Among all other desserts and sweets that Indian cuisine swears by, ladoos secure an exceptional place. And when we mention ladoos, besan ke ladoo flashes the mind instantly. These super smooth besan ladoo with unique tastes are admired for their richness and the stunning aroma that intoxicates the senses.
Besan Ladoos, one of the most popular sweets, is every Indian family’s favorite.
Festive seasons are full of fun, frolic, and food, and Indian festivals can’t be considered complete without festive desserts and sweets. And when we talk about sweets, besan ladoo perfectly fits the bill.
Besan ladoos are traditionally prepared with besan, ghee, and boora chinni as the base ingredients, but these ladoos have also seen regional variations in the ingredients.
There is a long list of ladoos in the sweets list, like —
- Motichoor ladoo,
- Moong dal ladoo,
- Gulkand filled rose ladoo,
- Kaju gulkand ladoo,
- Til ke ladoo and many more.
When packed creatively in beautiful boxes, ladoos also make for a great gifting item during celebrations and festivals. You can also make a big batch and store it for later munching through the weeks to come.
What is Besan Ladoo
In Hindi, Besan means chickpea flour, and ladoo means round edible balls made with different ingredients.
Besan ladoo is an incredibly delicious sweet prepared with pantry staples and flavored subtly with cardamoms. Besan is slowly roasted in ghee until it attains a beautiful golden brown hue.
Dry fruits and nuts are then added to elevate their nutritional value. These melt-in-the-mouth ladoos are hard to resist for their irresistible flavor and exciting nutty aroma that comes from the besan-ghee concoction.
They make a quick filling snack at any time of the day.
Reasons You’ll ♡ Besan Ladoo
Besan ke ladoos are simple to make and are prevalent in India as one of the most loved festive desserts. Here are the reasons why you will love these sweet balls of delight —
- It’s a traditional recipe, simple to make.
- Are delicious, with a melt-in-the-mouth texture.
- Are nutritious and healthy.
- A perfect make-ahead dessert.
- Can be prepared in a big batch.
- Require just a few essential ingredients.
- Better than the store-bought ones.
As they are kids’ favorite too, you can easily include the goodness of besan and nutrition of nuts in their daily diet with these ladoos. You can even slide a couple of ladoos in your kid’s lunch box to surprise them with this yummy treat.
Ingredient list for Besan Ladoo
Ghee — Pure homemade ghee makes the most delicious besan ladoos with a heavenly aroma. Check out my homemade ghee recipe to prepare the best besan ke laddu.
Besan — Also known as chickpea flour (gram flour) is the base ingredient for the ladoos. Use fresh fine besan for the lovely smooth textured ladoos.
Cardamom (Elaichi) powder — Lends a superb flavor to the ladoos.
Boora Chinni — Porus in texture, Boora chinni (boora sugar) is fine powder sugar used for this recipe as it mixes well with the besan. You can use regular sugar too, but you have to crush it to the powder form.
Pistachios — They are added to adorn the ladoos.
How to make Besan ladoo
Prepare Boora Chini — Combine sugar and water in a heavy-bottomed pan. Cook the sugar for 20-25 minutes until it forms a softball stage. After reaching the softball stage, add ghee and keep stirring the sugar. Finally, sugar will reach a point where it has lost its moisture and will resemble a fine powder. This fine powder is Bura chini or Boora sugar!
What is Boora Chinni — Boora chinni/ bura sugar/ bura shakkar or Tagar is the least processed form of sugar. It is specially prepared by melting the sugar and cooking it until it reaches the point where it begins to crystallize.
Protip — Bura sugar is free-flowing and lump-free and has a longer shelf life. It is mainly preferred for making Indian desserts and sweets.
Roast Besan — Combine ghee and besan into a heavy-bottomed kadhai. Roast until it is light brown and starts to release ghee while emitting a fabulous aroma that fills the entire house.
Proper roasting of besan is the key to the most scrumptious ladoos! If not roasted up to perfection, a raw smell will linger in the ladoos, making them unpalatable.
Add sugar — Add sugar only once the besan is roasted correctly. Also, do not add the sugar to the hot besan mix, as this will melt the sugar and loosen the mixture, making it difficult to shape the ladoos.
Ensure that the pan (kadhai) is taken off the flame and the besan has slightly cooled when you add sugar.
Shape the ladoos — After the sugar has mixed in, allow the besan ladoo mixture to cool slightly. When comfortable to touch, shape the mix into round balls, garnish with dry nuts, and enjoy!
Recipe tips & Variataions
Sieve besan — Before adding besan to the ghee, make sure to sieve it. This prevents the formation of lumps on mixing it with ghee.
Use a moderate quantity of ghee — Ladoos need to be prepared while keeping in mind little tips. Like, always add a reasonable amount of ghee. More of it will result in a runny mixture that will make shaping the ladoos tough.
Maintain heat during roasting — Besan tends to stick to the base of the pan and burns quickly if roasted on high heat. This will result in the ladoos with streaks of dark color as well as an unpleasant burnt smell. Therefore, maintain the heat throughout the roasting process.
For crunchy textured ladoos — These besan ladoos are smooth textured, but if you like to lend a slight crunch to the ladoos, add ¼ cup of sooji (semolina) to the mixture. However, make sure to roast the sooji well before adding it to the mix.
Sugar alternative — Boora sugar is super fine in texture and blends perfectly well with the besan to make smooth and luscious ladoos. This recipe is prepared using boora chinni, but you can also use powdered sugar if you prefer.
Ladoos are not holding shape — Excess ghee will result in a runny mixture that is difficult to mold into ladoos when warm. The best way out in this situation is to let the mixture rest overnight and then shape the ladoos in the morning. Overnight, the mixture will solidify and will be ideal for making the perfectly-shaped ladoos.
Vegan ladoos — If you are looking for a Vegan version of these ladoos, just substitute ghee with coconut oil, and you will have the delicious vegan ladoos to relish!
Adding the nutty nutrition — You can add more nutrition to your yummy besan ladoos by including healthy nuts like almonds, pistachios, and cashews in the recipe.
It’s a versatile recipe — This delicious recipe is versatile too! You can half, double, or triple it to suit your preference and keep snacking on it through the week or months.
Alternative to Ghee — You can use unsalted butter to substitute for ghee in this recipe. Melt the butter in the pan first, and then add the sieved besan. The rest of the steps for preparing ladoos are the same.
Let me know what you think!
Drooling for these luscious besan ladoos? No worries!
The step-by-step instructions and the related images will help you prepare the best ladoos that you can flaunt and earn accolades. Assemble your ingredients, and let’s begin.
Should you make this besan ladoo recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
SOME OF THE OTHER RECIPES THAT YOU WOULD LIKE TO TRY
- 2 tablespoons Ground Pistachios
PREPARE BOORA CHINI
- Combine sugar and water in a heavy-bottomed pan. Cook over low to medium heat, Keep cooking the sugar mixture while continually stirring. Cook this until the sugar melts and the mixture thickens, and it looks foamy and transparent for about 5 to 6 minutes. Pour in milk. Stir to combine.
- Keep stirring the mixture. The water evaporates as the sugar syrup is cooked, and the sugar concentration increases. After about 8-10 minutes more into the cooking, as the sugar begins to bubble, it will splatter, and you will notice some crystallizing sugar sticking to the sides of the pan. Keep scraping the sugar. Lower the flame to the lowest setting as the sugar syrup gets thicker. Take cold water in a bowl. Drop a teaspoon of sugar syrup into the cold water. If you remove the dropped sugar syrup from the cold water, it will form a soft, flexible ball. If it doesn’t form a softball, cook the sugar syrup for another 2-3 minutes.
- Increase the flame to the medium-low setting and add ghee to the sugar syrup. Keep stirring and scraping the sugar continuously. Soon all the water will evaporate, and sugar will start to crystalize. Sugar will still be soft and moist at this stage; keep crushing the lumps. Keep stirring. Finally, sugar will reach a point where it has lost its moisture and will resemble a fine powder. Take it off the flame.
- Our fine sugar is ready. We have one more small step to attain Boora. Pour the boora into the sieve and stir with a spoon to aid the boora to pass through. This process will separate all the lumps. After straining, all we get is ~ fine powder sugar that is porous in texture. This is Bura chini or Boora sugar!
PREPARE BESAN LADOO
- Heat ghee in a heavy-bottomed pan.
- Once the ghee has melted, add sieved besan into the kadhai.
- Start cooking the besan over medium-low heat. Keep stirring continuously to avoid sticking at the bottom of the pan.
- After 5-7 minutes into the cooking, besan will become bubbly and change color. Keep stirring. PROTIP — Roasting is the most crucial part of the whole preparation; therefore, it has to be undertaken with care and patience.
- Another 5-7 minutes into the cooking, besan will yield a slight brown color. Do not leave the besan mixture unattended; keep stirring at all times.
- Add eliachi powder and take the mixture off the heat. Mix it well.
- Allow the mix to cool for 4-5 minutes. Stir in boora chini.
- Mix the Boora chini into the besan mixture.
- Mix until everything is well blended.
- Allow the besan mixture to cool.
- When comfortable enough to touch, take a golf-sized mix into your palms and roll them into spherical-shaped ladoos. Repeat the same with the remaining mixture and shape all the ladoos.
- Besan ladoos are ready to be devoured.