Besan Ladoo Recipe (Besan Ke Laddu)

Besan ladoo are delicious & aromatic sweet balls made with gram flour, sugar, ghee and cardamom powder. This recipe will give besan laddu with a melt in the mouth texture.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5

Cook Time35

Total Time40

Servings16 besan ladoos

AuthorSwasthi

Ingredients (1 cup = 240ml )

2 cups (220 grams) besan (gram flour)
½ cup (100 grams) ghee (clarified butter)
1 cup (200 grams) sugar (or boora shakkar or powdered jaggery, read notes)
⅔ teaspoon green cardamom powder (4 to 6 cardamoms/elaichi crushed/powdered)
3 to 4 tablespoons cashews chopped (optional)

How to make the recipe

Powder Sugar: Add sugar and cardamom powder to a grinder jar and grind to a very fine powder. Keep aside.
Fry Nuts: Heat a pan with 1½ tablespoons ghee and fry the cashews until lightly golden. Remove to a small bowl.
Roast Besan: Add besan and roast on a medium flame for 5 to 6 mins, until it begins to change the color & smell slightly aromatic. Reduce the heat to lowest and add rest of the ghee.
Deep Roast: Mix well and keep roasting on a low flame. stirring continuously to prevent burning. Besan absorbs the ghee and turns to a mass at this stage. Just continue to roast, stirring constantly, until it begins to turn deep golden in color and aromatic.
Finishing Stage: Turn off the stove when your kitchen is filled with a aroma indicating the flour is well roasted. It also turns airy and fluffy. It took me 25 mins to reach this stage. Timing may vary depending on the kind of pan and intensity of heat used.
Cool Down: Remove the pan quickly from the stove and stir for another 2 to 3 mins to cool down. Taste test little to make sure it is nutty and not raw.
Prepare the Mixture: Cool down the besan completely and mix in the powdered sugar (start with lesser for low sweet) until well combined. (see pictures in the post)
Shape Besan Ladoo: Stir in the fried cashews. Pinch off portions of this to your palm and press down with your fingers to shape them round like balls. (Check video)
Storage: Store besan ladoo in a air tight jar at room temperature and use within 3 weeks. Or Refrigerate up to 2 to 3 months. Reheat them in microwave for 15 to 20 seconds or in the oven at 80 C or 160 F for a few minutes until they become warm.

NUTRITION (estimation only)