besan ladoo recipe

Besan ladoo is one of the finest traditional Indian sweets that is prepared during festivals as an offering to God or to celebrate a special occasion and many a time just to cater to a sweet tooth. It is no exaggeration that it is a treasured culinary gem among Indian besan flour recipes. This gluten free dessert with a beautiful yellow shade has a unique, rich flavor with a soft and melt in the mouth texture.

Ingredients (measuring cup used, 1 cup = 250 ml)

besan ladoo recipe

• 2 cups besan or gram flour
• ½ to ⅔ cup ghee (add more ghee if required)
• 1 cup powdered sugar or boora
• 4 cardamoms, powdered in a mortar-pestle
• 1 or 2 tbsp golden raisins

Instructions

1. Dry roast the besan in a kadai or pan on slow flame for about 10-12 mins.
2. Keep on stirring continuously so that the besan is not burned and so that there is even browning.
3. Melt the ghee and keep aside.
4. Add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.
5. The besan would start to give a nice nutty fragrance and will start releasing ghee.
6. Once you get a strong nutty fragrance then switch off the fire.
7. Remove the pan from the stove and keep down.
8. Add powdered sugar or boora. For best taste use the boora.
9. Add the powdered cardamom and raisins.
10. You can also add chopped dry fruits at this stage.
11. Stir well so that no lumps are formed.
12. Once you have mixed the besan ladoo mixture well then let it cool down to room temperature.
13. Make small or medium sized besan ladoos and store them in air tight container.

Notes

if you are unable to form the ladoos even when the mixture has cooled completely, then keep the mixture in the fridge for 20-30 mins. The ghee will solidify a bit and you will be easily able to form the besan ladoos.