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Store-bought besan ladoos often contain semolina for a crunchy texture, but we prefer plain ladoos made only of besan. Our Besan ladoo recipe makes for a mouth-watering dessert after an elaborate meal. Besan ke laddus are also yummy with hot samosas, pakoras, and kachoris, nicely balancing the tart and spicy flavours of these savoury snacks. Then use your hands to mix so that the powdered sugar is well incorporated. The warmth in your hands will help in binding all the ingredients.
At first your mixture may seem dry but keep mixing or knead it with your hand. The warmth in your hand will melt the ghee and bind all of them well. Cool little bit of the roasted besan and taste test it. It should be nutty and not taste raw even a bit. Keep stirring constantly until the mixture cools.
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There are different kinds of besan sold in the market with varying levels of texture. Put a slivered almond, a cashew half, or a pistachio on the top of each ladoo. Press lightly to push it into the dessert. They will also be easier to form if you put the mix in the fridge for 20–30 minutes.
Sometimes it turns to a semi-liquid stage after it is removed from the heat. Cool down the roasted besan completely. Be cautious at this stage & remove the pan quickly from the stove. Begin to cool down by stirring it for another 2 to 3 mins. If you feel the mixture is getting too hot at any stage, take off the pan from the stove for a while to bring down the temperature. No, you need to use besan flour in making besan laddoo.
Vegan Butter Cauliflower
If you add sugar to hot besan, sugar will instantly melt and ruin. Heat ghee in a thick bottomed pan, preferably nonstick. Keep the heat on medium and stir continuously for about 11 to 12 minutes.
Cardamom- I have used green cardamom. It adds a nice aroma and flavor to the ladoos. You can also add saffron strands along for flavor. Ghee - Good quality pure ghee adds the best flavor to the ladoos. You can use homemade ghee or store-bought.
Besan Ladoo | Besan Ke Laddu
When I tried this recipe for the first time, I made it in an aluminum pan just like my mom did for all Indian sweets. I exactly followed the recipe below. I had no choice but to discard it altogether. Add sugar and mix once the mixture cools or at least after 15 to 10 minutes from the time you have switched off the flame. Adding the sugar when warm may melt it and ruin the mixture, i.e., you cannot form balls out of it.
Depending on the thickness & size of pan, intensity of flame the timing of roasting will vary. Use besan or gram flour which is within its shelf-period. Make sure it does not taste bitter or has become rancid. Find below my detailed step-by-step guide which will help you in making perfect besan ke laddu. With the ghee added first there is even more stirring required to ensure that the mixture doesn’t get lumpy and has the right final texture. Once you have that down, the rest of this recipe is easy!
Easy Chana Masala
To give a nice smooth finish, after few hours of making these, place each ladoo in a clean white muslin cloth and roll gently. I did not use a cloth but just rolled them once more after 30 mins. Store besan ladoo in a air tight jar, away from moisture.
Generally, people use store-bought besan. But, while making Besan ke ladoo, you should always buy ladoo besan. This is a separate kind of besan which is ideal for making besan ke ladoo. Garnish by lightly pressing a half cashew nut onto the top of each besan laddoo.
The secret to this recipe’s grainier texture is to sprinke a tablespoon of water at this stage, and then stir continuously for 1 to 2 minutes. You don’t want to undercook or overcook the besan (overcooked is the worst!). The key is to stir continuously.
Besan Ladoo or Besan ke Laddu is a popular Indian sweet made during festivals. These are round sweet balls made with gram flour a.k.a besan, powdered sugar and clarified butter . The most important point is to add sugar only when the roasted besan cools down.
Keep roasting the Besan for 20 minutes. The Besan is going to get fragrant. It’s a good idea to make a large batch of besan ke laddu. They keep well for a couple of weeks at room temperature in an airtight container. For delicious besan ladoo, use fresh besan of the best quality and also pure desi ghee.
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