I absolutely adore this besan ladoo recipe because it takes me on a nostalgic journey with its warm, nutty aroma filling my kitchen, reminding me of sweet family gatherings. Plus, the simple ingredients and the rich, buttery flavors combined with a hint of cardamom make it the perfect indulgence for a cozy evening treat.
I like making besan ladoos because they blend tasty and healthful elements. They have 2 cups of protien-rich besan and 1/2 cup of ghee.
If those were the only ingredients, the ladoos would be more satisfying than delicious. But to make them delightful, I add 3/4 cup powdered sugar (the flavor of which is really just another way of saying: “sweet” and “unbalanced”).
When I’m feeling partially health-conscious (like now), I remember that ladoos have a 1/4 teaspoon of cardamom, which, when multiplied over many ladoos, could be said to contribute to a high fiber, slightly spicy, sweet, nutty, and very crunchy dessert. Ladoos are probably some of the densest Indian sweets you can find.
Ingredients
- Besan (gram flour): High in protein, provides a nutty flavor.
- Ghee: Adds rich flavor, healthy fats, aids digestion.
- Powdered Sugar: Sweetens ladoos, provides carbohydrates.
- Cardamom Powder: Fragrant spice, aids digestion, aromatic.
- Chopped Nuts: Adds crunch, protein, healthy fats.
Ingredient Quantities
- 2 cups besan (gram flour)
- 1/2 cup ghee (clarified butter)
- 3/4 cup powdered sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped nuts (like almonds and pistachios)
Instructions
1. Place a non-stick frying pan over low heat, then add to it 1/2 cup ghee. Let the ghee melt completely before proceeding.
2. Combine 2 cups of besan with the melted ghee, stirring constantly to avoid making lumps. Beat the mixture with a wooden spoon for 10 minutes until it is thoroughly combined and has a uniform color and consistency.
3. Low-medium heat for 15-20 minutes should be used to roast the besan. It should turn golden brown, and a nutty aroma should be wafting through the air. If you allow the besan to get too hot, or if you let it stay in one spot without stirring, it could burn.
4. After well-roasting the besan, take the pan off the heat and let the mixture cool down a bit for 10 minutes.
5. Combine 3/4 cup powdered sugar with the cooled besan mixture. Blend thoroughly until the sugar is well incorporated.
6. Dust 1/4 teaspoon of cardamom powder on the blend and mix well to intensify the taste.
7. Include 2 tablespoons of chopped nuts (like almonds and pistachios) and mix them evenly into the mixture.
8. Let the mixture cool to a temperature that feels safe to handle but is still warm enough for the mixture to remain pliable.
9. Using your hands, form tiny amounts of the mixture into round balls (ladoo), pressing gently to hold the shape.
10. When the ladoos have been styled, allow them to take form at room temperature. Keep them in an airtight container, and savor your do-it-yourself besan ladoo.
Equipment Needed
1. Non-stick frying pan
2. Measuring cups
3. Measuring spoons
4. Wooden spoon
5. Heat-resistant spatula
6. Mixing bowl
7. Airtight container
FAQ
- Q: What type of besan should I use for ladoos?A: For best texture in ladoos, use coarse besan, also known as ladoo besan.
- Q: Can I substitute ghee with another type of fat?Ghee imparts the most flavor and the best texture (you can use unsalted butter, although it’s not the same).
- Q: How do I prevent the besan from getting a raw taste?A: In ghee, on low heat, roast the besan until it becomes golden brown and you can smell a nutty aroma.
- Q: Is it necessary to add nuts to the ladoos?Nuts are not necessary, but they do provide a pleasant crunch and nice flavor. If you don’t like nuts, you can completely omit them.
- Q: Can I adjust the sweetness of the ladoos?A: Yes, you can vary the quantity of powdered sugar to suit your taste.
- Q: How should I store besan ladoos?A: Keep them in a container that lets no air in at room temperature for no longer than 14 days.
Substitutions and Variations
Chickpea flour can be used in place of besan (gram flour) in a two-cup quantity.
To substitute for ghee, use 1/2 cup of unsalted butter or coconut oil for a 1/2 cup measurement.
You can substitute an equal amount of jaggery powder or coconut sugar for 3/4 cup powdered sugar.
Use the seeds from 2-3 crushed green cardamom pods instead of 1/4 teaspoon cardamom powder.
Instead of 2 tablespoons chopped nuts, use sunflower seeds or pumpkin seeds, and make it nut-free.
Pro Tips
1. Consistent Stirring: Make sure to stir the besan continuously during the roasting process. This not only prevents burning but also ensures even cooking, which is essential for achieving the right nutty flavor and aroma.
2. Perfect Roasting: Pay close attention to the color and smell of the besan as it roasts. It should turn a nice golden brown and release a strong, nutty aroma. This indicates that it’s cooked to perfection and will contribute to the rich flavor of the ladoos.
3. Cooling Tips: Before mixing the powdered sugar, ensure the besan mixture cools sufficiently. If the mixture is too hot, the sugar can melt, which may affect the texture and sweetness balance.
4. Flavor Enhancement: Toast the chopped nuts lightly before adding them to the mixture for an added layer of flavor. This enhances the overall taste and brings out the natural oils in the nuts.
5. Shaping Consistency: If the mixture feels too dry while forming the ladoos, add a small amount of warm ghee to the mixture to make it more pliable. Conversely, if it feels too greasy, allow the mixture to cool slightly longer.
Besan Ladoo Recipe
My favorite Besan Ladoo Recipe
Equipment Needed:
1. Non-stick frying pan
2. Measuring cups
3. Measuring spoons
4. Wooden spoon
5. Heat-resistant spatula
6. Mixing bowl
7. Airtight container
Ingredients:
- 2 cups besan (gram flour)
- 1/2 cup ghee (clarified butter)
- 3/4 cup powdered sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons chopped nuts (like almonds and pistachios)
Instructions:
1. Place a non-stick frying pan over low heat, then add to it 1/2 cup ghee. Let the ghee melt completely before proceeding.
2. Combine 2 cups of besan with the melted ghee, stirring constantly to avoid making lumps. Beat the mixture with a wooden spoon for 10 minutes until it is thoroughly combined and has a uniform color and consistency.
3. Low-medium heat for 15-20 minutes should be used to roast the besan. It should turn golden brown, and a nutty aroma should be wafting through the air. If you allow the besan to get too hot, or if you let it stay in one spot without stirring, it could burn.
4. After well-roasting the besan, take the pan off the heat and let the mixture cool down a bit for 10 minutes.
5. Combine 3/4 cup powdered sugar with the cooled besan mixture. Blend thoroughly until the sugar is well incorporated.
6. Dust 1/4 teaspoon of cardamom powder on the blend and mix well to intensify the taste.
7. Include 2 tablespoons of chopped nuts (like almonds and pistachios) and mix them evenly into the mixture.
8. Let the mixture cool to a temperature that feels safe to handle but is still warm enough for the mixture to remain pliable.
9. Using your hands, form tiny amounts of the mixture into round balls (ladoo), pressing gently to hold the shape.
10. When the ladoos have been styled, allow them to take form at room temperature. Keep them in an airtight container, and savor your do-it-yourself besan ladoo.
