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So cool down completely before adding powdered sugar. Besan ladoo are delicious & aromatic sweet balls made with gram flour, sugar, ghee and cardamom powder. This recipe will give besan laddu with a melt in the mouth texture.
After I switched off the flame, I continued stirring the mixture for another 2 to 3 minutes. Then, I waited for the mixture to cool entirely and saw how it changed from liquid to a thick consistency. Finally, I added the sugar and mixed it. These laddus are served or distributed to friends and family during special occasions such as Diwali, Ganesh Chaturthi, and Birthdays.
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Do not use the entire ghee at the beginning to roast the besan. Adding all the ghee in the beginning makes the flour mixture heavy. It is hard to roast the besan. Mix well and keep roasting on a low flame stirring continuously without stopping. You can also check these easy 30ladoo recipes and 100 + Diwali sweets recipes. Shape the mixture into balls with your hands.
Besan ladoo is a great kid-friendly sweet as it has a great taste along with the health benefits of the gram flour. Then shape into medium-sized ladoo with your palms. If you are not able to shape in balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes. Mix again very well and let the ladoo mixture become lukewarm or cool at room temperature. Keep on roasting for about a total of 12 to 15 minutes stirring non-stop.
How to make Besan Ladoo
Heat ghee in a heavy bottom pan on a low flame, and once it melts add besan to it. Combine everything well and break the lumps. Transfer the laddoo mixture to a bowl or a plate. Heat ghee in a heavy bottom pan on a low flame, and once it melts, add besan to it. Nuts - I have used chopped almonds and pistachios. You may also use roasted cashews and raisins for this ladoo.
Soon you will see that the mixture will start releasing ghee and will give a nice fragrant aroma. Some ghee will float on top and and you will see a molten lava kind of consistency where the ghee is floating. Below you can see, the besan which has been roasting for 12 mins. You can see the color has changed as compared to what it was in the beginning. Stir often so that besan gets browned evenly and does not burn. When you begin to roast besan, you will see small lumps in the flour.
Tips to make besan ladoo recipe
Once the ghee has melted, add gram flour in it and roast it for 10 to 20 minutes. Keep stirring as the gram flour might stick to the bottom of the pan. Once the gram flour turns light brown in colour, add in the cardamom powder, cashew nuts and almonds. Mix all the ingredients well and remove from the flame.
If the heat is high, then besan will turn brown while still being raw and even may burn. Once the besan starts to release ghee, the besan laddoo mixture is ready. After about 10 minutes, the besan mixture will start to loosen up and turn light golden brown. Besan - Use fresh, good quality besan. There are two varieties of besan flour available in the Indian Grocery store. Fine and Coarse Besan variety.
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If refrigerated they keep good for 2 to 3 months but ghee will solidify. So reheat them in oven at 80 C or 160 F until the ladoos become slightly hot . Do not keep for too long the ladoos will melt down.
Besan ladoos or gram flour ladoos are a rich source of protein and give you instant energy as you take a bite. So, if you or your kids feel drained or exhausted or lack energy then you must eat at least 1 ladoo a day. I also have a professional background in cooking & baking.
Most times it turns to a semi solid stage. But since there are different kinds of besan in the market, the mixture may or may not turn to a runny or semi solid stage. Sometimes it may turn completely runny and watery like. Don’t panic it is just normal & it thickens back after it cools down. So once the mixture turns aromatic.
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.
Generally, people use store-bought besan. But, while making Besan ke ladoo, you should always buy ladoo besan. This is a separate kind of besan which is ideal for making besan ke ladoo. Garnish by lightly pressing a half cashew nut onto the top of each besan laddoo.
Anyone can make them at home, as long as they're up for a lot of stirring. Keep a close eye on the ladoo mixture so it doesn't burn. Form the mixture into golf ball–sized ladoos using the palm of your hands. If it feels too soft to form into balls, refrigerate it for 5 to 10 minutes first. As the mixture cools, the ghee will help solidify it.
Care must be taken while adding sugar. If you add sugar before besan is cooked completely, then your ladoo will have the taste of uncooked besan in it. Take the chopped dry fruits and toss them gently over the cold besan mix.
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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