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Besan ladoo is a popular Indian sweet made from 3 basic ingredients, gram flour (besan), powdered sugar, ghee, and flavored with cardamom powder. They are absolutely delicious and melt in mouth and must-have for celebrations and festivals.
Roasting the besan
Heat a pan on medium-low heat and dry roast the besan for 15 mins. Stir continuously and consistently so that the besan is not burned and cooks evenly.
Add ghee and mix well. It will look dry and clumpy. Don't worry and continue roasting for another 7-8 mins stirring continuously. The mixture will look more smooth and together now.
As you continue cooking, the mixture starts to loosen up.
It will start to loosen more look more smoother. Keep stirring on low heat.
The besan is done when it looks fluffy and light with shine on top and your kitchen is filled with a nice aroma. I roasted for about 20 mins total. Time may vary based on the thickness and quality of the pan. It will also give a nice aroma.
To make the ladoo mixture
Stir in cardamom and chopped cashews and stir to combine. Take it off the heat.
Allow to cool for 10-15 mins in the same pan or transfer to another bowl to stop cooking. I do it in the same pan to avoid extra dishes. Just stir in between so you don’t burn or cook the besan more.
Add in the powdered sugar and mix. It will look dry and crumbly but don’t worry. Mix and knead well.
The heat will cause the ghee to melt and bring the mixture together.
To roll the besan laddu
I use a cookie scoop to portion out 9-11 mini besan laddoo, they are perfect 2 bite treats.
Take one portion and press the mixture between palm and fingers to bind. The heat will cause the ghee to melt and is sufficient for forming balls.
Add a raisin on top and then press the mixture again to bind and give a roughly round shape.
Roll it between palms to make them smooth ball keep aside. Roll the remaining in the same manner.
Delicious, nutty and melt in mouth Besan Ladoo is ready!! Besan ladoo can be stored in an airtight container and they will stay good at room temperature 2 weeks.
Tips for making Besan Ladoo
- This is the most important step and takes time but so worth it! Don't rush through it!
- Roast the besan on low heat stirring consistently.
- If you roast the besan on high heat or don't stir it often, chances are you may burn it which causes the besan to turn bitter in taste and remain uncooked tasting raw.
- Roast till its fragrant, smooth, fluffy, and aromatic.
- Use powdered sugar since we won't be melting the sugar and it easily melts and mixes with besan.
- This is regular granulated sugar that is powdered not the storebought powdered kind. Simply blend the regular sugar to powder
- Add powdered sugar only after besan has cooked completely. Adding it when besan is still cooking will result in besan not cooked properly and tasting raw.
- Add sugar when the mixture has cooled down a bit but slightly warm (not hot or cold). If you add it straight off the stove, it will make the mixture more loose and binding difficult.
- Make ladoo while the mixture is still warm to touch as it's easier to shape them.
- If the mixture is dry, ladoo is not binding, or not forming into a round shape, add a little warm and melted ghee and mix. Start with a tablespoon and add more if required.
- You can even add milk in place of ghee. A splash of warm milk to the roasted besan makes the besan grainer. If milk is added the shelf life is reduced and the ladoo has to be refrigerated for longer shelf life.
- If the laddoo is not holding its shape, more on the liquidy side. Refrigerate for 10 mins and then try again. The ghee will solidify and you should be able to form a round shape.