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Besan Ladoo

Besan Ladoo

Prajakta
Besan Ladoo are rich, creamy, delicious and melt in the mouth Indian sweet. Its the most popular Diwali sweet and is absolutely gluten-free.
5 from 23 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Rolling and mixing 20 minutes
Total Time 1 hour 10 minutes
Course Dessert, sweets
Cuisine Indian
Servings 16 pieces

Equipment

  • Pan / Kadhai
  • Spatula
  • Flat bowl
  • measuring cup / spoon

Ingredients
  

  • 1 cup Besan / Gram flour Fine or coarse either works
  • ¼ cup Ghee
  • ½ cup sugar
  • ¼ teaspoon Cardamom powder
  • ¼ teaspoon Saffron
  • ¼ cup Milk
  • ¼ cup Golden raisins
  • 2 tablespoon slivered almonds or pistachios

Instructions
 

  • Ingredients
  • Heat up a kadhai or pan on a medium low heat and add the besan to it.
  • Roast the besan for about 5 mins on medium low heat then add couple of tablespoon of ghee and continue roasting. Do not leave the besan unattended. Stir continuously to avoid burning the besan.
  • Add a tablespoon of ghee at a time at 5 to 10 minutes of interval and keep stirring. Do not add more that ¼ cup initially.
  • Keep stirring and roasting the besan for about 35 to 45 mins minimum. By this time you will be a able to smell the nice nutty aroma of roasted besan. also the mixture would not be dry like first step. It would have released the ghee and changed to a nice golden brown color.
  • If you still feel the mixture is too dry after roasting for about 30 minutes then add a tablespoon of a ghee and check consistency and add more if required. As the amount of ghee used also depends upon the quality of besan used.
  • Over roast the besan and the ladoos will be bitter, under cook it and they will taste raw.
  • The besan turns to a smooth paste once cooked so look out for that.
  • Once the besan is perfectly cooked keeping the heat medium low, slowly add the room temperature milk to it while continuously stirring the mixture.
  • As soon as you add the milk you will see all the mixture come together and turn fluffier and light. It will also change to a shade darker.
  • Keep on stirring the mixture for another 5 minute on a medium low heat so that the milk is properly incorporated and the mixture is perfectly cooked.
  • Switch off the heat and let the mixture cool down completely. Let it rest for at least couple of hours or even overnight.
  • Use powdered sugar or if you are in USA you can use the regular granular sugar.
  • Add the sugar, cardamom powder, fried poha/rice krispies (optional) and some slivered almonds to the cooled down besan mixture.
  • Mix the ingredients together and balance the sugar as per your preference.
  • Roll the mixture into equal sized balls/spheres and add raisin/nut on top of each ladoo while rolling.
  • If the mixture is a little dry and difficult to roll the add a tablespoon of ghee at a time and check if you can roll it.
    This could happen because of sugar used. When you use powdered sugar it incorporates very well and makes it easier to make ladoos. However I use the fine granular sugar available in US which is a little coarse. This gives a nice crunchy texture to the ladoo but at the same time makes it a little difficult to roll and might need a couple of table spoons of melted ghee to bind it.
  • These beautiful golden hued ladoos are absolutely Devine to eat.

Notes

  • If the besan mixture is little loose/runny after roasting don't worry. After adding the milk all the mixture will bind and come together.
  • Do not forget to cook for few minutes after adding milk.
  • Do not leave the besan unattended while roasting.
Keyword besan ke ladoo, besan ladoo, besanacha ladoo, gram flour balls, laddo, ladoo, maharashtrian ladoo, marathi sweet
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