Hanuman Jayanti on April 12, 2025 is a big festival and Lord Hanuman is worshipped across India in temples and homes. Devotees fast, recite hymns and prepare prasad including traditional sweets which have cultural and spiritual significance.
Among these sweets besan ladoo has always been a favorite prasad. But if you want to give this classic a modern twist Chocolate Besan Ladoo with Dairy Milk is the way to go. The earthy richness of roasted gram flour meets the smoothness of Dairy Milk chocolate, a ladoo that is both familiar and indulgent. With the aroma of ghee and a hint of cardamom this fusion ladoo brings old and new together.
Perfect for bhog or a homemade treat this ladoo is easy to make and a delicious way to celebrate Hanuman Jayanti. Whether you eat it as prasad or as a sweet bite after a day of fasting this chocolate ladoo will make the occasion even more special.
A chocolatey twist on the traditional besan ladoo, these Chocolate Besan Ladoos with Dairy Milk combine the nutty flavor of roasted gram flour with the creamy goodness of Dairy Milk chocolate. Perfect for Hanuman Jayanti or any special occasion!
Ingredients (Serves 8-10 ladoos)
Method
Chocolate Besan Ladoo with Dairy Milk blends tradition with indulgence, making it a perfect sweet for Hanuman Jayanti. Here are eight tips to help you make the best batch of these chocolate-infused ladoos.
The foundation of any besan ladoo is properly roasted gram flour. If undercooked, it tastes raw; if overcooked, it turns bitter. Keep the flame low and stir continuously for at least 12-15 minutes until it changes to a deep golden color and releases a nutty aroma.
Nothing enhances the flavor of besan ladoo like pure desi ghee. It not only adds depth to the ladoos but also binds the mixture well. Always heat the ghee before adding the besan, ensuring even roasting and a smooth, lump-free consistency.
Dairy Milk comes in different varieties, so pick one that complements besan’s roasted flavors. The classic Dairy Milk bar works well, but if you love an intense chocolate flavor, you can also use Dairy Milk Silk for a creamier finish. Chop it into small pieces or melt it before adding it to the ladoo mixture for easy incorporation.
Adding sugar to hot besan can lead to a grainy consistency. Let the roasted besan cool slightly before mixing in powdered sugar and melted chocolate. This prevents the sugar from melting into a syrup and keeps the ladoos firm yet melt-in-the-mouth soft.
If your ladoo mixture feels dry while shaping, add a little warm milk, spoon by spoon, to bring it together. Be cautious—adding too much milk can make the ladoos sticky and difficult to roll.
Chocolate adds a rich element, but a little cardamom powder keeps the ladoos true to their roots. The fragrant spice balances the flavors and makes the ladoos taste like a perfect blend of tradition and modernity.
Grease your palms with a drop of ghee, take small portions, and press them gently while rolling in a circular motion. This ensures the ladoos hold their shape without falling apart.
Garnish them with chopped nuts like almonds or cashews for crunch or grate some extra Dairy Milk on top for a richer appearance. Let them rest for 10-15 minutes before serving to allow the flavors to settle beautifully.