Chocolate Besan Ladoo Recipe Recipe

Directions

How to Make

Step 1: Dry roast the besan in a pan over medium-low heat. Stir continuously until it turns lightly golden and releases a nutty aroma.

Step 2: Add Cadbury Cocoa Powder to the roasted besan and mix thoroughly until the cocoa is evenly incorporated.

Step 3: Add ghee gradually and continue cooking on low to medium heat. Stir until the mixture becomes smooth, fragrant, and well combined.

Step 4: Transfer the mixture to a bowl and allow it to cool until it is warm rather than hot.

Step 5: Add powdered sugar, cardamom powder, and cinnamon powder. Mix well until everything comes together into a soft, moldable mixture.

Step 6: Lightly grease your palms with ghee. Take small portions of the mixture and roll them between your palms to form smooth, round ladoos.

Step 7: Place half a cashew on top of each ladoo and press gently to secure it. Your Chocolate Besan Ladoos are ready to serve.

Why Cinnamon and Cocoa Elevate This Ladoo

Cocoa and cinnamon create a naturally balanced flavor combination. The rich, slightly bitter notes of cocoa complement the nutty roasted besan, while cinnamon adds gentle warmth and depth. Cardamom keeps the ladoos connected to their traditional Indian flavor profile, making the chocolate twist feel familiar rather than overpowering.

Pro Tips for Smooth, Non-Grainy Ladoo

• Roast Slowly: Cook besan on low heat and stir continuously to develop flavor without burning it.
• Use Fresh Ghee: Good-quality ghee helps create a smoother, richer texture.
• Cool Before Adding Sugar: Let the roasted mixture cool slightly before mixing in powdered sugar.
• Mix Thoroughly: Ensure the sugar and spices are evenly distributed before shaping.
• Adjust the Texture: If the mixture feels too dry, add a small amount of warm ghee and mix again.

How to Store Your Chocolate Besan Ladoo

• Store the ladoos in a clean, airtight container at room temperature for up to one week.
• Keep them away from direct sunlight and moisture to maintain their texture and flavor.

Dry roast the besan in a pan over medium-low heat, stirring continuously until it turns lightly golden and releases a nutty aroma.

Add Cadbury Cocoa Powder to the roasted besan and mix thoroughly until the cocoa is evenly incorporated.

Add ghee gradually and continue cooking on low to medium heat, stirring until the mixture becomes smooth, fragrant, and well combined.

Transfer the mixture to a bowl and allow it to cool until it is warm rather than hot.

Add powdered sugar, cardamom powder, and cinnamon powder, mixing well until everything comes together into a soft, moldable mixture.

Lightly grease your palms with ghee, take small portions of the mixture, and roll them between your palms to form smooth, round ladoos.

Place half a cashew on top of each ladoo and press gently to secure it.

Cook besan on low heat and stir continuously to develop flavor without burning it.

Good-quality ghee helps create a smoother, richer texture.

Let the roasted mixture cool slightly before mixing in powdered sugar.

Ensure the sugar and spices are evenly distributed before shaping.

If the mixture feels too dry, add a small amount of warm ghee and mix again.

Store the ladoos in a clean, airtight container at room temperature for up to one week.

Keep them away from direct sunlight and moisture to maintain their texture and flavor.

Yes, powdered jaggery can be used, although it may slightly change the color and flavor of the ladoos.

The besan may have been over-roasted or the mixture may need more ghee. Add a little warm ghee and mix before shaping.

Absolutely. You can omit cinnamon and let the cardamom and cocoa provide the main flavor notes.

When stored properly in an airtight container, these ladoos can stay fresh for up to one week at room temperature.