Besan Ladoo, Indian Mithai
by Tarla Dalal
Added to 863 cookbooks
This recipe has been viewed 552569 times
besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with 20 amazing images.
besan ladoo is one of the most popular mithai in Indian cuisine. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country.
besan ladoo are made and relished for festivals, family events and different occasions. Some people also serve besan ke ladoo as prasadam. All you need is patience while making besan ladoo, patience is the key.
Ingredients used for making besan ladoo are simply available in every Indian household pantry. All you need to do to make besan ladoo is heat ghee in a non stick pan, once the ghee is hot. Add besan and keep stirring it continuously which will prevent it from burning. Do not strictly leave it unattended. You will need to roast the besan for 13-15 mins atleast. You will know the besan is cooked when the besan would turn golden brown and has a nice aroma. Further, transfer it in a plate and let it cool down. Once the mixture has come to room temperature, add sugar. Also, add coarsely grounded almonds which would give laddus a nutty taste and finally cardamom powder which would enhance the taste of it. Mix well and roll into laddoos. The finish of the laddoos should be shiny, which is an indication of perfectly cooked besan ladoo.
When making this, remember that the rich flavour of the besan ladoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft besan ladoo if it is not done right.
Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. besan ladoo will look so irresistible at this stage that you would just want to pop it into your mouth! That’s when the laddoo is ready.
If you liked this, you are sure to also enjoy other Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal.
Enjoy besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | with detailed step by step photos and video below.
- To make besan ladoo, heat the ghee in a deep non-stick pan, add the besan, mix well and cook on a medium flame for 13 minutes, while stirring continuously.
- Switch off the flame and keep stirring for 1 more minute.
- Transfer the mixture into a plate and keep aside to cool for 1 hour or till the mixture cools down completely.
- Add the sugar, coarsely powdered almonds , cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
- Take a small portion of the mixture and shape it into a round ladoo
- Repeat step 5 to shape 17 more besan ladoos.
- Garnish the besan ladoos with almond slivers and store in an air-tight container.
- besan ladoosbesan ladoos can be stored in an air-tight container at room temperature for 15 days.
Besan Ladoo Video by Tarla Dalal
Besan Ladoo, Indian Mithai recipe with step by step photos
Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetner (sugar, jaggery, condensed milk etc). You can enhance the flavour and texture of ladoo with cardamom powder, cinnamon powder, dried fruits, dry coconut, edible silver foil. Like besan ladoo recipe| besan ke ladoo | besan ladoo with step by step photos | our website has many ladoo recipes which you would love to try :
To make besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | heat the ghee in a deep non-stick pan. Use good quality ghee for flavorful magaz. Traditionally, thick bottomed pan are used to prepare Indian sweets and the entire procedure is done on a low flame. Also, it is very important to measure all the ingredients accurately. We have used 1 cup of soft ghee at room temperature which is 1 cup even after melting
Once the ghee has melted and turned hot, add the besan. We have used regular fine variety of gram flour. If you love a coarse texture, use grainy flour or a combination of fine besan with a tbsp of semolina or add fine caster sugar instead of powdered sugar to enjoy that crunchy bites. Also, sift the besan if it has lumps
Mix well to combine the ghee well and cook on a medium flame, while stirring continuously. If the besan is not roasted properly, you will have a raw taste and the besan ladoos won’t be tasty. There are different stages in the cooking of besan.
As you start, it will be crumbly and lumpy. You need to stir continuously from all the sides to break the lumps. Cook on a medium flame or else the besan will quickly change colour yet remain uncooked.
When you roast it more, the lumps start to break and loosen up. Ghee will start to ooze out. Also, you will get a nutty aroma from the besan.
Switch off the flame and keep stirring for 1 more minute. Our besan is golden brown with a nice aroma at this stage. If the flour is over roasted, the laddus will have a bitter and burnt flavour.
Transfer the mixture into a plate and keep aside to cool for 1 hour or until mixture cools down completely. Don’t wait for too long to cool down. Otherwise, the sugar won’t mix well.
Add sugar. Do not add sugar into the hot mixture otherwise, sugar will melt and the mixture will turn runny and you will not be able to form a ladoo. Also, increase the quantity of sugar if you like sweeter besan ladoo.
Add coarsely powdered almonds. You can toss in other dried fruits like pistachios, walnuts, cashew nuts too.
Add cardamom powder to enhance the flavour of besan laddus.
Mix well to combine everything.
Mix while rubbing the mixture in between your palms till it gets a crumbly texture.
Take a small portion of the mixture and shape it into a round besan laddu. Ensure the besan ladoos have no cracks. Also, grease your palms with ghee while making balls if required.Press it till the ghee oozes out and the besan laddu has a shiny texture.
Repeat step 14 and 15 to shape 17 more besan ladoo recipe| besan ke ladoo | besan ladoo with step by step photos |
Garnish the besan laddoos with almond slivers or charoli.
To make besan ladoo recipe | besan ke ladoo | besan ladoo with step by step photos | heat the ghee in a deep non-stick pan. Use good quality ghee for flavorful magaz. Traditionally, thick bottomed pan are used to prepare Indian sweets and the entire procedure is done on a low flame. Also, it is very important to measure all the ingredients accurately. We have used 1 cup of soft ghee at room temperature which is 1 cup even after melting.
Q.Can we use dalda instead of ghee? Or give any vegan alternative for ghee? You can try using dalda or coconut oil.
Q.My besan tasted raw, how long should i cook the Besan for? If the besan tastes raw, it means that it wasnt cooked long enough. Make sure the besan is cooked on low flame until it turns golden brown and gives out a nutty smell.
Nutrient values (Abbrv) per ladoo
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