Guru Purnima is a sacred festival of honor and gratitude, a day when words often fall short, and offerings speak from the heart. On this auspicious occasion, sweets made with love and intention hold a special place. The humble besan ladoo, a classic in Indian households, becomes more than just dessert, it transforms into a symbol of devotion. This besan ladoo recipe takes the beloved sweet a notch higher by adding a subtle twist of green cardamom for aroma and crushed pistachios for richness and color. The result is a warm, nutty treat with a soft, melt in the mouth texture, fragrant with ghee and grounded in tradition. It’s easy enough to make at home, and refined enough to serve as prasad or a festive gift.
Ingredients (Makes 15 ladoos):
- 2 cups besan (gram flour)
- ¾ cup powdered sugar (adjust to taste)
- ½ cup ghee (clarified butter)
- ½ tsp green cardamom powder
- 2 tbsp finely chopped pistachios
- A pinch of salt (optional, enhances flavor)
Optional add-ins:
- 1 tbsp semolina (for a slight texture)
- Saffron strands soaked in warm milk (for color and aroma)
- Edible silver leaf or dried rose petals for garnishing
Method:
- Start by sifting the besan to remove any lumps and to ensure a smooth, even roast. This step makes a noticeable difference in the texture of the final ladoos.
- Heat a heavy bottomed kadhai on a low flame. Add besan, and semolina if using, and begin to dry roast it slowly. Stir continuously to avoid browning or burning. This process can take anywhere from 12 to 15 minutes. The besan should turn golden and release a rich, nutty aroma, which is your cue that it’s perfectly roasted. Be patient here as rushing this step results in raw tasting ladoos that are heavy and grainy.
- Once the besan is evenly roasted, start adding the ghee in small portions. Keep the flame on low and stir constantly. As the ghee incorporates, the mixture will begin to loosen and become glossier. Cook for another 10 minutes until it reaches a thick, flowing consistency. You’ll know it's ready when the mixture starts to release a toasty fragrance and leaves the sides of the pan easily. Optionally, add a few strands of saffron soaked in milk for a festive golden hue and subtle floral aroma.
- Remove the mixture from heat and allow it to cool slightly, just enough so it’s warm but not hot to the touch. Stir in the cardamom powder and a pinch of salt. Cardamom brings in a divine aroma, while salt enhances the overall taste, balancing the sweetness.
- Once the mixture is comfortably warm, mix in the powdered sugar. Stir thoroughly until the sugar is fully absorbed and no lumps remain. Do not add sugar when the mixture is too hot as this will cause it to melt and make the ladoos greasy or hard to bind.
- Add most of the finely chopped pistachios, reserving a few for garnish. The pistachios provide a lovely contrast, both in texture and in appearance.
- Take small portions of the mixture and roll them between your palms to form smooth, round ladoos. If the mixture feels dry or crumbly, add a little warm ghee, 1 tsp at a time, to help bind it. Press a few chopped pistachios onto the top of each ladoo or roll the entire ball lightly in pistachio crumbs for extra flair. For added elegance, top with edible silver leaf or a sprinkle of dried rose petals.
- Place them on a greased plate or tray to set for 30 minutes.
- Offer the ladoos on a small silver or brass plate during your Guru Purnima puja as a traditional prasad. Pack them in little boxes wrapped with twine or tissue for gifting to friends, family, or your spiritual community. Serve alongside a cup of cardamom tea after your Guru Purnima celebration, as an ideal closing to an introspective day.
- Besan ladoos store well at room temperature in an airtight container for up to a week. Refrigerate in hot or humid climates to prevent ghee from going rancid.
Tips:
- Roast slowly, as undercooked besan tastes raw and will affect the final texture.
- Mind the ghee. Too little and the ladoos won’t bind. Too much and they’ll be greasy.
- Let the mixture cool before shaping, since a hot mixture won’t hold its shape. Warm is perfect.