What is Besan Ladoo
Besan is gram flour which is nothing but flour made from split and husked black chickpeas or chana dal. Gram flour is different from chickpea flour that is made with dried white chickpeas. Both have a different texture and flavor. There are many ladoo varieties, but besan ke laddu is one of the most popular, especially during festivals like Diwali. This recipe of besan ladoo is made with an easy method. Generally, the most important part of making a tasty laddu is the roasting method. The ingredients need to be roasted enough so that they are cooked thoroughly which also releases their aromatic flavors. Proper roasting also helps in getting the correct dough consistency so that the balls will form and stay together. Once you have that down, the rest of this recipe is easy! The roasting method I outline in this post, along with the tips below, will have you making tasty ladoo in no time. My trick is to dry roast the besan or gram flour first and then add the ghee after some time, opposed to adding the ghee right away. You then continue to roast it further until it starts giving a nutty fragrance before adding the sugar. Be sure to continue stirring constantly so that no lumps form. I learned the roasting method I use in this recipe from my mother-in-law, who has been making tasty besan ke laddu for years. Although it is easy, patience is required so that you don’t roast the ingredients too quickly. Patience and a strong stirring arm! This foolproof method will give you a laddu with the perfect sweet taste and melt-in-your-mouth texture every time.
An Alternative Method
If you are looking for a challenge, there is an alternative method to the foolproof one used in this recipe and it gives the laddu a slightly different texture. This second method, the besan or gram flour is roasted in ghee right away until it starts giving a nutty fragrance. With the ghee added first there is even more stirring required to ensure that the mixture doesn’t get lumpy and has the right final texture. For this reason, it is a slightly trickier method and is not recommended for beginners.
How to make Besan Ladoo Recipe
Find below my detailed step-by-step guide which will help you in making perfect besan ke laddu.
Roast Besan
- Take a heavy kadai or wok or pan and keep on a low heat. Add 2 cups besan (200 grams) in the kadai. Use besan or gram flour which is within its shelf-period. Make sure it does not taste bitter or has become rancid.
- Begin to dry roast besan on low to medium-low heat.
- Stir often so that besan gets browned evenly and does not burn. When you begin to roast besan, you will see small lumps in the flour. These lumps disappear later.
- Below you can see, the besan which has been roasting for 12 mins. You can see the color has changed as compared to what it was in the beginning.
Roast Ghee With Besan
- Then add ½ cup ghee (125 grams). Preferably use the best quality and fragrant desi ghee – Homemade Ghee is always better.
- Mix thoroughly.
- Continue to stir often and cook this mixture of besan and ghee.
- Keep on roasting for about a total of 12 to 15 minutes stirring non-stop. Depending on the thickness & size of pan, intensity of flame the timing of roasting will vary.
- The mixture will thicken and the color will also change.
- Soon you will see that the mixture will start releasing ghee and will give a nice fragrant aroma. Some ghee will float on top and and you will see a molten lava kind of consistency where the ghee is floating. The mixture will also loose sides of the pan and become one. These are the signs that the besan is fully cooked. If you add the sugar before the besan is cooked fully then your ladoo will have the taste of uncooked besan. So pay attention to these signs. Once you see these signs, you can move on to the next step.
Make Laddu Mixture
- Remove the kadai or pan from the stove and keep on your kitchen countertop. Add 1 cup powdered sugar or castor sugar or boora (175 grams) and stir well so that no lumps are formed. You will get the best taste in besan laddu with boora or powdered unrefined cane sugar which is easily available in Indian markets and many grocery stores. For this recipe I powdered ¾ cup sugar in a mixer.
- After adding sugar mix really well. Begin to mix with all the strength from your hands. You have to mix this part vigorously so that the powdered sugar melts in the flour and ghee mixture.
- Mix very well. The entire sugar has to be mixed evenly with the roasted besan and ghee mixture.
- Add the 1 to 2 tablespoons raisins (chopped), 1 teaspoon green cardamom powder and 10 to 12 cashews which have been finely chopped. You can use any nuts like almonds, pistachios, pecans, walnuts, pine nuts. Just finely chop them before adding.
- Mix again very well and let the ladoo mixture become lukewarm or cool at room temperature.
Make Besan Laddu
- Then shape into medium-sized ladoo with your palms. If you are not able to shape in balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes. Depending on the quality and consistency of ghee as well as the room temperature you may be able to easily shape these or not. If the mixture looks very dry then add 2 to 3 tablespoon of hot melted ghee and mix again. Let the mixture cool again and then shape into laddu. 17. Store besan ladoo in an airtight steel container.
- Serve Besan Ladoo. While serving you can garnish with some chopped nuts or cashews like I have done.
How to store Homemade Besan Ladoo
Besan ke laddu keeps well for a month and more at room temperature. Keep in a clean air-tight jar or container in a cool dry place. You can use a steel jar. In a highly humid and hot temperature, refrigerate them. Refrigeration makes the laddu dense or hard as the ghee in it solidifies. Before eating let the laddu come at room temperature, so that the ghee softens. If you live in a cold place, then reheat the laddu in an oven at low temperature of about to 77 to 93 degrees Celsius (170 to 200 degrees Fahrenheit) until the ghee softens and the ladoo becomes lukewarm.
Expert Tips
Variations
Besan ladoo is a great kid-friendly sweet as it has a great taste along with the health benefits of the gram flour. To make besan ladoo recipe even more healthy, you can add dry fruits and nuts like almonds, raisins, cashews, pecans, walnuts, pine nuts or pistachios. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Rava Laddu Recipe | Suji Ke Laddu Boondi Laddu | Boondi ke Ladoo Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways Til Ke Laddu | Sesame Laddu This Besan Ladoo recipe post from the archives, first published in Oct 2013 has been republished and updated on 21 October 2022.
title: “Besan Ke Laddu Recipe Easy Diwali Sweet " ShowToc: true date: “2024-09-14” author: “Raymond Ullery”
What is Besan Ladoo
Besan is gram flour which is nothing but flour made from split and husked black chickpeas or chana dal. Gram flour is different from chickpea flour that is made with dried white chickpeas. Both have a different texture and flavor. There are many ladoo varieties, but besan ke laddu is one of the most popular, especially during festivals like Diwali. This recipe of besan ladoo is made with an easy method. Generally, the most important part of making a tasty laddu is the roasting method. The ingredients need to be roasted enough so that they are cooked thoroughly which also releases their aromatic flavors. Proper roasting also helps in getting the correct dough consistency so that the balls will form and stay together. Once you have that down, the rest of this recipe is easy! The roasting method I outline in this post, along with the tips below, will have you making tasty ladoo in no time. My trick is to dry roast the besan or gram flour first and then add the ghee after some time, opposed to adding the ghee right away. You then continue to roast it further until it starts giving a nutty fragrance before adding the sugar. Be sure to continue stirring constantly so that no lumps form. I learned the roasting method I use in this recipe from my mother-in-law, who has been making tasty besan ke laddu for years. Although it is easy, patience is required so that you don’t roast the ingredients too quickly. Patience and a strong stirring arm! This foolproof method will give you a laddu with the perfect sweet taste and melt-in-your-mouth texture every time.
An Alternative Method
If you are looking for a challenge, there is an alternative method to the foolproof one used in this recipe and it gives the laddu a slightly different texture. This second method, the besan or gram flour is roasted in ghee right away until it starts giving a nutty fragrance. With the ghee added first there is even more stirring required to ensure that the mixture doesn’t get lumpy and has the right final texture. For this reason, it is a slightly trickier method and is not recommended for beginners.
How to make Besan Ladoo Recipe
Find below my detailed step-by-step guide which will help you in making perfect besan ke laddu.
Roast Besan
- Take a heavy kadai or wok or pan and keep on a low heat. Add 2 cups besan (200 grams) in the kadai. Use besan or gram flour which is within its shelf-period. Make sure it does not taste bitter or has become rancid.
- Begin to dry roast besan on low to medium-low heat.
- Stir often so that besan gets browned evenly and does not burn. When you begin to roast besan, you will see small lumps in the flour. These lumps disappear later.
- Below you can see, the besan which has been roasting for 12 mins. You can see the color has changed as compared to what it was in the beginning.
Roast Ghee With Besan
- Then add ½ cup ghee (125 grams). Preferably use the best quality and fragrant desi ghee – Homemade Ghee is always better.
- Mix thoroughly.
- Continue to stir often and cook this mixture of besan and ghee.
- Keep on roasting for about a total of 12 to 15 minutes stirring non-stop. Depending on the thickness & size of pan, intensity of flame the timing of roasting will vary.
- The mixture will thicken and the color will also change.
- Soon you will see that the mixture will start releasing ghee and will give a nice fragrant aroma. Some ghee will float on top and and you will see a molten lava kind of consistency where the ghee is floating. The mixture will also loose sides of the pan and become one. These are the signs that the besan is fully cooked. If you add the sugar before the besan is cooked fully then your ladoo will have the taste of uncooked besan. So pay attention to these signs. Once you see these signs, you can move on to the next step.
Make Laddu Mixture
- Remove the kadai or pan from the stove and keep on your kitchen countertop. Add 1 cup powdered sugar or castor sugar or boora (175 grams) and stir well so that no lumps are formed. You will get the best taste in besan laddu with boora or powdered unrefined cane sugar which is easily available in Indian markets and many grocery stores. For this recipe I powdered ¾ cup sugar in a mixer.
- After adding sugar mix really well. Begin to mix with all the strength from your hands. You have to mix this part vigorously so that the powdered sugar melts in the flour and ghee mixture.
- Mix very well. The entire sugar has to be mixed evenly with the roasted besan and ghee mixture.
- Add the 1 to 2 tablespoons raisins (chopped), 1 teaspoon green cardamom powder and 10 to 12 cashews which have been finely chopped. You can use any nuts like almonds, pistachios, pecans, walnuts, pine nuts. Just finely chop them before adding.
- Mix again very well and let the ladoo mixture become lukewarm or cool at room temperature.
Make Besan Laddu
- Then shape into medium-sized ladoo with your palms. If you are not able to shape in balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes. Depending on the quality and consistency of ghee as well as the room temperature you may be able to easily shape these or not. If the mixture looks very dry then add 2 to 3 tablespoon of hot melted ghee and mix again. Let the mixture cool again and then shape into laddu. 17. Store besan ladoo in an airtight steel container.
- Serve Besan Ladoo. While serving you can garnish with some chopped nuts or cashews like I have done.
How to store Homemade Besan Ladoo
Besan ke laddu keeps well for a month and more at room temperature. Keep in a clean air-tight jar or container in a cool dry place. You can use a steel jar. In a highly humid and hot temperature, refrigerate them. Refrigeration makes the laddu dense or hard as the ghee in it solidifies. Before eating let the laddu come at room temperature, so that the ghee softens. If you live in a cold place, then reheat the laddu in an oven at low temperature of about to 77 to 93 degrees Celsius (170 to 200 degrees Fahrenheit) until the ghee softens and the ladoo becomes lukewarm.
Expert Tips
Variations
Besan ladoo is a great kid-friendly sweet as it has a great taste along with the health benefits of the gram flour. To make besan ladoo recipe even more healthy, you can add dry fruits and nuts like almonds, raisins, cashews, pecans, walnuts, pine nuts or pistachios. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Rava Laddu Recipe | Suji Ke Laddu Boondi Laddu | Boondi ke Ladoo Coconut Ladoo Recipe | Nariyal ke Laddu Made In 3 Unique Ways Til Ke Laddu | Sesame Laddu This Besan Ladoo recipe post from the archives, first published in Oct 2013 has been republished and updated on 21 October 2022.
