Traditional Besan Laddu (ladoo) recipe
User Reviews
4.5
Traditional Besan Laddu (ladoo) recipe
Description
The recipe starts by gently roasting gram flour with ghee on low heat, stirring constantly to break lumps. The mixture becomes light, fluffy, and golden brown after around 25 minutes for 1 cup of flour, at which point the ghee separates and releases a nutty aroma. This slow roasting is key to developing the flavor and avoiding raw flour taste.
After cooling slightly, the roasted gram flour is combined with powdered sugar, ground cardamom, nutmeg, saffron, and thinly sliced pistachios. The mixture is then pressed and shaped by hand into laddu balls, allowing the ghee to release and bind the ingredients firmly while lending richness.
Besan laddu is often served as a sweet treat during festivals or celebrations and benefits from using fresh, high-quality gram flour and homemade ghee when possible. Careful attention to roasting time and temperature ensures the perfect golden color and aroma.
Ingredients
- 1 cup gram flour sift before measuring, fine besan
- ¼ cup ghee
- ½ cup powdered sugar sifted
- 1 tablespoon pistachio thinly sliced, optional
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon saffron
Instructions
- Add ghee and besan to a medium sized heavy bottomed pan. Keeping the heat low, slow roast the besan flour, while stirring constantly with a spatula. Continue to stir evenly and break the lumps that will form initially.
- After about 10 minutes, the flour will start to loosen up and become light and fluffy. Continue roasting for another 10 to 15 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma.
- Turn the heat off and take out the mixture into a bowl. This will avoid the besan from being overcooked. Allow it to cool for about 15 minutes or until it is luke warm to touch.
- Add powdered sugar, cardamom, nutmeg, saffron and pistachios. Massage the mixture with the palm of your hands, and as you do so the ghee starts to release, allowing the mixture to bind together.
- Take 2 to 3 tablespoons of mix at a time and start pressing and shaping to form round balls. Repeat with the remaining mix. Makes 8 ladoo.
- Store in an airtight container in a cool dry place. The laddus will stay good at room temperature for 8 to 10 days. For longer shelf-life keep them in the refrigerator and remember to heat in the microwave for about 10 seconds before enjoying them.
Notes
- Slow roast the besan over low heat while stirring continuously to reach a light golden and fluffy texture.
- Roasting times vary with quantity: about 25 minutes for 1 cup, increasing as you use more flour.
- Sift gram flour and powdered sugar to remove lumps for smooth texture.
- Use good quality fresh besan and homemade ghee if possible for authentic flavor.
- Grease palms with ghee before shaping laddus to prevent sticking.
- If mixture feels too soft, add more roasted besan before shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1ladoo
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 15mg | 1% |
| Potassium | 194mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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