Besan Laddoo
Besan Laddoo
Roast gram flour slowly in ghee on a low flame till golden and fragrant. While warm, add powdered sugar and cardamom and mold by hand to form firm, round balls.
Yes, Besan Laddoo is eggless, as it uses only roasted gram flour, ghee, and powdered sugar for structure and flavor. It's an Indian sweet, and it has no eggs in it.
Yes, Besan Laddoo is fully cooked on the stovetop. The gram flour is slowly roasted in a heavy-bottomed pan on low heat. No baking or oven is required in the process.
Besan Laddoo is a tasty dessert and is usually topped with chopped nuts like almonds or cashews for texture and a slightly more indulgent taste. It is prepared using roasted gram flour, ghee, powdered sugar, and cardamom.
Besan Laddoo will stay fresh for about two to three weeks in an airtight container at room temperature because of the high amount of ghee in it. Moisture can alter its texture. So keep it dry.
Normally a dry texture is caused by underroasting of gram flour or less ghee used in preparation. If you add sugar when the flour is still a little hot, it often leads to dense laddoos.
Boondi Laddu is made by deep-frying balls of batter to give it a grainy texture, while Besan Laddu is made by dry-roasting gram flour to give it a smooth and grainy texture.
You can try adding desiccated coconut to coconut besan laddoo or add cocoa powder to a chocolate one or replace pure besan with a combination of multigrain flours for a slightly healthier option.
The best option is to add good quality cocoa powder to the roasted besan instead of melted chocolate, as the former blends in perfectly without affecting the roundness and texture of the laddoo.
Choosing a brand is not essential. However, the quality of Besan Laddoo depends on the quality of gram flour and ghee used. Always use fresh, good-quality gram flour and pure ghee.