The Best Besan Ladoo Recipe For Rakhi: Tried, Tested & Totally Loved

Raksha Bandhan is a widely celebrated festival in India. No matter what religion you belong to, if you are in India, you will celebrate all the festivals together. That's the beauty of unity and diversity in India. Like in many festivals, sweets play an important role in making the festival memorable. Sweets are considered an auspicious treat and a sacred part of pooja and rituals involved in the festival. Apart from just gracing the table with their charm, sweets bring people together and create a lasting memory.

Unlike all the sweets, besan ladoo are considered the best for Raksha Bandhan because they represent warmth, tradition, and effort. Besan is a warm ingredient that can be used in both sweet and savory treats. When used in sweet treats like ladoos and barfis, besan releases a deep, nutty aroma that feels comforting and nostalgic, which is very much like the bond between siblings.Besan ladoo is the best way to honor the relationship between brothers and sisters and celebrate the occasion with a warming delight.

Besan ladoos are delicious and easy to make. They are quite simple to put together and bind, therefore it becomes a perfect treat to make at home when you are a beginner. With just a few simple pantry ingredients, you can whip up such a warming dessert for the entire family. The traditional essence makes besan ladoo feel like home. You can experience a delightful satisfying feeling with every bite of besan ladoo. Without putting in too much effort, you can create this wholesome treat even on the busiest festive day. With the bite sizes, besan ladoo becomes perfect for gifting, serving, or enjoying as you tie the sacred rakhi.

While being so delightful, besan ladoo will be a special treat since you are making it at home. When made at home, the sweets get a personal touch that reflects care and thoughtfulness. This makes handmade sweets a better gift than any other expensive treat.

Check out this recipe and make it at home to celebrate Raksha Bandhan with love and warmth.

Ingredients:

• 2 cups besan (gram flour)
• ¾ cup ghee (clarified butter)
• ¾ to 1 cup powdered sugar
• ½ tsp cardamom powder
• 2 tbsp chopped dry fruits like almonds, cashews, pistachios
• A pinch of salt

Method:

Step 1: Roast the Besan

Start off by roasting besan in a pan. Heat up some ghee in a heavy bottomed pan and add besan to it. Roast it slowly by stirring besan continuously until it becomes golden brown and gives off a nutty aroma. This can take around 15–20 minutes. Do not rush this step. This step is key to great flavor.

Step 2: Cool the Mixture

Once the besan is roasted, turn off the heat and allow the mixture to cool slightly. The mixture should be lukewarm, not cold. Set it aside.

Step 3: Add Sugar and Cardamom

Once the besan has cooled down, it is time to flavor it. For flavoring, add powdered sugar and cardamom powder to the warm besan mixture. Mix it thoroughly and evenly so the sugar blends in well without melting or clumping. When you add sugar in warm besan, the sugar will start to melt and create hard crystals which can ruin the flavor and texture. Therefore cooling besan is important.

Step 4: Add Dry Fruits

Once you have flavored besan with sugar and cardamom, add a few chopped nuts like almonds, cashews, pistachios, and walnuts. Only add 2 tablespoons of chopped nuts or else the ladoos will not bind properly. You can also skip adding nuts if you want the authentic besan flavor.

Step 5: Shape the Ladoos

After everything is mixed, it is time to shape the ladoos. Take small portions of the warm mixture in your hands and shape into small, smooth, and round ladoos. Press the mixture inside until you get a perfect shape. You can also add some milk if the mixture is too dry to bind together. In this way, your ladoos will turn out perfectly.

Step 6: Let Them Set

Allow them to cool and set at room temperature. Store in an airtight container. They stay good for up to 10 days since they are dry.

Tips to Make Besan Ladoo Perfect:

1. Roast patiently. Undercooked besan gives a raw taste. Always go slow when roasting besan. If you try to increase the flame, the besan will burn instead of being roasted.
2. Sift powdered sugar to prevent lumps. Sifting always helps in removing and breaking lumps from sugar.
3. Adjust sweetness to your taste. If you like it lighter, start with ¾ cup sugar and taste before increasing.