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Do not add any more ghee at this stage. Adding all of it at this stage will make it hard to fry the besan well. Reduce the heat to low and add jaggery powder, mix and let it melt completely.
Adding water causes small crumbs of besan to form which gives a wonderful texture to the ladoos. You can store besan ladoos in an airtight container for up to 2-3 weeks at room temperature. You can also refrigerate for longer shelf life. Generally, it takes about minutes to roast 1 cup of besan and minutes to roast 2 cups of besan. The aroma and golden color of roasted besan are what you should be looking for.
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Thanks to the simplicity of the process and the forgiving nature of the recipe (it’s easy to adjust!), besan ladoo is very popular in India. Now, add the ½ cup of Ghee and mix well. Stir constantly for about 20 minutes.
Followed the instructions to the tee and the result was amazing. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Take small portions of this and press down in your palm to roll to balls. You can make about 8 ladoos.
How to make Besan Ladoo
That means all the ingredients listed after sugar are completely optional. The second time, I did it in a nonstick pan and, of course, all exact measurements. The mixture reached the final state, i.e., golden brown, in exact 15 minutes.
Roasted gram flour, ghee, and an array of nuts give this dessert an amazingly nutty taste and grainy texture. Once done, allow the gram flour mixture to cool. Once it is cool enough, add sugar in it and mix well. Now take portions of the gram flour mixture and make medium sized ladoos. Place the laddoos on a greased flat plate. Serve your homemade besan ladoos to your guests after they have set.
Tips to make besan ladoo recipe
On occasions like Diwali or Holi, you will see many households making besan ladoos and other varieties of Indian desserts. Winter is a particularly good time to enjoy our recipe for besan ladoo because of the ladoos heat-generating quality. Warmed-up ladoos taste delicious in rainy or cold weather. Besan ladoos are consumed during most Indian festivals. They are made from roasted chickpea flour and are packed with sugar, ghee, edible gum etc.
If you like crunch in your besan laddus, you can add 2 to 3 tablespoon sooji or semolina after adding besan. Now cool this mixture for at least 15 to 20 min in the refrigerator, to make properly besan laddu. You can make besan ladoo with jaggery as an alternative to sugar but it lacks the textures and deliciousness compared to sugar. Besan Ladoos are tasty and healthy at the same time. Their health benefits are immense but I will talk about the health benefits of Besan Ladoos after discussing how to make besan ladoo.
Generally, the most important part of making a tasty laddu is the roasting method. Some people don’t like super smooth besan ladoos as they feel they stick to the teeth and the mouth while eating. So choose your flour depending on how you like your ladoos to be. If you prefer slight texture in your besan ladoo then use coarse flour or use a small portion of semolina. If you prefer a melt in the mouth texture then choose the smooth and fine besan. In case you are using a smooth and finely powdered besan from the market then you should keep in mind that it will stick in your mouth.
Once the besan starts to release ghee, besan ladoo mixture is ready. If you cannot make the balls, refrigerate the mixture for about minutes or add some almond flour and try. You could also roast some additional besan, add it to the mixture, and try again to make ladoos. It's a lot of handworks so be patient.
You can also top your homemade besan ladoos with grated coconut. Take small portions and roll to balls. You will be able to make 16 besan ladoo. Store them in a air tight jar and use with in 3 weeks. If using coarse besan, ladoo may not look smooth.
Besan will begin to look fluffy and airy, indicating it is ready and done. It took 25 mins for me to reach this stage from the time I added the flour to the pan. Timing may vary depending on the kind of pan and intensity of heat used. Roasting Besan or Chickpea flour is the first and essential step that gives you the perfect laddus. You have to saute till the chickpea flour is aromatic and golden brown. Besan Ladoo orBesan Ke Laddurecipe is one of the most popular Indian desserts made using besan (aka gram flour/chickpea flour), sugar, and ghee.
Bhura shakkar enhances the taste and flavor of besan ladoo. The combination of roasted gram flour, sugar and ghee is unbeatable as it results in a great divine aroma, flavor and taste. Like these Besan ladoos, Besan burfi, Mysore pak and besan halwa are also much loved for the same reason.
Let the mixture cool completely. You will see that the consistency slowly changes from liquid to thick paste as it cools down. If you see any lumps, ignore them. After few minutes, besan will loosen up, and then it will form a smooth paste. Now grease your plams with little oil and form ping-pong size balls of the mixture.
The rich flavor depends on how well one cooks it. You need to have the right proportion for each ingredient and cook it to perfection to get the fine taste. There are many varieties of Besan Ladoos but the main ingredient is the same i.e., besan or gram flour. Ladoo is an Indian sweet that is basically a ball packed with sugar, ghee or clarified butter and nuts. Besan ka ladoo is made from roasted chickpea flour or gram flour that is first cooked along with rava or semolina in ghee. The slow roasting of chickpea flour and semolina flour in copious amounts of ghee results in a delightful flavour.
To make this laddu, you will have to keep stirring for roasting it evenly and avoid burning from the bottom. Mix everything together with your hands to incorporate sugar and nuts with the besan and ghee mixture. Mix everything with your hands to incorporate sugar and nuts with the besan and ghee mixture.
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