This besan ladoo will always remind me of my friend Prathibha who I lived with in Hyderabad. Every time we pass by a sweet shop, she would buy atleast 2 of these besan ladoos, eat one, and leave the other in the fridge for later. The ladoos were safe from me because I was never a huge fan of them, preferring milk-based sweets to these besan ladoos. I have wanted to try making them for a long time though, and what pushed me to it finally was the sudden desire to post more festival sweets recipes and a bag of besan almost threatening to go bad on me.
Besan Ladoo / Besan ka Laddu Recipe
Makes 12-15 ladoos depending on size
Related Recipes: Vella Kozhukkattai | Maladu (which amma and I made the night before my wedding)
Ingredients:
3/4 cup ghee (I used slightly less than this, don’t skimp too much though)
1 cup gram flour or besan (kadalaimavu)
1/2 cup milk
1/2 cup powdered sugar
6 almonds, chopped coarsely
6 raisins (I didn’t add this)
6 cardamoms, powdered
Instructions:
1. Heat ghee in a pan over low heat. Don’t bring to boil or anything, just heat it up well. Add the besan and cook for 4-5 mins stirring continuously till the raw aroma disappears and it turns a golden brown.
2. Remove from heat and add milk, stirring vigorously to avoid lumps. I let the milk trickle in to avoid this. Once mixed well, set aside to cool a little.
3. Then mix in the almonds, sugar, raisins, and cardamom powder.
4. When its warm enough to handle, shape into lime-sized balls. At this stage, you can add a bit more ghee if you want. I started with a little less than 3/4 cup and added more while shaping them.
Notes:
– These besan ladoos are very delicate (which is why you shouldn’t skimp on the ghee, because it acts as a binding agent and holds it together) so handle carefully and store in an airtight container at room temperature.
– You can add about 2-3 tbsp of rava (semolina) to the mixture if you want some added texture. I avoided this because I wanted a smooth besan ladoo.
What’s cooking in your kitchens for Vinayaka Chaturthi this year?
It dint shape out so very well…dint knw wat was wrng 🙁
Hi, in the end you wrote to add 2-3 tbsp of rava(soji), should we fry it along with besan or just add the raw rava? Please reply me my daughter is waiting for me to prepare these ladoos :-).
the rava is optional. you can just add some roasted rava in the end to the mixture and shape into balls!
last you wrote we can add rava (soji) should we roast that too along with basen? Please reply my daughter is waiting for me to make this ladoo for her. Thank you.
hi Naggs,can we use olive oil insted of pure ghee for health reasons….
nope. olive won't work in besan ladoos, unfortunately.
I've seen the besan ladoo in the sweets cabinet where I buy my gulab jamun and ras gullah but rarely pick it up. I'll have to try this recipe at home.
I will have to try these next time I am at the sweet shop.
thanx Nags ..u made me 2 cuk aftr cin ur receipes…keep gng…
bst wshs
:):)
hello nagalakshmi,ur besan laddu seems so easy,am sure goin to try it, thanks for the recipe.raji
I love besan laddu and barfi but never really made it at home. Always so worried that it will not come out nice. If only I could grab one from the screen 🙂
Very tempting clicks & delicious … Happy to follow u …..