Besan Ladoo
Besan Ladoo: A traditional Indian sweet made with just 3 core ingredients- Besan, ghee and sugar. Besan is gram flour or chickpea flour. For this recipe thick or coarse besan also known as ladoo besan works best. To make these ladoos I always go by 1:2:4 ratio of ghee, sugar and besan. Adding dry fruit is very optional.
These ladoos are mostly prepared during festivals but you can definitely prepare these anytime of the year. Very easy to prepare, these ladoos can be stored refrigerated for weeks. Give this recipe a try you haven’t had one of yours. Enjoy!!!
Step by Step Instructions with Photos
- Powder sugar finely in a blender and keep aside,
- Add ghee in a heavy bottom pan and let it melt.
- Once ghee is melted, add besan flour, mix well and began to roast the besan on low heat.
- At first the besan mixture will form a clump, keep stirring continuously on low heat for around 15 minutes. If mixture is dry, add 1 Tbsp. of ghee.
- After 15 minutes, besan mixture will start to loosen up to smooth paste like consistency.
- Keep stirring the besan until the mixture turn golden color and aromatic. It will take around 30 minutes in total.
- Now remove the pan from heat or transfer the mixture to another pan, so it doesn’t cook further or burn. Keep stirring for more 2-3 minutes and keep aside to let it cool down at least 15 minutes. This step is important.
- After 15 minutes when besan mixture is cool enough to touch, add powdered sugar, cardamom powder and dry fruits(optional).
- Give it a nice mix until everything is well combined.
- Now take scoop of dough and make round balls pressing between your palms. Repeat the same with remaining dough. Size of ladoos may vary as per your choice, big or small. I made 10 ladoos.
- Garnish with your choice of dry fruits (optional). Enjoy Besan Ladoos fresh or store in airtight container.
Recipe Card
Besan Ladoo: A traditional Indian sweet made with just 3 core ingredients- Besan, ghee and sugar. Besan is gram flour or chickpea flour. These ladoos are mostly prepared during festivals but you can definitely prepare these anytime of the year. Very easy to prepare, these ladoos can be stored refrigerated for weeks.
- ½ cup Ghee/clarified butter
- 2 cup Coarse/thick besan/Gram flour
- 1 cup Sugar (powdered)
- ¼ Tsp. Cardamoms powder
- Dry fruits, I have used crushed Pistachio just for garnishing (optional)
Powder sugar finely in a blender and keep aside,
Add ghee in a heavy bottom pan and let it melt.
Once ghee is melted, add besan flour, mix well and began to roast the besan on low heat.
At first the besan mixture will form a clump, keep stirring continuously on low heat for around 15 minutes. If mixture is dry, add 1 Tbsp. of ghee.
After 15 minutes, besan mixture will start to loosen up to smooth paste like consistency.
Keep stirring the besan until the mixture turn golden color and aromatic. It will take around 30 minutes in total.
Now remove the pan from heat or transfer the mixture to another pan, so it doesn’t cook further or burn. Keep stirring for more 2-3 minutes and keep aside to let it cool down at least 15 minutes. This step is important.
After 15 minutes when besan mixture is cool enough to touch, add powdered sugar, cardamom powder and dry fruits(optional).
Give it a nice mix until everything is well combined.
Now take scoop of dough and make round balls pressing between your palms. Repeat the same with remaining dough. Size of ladoos may vary as per your choice, big or small. I made 10 ladoos.
Garnish with your choice of dry fruit. Enjoy Besan Ladoos fresh or store in airtight container.
- Ratio: For the ingredients- Ghee, sugar and besan I always go by 1:2:4 ratio. If you like more soft ladoo, add 2-3 Tbsp. of more ghee but that will not holds perfect round shape.
- Roasting: Always roast besan on low-medium or low flame, stirring continuously. Roasting time may vary with quality and thickness of besan. Golden color and aroma are what you should be looking for.
- Adding dry fruits: Adding dry inside the ladoos or for garnishing is optional and depend upon personal preference. if adding you can add almonds, pistachios or cashews.
- Shape of ladoos: If your ladoos do not hold shape while making, don’t worry, make balls and let them rest for 5-10 minutes. Roll them again between your palms to perfect the shape, though don’t wait for too long, then you won’t be able shape them again. If mixture is dry, add 1 Tbsp. of melted ghee.
- Storage: These ladoos can be stored in air tight container for 2-3 weeks.
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