Besan ladoo recipe | Besan ladoo recipe video

Besan ladoo recipe with step by step video. These ladoo are delicious and popularly made during Indian festivals. These ladoo  get their unique flavour from gram flour and ghee.

As Diwali is round the corner, you may also like look at my diwali sweets recipes collection and diwali snacks recipes collection.

If you like to try more ladoo recipes, feel free to have a read at following recipes –  quick rava ladoo, coconut ladoo, carrot ladoo and moong dal ladoo.

Also, I have shared another version of punjabi besan ladoo recipe which uses less ghee. It tastes very delicious and best for who are concerned about calorie intake. Do check it once.

Coming back to this recipe, this is the traditional north Indian way of making besan ladoo. But before we begin, let’s make a note of few things.

1. 1. Variety of chickpea flour – Always use coarse gram flour for besan ladoo recipe. It gives the best texture.
   2. Quantity of ingredients – In this recipe you can not play with ingredients quantity. Measure and use quantities as written below. If you wish to make more ladoo, increase quantity of each ingredient in the right ratio.
   3. Roasting besan – roasting is the base of this recipe, so don’t be impatient. A little rush can make the whole thing fall apart.
   4. Type of sugar – I would recommend to use tagar sugar instead of powdered sugar. It can be bought in Indian groceries shop. But you can easily make tagar or boora sugar in 10 minutes at home. Watch video here. For written post you can look at this post Tagar or boora sugar.
   5. Forming ladoo – Ladoo should be formed well but if in any case you find mixture is becoming dry sprinkle ½ tsp of milk and then try again.
   6. Watch video before trying it because it gives a clear idea of texture and process of how they are being made.

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Besan ladoo recipe

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Besan ladoo recipe with step by step video. These ladoo are delicious and popularly made during Indian festivals. These ladoo get their unique flavour from gram flour and ghee.

Course: Dessert

Cuisine: Indian

Servings: 8 medium besan ladoo

Ingredients

• 50 grams ghee 1/4 cup (clarified butter)
• 130 grams Chickpea flour 1 cup(besan)(gram flour)
• 40 grams cashew nuts 1/4 cup (kaju)
• 1/4 teaspoon Cardamom Powder green elaichi powder
• 1/8 teaspoon Nutmeg Powder jaiphal powder, optional
• 1/2 cup tagar sugar or powdered sugar
• 1 tablespoon Pistachio for garnishing
• A few strands kesar  for garnishing

Instructions

1. Sift chickpea flour in a bowl and keep aside.
2. Place a heavy bottomed pan on medium heat. Add ghee to melt.
3. Once ghee is melted completely, add chickpea flour. Mix it with the help of spatula. (Note - Make sure that ghee is not too hot other wise chickpea flour could burn.)
4. Roast it on medium - low heat by stirring continuously. Roasting is the key for how your besan ladoo would turn. So be patient at this point. It took me around 25 minutes to roast it completely.
5. I found that Besan changes its state in 4 stages. So I have mentioned them in my video. Watch it first for better understanding of what I mean here.

6. After roasting besan for 20 minutes when its colour changes to dark golden, add splash of water. Stir very fast at this moment to absorb water. What this will do is that it gives a grainy texture to ladoo. 

7. Cook for next 2- 3 minutes. 

8. Once besan is roasted take it out in a separate dish.
9. Add-in cardamom powder and nutmeg powder. Stir it to combine the mixture. Let it cool down a bit. (Note - Make sure that it's not completely cold.)
10. Check after 8- 10 minutes, mixture should be slightly warm (neither hot nor cold). Add tagar or boora sugar. Mix it thoroughly.
11. Start making ladoo by taking a tablespoon of mixture in hands and shape them to round shape.
12. Make all besan ladoo like wise and garnish with pistachio and saffron. Let them cool down completely. Store the in airtight container. They can keep fresh for a week.