Besan ladoo recipe ! I have made 3 times before this, first time for my in laws. It became a funny incident when I made that and passed it to my BIL when he visited here to Singapore. My in laws have not tasted this besan ka laddu before. And I made and arranged in a box with a garnish too like I have did in my Atta ladoo recipe. It looked so beautiful - that’s when I arranged. I referred some site which called for some amount of ghee to be added while roasting and I followed it exactly. But by the time my Bro-in-law reached Chennai, they found all the ladoos in the shape of a peda. And being un familiar to the mithai, they thought it as some local Singaporean sweet we get here and I had bought and passed it to them
. Then I thought ghee is more and the next time also when I tried it happed the same way. So this time, I followed our method of adding ghee to the flour while mixing and not while roasting. And it worked too. This way, we can control the amount of ghee we adding. But keep this in mind that all North Indian mithais are about ghee mainly and the ghee taste should be there. So you cannot make it so dry like rava ladoo. I love the shiny version too, but always loved the way Haldiram’s laddu looks. So I wanted to make it look like that.
Besan ladoo recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 20 mins | Cook time: 20 mins | Makes: 10
Prep Time: 20 mins | Cook time: 20 mins | Makes: 10
Ingredients
| Besan / Chickpea flour/ Kadalai maavu | 1/2 cup |
| Powdered sugar | 1/2 cup |
| Ghee | 1/4 cup minus 1 tblsp |
| Elachi | 2 |
| Nuts(optional) | For Garnish |
Method
- Roast besan well in medium flame with constant stirring until it turns deep golden brown in colour. Take care not to burn the flour, as well as make sure roasted well. Cool down and sieve it well.
- Powder sugar with elachi and add to the roast flour in a mixing bowl. Melt ghee and add the hot ghee to it.
- Mix well with a spatula and when it is warm enough to handle, make ladoos.
Notes
- At one stage the flour starts browning at the bottom of the pan, so keep stirring carefully without letting it burn.
- If not roasted properly, then the raw smell of besan and taste of besan will not be pleasant.
- You can add upto 1/4 cup ghee for this recipe to get SHINY ladoos. I dint wanted it to look shiny, so I had hold 1 tblsp ghee.
- You can also add the ghee to the flour while frying and just add the powdered sugar to it and make ladoos.
- Ghee is the only flavor that brings taste to the ladoos, so never reduce it than mentioned.
It is perfect mithai to make in bulk and to gift for this Diwali. Keep checking for more traditional and exciting recipes here!
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