Besan Ladoo Recipe (Besan Ke Laddu)

Method9 steps · about 40 min

1. 1

   Step 1: Grind the sugar (1 cup) with the ⅔ tsp cardamom powder to a very fine powder and set aside.

   Uses 1 cup sugar · 0.6667 tsp cardamom powder

   
2. 2

   Step 2: Heat 1½ tbsp of the listed half cup ghee in a pan. If using cashews (3–4 tbsp), fry the chopped 3–4 tbsp until lightly golden and remove them to a small bowl, leaving the ghee in the pan.

   Uses 3–4 tbsp cashews · 1½ tbsp ghee, initial portion

3. 3

   Step 3: Add 2 cups besan to the pan and roast over medium heat 5–6 minutes until its colour starts changing and it smells lightly aromatic. Lower heat to the minimum and add the remaining 6½ tbsp ghee.

   Uses 2 cup gram flour · 6½ tbsp ghee, remaining portion · 1½ tbsp ghee used for optional cashews, remaining in pan

   
4. 4

   Step 4: 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.

   Uses gram flour roasted 5–6 minutes then remaining ghee added

   
5. 5

   Step 5: Turn off the heat when the besan becomes deep golden, airy and fluffy and fills the kitchen with a roasted aroma. The author takes about 25 minutes TOTAL roasting to reach this stage; pan and heat affect timing.

   Uses flour/ghee mixture continuously stirred over low heat

   
6. 6

   Step 6: 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.

   Uses deep-golden, airy, nutty-aromatic roast, about 25 minutes total

   
7. 7

   Step 7: Let the roasted besan cool completely. Mix in the powdered sugar-cardamom blend until combined, starting with less sugar if you prefer a milder sweetness.

   Uses roasted flour/ghee mixture cooled completely before sweetening · cup sugar ground very finely with ⅔ tsp cardamom, add less if desired

8. 8

   Step 8: Mix in the reserved fried cashews if used. Divide the mixture into 16 portions and press each firmly between palms and fingers into a round ladoo.

   Uses fully cooled roasted besan mixed with ground sugar/cardamom · optional cashews lightly fried and reserved

   
9. 9

   Step 9: 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.

   Uses cooled sweetened roast with optional fried nuts formed into balls