Besan Ladoo or Besan Ke Laddu is a traditional and delectable Indian sweet treat that is loved by people of all ages.
It is a popular dessert prepared during festivals, celebrations, and special occasions in India.
These round, golden-brown sweets are made from gram flour (besan), ghee (clarified butter), sugar, and a delightful blend of aromatic spices and nuts.
The history of Besan Ladoo can be traced back to ancient Indian culinary traditions, where it was prepared as an offering during religious ceremonies and distributed among devotees as prasad (blessed food).
Key Takeaways:
- Besan Ladoo, a traditional Indian sweet, is loved during festivals and special occasions.
- It is made from gram flour, ghee, sugar, and a blend of aromatic spices and nuts.
- Besan Ladoo has a nutty, buttery taste with a moderate sweetness.
- It can be served with chai, milk, ice cream, or other Indian sweets.
- Alternatives to Besan Ladoo include Motichoor Ladoo, Gulab Jamun, Coconut Ladoo, and more.
The Ingredients
- Besan or gram flour: 300gm
- Sugar: 150gm
- Ghee or fortified butter: 150gm
- Cardamom powder: ½ tbsp
- Cashew nut: 2 tbsp (chopped)
- Chal magaz or melon seeds: 2 tbsp
- Pistachios: 2 tbsp (chopped)
How to Make Besan Ladoo (Step by Step Images)?
1. First, prepare the boora shakkar or porous sugar. Heat the wok and add the sugar. Then, add 2 tbsp of water and stir. The sugar will start melting and release moisture on its own. Do it in a low heat.
(Expert tip: Ensure you prepare this on low heat as high heat may cause it to change color due to caramelization.)
2. Once the sugar has melted, add 1 tbsp of ghee. Keep on stirring.
(Expert tip: You can also use refined oil, but ghee releases a fantastic aroma. Keep stirring to prevent it from sticking to the bottom.)
3. Continue stirring otherwise it will stick to the bottom.
(Expert tip: You can prepare the syrup with batasa (sugar drop) or nakul dana (mimosa sugar balls) instead of sugar.)
4. When you see foam appearing while stirring, the syrup is ready. Turn off the flame and continue stirring to cool it down until it turns granular into boora sugar.
(Expert tip: To avoid lumps, use a spatula to break them up while stirring.)
5. Eventually, the sugar will lose its moisture and begin to crystallize, turning into boora shakkar or porous sugar.
(Expert tip: For a finer version, you can strain the porous sugar with a strainer.)
6. Now dry roast the magaz or melon seeds. Stir it on a low flame. Fry it very lightly, when it will emit a nice aroma, take it off the flame.
7. Add the chopped cashews. Sauté it.
8. In a separate nonstick pan, add 4 tbsp of ghee or fortified butter and let it melt.
9. Add the besan or gram flour. Continue stirring on a low flame. Mix the ghee or fortified butter with besan or gram flour very well. Gradually add the ghee with the besan or gram flour while continuously stirring on low flame.
(Expert tip: Have patience while stirring the besan, it should be stirred continuously on a low flame. Take your time with this process and do not add all the ghee at once, as the besan may lose its consistency.)
10. Embrace stirring, do it continuously. Make sure it does not turn brown in color then it will taste bitter.
11. Add 1 tbsp ghee into the besan or gram flour gradually. Mix it well.
12. Now sauté the mixture and let it cool down to a lukewarm state.
13. Once the mixture cools down to a lukewarm state, add the boora shakkar or porous sugar into the gram flour mixture and mix well using your hands.
14. The mixing is done. Add less than 1 tbsp of ghee into the mixture and combine thoroughly.
(Expert tip: If the mixture is too granular and needs more firmness, you can add more ghee. On the other hand, if it is slightly soggy, you can dry roast the gram flour and add it.)
15. Now, add the roasted melon seeds, pistachios, cashews, and cardamom powder to the mixture. Mix everything thoroughly.
16. Form small balls to shape the ladoos, and use the strength of your hands to mix them well. Ensure the powdered sugar melts into the gram flour and ghee mixture.
17. The Besan ladoo is shaped and almost ready.
18. Garnish Besan Ladoo with silver vark (tabak) and chopped pistachios and serve.
Pro Tips for Making Best Besan Ladoo
Quality Ingredients: Use fresh and high-quality ingredients for the best flavor and texture. Choose good quality gram flour (besan), pure ghee, and fresh nuts for the best results.
Roasting the Besan: Roasting the gram flour is a crucial step. Use low to medium heat and roast the besan until it turns aromatic and changes color to a golden-brown. Be patient and stir continuously to avoid burning. Properly roasted besan will give the ladoos a delicious nutty flavor.
Ghee Ratio: The amount of ghee used is essential to achieve the right consistency and taste. While you can reduce the ghee for a healthier version, using the right amount will make the ladoos softer and more flavorful.
Warm Ghee: Make sure to use warm ghee when combining it with the roasted besan. This helps in better absorption and distribution of ghee throughout the mixture.
Sugar: For a smoother texture, you can prepare boor sugar by dissolving sugar in a little water and adding it to the roasted besan. This will ensure even sweetness throughout the ladoos.
Cardamom and Nutmeg: Adding freshly ground cardamom and nutmeg powder enhances the flavor of the Besan Ladoo and gives it an aromatic touch.
Nuts and Raisins: Roast the nuts like cashews, almonds, and pistachios before adding them to the mixture. This brings out their natural flavors and gives the ladoos a delightful crunch. Adding raisins can also provide a nice contrast in texture.
Shaping the Ladoos: While the mixture is still warm, shape the ladoos by gently pressing the mixture into round balls using your palms. It’s easier to shape them when the mixture is warm, as it starts to firm up as it cools.
Resting Period: After shaping the ladoos, let them rest for a few minutes before storing in an airtight container. This allows them to set and retain their shape.
Remember, making Besan Ladoo may take a little practice, but once you get the hang of it, the result is a mouthwatering, melt-in-your-mouth Indian sweet that will impress your family and friends alike.
What to Serve with Besan Ladoo?
Besan Ladoo is a delicious Indian sweet that can be enjoyed on its own or paired with various accompaniments to enhance the overall experience. Here are some popular options to serve with Besan Ladoo:
Chai (Tea): One of the most classic and cherished combinations in Indian culture is Besan Ladoo with a steaming cup of chai (Indian spiced tea). The sweetness of the ladoo beautifully complements the aromatic and slightly spiced flavors of the tea.
Milk: Serving Besan Ladoo with a glass of cold or warm milk is another delightful option. The ladoo can be dipped in milk or enjoyed alongside it, creating a perfect balance of flavors.
Badam Milk (Almond Milk): Badam milk, a sweetened and flavored almond milk, pairs exceptionally well with Besan Ladoo. The nutty flavor of the almond milk complements the besan ladoo’s richness.
Ice Cream: Create a fusion of flavors by serving Besan Ladoo alongside a scoop of vanilla or cardamom-flavored ice cream. The combination of warm ladoo and cold ice cream is a treat for the senses.
Kheer (Rice Pudding): Another traditional Indian dessert, kheer, can be served with Besan Ladoo to make a delectable sweet platter for special occasions or festivals.
Gulab Jamun: Pairing Besan Ladoo with another Indian sweet like Gulab Jamun creates a delightful assortment of flavors and textures, perfect for celebrations or parties.
Remember, the choice of accompaniment is entirely subjective, and you can experiment with different pairings to discover your favorite combination.
Whether served alone or with one of these delightful accompaniments, Besan Ladoo is sure to please your taste buds!
How Does Besan Ladoo Taste?
Besan Ladoo has a unique and delicious taste that is loved by many. The primary flavor in Besan Ladoo comes from roasted gram flour (besan), which has a nutty and earthy taste.
The process of roasting the gram flour enhances its flavor and gives the ladoo a delightful aroma.
The addition of ghee (clarified butter) brings richness and a buttery taste to the sweet. Ghee also helps in binding the ingredients together, giving the ladoo a smooth and melt-in-your-mouth texture.
Besan Ladoo is moderately sweet, as it contains sugar that balances the nutty and buttery flavors. The sweetness is not overpowering, allowing the natural flavors of gram flour and ghee to shine through.
Some variations of Besan Ladoo include the addition of spices like cardamom and nutmeg, which further elevate the taste by adding a pleasant and aromatic touch.
The texture of Besan Ladoo is crumbly yet slightly dense, making it easy to bite into and enjoy. The roasted nuts and raisins add a lovely crunch and contrast to the overall texture.
Overall, Besan Ladoo offers a delightful blend of nutty, buttery, and mildly sweet flavors, making it a beloved Indian sweet that leaves a lasting impression on anyone who tries it.
Besan Ladoo Alternatives
If you’re looking for alternatives to Besan Ladoo or want to try different Indian sweets, there are plenty of options to explore.
Each sweet has its own unique flavor and texture, so you’re sure to find something that suits your taste. Here are some popular Besan Ladoo alternatives:
Motichoor Ladoo: Tiny, spherical sweets made from fine chickpea flour (besan) droplets that are fried and then combined with sugar syrup. They have a unique grainy texture and are often garnished with nuts.
Gulab Jamun: Soft, spongy dumplings made from milk solids (khoya) and semolina, deep-fried and soaked in sugar syrup. They are incredibly sweet and often flavored with cardamom.
Rasgulla: Light and spongy cottage cheese (paneer) dumplings cooked in sugar syrup. They are known for their juicy and milky flavor.
Kaju Katli (Kaju Barfi): A delightful cashew nut fudge that has a melt-in-your-mouth texture and a rich, nutty taste.
Coconut Ladoo: Made from freshly grated coconut, condensed milk, and flavored with cardamom. These ladoos offer a sweet and tropical taste.
Peda: Soft and creamy milk-based sweets often flavored with cardamom or saffron and garnished with nuts.
Jalebi: Deep-fried, pretzel-shaped sweets soaked in sugar syrup, providing a crunchy exterior and a sweet, syrupy interior.
Halwa: There are various types of halwa, such as carrot halwa (Gajar ka Halwa) or semolina halwa (Sooji Halwa), which are rich, sweet, and often flavored with nuts and cardamom.
Malai Burfi: A creamy and rich milk fudge made with condensed milk and flavored with rosewater or saffron.
Boondi Ladoo: Small, round sweets made from chickpea flour droplets fried and combined with sugar syrup, often garnished with nuts.
Remember, Indian sweets offer a vast array of flavors and textures, so don’t hesitate to explore different options and find the ones that appeal to your palate the most. Enjoy the delightful world of Indian desserts!
Recipe Card:
Besan Ladoo (Besan Ke Laddu)
Ingredients
- 300 grams Gram flour or besan
- 150 grams Sugar
- 150 grams Ghee
- ½ tbsp Cardamom powder
- 2 tbsp Cashew nut (chopped)
- 2 tbsp Melon seed
- 2 tbsp Pistachio (chopped)
Instructions
- Begin by preparing the boora shakkar or porous sugar. Heat a wok and add sugar to it. Pour in 2 tbsp of water and stir gently. Allow the sugar to melt on low heat, ensuring it doesn't change color due to caramelization. This step is crucial to achieve the right texture.
- Once the sugar has melted, add 1 tbsp of ghee to the mixture. Continue stirring to prevent sticking, and for an aromatic touch, you can use ghee instead of refined oil.
- Stir continuously to avoid sticking at the bottom of the wok. When foam starts appearing while stirring, it indicates that the sugar syrup is ready. Turn off the flame and keep stirring until the mixture cools down and crystallizes into boora sugar.
- Dry roast the melon seeds (magaz) on low flame until they emit a pleasant aroma. Remove them from the flame promptly to avoid over-roasting.
- Add chopped cashews to the mixture and sauté them for added flavor and crunch.
- In a separate non-stick pan, melt 4 tbsp of ghee or fortified butter. Add the besan or gram flour to the melted ghee and stir on a low flame. Gradually add the ghee while continuously stirring to avoid lumps and ensure the right consistency.
- Continue stirring the besan on low flame until it becomes aromatic and doesn't turn brown, as over-roasting can result in a bitter taste.
- Gradually add 1 tbsp of ghee into the besan mixture and mix it well for added richness and smoothness.
- Once the mixture cools down to a lukewarm state, add the boora shakkar or porous sugar to the gram flour mixture. Mix thoroughly using your hands to ensure a uniform distribution of sweetness.
- If needed, add less than 1 tbsp of ghee to the mixture for additional binding and to achieve the desired texture.
- Incorporate the roasted melon seeds, chopped pistachios, cashews, and cardamom powder to the mixture. Mix everything thoroughly to enhance the flavor and add crunchiness.
- Shape the mixture into small balls to form the ladoos, using the strength of your hands to ensure they hold together well.
- The Besan Ladoo is now shaped and almost ready to be served.
- To add an elegant touch, garnish the Besan Ladoo with silver vark (tabak) and chopped pistachios.
Video
Notes
Nutrition Info (Estimation Only)
Conclusion
Besan Ladoo is a delightful and traditional Indian sweet that requires careful attention and patience.
The first step involves creating boora sugar. The addition of boora shakkar and a careful blend of nuts and cardamom powder results in a deliciously flavored mixture.
The result is a delectable and aromatic Indian sweet that will leave anyone’s taste buds satisfied.
