Besan Ladoo Recipe
Make Indian Besan Ladoos at home with gram flour, ghee, and jaggery. This Indian festive sweet is perfect for Diwali or any special occasion. Naturally sweetened and made with dry fruits.
Equipment
- 1 Heavy-bottomed pan
- 1 Wide mixing plate or bowl
- 1 Wooden spoon or spatula
Ingredients
- 2 cups besan gram flour / chickpea flour
- ½ cup ghee clarified butter
- ¾ cup grated jaggery or ½ cup powdered sugar as alternative
- 2 tablespoons chopped cashew nuts
- 1 tablespoon raisins optional
- ½ teaspoon cardamom powder optional
Instructions
- Heat a heavy-bottomed non-stick pan and dry roast besan on medium heat, stirring constantly until the raw smell disappears and a nutty aroma develops, perfect for authentic besan ladoos.
- Add ghee and mix thoroughly. Continue roasting on low-medium flame until the besan-ghee mixture turns golden brown and fragrant, ensuring soft, melt-in-the-mouth ladoos.
- Stir in chopped cashew nuts and raisins. Roast for a few minutes until the dry fruits are lightly toasted. Transfer the mixture to a plate and let it cool slightly for easy shaping of ladoos.
- Add grated jaggery or powdered sugar. Knead the warm mixture to evenly incorporate the sweetness and bind everything together, creating traditional Indian sweet besan ladoos.
- Shape small portions into round balls. Add a little ghee if the mixture feels dry. Repeat for remaining mixture. Serve the festive homemade besan ladoos immediately or store in an airtight container.
Notes
- Roast besan carefully to avoid burning; this ensures soft and flavorful ladoos.
- You can substitute dry fruits as desired or skip them.
- You can easily store these ladoos in an airtight container for up to 2 weeks.