The most important part of making a tasty Besan Ke laddu is the roasting of besan/ gram flour. The besan need to be roasted enough so that it is cooked thoroughly. Proper roasting also helps in getting the correct dough consistency so that the balls will form and stay together. Follow the below recipe and make delicious Besan ke Laddu for this winter season and Enjoy!
With this delicious and healthy besan Ladoo, you can also checkout my Indian Sweets Recipe section for more Laddu recipes like Easy Motichoor Laddu Recipe, Boondi Laddu Recipe, Atta dry fruit Laddu Recipe, Mango Raskadam (2-in-1) Laddu Recipe, Coconut Laddu Recipe, Murmura Laddu, and many more sweets recipes.
Finally, you can also visit my Snacks Recipes Collection and Winter Special Recipes Collection.
1. Firstly, dry roast 2 tbsp chopped nuts (almonds and cashew nuts) and 1 tbsp melon seeds in a pan.
2. Roast on low flame until the nuts turn crunchy.
3. Take half of 3/4 cup Ghee/ clarified butter in a pan and let it melt.
4. Add 2 cups of besan/ gram flour in the warm ghee.
5. Mix the besan with ghee by stirring continuously on low flame and start roasting the besan.
6. Add the remaining ghee (half of 3/4th cup) in the batches by adding 1 tbsp at a time.
7. Roast the besan for around 25-30 minutes on low flame.
8. Besan will continue to loosen up after around 15 minutes by releasing ghee. Keep roasting until it had a nice golden color and aroma.
9. At this stage, add 1 tbsp water to it for grainy texture (Danedar texture). Food color can also be added at this point.
10. Stir continuously further for 15-20 minutes on low flame, until it thickens and grainy.
11. Transfer the mixture to a large bowl, let it cool slightly.
12. Then add 1/4 tsp cardamom powder and 1 cup powdered sugar (boora) to it. Adjust sugar as required.
13. Add dry roasted nuts and melon seeds to it.
14. Mix well making sure everything is well combined.
15. Take some mixture in your hand and prepare a ball-sized laddu and place a small piece of pistachio on top of it.
16. Likewise, prepare all Besan Ladoo. These laddu are good to consume for 2-3 weeks if stored in an airtight container.
Tips:
- Make sure to use coarse besan (gram flour) to get grainy laddu or halwai-style ladoo.
- Roast the besan (gram flour) very well until it starts releasing ghee and also turns aromatic and golden.
- Roast the besan (gram flour) on low to medium flame and keep on stirring continuously.
- For better flavor and longer shelf life try to use homemade ghee.
- Add the powdered sugar only once the besan mixture is cooled.
- Add or skip nuts as per your preference. Adding nuts give the Ladoos a crunchy bite.
- If you are unable to form the laddu once the mixture has cooled completely, then keep the mixture in the fridge for 10-15 mins. The ghee will solidify a bit and you will easily be able to form the Besan Ladoo.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, dry roast 2 tbsp chopped nuts (almonds and cashew nuts) and 1 tbsp melon seeds in a pan.
2. Roast on low flame until the nuts turn crunchy.
3. Take half of 3/4 cup Ghee/ clarified butter in a pan and let it melt.
4. Add 2 cups of besan/ gram flour in the warm ghee.
5. Mix the besan with ghee by stirring continuously on low flame and start roasting the besan.
6. Add the remaining ghee (half of 3/4th cup) in the batches by adding 1 tbsp at a time.
7. Roast the besan for around 25-30 minutes on low flame.
8. Besan will continue to loosen up after around 15 minutes by releasing ghee. Keep roasting until it had a nice golden color and aroma.
9. At this stage, add 1 tbsp water to it for grainy texture (Danedar texture). Food color can also be added at this point.
10. Stir continuously further for 15-20 minutes on low flame, until it thickens and grainy.
11. Transfer the mixture to a large bowl, let it cool slightly.
12. Then add 1/4 tsp cardamom powder and 1 cup powdered sugar (boora) to it. Adjust sugar as required.
13. Add dry roasted nuts and melon seeds to it.
14. Mix well making sure everything is well combined.
15. Take some mixture in your hand and prepare a ball-sized laddu and place a small piece of pistachio on top of it.
16. Likewise, prepare all Besan Ladoo. These laddu are good to consume for 2-3 weeks if stored in an airtight container.
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