Perfect Besan ladoo Recipe | How to Make Besan ladoo | Mother’s Day Special

What is Perfect Besan ladoo Recipe?

Besan ladoo is a ball-shaped Indian sweet that is made with gram flour sugar and clarified butter. It is a very delicious preparation that is very simple to make if a few things are kept in mind. It has an awesome flavor of roasted gram flour combined with the rich flavor of ghee. To enhance these flavors some cardamom and nuts are added. Besan ladoo is very common in India and they are specially prepared for festivals and for pooja.

Let’s talk about the ingredients for besan ladoo

Perfect Besan ladoo Recipe calls for some gram flour and clarified butter. I have used the regular gram flour instead of the thick one or the mota besan. A technique has been used which gives it the required texture even if thick gram flour is not used. Bhura shakkar has been used. It is different from a powdered sugar. If bhura shakkar is not available powdered sugar can be used but bhura shakkar definitely gives it a better texture and taste. For the flavouring I have used lots of cardamom and for the bite and texture I have used some chopped nuts which include almond and cashews. For the garnishing, I have used some powdered pistachio.

Other desserts using besan on the blog:

Other than besan ke ladoo you might also like besan ka halwa, which is prepared in a very interesting way. Also, find besan choorma, which is very simple, easy and quick to make and calls for a handful of ingredients.

How to make Perfect Besan ladoo Recipe

1. Roast gram flour in ghee : In a deep pan heat 175 g ghee. Add 250 g gram flour. On the lowest possible flame roast gram flour till it is aromatic and nutty. It will take 20 to 25 minutes.

Tips:To be sure just taste a little. It should not have any raw flavour.


2. Add milk and stir : Once gram flour is roasted add 2 tbsp milk. The mixture will boil. Keep stirring for a couple of minutes. Thereafter the mixture will be grainy.

Tips:Keep stirring the mixture. Don’t be scared (wink).


3. Let it cool down till it is workable and add bhura shakkar : Leave it for 15 to 20 minutes so that it cools down a little. We do not have to bring it to the room temperature just cool it till it is warm. When the mixture is just warm add in 250 g bhura shakkar. Mix it properly so that there are absolutely no lumps.

Tips:If the mixture has cooled down to the room temperature, heat it once till it is warm.


4. Add cardamom powder and chopped nuts : Add handful of roughly chopped almonds and cashews. Deseed cardamoms and crush them. Mix everything properly.


5. Bind into laddoos : I use a small ladle to ensure that all my laddoos are of the same size. You can do it by eyeballing. Take a portion of the mixture, shape it into a ladoo as in ball. Make it smooth by rolling in between your palms. Finish shaping by shaking it in your palm.

Tips:If the mixture is too soft to bind, add roasted gram flour and mix. Tip: If the mixture is too dry to bind, add melted ghee, little by little.


6.Bon appétit : Finish off besan ladoo with ground pista. Make besan ladoo for festivals or otherwise and indulge.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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