This Besan Ladoo recipe / Besan Laddu recipe is the most famous Indian sweet which doesn’t need any intro. It’s a simple sweet that can be easily made without any great effort, the tiring part is roasting the besan flour only. It has a long shelf life and ideal for gift packing too for all special occasions and festivals like Ganesh Chathurthi, Diwali, Raksha Bandhan and even Dusshera too…..
Checkout my other Ganesh chathurthi recipes…..
1. Use good quality and fresh besan flour for this Besan ladoo recipe.
2. Ensure the besan flour is well roasted till the raw smell completely leaves. It takes about 10 to 12 mins.
3. Do roast the besan flour in low flame or else it gets burnt and spoil the whole taste.
4. Roasted besan flour should be in golden colour and not dark brown, as it changes the colour of the sweet.
5. Also stir continously while roasting besan flour to avoid burning.
6. Don’t add sugar to the hot besan mixture (warm only) else the sugar melts and it will be a mess.
7. Cashews – 1/4 cup can be powdered and added to the besan mixture for rich taste.
8. If preferred, add 1 tbsp of Sooji/Rava to the besan flour to get coarse texture in ladoo.
9. Also use half quantity of fine and coarse besan flour to get coarse texture. Fine besan flour gives smooth texture.
10. Almonds/raisins/pistachios can also be added to the besan ke laddu.
11. If you are not able to shape ladoo, refrigerate it for 1/2 an hour to become firm and then form laddu.
12.This besan laddu recipe stays good for 15 to 20 days.