Authentic Besan Ladoo Recipe | How to Make Indian Gram Flour Laddu

Besan Ladoo is a popular Indian sweet made from gram flour (besan), ghee (clarified butter), and powdered sugar. It is flavored with cardamom powder and often includes nuts like cashews and raisins. The besan is roasted to a golden brown color, giving the ladoos a rich nutty flavor. Besan ladoos are a favorite during festivals like Diwali and are enjoyed as a traditional treat with tea or coffee. They have a melt-in-your-mouth texture and are relatively easy to prepare with basic ingredients found in Indian kitchens.

Besan Ladoo Recipe

Ingredients:

• 2 cups besan (gram flour)
• 3/4 cup ghee (clarified butter)
• 1 cup powdered sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• 10-12 whole cashews, chopped
• 10-12 raisins
• Optional: 1 tablespoon melon seeds (magaz)
• Optional: A few strands of saffron (kesar) for garnish

Instructions:

1. Roasting Besan:

   • Heat a heavy-bottomed pan or kadai on medium-low heat.
   • Add besan (gram flour) and dry roast it, stirring continuously to avoid burning. Roast for about 12-15 minutes until the besan turns golden brown and aromatic. This step is crucial for the flavor of the ladoos.
   • Once roasted, remove the besan from heat and transfer it to a plate to cool down.

2. Preparing Ladoo Mixture:

   • In the same pan, heat ghee until it melts and becomes hot.
   • Add the roasted besan back to the pan and mix well with the ghee.
   • Reduce the heat to low and continue to cook, stirring continuously, for another 8-10 minutes. The mixture will start to come together and leave the sides of the pan.

3. Adding Sugar and Flavors:

   • Turn off the heat. Let the mixture cool down slightly, but it should still be warm.
   • Add powdered sugar, cardamom powder, chopped cashews, raisins, and melon seeds (if using). Mix well until everything is combined thoroughly.

4. Shaping Ladoos:

   • While the mixture is still warm (but cool enough to handle), take a small portion of the mixture in your hands and shape it into round balls (ladoos). Use gentle pressure to shape them into smooth balls.
   • Repeat this process with the remaining mixture.

5. Garnish (Optional):

   • If using saffron, garnish each ladoo with a few strands of saffron on top.

6. Cooling and Storing:

   • Let the besan ladoos cool completely at room temperature before storing them in an airtight container.
   • Besan ladoos stay fresh for about 1-2 weeks at room temperature and can be stored longer in the refrigerator.