to consider for this Besan Ladoo:

Roasting of the gram flour

There are 2 methods of making besan ladoos the traditional way. Either you can dry roast the gram flour first and add ghee later or roast the gram flour along with the ghee.

Today I have roasted the gram flour along with the ghee. Making of this ladoos take time. One can however multitask to save time. However constant stirring of the flour is critical. The gram flour has to be roasted on slow. It is one the most important step. If you rush the gram flour will be raw and it will stick to the upper palate of mouth. You would be able to taste the raw gram flour.

Use a heavy bottom pan and roast it on slow. Do not be tempted to increase the speed of your stove. You would burn the gram flour and that will not taste good.

Besan Ladoo (Indian festive Sweet )

Texture of Gram Flour and ghee required

Generally this Ladoos are made with a bit coarser texture of the Gram flour. However outside India you might not be able to find in some countries. Like for me I just have the fine variety of ladoos. In that case the ratio of ghee required is a bit less. At first I added 1:3/4 cup but I could sense that the ghee is a bit more. I added some gram flour to this. So my advise would be to start with half a cup of ghee and add more only if required.

Sugar

Secondly the sugar has to be added in crushed or powdered form. It should be added only when the mixture has almost cooled. If you add sugar in hot or warm mixture it will melt and make it runny.

Consistency of mixture

Third the mixture at times appear to be a bit soft or runny. Or you are not able to form the balls. Do not worry. In cold countries just leave it outside for sometime (30-40 minutes). The besan will absorb the ghee. Or you can keep the mixture in fridge for 10 minutes and then you should be able to form balls.

Besan Ladoo (Indian festive Sweet )

Excess Ghee

Fourth, at times there is excess of ghee. Once you are done with the roasting, and if you see ghee floating on the top, just tilt the kadai or the wok and remove the excess. Do not discard the ghee, it can be used for other purposes.


So sharing the recipe below. I am sharing this recipe with our Foodie Monday Bloghop group where this week the #218 theme , which is #DiwaliDhamaka@FMBH . Since Diwali is almost there we decided to make some yummy Diwali goodies and share the recipe amongst us and our readers.


So here comes the recipe for Besan Ladoo:

Ingredients

  • 250 grams – 1 Cup – Besan / Gram Flour
  • 185 gms – 3/4 Cup Ghee (Clarified Butter)
  • 1 teaspoon green Cardamom seeds (Elaichi)
  • 250 gms – 1 Cup – Powdered Sugar
  • 2 tbsp Cashews chopped (Optional)

Preparation

  • In a heavy bottom pan add in 1/2 Cup of the ghee. Remaining ghee should be added only if required.
  • Add in the Besan/Gram Flour and dry roast on slow until it releases a nice aroma.
  • Add more ghee if you feel the besan is getting too dry and is yet not roasted.
  • The roasting process takes time around 1-1.5 hours. Be patient.
  • Once fragrant and you see ghee starts releasing the edges you are done.
  • Switch off and let this cool completely.
  • Add the required sugar. If you have sugar granules, crush them in a blender to get a fine powder.
  • Remove the seeds from cardamom and add it as is. The ladoo taste better with the seeds not crushed completely.
  • If adding cashews add it now.
  • Take a dollop of the mixtue and form round balls. Size can be as per your preference.
  • Store it in an air tight container. They stay good for more than a month.

Notes

  • 1 tsp = 5 ml, 1 Cup=235 ml
  • I have detailed out on the steps one needs to follow above under the heading, Few Steps to consider for this Besan Ladoos.
  • Do read them before starting to make this.
  • More or less ghee might be required depending on the flour texture.
  • One can add nuts and raisins of choice.
  • I accidentally delete the making pics, I will upload it next time.


5 from 3 votes
Besan Ladoo (Indian festive Sweet )
Besan Ladoo (Indian festive Sweet)
Prep Time
10 mins
Cook Time
1 hr 30 mins
 
Besan Ladoo is a popular Indian sweet dish made using gluten free gram flour, sugar and ghee. This is my mom’s foolproof recipe followed for years.
Course: Dessert
Cuisine: Indian
Keyword: Besan, Festive, Gluten Free, Gram Flour, Indian Festival Food, less than 5 ingredients, Sweets
Author: Renu Agrawal-Dongre
Ingredients
  • 250 grams – 1 Cup – Besan / Gram Flour
  • 185 gms – 3/4 Cup Ghee (Clarified Butter)
  • 1 teaspoon green Cardamom seeds (Elaichi)
  • 250 gms – 1 Cup – Powdered Sugar
  • 2 tbsp Cashews chopped (Optional)
Instructions
  1. In a heavy bottom pan add in 1/2 Cup of the ghee. Remaining ghee should be added only if required.
  2. Add in the Besan/Gram Flour and dry roast on slow until it releases a nice aroma.
  3. Add more ghee if you feel the besan is getting too dry and is yet not roasted.
  4. The roasting process takes time around 1-1.5 hours. Be patient.
  5. Once fragrant and you see ghee starts releasing the edges you are done.
  6. Switch off and let this cool completely.
  7. Add the required sugar. If you have sugar granules, crush them in a blender to get a fine powder.
  8. Remove the seeds from cardamom and add it as is. The ladoo taste better with the seeds not crushed completely.
  9. If adding cashews add it now.
  10. Take a dollop of the mixtue and form round balls. Size can be as per your preference.
  11. Store it in an air tight container. They stay good for more than a month.
Recipe Notes
  • 1 tsp = 5 ml, 1 Cup=235 ml
  • I have detailed out on the steps one needs to follow above under the heading, Few Steps to consider for this Besan Ladoos. Do read them before starting to make this.
  • More or less ghee might be required depending on the flour texture.
  • One can add nuts and raisins of choice.


Pin it for Later:

Besan Ladoo is a popular Indian sweet dish made using gluten free gram flour, sugar and ghee. This is my mom's foolproof recipe followed for years.


Few more Ladoo recipes on my blog:


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