Ladoo Recipe With Ghee: Foolproof Method With Mistakes To Avoid

Besan ladoo is the most versatile Indian sweet that can be made in many different forms and textures. From classic ladoos to more extravagant motichoor ke ladoo, besan takes many forms when it comes to making ladoos. Out of all of the ladoo varieties you can make with besan, the most comforting and satisfying has to be the soft besan ladoo that melts in your mouth and leaves a stuffy warming feeling behind. The classic besan ladoos are made with gram flour, ghee, and sugar. When made in the soft variation, more ghee is added to make the ladoos rich and bind well together with a glossy finish. Ghee works as the solar binder in soft besan ladoo recipe. When you add milk or condensed milk, it becomes more of a mithai than ladoo.

With the addition of ghee, besan ladoo becomes creamy, rich, soft, and aromatic. Every bite feels like home. The comfort of soft besan ladoos is unmatched to any other sweet. Whether you’re making them for Raksha Bandhan, Diwali, soft besan ladoos are just perfect for any celebration.

Besan ladoo holds a special place in Indian festivals because of its symbolic value. Besan is regarded as an auspicious ingredient that resembles good fortune and wealth. Its rich golden hue resembles the warmth, abundance, and the richness of tradition which is passed down through generations. Besan ladoos are a great way to make a special treat in a simple way. When you are just thinking about whipping up something fast but still don’t want to compromise on the flavor, then the soft besan ladoo recipe should be the go to option for you. With just a little patience and the right technique, you can master the soft besan ladoo recipe in the first try.

Follow this fool-proof easy soft besan ladoo recipe and check out the tips given below to achieve perfection.

Ingredients:

• 1 cup besan (gram flour)
• ⅓ cup ghee (clarified butter)
• ½ cup powdered sugar (adjust to taste)
• ½ tsp cardamom powder
• Chopped dry fruits or a pinch of saffron for garnish

Method:

Step 1. Roast the Besan

Heat the ghee in a heavy-bottomed pan over low heat. Add the besan and roast slowly while stirring continuously. At first, the flour will clump up together but as you stir it will gradually turn into a smooth, golden, and aromatic mixture. This step will take about 12 to 15 minutes. Although it's a bit long, this step is crucial and will be the defining factor in making the best ladoos ever. When you rush this step, increase the flame, and do it hurriedly, the besan will either remain under-roasted or will burn too quickly which will result in bitter flavor. Therefore, roast besan patiently.

Step 2. Cool the Mixture

Once roasted, turn off the heat and let the mixture cool down slightly but not completely. It should be warm and not hot. If it is too hot, the sugar will melt and make the mixture greasy and then later sugar will turn into crystals and ruin the texture.

Step 3. Add Sugar and Cardamom

Add the powdered sugar and cardamom powder. Mix thoroughly until everything is well combined. If adding dry fruits, now’s the time.

Step 4. Shape the Ladoos

Take small portions of the warm mixture and roll them into smooth balls using your palms. If the mixture is too dry to bind, warm it gently to loosen the ghee or add more ghee if it feels a bit dry. You can always add more hot ghee when binding the ladoos. Alternatively, you can also add milk if you don’t want ladoos to be greasy.

Step 5: Serve and Store

Serve the ladoos right away or store it in airtight containers at room temperature. In this way, ladoos will remain fresh for 7 to 10 days. You can also store it in the fridge to prolong shelf life.

Common Mistakes to Avoid:

1. High Flame Roasting: Roasting besan on high heat can burn it quickly and ruin the flavor. Always use low heat.
2. Not Roasting Long Enough: The raw taste of besan can ruin the ladoo. Roast until you smell a nutty aroma and see a deeper golden color.
3. Adding Sugar Too Early: Adding sugar when the mixture is hot can cause it to melt, leading to greasy ladoos that don’t hold shape.
4. Too Little Ghee: This leads to a dry, crumbly mixture. If needed, add 1–2 tsp of warm ghee to help bind the ladoos.