Besan ke ladoo holds a special place in the hearts of every Indian. Not only are these ladoos flavorful, but also extremely comforting. Every bite feels like home. You can experience the warmth of besan with the sweet composition, this alone makes you feel like you are having the time of your life. Besan ladoos carry the sense of nostalgia as it is made on almost every occasion in Indian households. Whenever there is a festival or celebration, you can smell the fragrance of besan being cooked in the kitchen.
Bring the nostalgic comfort back with this easy besan ladoo recipe. To make this recipe, you only need about five main ingredients and plus two flavoring ingredients. These ingredients can be easily found in your pantry so you don’t need to worry about buying it. So, whenever there’s a festival like Raksha Bandhan or Diwali, you can make these ladoos without a hassle. All you have to do is roast besan in ghee, mix with other ingredients, bind into bite sized ladoos, and you're done!
Ingredients:
Method:
Step 1. Roast the Besan
Start off by heating up ghee in a heavy-bottomed kadhai or a pan on low flame. When the ghee is melted and warm, add in the besan. Stir besan to combine well with the ghee. First the mixture will become a clump then start to separate as you stir. Stir continuously and roast until besan looks golden and gives off a nutty aroma. This will take about 10 to 15 minutes. Make sure to roast on low flame and do not roast in a hurry. If you take it off too quickly, the besan will remain undercooked and if you roast on a high flame, the besan will get overcooked. Once roasted, remove from flame and set aside to cool. If you want a grainy texture, you can add semolina or almond flour midway.
Step 2: Add Dry Fruits and Flavor
After besan has cooled down, add the sifted sugar and coarsely powdered almonds along with cardamom powder. Mix well while rubbing the minute with clean and dry hands. Mixing with your hands creates a crumbly texture. You can add more chipped roasted nuts like pistachios, cashews, and slivered almonds as per your taste preferences. This will bring a nutty flavor and texture into the classic besan ladoo.
Step 3. Shape the ladoos
Take small portions and roll them into ladoos using your palms. If the mixture feels too dry or crumbly and is not holding up together well, you can add 1 to 2 tablespoons of warm ghee and try binding again. It may happen that ghee will get absorbed in besan and result in a dry texture therefore adding more ghee is completely fine. Repeat the process until all the ladoos are done. Make sure to keep the shape and size of ladoos consistent and not make one ladoo bigger than the other or else it will not look good on the festive platter. You can start by making 1 inch big ladoo and see it as a reference for other ladoos as well.
Step 4: Serve and Store
Let the ladoos sit at room temperature for about an hour before serving. Store it in an airtight container at room temperature for up to 12 to 15 days. The ladoos are dry so they will remain fresh for long and you can enjoy the warming treat anytime you want. Pack the ladoos in small and adorable gift boxes for Rakhi gifting.