Besan Ladoo Recipe | Besan ke Ladoo | How to make perfect besan laddu at home | Recipe of easy besan ke ladoo with step by step instructions

5 Ingredients recipe to make Besan Ladoo Recipe | Besan ke Ladoo | Besan laddu is one of the most popular Indian sweets. Made with coarse besan(gram flour), sugar, clarified butter/ghee, flavoured with cardamom powder(optional), this mithai requires only a handful of ingredients and tastes amazing!

These are super addictive too.

Besan Ladoo Recipe | Besan ke Ladoo, most lovable indian sweet

Ladoos are these cute, round quintessentially Indian variety of sweets. To make these besan/gram flour is roasted to the perfection along with ghee first.

After that it’s cooled and then sugar is added to it and it’s shaped into tiny round balls. These have a good shelf life when stored on room temprature and best gifting option during festivities.

We have different types of ladoos from all across India and they are known by the name of main Ingredient used to make them. For example like rava/semolina ladoo has rava as the main Ingredient used.

If you are looking for more ladoo recipes, check out the following on the blog –

Boondi Ladoo, Ragi/Nachni/finger Millet jaggery ladoo, Doodh ke Ladoo, Alsi ki pinni / flaxseed Ladoo, Mango ladoo and Paan ladoo/truffles.

My favourite besan ke laddoo

Amongst all Indian mithais recipes, besan ladoo is my most favourite. It was always these laddu, I frequently requested and Mom would always made these for me.

And after my marriage I so used to miss it, that I wrote down the recipe with proper measurements and with practice over the years, i make them with ease now.

Besan Ladoo, tips and tricks to make it perfect

Most of us have had these ladoo made by our moms or grand moms. Have you ever noticed that it has different taste and texture evey time at evey different place or home.

Here I am sharing my way of making these golden beauties, and the tips and tricks to make it almost perfect everytime, whenever you attempt it.

Some of the common mistakes that happen are:

1. Not properly roasted besan
2. Proportion of ingredients being not precise.
3. Trying to make ladoo at high or low temperature (leading to problems with shape and ability to make ladoo).

For the perfect result, use coarse besan/Gram Flour. Or use half of fine besan/ gram flour and half of coarse besan gram flour. Or you could add 2 to 3 tsp of Semolina in fine gram flour to get that perfect texture.

This tip is shared by Co- blogger and a dear friend Ruchi in her Blog post and it worked wonders for me, as earlier, I always used fine gram flour/besan to make ladoo.

So without much further ado, let’s get into the kitchen, and start to prepare this delicious indian mithai with this no fail recipe.

Step by step instructions and pictorial presentation to make Besan Ladoo

In a deep thick bottom pan/kadai, add ghee.

Once it’s warm, to this add coarse besan/gram flour and semolina/ sooji.

Keep stirring it continuously without any pauses as besan tends to get burnt very quickly.

And make sure the flame is on low through out. Initially it will be difficult to stir and mix, but you need to have patience to roast the besan well.

For me it took almost 20 to 25 minutes to roast the mixture on low flame.

You need to keep an eye as time may vary according to the quality of besan.

You will notice that the color has changed to light brown from yellow, and aroma of besan is also an indicator that it’s roasted well.

At this stage sprinkle few drops of water on roasted besan and stir continuously.

This step will help the particles of besan to rise and fluff up nicely and will stay even after it’s cooled down.

Now, switch off the flame. Keep stirring it or else, mixture may get burnt due to heat of Kadai.

Shift the roasted besan from kadhai to a plate or just allow it to cool down.

Once the besan has cooled down a bit but it’s still warm, this is the right time to add burra sugar/ powdered sugar into besan.

Taste the test and adjust the sweetness accordingly.

Now mix the burra sugar and besan together with hands. Take equal portion and keep rolling tightly in between your palms.

Roll these golden beauties in to small lemon size balls.

Garnish with chopped dry fruits.
Store these ladoos in an air tight container.

Pro tips-

Don’t mix sugar in hot or very warm mix of besan. It should be very light warm, thats it.

You can add cardamom powder to flavor. We like them without cardamom, just the way they are.

Enjoy!!

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Besan Ladoo Recipe | Besan ke Ladoo | Besan Laddu

5 Ingredients recipe to make Besan Ladoo Recipe | Besan ke Ladoo | Besan laddu is one of the most popular Indian sweets. This mithai requires only a handful of ingredients and tastes amazing! These are super addictive too.

Prep Time5 minutes mins

Cook Time30 minutes mins

Course: Indian mithai

Cuisine: Indian

Keyword: Besan ke Laddu, Besan ladoo, Easy recipe of besan ladoo

Servings: 16 Ladoo

Author: Lata Lala

Ingredients

• Coarse Gram Flour/Besan 2 cups
• Clarified Butter/Ghee 1.25 cups
• Sooji/semolina 2 tsp
• Burra Sugar 1 cup
• Cardamom powder/Elaichi optional 1/2 tsp
• Chopped pistachios for garnish

Instructions

• In a deep, thick bottom pan/kadai, add ghee.
• Once it's warm, to this add coarse besan/gram flour and semolina/ sooji.
• Keep stirring it continuously without any pauses as besan tends to get burnt very quickly.
• And make sure the flame is on low through out. Initially it will be difficult to stir and mix, but you need to have patience to roast the besan well.
• For me it took almost 20 to 25 minutes to roast the mixture on low flame.
• You need to keep an eye as time may vary according to the quality of besan.
• You will notice that the color has changed to light brown from yellow, and aroma of besan is also an indicator that it's roasted well.
• At this stage sprinkle few drops of water on roasted besan and stir continuously.
• This step will help the particles of besan to rise and fluff up nicely and will stay even after it's cooled down.
• Now, switch off the flame. Keep stirring it or else, mixture may get burnt due to heat of Kadai.
• Shift the roasted besan from kadhai to a plate or just allow it to cool down.
• Once the besan has cooled down a bit but it's still warm, this is the right time to add burra sugar/ powdered sugar into besan.
• Taste the test and adjust the sweetness accordingly.
• Now mix the burra sugar and besan together with hands. Take equal portion and keep rolling tightly in between your palms.
• Roll these golden beauties in to small lemon size balls.
• Garnish with chopped dry fruits.
• Store these ladoos in an air tight container.

Notes

1. Don't mix sugar in hot or very warm mix of besan. It should be very light warm, thats it.

2. You can add cardamom powder to flavor. We like them without cardamom, just the way they are.

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