Laddu or ladoo is a sphere-shaped sweet originating from the Indian subcontinent. Laddus are primarily made from flour, ghee, and sugar. Ladoo is often made of gram flour but can also be made with semolina or chickpea flour. Sometimes ingredients such as chopped nuts and/or dried raisins are also added. It has unlimited variety but I am sharing one of my favorite ladoo recipe with you.
One of the most popular Indian sweet, besan ke ladoo never fails to impress anyone. It is made with gram flour, sugar and ghee, this dessert requires only a handful of ingredients but tastes amazing. It is one of the sweet which requires fewer ingredients. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it. Pistachio pieces are also mixed in this mixture. Sweet balls are then made from this mixture.
Indian festivals are incomplete without sweets and ladoo are one the famous sweet in India which is available in all parts with different flavors and variety. It is everyone’s favorite ladoo and also one of my favorite sweets ever. I grew up eating homemade ladoos by my grandmother and have so many memories associated with them. This recipe is quick and requires nothing that you would not find easily around your house. Since you are making these ladoos at home, you can tweak the ingredients and recipe as per your liking.
Tips To Make Besan Ladoo
- The most crucial thing to keep in mind while making besan ladoo is to make sure the besan is roasted well. It will take time and you will need to have a lot of patience.
- Splash water while roasting besan. It gives a nice nutty aroma. It changes the color in the golden-ish hue.
- Equally important is to keep the heat to low at all times. If the heat is high, the besan will turn brown and even burn while still being raw.
- Keep stirring continuously it will take 25-30 minutes.
- Let the roasted besan cool down before adding sugar.
Read More : Barfi : A Indian Cheesecake
Besan Ladoo Recipe
- Besan (gram flour) 1 cup
- Ghee (clarified butter) 1/4 cup
- Powdered sugar 1/2 cup (also known as confectioners sugar, you can add more to taste)
- Cardamom powder 1/4 tsp
- Pistachio (chopped) 2 tsp
- Before you start, sift the besan and then measure it. Keep it aside.
- Take a heavy bottom pan, add the ghee, and let it melt on low heat.
- Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.
- Mix the besan and the ghee, at first it will form a clump. Don’t worry and keep stirring, it will start to loosen up a bit.
- Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes, it will turn into a smooth paste-like consistency.
- Roasted the besan for around 25 minutes on low heat until it had a nice golden-ish color.
- Remove pan from heat. If you want, transfer the besan to another container so that it doesn’t cook further and doesn’t burn.
- I didn’t transfer it. So after removing the pan from heat, I kept stirring for 2 to 3 minutes until it cooled down a little.
- Then add the cardamom powder and mix and now let the besan cool down for at least 15 to 20 minutes. Do not add sugar to hot besan else the sugar will melt and then you won’t be able to bind the ladoos.
- After 15 to 20 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts.
- Mix everything until the sugar and nuts are well combined. You will get a smooth besan dough.
- Now, pinch a small bowl from the dough. Press and roll between your palm to form a round shape. Repeat with the remaining dough.
- You would get 8 to 10 ladoos.
- Store besan ladoo in an airtight container and enjoy. You may garnish with nuts or edible silver leaves.