Besan Ladoo Recipe | Besan Laddu Recipe

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, Vasant Panchami, and even Dusshera too…..

Check out my other Ganesh Chaturthi recipes…..

• Coconut Ladoo
• Sweet pongal
• Medhu Vadai
• Mini kozhukattai

Besan Laddu Recipe

Besan Ladoo Recipe | Besan Laddu Recipe

Priya Santhamohan

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.

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Diwali Recipes, Festival Recipes, Sweet

Cuisine Indian

Servings 7 Ladoos

Calories

Equipment

• Stovetop
• Kadai / Pan

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup Besan Flour / Chickpea Flour
• ½ Cup Sugar
• ¼ Cup Ghee
• ¼ tsp Cardamom Powder
• Few Strands Saffron Optional
• 10 Cashew Nuts / Pistachios

Instructions

 

• First measure all the ingredients and keep everything ready.
• In a heavy bottomed pan, pour ghee then heat and melt it. Now add cashew nuts.
• Roast the cashews till golden brown and keep it separately. Then add the besan flour to the ghee.
• Roast the besan flour well till a nice aroma arises and it changes to golden colour. Do it in low flame, it takes about 10 to 12 mins to get roasted well. Stir continuously, so it doesn't get burnt at the bottom. After 10 mins the ghee starts to ooze out and the besan mixture looks glossy. Switch off the flame and allow it to cool a little.
• Take a mixer/blender and add sugar to it. Powder the sugar well.
• When besan the mixture is warm, add the powdered sugar. Ensure the mixture is not hot, else the sugar starts to melt and becomes a mess.
• Now add cardamom powder and saffron strands.
• Mix everything well without any lumps. Pinch a portion of dough and roll into balls of equal size.
• Press cashew/pista/almonds on each ladoo as per desire. Otherwise, break the fried cashews into small pieces and add to the besan mixture before shaping ladoo/laddu. Set a minimum of 5 to 6 hours to become firm, I took the photograph after 1 day.
• Try this besan ladoo for this Vinayakar Chathurthi festival.

Notes

Tips for Besan Laddu Recipe

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 on low flame or else it gets burnt and spoils 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 continuously 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 a 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 a coarse texture. Fine besan flour gives a 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.

Keyword Besan Laddu Recipe, Besan Ladoo Recipe

Method for Besan Ladoo Recipe

1. First measure all the ingredients and keep everything ready.

2. In a heavy-bottomed pan, pour ghee then heat and melt it. Now add cashew nuts.

3. Roast the cashews till golden brown and keep it separately. Then add the besan flour to the ghee.

4. Roast the besan flour well till a nice aroma arises and it changes to golden colour. Do it in low flame, it takes about 10 to 12 mins to get roasted well. Stir continuously, so it doesn’t get burnt at the bottom. After 10 mins the ghee starts to ooze out and the besan mixture looks glossy. Switch off the flame and allow it to cool a little.

5. Take a mixer/blender and add sugar to it. Powder the sugar well.

6. When besan the mixture is warm, add the powdered sugar. Ensure the mixture is not hot, else the sugar starts to melt and becomes a mess.

7. Now add cardamom powder and saffron strands.

8. Mix everything well without any lumps. Pinch a portion of dough and roll into balls of equal size.

9. Press cashew/pista/almonds on each ladoo as per desire. Otherwise, break the fried cashews into small pieces and add to the besan mixture before shaping ladoo/laddu. Set a minimum of 5 to 6 hours to become firm, I took the photograph after 1 day.

Try this besan ladoo for this Vinayakar Chathurthi festival.

Besan Ladoo Recipe 2