Besan Laddoo

Laddos are a popular Indian dessert. These small, sweet, flavour-packed spheres are made by roasting and grinding flour and combining it with ghee, sugar, and optionally nuts. My today’s recipe, Besan Laddoo, uses gram flour, known as besan in Hindi. It is the same flour that is used for making Pakodas, thickening Kadi, etc. In fact, gram flour is quite widely used in the Indian kitchen and finds its way into many sweet and savoury recipes. In this recipe, gram flour is roasted to perfection until it emanates a lovely aroma. Then, it is combined with ghee, sugar, cardamom and, optionally, nuts.

Today’s recipe, Besan Ke Laddoo, is one of my favourite Laddoo recipes. It is easy to make and tastes delicious. When stored properly, i.e., in a clean, dry, airtight jar, it stays good for almost ten days, but I can bet that once you make them, they won’t last long. They are quite tempting and delicious, therefore hard to resist.

Recently, during the Ganesha festival, I prepared a batch of Besan Laddoos. The day I prepared them, I kept them as an offering to God, after which we savoured them and shared them with friends.

If you are looking for other laddoo recipes, check out the recipes for Urad Dal Ladoo and Aliv Ladoo.

Festival season is just around the corner, so if you want other dessert recipes, check out my desserts page.

Let’s check out my tried and tested Besan Ke Laddoo Recipe.

Equipment Needed:

• Thick Bottomed Pan
• Silicon Spatula
• Measuring Cup
• Mixer grinder
• Mixing Bowl/Big Plate

Ingredients for Besan Ke Laddoo: 

• 3 Cups Gram Flour
• 1½ Cups Melted Ghee
• 1½ Cups Sugar
• 7-8 Green Cardamom Pods
• Chopped nuts (optional)

Method to make Besan Ke Laddoo:

• Transfer gram flour to a thick-bottomed pan.
  
  
  
• Roast it on low to medium heat for about 20 minutes until you get a lovely aroma. Constantly mix it with a spatula, else the flour will burn and become bitter. Taste and check. If it tastes raw, roast for some more time.
  
  
  
• Add ghee and continue roasting for about five more minutes. Mix continuously with a spatula.
  
  
  
• Transfer the hot mixture to a mixing bowl or a big plate.
  
  
  
• Meanwhile, powder sugar and cardamom pods in a mixie. Add this powder to the roasted gram flour mixture and mix.
  
  
  
• While the mixture is still hot but can be touched with hands, take small portions of the mixture and shape them into spheres.
  
  
  
• This way, make all the laddoos. If you wish, add some finely chopped nuts and press them along when making the laddoos.
  
  
  
• Once shaped, let the laddoos come to room temperature. Then, store them in a clean, dry and airtight container.

Some additional notes about the recipe:

1. Gram flour must be roasted on low to medium heat and continuously mixed with a spatula while roasting. If the heat is high or the flour is not constantly mixed, it will burn and become dark brown and bitter.
2. The mixture must be shaped into laddoos while it is hot. If it reaches room temperature, it will become difficult to bind the laddoos. The trick is to keep touching and checking the mixture after transferring it to a mixing bowl/plate. As soon as it becomes easy to touch, start making the laddoos.

Some Notes about Ingredient Sourcing in Germany:

• Gram Flour: Available in Indian and Asian stores. Called Besan in Hindi.
• Ghee: Available in German supermarkets as well as Indian stores. Can be easily made at home too. Read my article here.
• Sugar: Refined sugar is easily available in German supermarkets. Called Raffinade Zucker in German. Read my article about sugar here.
• Green Cardamom Pods: Availabe in Indian stores.
• Chopped nuts: Varieties of nuts, chopped and full, are available in German supermarkets.

Here is the recipe in printable format:

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