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July 31, 2016 By rachnaskitchen 4 Comments

Punjabi Besan Ladoo Recipe | Recipe for besan ladoo

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Punjabi Besan Ladoo Recipe

besan-ladoo-recipe

Punjabi Besan ladoo is a famous Indian dessert, they are the lemon size ball shape sweetmeat made up of aromatic gram flour (chick pea flour ) with sugar and ghee. They are grainy and matt in texture. These ladoo are so famous in India that they don’t need any intro.

On festivals like Diwali, holi or even if there is no festival these besan ke ladoo are must have dessert for me and my family. They are so aromatic that I can’t resist my self from taking 3rd and 4rth one. I feel, they are addictive. I have also uploaded besan ladoo recipe video  in traditional way means with lots of ghee.

Indian festival sweets recipes you may enjoy,

1. Rasmalai Recipe

2. Sheer Khurma Recipe

3. Rasgulla Recipe

4. Quick rava ladoo 

5. Instant jalebi recipe 

6. Traditional jalebi without yeast 

punjabi besan ladoo

 

I remember my old school days when I and my friends used to go to the most famous ladoo shop thaggu ke ladoo. We had enjoyed their ladoo a lot. Absolutely Nostalgic !

Coming to the recipe, I have tried to prepare these ladoo many times after I got married but never got the perfect market style Punjabi besan ladoo. I didn’t give up and kept trying.

Here I will discuss my trials and outcome.

punjabi besan ladoo

 

1. Light brown besan ladoo – In this trial, I used semolina also known as Rava or suji  and almond powder in besan ladoo recipe. This trial was not complete failure, use of almond powder turned out it delicious but it was not real taste of besan ladoo.

2. Dark brown besan ladoo – In this trial, the taste was not good. The only mistake I did was used much more milk than required. So the ladoo became wet.

3. Light yellow smooth besan ladoo – This trial was fully failed. I was bit impatient and made ladoo too early without cooking ingredients for enough time.

4. Yellow, grainy and perfect round shape – This trial was successful. I got the perfect grainy texture like we get in market style besan ladoo. Perfect Besan ladoo is never smooth and shiny. If you have ever tasted it in India, you can relate me.

how to make besan ladoo

 

After few trials, I got this perfect besan ladoo recipe.
One secret behind success of this recipe is Boora sugar which is also known as Tagar.  I would recommend to use this sugar to get the perfect besan ladoo. It takes few additional minutes more to prepare it.

Another secret ingredient is milk. When forming ladoo the mixture becomes dry which makes  difficult to shape them. At that time use warm milk. Don’t worry it will not spoil ladoo.
They can be stored for at least 10 days. In India, halwai uses the huge amount of vegetable ghee and oil to shape them, which results into an unhealthy besan ladoo.

 

This Punjabi besan ladoo recipe is full proof, gather ingredients and the patience, and get ready to prepare it. Let’s see the recipe now.

Ingredients

Besan – 1 cup
Ghee – 2 tablespoon
Boora sugar – ¾ cup or 1 cup
Milk – 3 teaspoon
Cardamom powder – ¾ teaspoon

Step by step Punjabi besan ladoo recipe

Step 1. Place a large non-stick pan on low heat and add the ghee to melt.

Besan-ladoo-recipe-step-1

 

 

Step 2. Once the ghee is warm not hot, add the besan (chickpea flour).

 

Besan-ladoo-recipe-step-2

 

Step 3. Cook this mixture on low-medium heat while stirring intermittently. The ladoo mixture is done when it looks golden and smells toasty and nutty. This will take 25-30 minutes. Look at the pictures to see the different stages of the mixture cooking, and how it looks when its done.

After 7 minutes of cooking the texture of flour has turned grainy.

Besan-ladoo-recipe-step-3

 

 

Then it will start releasing ghee and loosens up a bit.

Besan-ladoo-recipe-step-4

 

 

Then it will change colour from light brown to dark brown. To reach this stage it took me exact 25 minutes. The aroma of chickpea is very strong. Be patient, DO NOT increase the heat.

When the ladoo mixture smells toasted and looks golden, it will start releasing ghee and will give a nice fragrant aroma. There are two signs which tells you besan is cooked i.e. nutty fragrance and besan will release ghee so wait for these two signs before adding sugar in next step. When the mixture is cooked, turn off the heat.

Besan-ladoo-recipe-step-5

 

 

Step 4. Let it get cool for around 5 to 6 min or till you can touch the mixture with palm. Mixture should be little warm when you try to make ladoo. Add cardamom powder.

Besan-ladoo-recipe-step-6

 

 

Step 5. Add Boora sugar and mix well. Taste the mixture.

Besan-ladoo-recipe-step-7

 

 

Step 6. Gather about 2 tablespoons of the mixture in your palm of your hands, and press it to form a ball. If the mixture is too dry and wont form balls, or if the balls crack or don’t hold together, you need to add milk. Add 1 teaspoon of milk and mix well.

Besan-ladoo-recipe-step-8

 

 

Now try to form balls again. Keep doing this till you can form the mixture into balls.  And make sure you don’t add so much milk that the ladoos become wet. That’s what I did in 2nd ladoo trial, I have explained above.

Besan-ladoo-recipe-step-9

 

When the ladoos are shaped, press pistachio flakes to decorate it (optional). Store ladoo in an air tight container, they will taste fresh for a 10 days.

Besan-ladoo-recipe-step-10

 

 

Enjoy the delicious besan ladoo !

Recipe card – Besan ladoo

5 from 1 vote
besan ladoo recipe
Print
Punjabi Besan Ladoo Recipe, Recipe for Besan Ladoo
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Punjabi Besan ladoo is a famous Indian dessert, they are the lemon size ball shape sweetmeat made up of aromatic gram flour also known as chick pea flour with sugar and ghee. They are grainy and matt in texture.
Course: Dessert
Cuisine: Indian
Servings: 8 medium sized besan ladoo
Author: Rachna's Kitchen
Ingredients
  • Besan – 1 cup
  • Ghee – 2 tablespoon
  • Boora sugar – ¾ cup or 1 cup
  • Milk – 3 teaspoon
  • Cardamom powder - ¾ teaspoon
Instructions
  1. Place a large non-stick pan on low heat and add the ghee to melt.
  2. Once the ghee is warm not hot, add the besan (chickpea flour).
  3. Cook this mixture on low-medium heat while stirring intermittently. The ladoo mixture is done when it looks golden and smells toasty and nutty. This will take 25-30 minutes. Look at the pictures to see the different stages of the mixture cooking, and how it looks when its done.
  4. After 7 minutes of cooking the texture of flour has turned grainy.
  5. Then it will start releasing ghee and loosens up a bit.
  6. Then it will change colour from light brown to dark brown. To reach this stage it took me exact 25 minutes. When the mixture is cooked, turn off the heat.
  7. Let it get cool for around 5 to 6 min or till you can touch the mixture with palm. Mixture should be little warm when you try to make ladoo. Add cardamom powder.
  8. Add Boora sugar and mix well. Taste the mixture.
  9. Gather about 2 tablespoons of the mixture in your palm of your hands, and press it to form a ball. If the mixture is too dry and wont form balls, or if the balls crack or don't hold together, you need to add milk. Add 1 teaspoon of milk and mix well. Now try to form balls again. Keep doing this till you can form the mixture into balls.
  10. When the ladoos are shaped, press pistachio flakes to decorate it (optional).
  11. Store ladoo in an air tight container, they will taste fresh for a week

 

Filed Under: Festival Recipes, Indian Desserts

Reader Interactions

Comments

  1. Shubha says

    June 14, 2016 at 6:54 pm

    yet another brilliant post.. totally useful hints and wonderful explanation:)

    Reply
    • rachnaskitchen says

      June 15, 2016 at 12:06 pm

      Thank you so much. Glad that you liked the article.

      Reply
  2. Rachna says

    September 7, 2017 at 10:21 am

    Hi Rachna,
    I tried your recipe but my laddoo’ s have become grainy and not forming a ball shape. How can I fix it? I thought adding more ghee will make the mixture soft so I added a lot of ghee but it’s still grainy and not forming into a ball. Pls help
    Thanks, Rachna (we share same name :-))

    Reply
    • rachnaskitchen says

      September 7, 2017 at 3:41 pm

      Hi Rachna,

      In this besan ladoo recipe, I had tried to make ladoo with less ghee so I used 2 tablespoons of ghee for 1 cup of besan. In the end the ladoo will not form because ghee is very less in comparison to traditional ones. Add splash of 1-2 teaspoons milk and try to form ladoo.
      These ladoo can be stored for 5- 6 days. I would be uploading traditional besan ladoo recipe with video next week. Stay updated.
      Hope this helps.
      Thanks for trying my recipe.

      Reply

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