Besan ladoo is a plum-sized round sweet made from gram flour (besan), sugar, ghee, and nuts or dry fruit.
Besan ke laddu are not only nutritious and healthy, but are also very easy to make. They require only a handful of ingredients, all of which are found in any kitchen.
In our besan ladoo recipe, all you have to do is dry roast besan in ghee till it turns a light golden and emits a wonderful nutty aroma. Add powdered sugar and a mixture of dry fruit or nut. Cool the mixture and then shape it into round balls. Garnish or decorate it with your favourite nuts. Voila! Besan ka ladoo is ready.
Easy besan ke ladoo, a favourite dessert and universally popular snack, can be enjoyed at any time. You can relish this delectable sweet at religious festivals, family get-togethers, weddings, and special occasions.
Besan ka ladoo is an essential part of prashad in Hindu temples and pujas. It is also integral to the celebration of festivals like Diwali, Holi, Raksha Bandhan, Bhai Dooj, Navratri, and especially Ganesh Chaturthi. Among Hindus, Lord Ganesh’s love of ladoos is well known, and various ladoos are made for the festival of Ganesh Chaturthi.
The most popular ladoos in India are motichoor ke ladoo (boondi ladoo), atta aur sooji ke ladoo (wheat flour and suji / rava), til ka ladoo (sesame seed), nariyal ka ladoo (coconut), and besan ka ladoo (gram flour).
Our Besan ladoo recipe makes for a mouth-watering dessert after an elaborate meal. Besan ke laddus are also yummy with hot samosas, pakoras, and kachoris, nicely balancing the tart and spicy flavours of these savoury snacks.
Because they have a relatively long shelf life, they are perfect for long road trips and picnics.
Winter is a particularly good time to enjoy our recipe for besan ladoo because of the ladoos heat-generating quality. Warmed-up ladoos taste delicious in rainy or cold weather.
Follow our easy besan ke ladoo recipe which shows you how to make besan ladoo, this rich, sweet dessert–snack at home step by step.
For delicious besan ladoo, use fresh besan of the best quality and also pure desi ghee.
Turn ladoo-making into a fun-filled family activity by getting children to roll the cooked besan mixture into round balls and then garnishing them with their dry fruit (almond, raisin, cashew nut, pistachio).
If you have difficulty in shaping the besan ladoos due to the mixture being too wet and soft, allow the mixture to cool for 15 minutes to allow the ghee to solidify a bit. This makes it easy to roll the besan ladoos and holding their shape.
If the besan mixture is too dry, resulting in difficulty in shaping the ladoos, you can try adding a little bit of warm milk to thin out the dough and make it more pliable. You can also use extra ghee to bind the ladoos.
To make it easier to roll the mixture into balls and to ensure that the ladoos hold their shape, grease your palms with some ghee or oil and press the mixture between your palms to bring it together.
It’s a good idea to make a large batch of besan ke laddu. They keep well for a couple of weeks at room temperature in an airtight container.
Make sure the besan is cooked evenly to a light golden colour and does not burn.
Under-roasting or undercooking the besan will impart a raw smell and aftertaste to the besan ka ladoo.
Some recipes call for coarse or grainy besan (as opposed to smooth, finely ground besan) for a crunchy texture and extra bite. The former helps the ladoo hold its shape better. Coarse besan also absorbs less ghee than smooth besan. You can use either coarse or fine besan according to your taste. Some people prefer a grainy texture, contending that the perfect besan ladoo should not be smooth or shiny, though we disagree.
Store-bought besan ladoos often contain semolina (rava besan ladoo) for a crunchy texture, but we prefer plain ladoos made only of besan.
Some besan ladoo recipes use organic sugar, or boora shakkar, or powdered jaggery for extra crunch and a more golden-yellow colour. You may substitute regular white granulated sugar (powdered for this recipe) with boora shakkar if you like.
Add sugar to the besan only after the besan has been roasted thoroughly, and after the release of a nutty fragrance and the oozing of ghee from the besan.
After adding sugar, stir continuously to prevent the formation of lumps. Make sure that the sugar and ghee are fully incorporated into the besan.
Besan Ladoo Recipe - Besan ka laddu is a famous Indian sweet prepared with gram flour, sugar, and ghee. Learn how to make Besan ke Ladoo at home with step by step pictures and video including all ingredients and cooking method from Yummefy Recipes.
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