Besan Ladoo is among the most loved Indian sweets, which is not only made during Diwali, but also during festivals and poojas throughout the year.
These ladoos are fairly easy to make requiring only a handful of readily available ingredients like gram flour, powdered sugar, ghee & some flavorings, and are melt-in-mouth delicious!
- 1/4 cup melted ghee
- 1 cup besan flour, sieved
- 3/4 cup powdered sugar, sieved
- 1/2 teaspoon elaichi / cardamom powder
2 tablespoons golden raisins / nuts
Crushed pistachios – as per your preference
- In a flat pan, lightly heat up 1/4 cup (melted) ghee, add 1 cup (sieved) besan flour, and roast it on a low flame, stirring continuously till the besan flour turns lightly golden in color and leaves a nutty fragrance.
- When you first start to mix besan flour with the ghee, it might form clumps, but as the besan gets roasted, it will loosen up & towards the end will be more paste like in consistency.
- Once the besan is roasted well, transfer the besan paste into another container, so that it doesn’t keep cooking.
- Let the besan paste be cool to touch before you add in 3/4 cup (sieved) powdered sugar and 1/2 tsp elaichi/cardamom powder and mix it well.
- You will now have soft, pliable dough which you can start shaping into ladoos by taking a small portion of flour in your hands & pressing it tightly together, while slowly trying to shape it into small round balls.
- If at first, for some reason, you are not able to get the desired shape of ladoos, try to re-shape the ladoos after 5 minutes or so. Just do not wait much longer before you try to re-shape the ladoos, as that could lead to cracks in the ladoo.
Even though I haven’t added it in this recipe, I highly recommend adding 2 tablespoons of golden raisins or nuts of your choice along with the sugar & elaichi powder.
If you like crunchy besan ladoos, you can also add 2 tablespoons of sada rava / semolina to the flour.