Besan Ladoo, Indian Mithai

Besan Ladoo Video by Tarla Dalal

1. 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 : 
   • Coconut ladoo 
   • Churma ladoo 
   • Boondi ladoo 

1. 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
   
2. 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
   
3. 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.
   
4. 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.
5. 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.
   
6. 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.
   
7. 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.
   
8. 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.
   
9. Add coarsely powdered almonds. You can toss in other dried fruits like pistachios, walnuts, cashew nuts too.
   
10. Add cardamom powder to enhance the flavour of besan laddus.
    
11. Mix well to combine everything.
    
12. Mix while rubbing the mixture in between your palms till it gets a crumbly texture.
    
13. 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.
    
14. Repeat step 12 and 13 to shape 17 more besan ladoo recipe| besan ke ladoo | besan ladoo with step by step photos |
    
15. Garnish the besan laddoos with almond slivers or charoli.
    
16. Serve or store the besan ladoo in an air-tight container and use as required.
    

1. Q.Can we use dalda instead of ghee? Or give any vegan alternative for ghee? You can try using dalda or coconut oil.
2. 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.