Besan laddo, an irresistible sweet is prepared with chickpea flour (besan), sugar, cardamom, ghee and nuts. As the weather starts to turn cold, I make a huge batch of ladoos and store it in airtight containers. They are my kids favorite and during school days it’s their morning snack with milk. Kids leave early in the morning so they have don’t have a big appetite, all they need is a quick and filing munchies – and these ladoos come in handy. 🙂 But today I am preparing these ladoos for Ganesh Chaturthi Festival. Whether be Diwali, Raksha Bandhan, Holi or any Indian festival besan ladoo top the chart as an all time favorite festive sweet.
FOLLOW STEP BY STEP PICTURE GUIDE TO MAKE GANESH JI IDOL FOR GANESH CHATURTHI
RECIPE DETAIL – To get this recipe right just follow some simple steps.
- Roast the chickpea flour until its aroma fills up your kitchen.
- When besan is fully roasted, take the pan (kadai) off the flame and then add sugar.
- Use superfine sugar only.
- If your mixture is runny and ladoos are not shaping well. No worries, allow it to sit for an hour and then try shaping them.
- Adding nuts of your choice and that will make your ladoos more tasty and healthy recipe, especially in winters.
- To add an extra crunch to my recipe I like to add roasted sooji to these ladoos.
This festive season enjoy these homemade ladoos at home. Enriched with flavor besan laddoo are undeniably the most popular dessert prepared during festive months.
While you are here try other sweets – Paneer Burfi, Meethi boondi , Mawa Burfi, Meethi seviyan, Angoori Gulab Jamun.
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Besan Ladoo
Ingredients
- 3 cups Besan (Chickpea flour)
- 3 tablespoon Roasted Sooji (Semolina)
- 2 and 3/4 cup + 1 tablespoon extra of Superfine Sugar
- 1 -1/4 cup Ghee
- 1 tablespoon Eliachi Powder (Cardamon Powder)
- 1/2 cup Grounded Badam (Almonds)
Instructions
- Let's prep up and assemble all the ingredients.
- Superfine sugar.
- In a heavy bottom pan, add ghee, besan, sooji and keep stirring. Keep stirring on a medium- low flame till the color of besan changes to slightly dark brown. One could easily tell the difference as that smell will fill up your kitchen. Whole cooking process will take 30 minutes.
- At this point add eliachi powder....
- Add nuts....
- And mix it well. Take it off the flame.
- Allow it cool down for 15 minutes and then add sugar.
- Mix well. The mixture will start to get thick. Keep mixing till all the sugar is well blended.
- Start shaping ladoos and decorate them with almonds and pistachios.
- These ladoos can be stored in an airtight container for a month (only if they last that long).
- Enjoy yummy ladoos every morning with a cup of warm milk.
Anshu says
June 24, 2018 at 8:40 amTried ur ladoo recipe…it was a hit..
The only change i made was ..i reduced sugar(boora) from 2 3/4 cup to2 & 1/2 cup. I am a big fan of ur khaman recipe too.Keep up the good work Ruchi
Ruchi says
June 24, 2018 at 9:39 amThank you so much for your kind words, Anshu!
Happy to hear that you are enjoying my recipes. 😍😍
Aanchal says
February 2, 2018 at 4:45 pmTaste awesome. I never tried ground almonds before. Though need to rest for hrs but great.
Ruchi says
February 3, 2018 at 9:24 amThanks for your feedback Aanchal.
Glad you liked the recipe. 🙂
Ummehani says
December 27, 2017 at 3:54 amSeekh kebab was execellent..turned out tob really good…
Ruchi says
December 30, 2017 at 9:45 amThank you!
Alka Dighe says
October 6, 2017 at 10:24 amI had same problem as Swati but I shaped them anyway and let sit in refrigerator for a while to solidify, if I leave them out now and let soften then reshape will it work?
Ruchi says
October 6, 2017 at 12:37 pmShape them like ladoos and then refrigerate, they will hold their shape well.
Alka Dighe says
October 8, 2017 at 11:19 amthanks
Ruchi says
October 8, 2017 at 12:48 pm🙂 🙂
Mita says
August 8, 2017 at 8:13 amNamaste Ruchi I hope you had a lovely Raksha bandan. I made your khaman again for Raksha bandan and it is always a hit! Ruchi this besan laddoo looks yum and I am keen to make it to take to the temple for shravan. Firstly can I just halve all the ingredients to make a smaller batch or do I need to adjust the measurements? Secondly, unfortunately for me my husband hates ghee and butter and I always feel lousy when I make something and he cannot eat it. Is there anything I can use to substitute for the ghee? Maybe block margarine or milk perhaps ?
Thanks for time Ruchi, I really appreciate it ! God bless!
Ruchi says
August 8, 2017 at 3:13 pmThanks for your lovely wishes Mita. Glad you liked the dhokla recipe. 🙂 Now onto your query –
1. Yes you can make a smaller batch. No adjustments needed. Simply reduce the quantity to half and you should be good to go.
2. You can substitute ghee with coconut oil. That’s the only one that will solidify like ghee.
Hope this helps!
nilofar ansari says
May 23, 2017 at 5:25 amHi, can I use unsalted butter instead of ghee?
Thanks
Ruchi says
May 23, 2017 at 7:28 amYes you can!
Swati says
October 6, 2016 at 1:11 pmHi Ruchi, Of late i have been a regular visitor to your site.. love your recipes and your photography too 🙂 Today i tried this ladoo recipe. Although they taste awesome but they are not holding their shape. Its actually like halwa.. thicker then halwa but not dried enough to stay in shape. any suggestions … please
Ruchi says
October 6, 2016 at 1:37 pmThanks for your kind words Swati,
Let the mixture sit for 1-2 hours, ghee will solidify then try shaping them. If the weather is hot, place the mixture in the refrigerator for 30 minutes then shape them.
Keep me posted.
swati says
October 12, 2016 at 8:30 pmHey it worked!! i let it sit for hrs and later it was so easy to mold… 2 thumbs up
Ruchi says
October 12, 2016 at 8:51 pmGlad it worked for you. 🙂 Thanks for the update.