Besan Ke Ladoo

Subscribe to Blog via Email

Yummyyyyyyyyyy..!! That’s what I say when it comes to Besan Ke Ladoo. These are my favorite ladoos. I simply love them.

I think everyone loves besan ke ladoo. This time when all friends met, it was decided that we would all make something for Ganesha Ji’s Prasad and what better other than ladoos. I made mini ladoos, so that everyone could relish the mini bites.

These ladoos brought back a lot of old memories with them. I’m so glad I made them. My Nani Ma used to make besan ke ladoo and I was just feeling as if she was right next to me with all the fragrance in my kitchen. I called her a few days back to ask her for her perfect recipe and I just copied the way she used to make them. Though I can’t obviously put in the love she used to put in all the ladoos which she used to make for us. I just tried my best to make them as she used to. It was so simple and so quick to make them. These ladoos simply melt in your mouth..!!

Let’s see how to make them and then even you could have some.. 😉

Preparation Time: 5 mins Serves: 15 ladoos or 31 mini ladoos Cooking Time: 20 mins+30 mins (for cooling the mixture)

All You Need:

Ladoo Besan (chickpea flour)– 2 Cups
Ghee (clarified butter)- ½ Cup
Powdered/ Confectioners’ Sugar- 1 Cup
Almond Powder- ¼ Cup
Almonds- For Garnishing
Cardamom Powder- 1 tsp

A Few Tips:

Ladoo Besan is basically a courser or thicker form of besan. If you can’t find it, use regular besan instead. It makes perfect ladoos too.
The ghee and besan proportion should be perfect all the time. Ghee is used as a binding agent also, if you add less ghee, the mixture will not bind together and will be dry; adding more ghee, will make the mixture runny and you’ll not be able to shape the ladoos.
When mixing in the sugar, use your hands, it’s the best way.
Roast the besan only on medium heat. Besan can burn very easily.
DO NOT add the sugar when the mixture is hot. It will become runny if you add the sugar when it’s hot & then you will not be able to make ladoos.

Method:

In a kadai, add ghee and besan. DON’T TURN ON THE HEAT..!! Mix both of them properly. It will look like it has big lumps.
Now turn on the heat on medium. Keep stirring.
You will know that the besan has started roasting when there will be an amazing fragrance in your kitchen.
Roast the besan for exactly 15 mins. The color will change just a little bit, not much. Don’t over roast. Remember, keep stirring only on medium heat.
After 15 mins, transfer the roasted besan in a large plate and spread it. Let it cool to room temperature.
Once it cools down, add sugar, almond powder and cardamom powder. Mix with a spoon and then use your hands to mix everything properly.
Take a little mixture and make round balls. You can decide the size of the ladoos. I made mini ladoos but you could make as big or small as you like.
Garnish with an almond piece.
Let them set for 2-3 hours.
They are ready to serve.