Besan Ladoo is the most popular Indian sweet to make during the festive season. You need just a few ingredients such as gram flour, ghee, and sugar to make these amazing melt-in-the-mouth dessert balls. Make this decadent sweet with this easy fail-proof recipe!
1-2tablespoonRoasted Nuts(optional) chopped or thinly sliced, such as cashews almonds, pistachois.
Heat a heavy bottom pan on low heat. Add ghee and let it melt.
Add the sifted besan to the pan and mix.
The besan and ghee mixture will initially form a clump. Keep stirring and breaken up to loosen the mixture.
After about 10 minutes of continuous stirring, the mixture will start to loosen up.
Keep stirring, and at around 15 minutes the besan will have a smooth paste like consistency. Keep roasting for up to 25-30 minutes when the color will have changed to golden and there will be sweet aroma filled in your house.
Remove the pan from heat. You can transfer the besan to another container to avoid overcooking or you can keep stirring the besan in the pan for 2-3 minutes after taking it off the flame. This will help it cool down.
Add the cardamom powder to the mixture and mix.
Once the besan mixture has cooled completely in about 15 minutes (touch to make sure), add in the sugar and nuts/raisins (if using).
Mix together with your hands to make a smooth dough.
Pinch a small lemon sized portion from the dough. Roll between your palm to form a round ladoo. You can apply a little ghee to your hands while rolling. Repeat with the remaining dough. You would get about 10 ladoos.
If the ladoos are not perfectly round, you can reshape them by rolling between your hands again in 5 minutes.
Store besan ladoo in an airtight container in a single layer. Enjoy!
Besan: Use fresh besan to make ladoo. I understand you don't have too much control or cannot find the date the besan was made, but use the one you got recently for best results.Roasting:
Roast the besan well on low flame in a heavy bottom pan. This is the most important thing to make good besan ladoo. If you don't roast the besan well, the ladoos will have a raw taste. See the recipe step by step images when making this so you can see how the texture of the besan changes as it cooks.
Make sure to not over roast the besan, else it can burn. You really have to keep stirring and watching the besan while making these ladoo. It only takes a minute for the besan from being perfectly cooked to burning, so be careful at the final stages.
Be patient and stir on: Making Besan Ladoo is a lot of arm work and you need to keep stirring continuously. This is crucial for the besan to cook uniformly and not burn.
Cooling down: Cool the roasted besan completely before adding sugar. It will take about 15-20 minutes to cool. This is required, so the sugar does not melt and make it difficult to bind the ladoos.Increase quantity: If you double or triple this recipe, the roasting time will increase as well.Kid-friendly: If making it for toddlers, you can skip adding nuts inside the ladoo or ground them before adding.