Besan Ladoo (+Video)

Besan Ladoo

Besan ladoo is one of the famous ladoo of all after boondi and motichoor ladoo. They are almost everyone’s favorite. When I was a kid, I used to hate boondi ladoo or any other ladoo as such but besan ladoo were my favorite.

I tried making them at home several times but everytime they would turn out a disaster. Even though I would roast them properly on low heat, they felt raw or sticky in the throat. I totally gave up on trying them but then I found this recipe at Nisha Madhulika’s.

So I thought to give it one last try in my attempts of making besan ladoo. And to my surprise, this laddo came out so perfect. Just like the bazaar wala, grainy and melt in the mouth kind.

If you guys are looking for perfect besan laddo recipe then this one is the best. Do try yourselevs and know the difference.

Ingredients Needed for Besan Ladoo

• First, Gram flour-Any variety of gram flour or besan is fine.
• Boora-Boora makes the best ladoo but if you can’t get your hands on boora you could use plain sugar and powder it.
• Ghee-Ghee makes the ladoo soft and melts in the mouth kind.
• Nuts-Totally optional.

"As besan ladoo has long shelf life you could make them ahead and store for long time."

How to make besan ladoo?

To make besan ke ladoo you only need one thing the most and that is patience. Yes you read it right, it is all your hard muscle work stirring the roasting the besan that is going to give best results.

So first of all, add besan and ghee in a heavy bottom pan and start stirring on low. In the starting, it may feel you won’t be able to handle it. There may be lumps but just keep on stirring. Break the lumps with the back of the spatula.

You may feel you have added less ghee, but don’t tempt to add more as it will release out later.

After some time it will start combining together, ghee will melt and besan mixture will become slighly loose. Keep on stirring and when the besan is completely roasted add a tablespoon of water to make the grains.

Continue stirring and cooking it until the bubbles settles down, then add cardamom powder and chopped almonds. Mix well and cook for few minutes more.

Now transfer the besan mixture into a big bowl or plate to let it slightly cool. Once it is cooled enough to touch by hands add the boora or sugar at this stage.

Make sure to not add it while besan mixture is hot or else boora or sugar will melt and it will be not possible to bind the ladoo.

Now make round balls from the besan mixture, store in air tight conatiner. Serve and enjoy.

Storage and Serving

Store the besan ladoo in an airtight container at room temperature. They stay fresh for a good long time or so but I bet they won’t last that long. Mine was finished in two days.

Serve them as such or after any maincousre dish.

Looking for more such ladoo recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Moong Dal Ladoo and the best one’s Pumpkin Seeds Ladoo.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

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Besan Ladoo

Sapana Behl

Popular gram flour balls aka besan ke laddo are a must when we are talking about Indian Sweets.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine North Indian

Calories 361 kcal

Equipment

• Heavy Bottom Pan

Ingredients

  

• 2 cups besan/gram flour/chickpea flour
• 1 1/2 boora/tagar
• 1 cup ghee
• 1 teaspoon cardamom powder
• 1/4 cup almond sliced

Instructions

 

• In a heavy bottom wok or pan add besan and ghee.
• Stir on low to medium heat for about 20 to 25 minutes or until the color of gram flour starts changing and a roasted aroma has started coming.
• Sprinkle a tablespoon of water to make the mixture slightly grainy and bubbly.
• Stir again for5-7 minutes more and add cardamom powder and almonds.
• Remove from heat and let it cool a little. You should be able to touch it with hands.
• Now add the boora. Mix well until combined.
• Make lemon size round balls by pressing the mixture in between palms and set on a tray or big plate.
• Cool and store in air tight container.

Video

Notes

1. Make sure to roast besan at low heat.
2. Stir continuously to avoid sticking at the bottom of the pan.
3. For best results use boora only but if you can’t get your hands on it the use powdered sugar.
4. Add the sugar/boora when the besan mixture is cold enough to touch by hands. 
5. Do not add it sugar while besan mixture is hot or else the sugar will melt in.

Nutrition

Serving: 2ladooCalories: 361kcalCarbohydrates: 41.3gProtein: 4.8gFat: 20.8gSaturated Fat: 11.9gCholesterol: 49mgSodium: 14mgPotassium: 181mgFiber: 2.4gSugar: 32.1gCalcium: 21mgIron: 1mg

Keyword besan ke ladoo, besan ladoo, how to make besan ke ladoo

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

My theme for this week’s blogging marathon is Traditional Sweets. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#112.

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Besan Ladoo and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl