Besan Ladoo | Easy Besan Laddu Recipe
Delicious and easy Besan Ladoo recipe with detailed step by step pictures. Quick and easy fail-proof Besan Laddu recipe, perfect for Diwali celebration or any festival.
Equipment
- Thick Bottomed Pan/Kadai
- Mixing Bowl
- Parchment Paper
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Besan/Gram Flour
- ⅓ cup Sugar
- ¼ cup Ghee/Clarified Butter
- 2 Green Cardamoms
- Cashew/Almond/Pistachio Slivers for Garnishing optional
- Silver Vark/Edible Silver Foil for Garnishing optional
Instructions
- In a blender add ⅓ cup sugar and 2 green cardamoms.
- Powder the sugar in repeated pulses until it is slightly coarsely powdered. If you like some texture in the laddu, do not grind it into a fine powder.
- In a heavy bottomed pan heat 2.5 tablespoon ghee (almost all of ¼ cup setting aside ½ tbsp) and let it melt completely.
- Measure out 1 cup of besan/gram flour and add it to the hot ghee, set the flame on low.
- Mix it quickly incorporating ghee into the besan. The texture should be crumbly. Try to break the lumps and stir constantly.
- Now add the remaining ½ tablespoon of ghee and mix it well.
- Cooking on low flame, continue to stir the besan mixture so that it is evenly roasted.
- In 5-7 mins, it starts to moisten a little and the besan mixture should look start to come together.
- Keep stirring and roasting it on low flame for another 5-7 mins. The ghee should start to leave from sides and the mixture begins to turn smooth.
- In the next 5-7 mins, the mixture should be fragrant & feel very smooth and moist from the ghee. It should be one smooth lump and even colored.
- Quickly remove it on to a large plate or bowl. Note that the mixture will be very hot.
- Let it rest for a few minutes and notice that the mixture turns runny from all the ghee used.
- When the mixture is still hot but warm enough to handle, add the prepared sugar powder.
- Using a spoon, mix roughly. It appears crumbly.
- Now using clean dry hand, mix it well so that the sugar is properly mixed with roasted besan.
- Make small sized ball roughly by holding the mixture between your fingers. If the mixture is cold or doesn’t easily form a ball, add a teaspoon of ghee.
- Continue to hold & roll the ball tightly between your fingers & palm to make a smooth laddu. There is no need to grease your palm/hand to make these laddus as long as the mixture is warm.
- Repeat the same with rest of the mixture and make 8-10 laddus depending on the size. Place them on a parchment paper with enough space between each laddu.
- Garnish with silver vark/edible silver foil and slivered pistachios.
- Store them in an airtight container after cooling down to room temperature. Can be stored for upto two weeks without refrigerating.
Notes
- Adjust the amount of sugar depending on sweetness preferred. Add ½ cup for a sweeter version and ¼ cup for less sweet version.
- Besan mixture continues to cook on removing from heat and that’s why it is important to remove as soon as it turns moist and is evenly golden colored. Else, it might easily get burnt and change to a dark brown color.
- Handle the besan mixture when it is just more than warm and can be handled by hand. If left for too long to cool, making laddus will be difficult.
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