Besan ladoo or besan ke ladoo is a popular North Indian sweet served during their festive seasons. This recipe is made of besan or kadala maavu. Ghee, sugar and gram flour combination will give you a mouthwatering sweet. It can be made rich by adding dry fruits like cashews, raisins, pistachios, etc.
Some people prefer to use coarse gram flour as it provides a nice crunch at every bite. But we use smooth flour as me and my family prefers the smooth texture.
To prepare besan ladoo, the gram flour is roasted till aromatic, its colour will change into a nice light brown colour. Allow it to cool a bit and mixed with powdered sugar, cardamom and ghee fried cashews.
Try this at home, you will surely enjoy
Let us see how to make besan laddu with step by step pictures
- The first step is grinding sugar into fine powder. You can add 3 to 4 cardamoms to this while grinding. ( you can choose cardamom powder also.)
- Let us make the sugar powder ready, keep aside. We need this only after the preparation of gram flour or kadala maavu.
- Then melt half cup unsalted butter or ghee in a pan.
- Fry broken cashews till crisp and light brown. Take it out from the ghee and keep aside.
- Then add 1 1/2 cups gram flour / kadala maavu / besan and 2 tablespoon semolina / rava / sooji to the same ghee. Before that lower the flame to prevent burning.
- Once you added gram flour, mix thoroughly and make sure every granule is coated with ghee. If the mixer looks dry, add little more ghee to this. Especially, when we use coarse gram flour, it absorbs more ghee than the smooth one. Then turn the flame to medium, and roast it with continuous stirring in order to avoid burning until it starts to produce a nutty fragrance and turn to a light brown colour. (see the photos)
- Let it cool a little bit, add powdered sugar with cardamom and ghee-fried cashews and mix well.
- Apply some ghee on your hands, take a handful of warm mixture and roll into small ball.
- Garnish the ladoos with cashews and can be stored fresh in air tight containers for two to three weeks.
My notes on besan ladoos
- Roast gram flour on low or medium flame with continuous stirring until the raw smell leaves. otherwise it will leave raw smell to the ladoos. The continuous stirring is to avoid burning and uneven browning.
- If your mixture looks dry, add one or two teaspoons ghee and mix well.
- If you are using coarsely ground gram flour, then no need to add semolina or rawa.
- If there is any difficulty in rolling, add some more ghee and roll again.