Besan Laddoo recipe is really easy to make although it does require time and patience.
To make besan laddoo start by roasting the besan on its own and then in ghee till it turns golden brown and fluffy and a nutty fragrance fills your kitchen.
Cook the besan really well so that raw flavor is gone.
Then add sugar, cardamom, cashews to this nice and aromatic besan (after cooling), and roll into balls to make delicious Besan ladoo.
Ingredients
- Besan – also known as gram flour or chickpea flour. It’s a gluten-free flour and readily available in many Indian stores as well as online. I’ve used regular besan variety but for grainier ladoo use mota besan also known as Laddu besan.
- Ghee – I prefer using homemade ghee for the best flavor.
- Sugar – Use powdered sugar for the best results.
- Flavor – cardamom powder (recommended & our taste secret)
- Dry fruits – cashews and raisins (optional)
Steps
- Heat a pan on medium-low heat and dry roast the besan for 15-20 mins. Stir continuously and consistently so that the besan is not burned and cooks evenly.
- Add ghee and mix well. It will look dry and clumpy.
- Continue roasting for another 7-8 mins stirring continuously. The mixture will look more smooth and together now.
- As you continue cooking, the mixture starts to loosen up. This is how it looked after 5 mins.
- It will start to loosen more get more smoothly, keep stirring on low heat. I roasted for about 20 mins total.
- The besan is done when it looks light, fluffy, goldenish with shine on top and your kitchen is filled with a nice aroma.
- Stir in cardamom and chopped cashews and stir to combine. Take it off the heat.
- Allow to cool for 10-15 mins in the same pan or transfer to another bowl to stop cooking. I do it in the same pan to avoid extra dishes. Just stir in between so you don’t burn or cook the besan more.
- Add in the powdered sugar and mix. It will get dry and crumbly. Mix and knead well.
- I use a cookie scoop to portion out 9-11 mini besan laddoo, they are perfect 2 bite treats.
- Take one portion and press the mixture between palm and fingers to bind. The heat will cause the ghee to melt and is sufficient for forming balls.
- Add a raisin in the middle and then press the mixture again to bind and give a roughly round shape.
- Roll it between palms to make them smooth ball keep aside. Roll the remaining in the same manner.
The heat will cause the ghee to melt and bring the mixture together.
Note: If the laddoo is not holding its shape, more on the liquidy side. Refrigerate for 10 mins and then try again. The ghee will solidify and you should be able to form a round shape.
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