Besan Laddoo Recipe, also known as Besan ke Laddu, is a popular Indian sweet made with gramme flour, powdered sugar, and clarified butter (ghee). Make this decadent dessert with my fail-safe besan ladoo recipe.
Besan Ladoo are round sweet balls that are made by roasting gramme flour and ghee together, then adding sugar to make a thick pasty dough that is then formed into delicious, melt-in-your-mouth balls.
Besan is gramme flour, which is made from split and husked black chickpeas or chana dal. Gram flour is not the same as chickpea flour, which is made from dried white chickpeas. They both have a distinct texture and flavour.
Ladoo recipes are traditional Indian sweets that are made for a specific purpose. Each region and state in India has its own distinct variation of these generic ladoos, which differ in terms of ingredients. However, there are some common laddu recipes that are made across India without any modifications, and besan ladoo is one of them.
It’s a quick and easy dessert with only three ingredients. The proportion, as well as the slow cooking and mixing process, remain critical. I tried to capture it as thoroughly as possible in the video, and it should be sufficient for any inexperienced cook.
Some pointers, ideas, and variations for a perfect and moist besan ladoo recipe First and foremost, I dry roasted the besan in a low flame before using it. This helps to remove the raw flavour while also increasing the aroma of the besan. However, you must be careful not to darken or burn it. Second, you can use jaggery instead of sugar in the same recipe. The jaggery option may be healthier, but it may not produce the same texture and sweetness. Finally, rather than using plain chickpea flour, you can combine it with roasted peanuts, cashews, pistachios, and walnuts. In addition, ghee-roasted raisins can be sprinkled on top of each laddu.
There are many different types of ladoo, but one of the most popular is besan ke laddu, which is especially popular during festive occasions like Diwali.
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Besan Laddoo Recipe
- 1/2 cup ghee / clarified butter
- 2 cups besan / gram flour (coarse)
- 1 cup sugar
- 4 pods cardamom / elachi
- 2 tbsp melon seeds
- 2 tbsp cashew / kaju (chopped)
- To begin, heat 12 cup ghee in a large kadai and add 2 cup besan.
- Roast on low heat until the besan and ghee are well combined. To achieve a grainy texture, use coarse besan.
- continue to roast on low flame. if the mixture turns dry, add a tbsp of more ghee.
- After 20 minutes, the besan begins to produce ghee.
- Continue to roast the besan until it turns golden brown and grainy. It could take up to 30 minutes.
- Allow the mixture to cool slightly before transferring it to a large mixing bowl.
- Meanwhile, dry roast 2 tablespoons melon seeds and 2 tablespoons cashews.
- Roast the nuts on a low heat until they become crunchy.
- To the roasted besan ghee mixture, add the roasted nuts.
- In a blender, combine 1 cup sugar and 4 cardamom pods. Tagar and boora are other options.
- Without adding any water, blend to a fine powder.
- Once the besan has cooled (it should still be slightly warm), stir in the powdered sugar.
- Mix thoroughly to ensure that everything is well combined. If the mixture is hot, do not add sugar because it will melt and make the mixture watery.
- Make a ladoo in the shape of a ball, adjusting the sugar as needed.
- Finally, store besan ladoo in an airtight container for 2 weeks.
- Roasting: It is critical to roast the besan (gramme flour) thoroughly until it begins to release ghee and emits a nutty aroma. Roast the gramme flour on a low or medium-low heat, stirring constantly. The timing of roasting will vary depending on the thickness of the pan, the size of the flame, and the intensity of the flame.
- Sugar: The sugar that is traditionally added is known in Hindi as “boora” or “bura.” Boora is ground unrefined sugar that is made with sugar that has not been processed or bleached, but in Indian markets, you can also find boora made with refined sugar.
- Powdered sugar: Powdered sugar or castor sugar can also be added to your besan ladoo recipe. However, the taste of castor sugar or powdered white sugar differs because some companies add corn starch to them. Most of the time, I use a mixer to powder raw sugar and then add it to the recipe. I powdered 34 cup sugar in a mixer for this besan ladoo recipe, yielding about 1 heaping cup powdered sugar.
- Adding sugar: If the sugar is added before the besan is completely cooked, the laddu will taste like undercooked besan. Also, once you’ve added the sugar, keep stirring constantly to prevent lumps from forming.
- Shaping: If you are unable to form the besan ladoo after it has completely cooled, place it in the fridge for 20 to 30 minutes. The ghee will solidify slightly and you will be able to easily form the ladoo. If the mixture appears too dry or floury while shaping the laddu, add 2 to 3 tablespoons warm melted ghee. Mix thoroughly and set aside to cool before shaping.
- Scaling: Double or triple this besan ladoo recipe and store any leftovers in an airtight steel container for a quick and easy snack or dessert throughout the week.
- Nuts and dried fruits: Nuts such as almonds, pistachios, pecans, walnuts, and pecans can be added. Add a pinch of saffron strands if desired.
- Please keep in mind that the nutritional values are for 1 besan ladoo.
Is it healthy to eat besan ladoo?
Besan laddoo is high in folic acid, which is necessary for iron production and the rapid growth of red and white blood cells in the body. There’s no denying that many of us succumbed to food cravings during the lockdown.
What causes the bitter taste of besan ladoo?
If the gramme flour is not properly roasted, the ladoos will taste bitter and will ruin the flavour of the besan ladoos. Also, if the gramme flour is over-roasted, the ladoos may have a burnt flavour. While roasting the gramme flour, keep stirring it constantly.
Is besan ladoo good for losing weight?
The besan laddoos are low in glycemic index and high in complex carbohydrates. The glycemic index is said to be capable of satisfying sweet cravings without adding too many unnecessary calories. This aids in the loss of weight.
Can we keep besan ladoo in fridge?
Besan ladoo can be stored in an airtight container and they will stay good at room temperature 2 weeks. Store them in the refrigerator for longer use. Reheat in the microwave for about 10 seconds before enjoying them
How many besan ladoos are there in 1 kg?
40 laddoos, there are approximately 40 laddoos in 1 kg
How do I make besan ladoo less runny?
If the ladoo mixture is too dry, it will not bind or form a round shape. The reason for this is that less ghee is used when roasting. Mix a little warm and melted ghee or warm milk into the dry besan mixture to fix it. Begin with a tablespoon and add more as needed before rolling ladoo.
What is the shelf life of besan ladoo?
These laddoos keep well in an airtight container for up to three weeks, making them an ideal travel snack.
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Also Read: Boondi Laddoo Recipe