Besan Ladoo Recipe Make Besan ke Laddu at home by Cult fit

Table of Content

• Do you like this recipe? pin it!
• Vegan Butter Cauliflower
• Besan Ladoo | Besan Ke Laddu
• Choosing Ingredients#
• Step 2 – how to make besan ladoo
• Rajma Recipe, How to Make Rajma Masala

It's prepared during festivals and special occasions at home. Begin to mix with all the strength from your hands. You have to mix this part vigorously so that the powdered sugar melts in the roasted besan and ghee mixture and no lumps are formed.

Besan ladoo are aromatic and delicious traditional North Indian sweet balls made with gram flour, ghee, powdered sugar & cardamoms. Besan is the Hindi word for gram flour and ladoo are ball shaped sweet delights from Indian cuisine. These Besan ke laddu are made by slow roasting gram flour in ghee until it turns aromatic and golden in color.

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Use the best quality pure ghee for the best flavor and aroma. You can garnish the ladoos with pistachios or slivered almonds. Reduce the flame to lowest, then quickly add the rest of the ghee. To achieve this stage it takes almost 30 to 40 min, depending upon your besan quality and cooking utensil.

Cool the mixture and then shape it into round balls. Garnish or decorate it with your favourite nuts. Roasting besan correctly is the key to aromatic and delicious ladoos. If this step is not done properly the aroma does not come out from the besan resulting in raw tasting besan ladoos. If the flour is over roasted, the ladoos can have a bitter and burnt flavor. So roasting the flour stirring constantly on a medium to low heat is very important.

Vegan Butter Cauliflower

Now you can also prepare these healthy and hygienic besan ladoos at the comfort of your home and enjoy the tasty delicacy. Let’s begin the learning process and understand how to make besan ladoos. We will begin with the list of ingredients first. If you and your kids get unexpected hunger cravings, then what could be better than a wholesome bite of your favorite besan ladoos.

Then rotate the besan mixture in between palm in round wise direction to make proper laddu shape. Next to make besan ladoo, grease your palm and pick a small amount of besan mixture. Here is the final look of a quick and tasty homemade besan ladoo recipe. Now for roasting besan with ghee, pour 50 ml melted ghee or clarified butter into a non-stick pan.

Besan Ladoo | Besan Ke Laddu

It only takes a minute for the well roasted besan to burn. So be extremely cautious at the final stage. Once done remove it from the stove. Besan will absorb all of the ghee and turn lumpy at this stage. Just continue to cook it stirring constantly. When it melts, add chopped cashews and fry them until lightly golden.

All you need is some Patience to get the right consistency of the Besan. Besan ke ladoo is the best Indian dessert recipe made traditionally during festivals such as Diwali in India. This is the best Indian sweet recipe.

Proper roasting also helps in getting the correct dough consistency so that the balls will form and stay together. There are many ladoo varieties, but besan ke laddu is one of the most popular, especially during festivals like Diwali. Under roasting the flour will leave a raw smell of besan to the ladoos. So roast until you begin to get a nice aroma and the color changes to deep golden.

BUT, you have to very careful about the quantity of ingredients that you use. Especially the ratio of Ingredients is MOST important. Serve immediately or allow to cool to room temperature and store in an airtight container. Besan Laddoo are ready to be served to your loved ones.

The secret to this recipe’s grainier texture is to sprinke a tablespoon of water at this stage, and then stir continuously for 1 to 2 minutes. You don’t want to undercook or overcook the besan (overcooked is the worst!). The key is to stir continuously.

Add the powdered cardamom, raisins and cashews. The mixture will also loose sides of the pan and become one. These are the signs that the besan is fully cooked.

Besan Laddu or Besan Ladoo is a sweet that I grew up eating. Place a kadhai or wok on low heat and pour in ghee. Remember that this should only be lightly coloured and not turn brown. To know if you have done the roasting of chickpea flour right, taste it. If it is raw, it means it is undercooked. If it is nutty, then it is perfectly roasted.