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Besan ladoo garnished with rose petals
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5 from 7 votes

Besan Ladoo

Besan ladoo is an incredibly delicious sweet prepared with chickpea flour, ghee, sugar, nuts, and flavored subtly with cardamoms. These super smooth besan ladoo with unique tastes are admired for their richness and the stunning aroma that intoxicates the senses. 
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Course: Dessert
Cuisine: Indian
Servings: 40
Calories: 96kcal
Author: Ruchi

Ingredients

GARNISH

  • 2 tablespoons Ground Pistachios
US Customary - Metric

Instructions

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.
    Add sugar to a pan
  • 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.
    Cook boora
  • 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. 
    Cook sugar
  • 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!
    How to make chini boora

PREPARE BESAN LADOO

  • Heat ghee in a heavy-bottomed pan.
    Add ghee in kadhai
  • Once the ghee has melted, add sieved besan into the kadhai.
    Add besan to the kadhai
  • Start cooking the besan over medium-low heat. Keep stirring continuously to avoid sticking at the bottom of the pan.
    Cook besan
  • 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.
    Cook besan
  • 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.
    Cook until besan is brown
  • Add eliachi powder and take the mixture off the heat. Mix it well.
    Add eliachi powder
  • Allow the mix to cool for 4-5 minutes. Stir in boora chini.
    Add Boora to the pan
  • Mix the Boora chini into the besan mixture.
    Mix the sugar
  • Mix until everything is well blended.
    Mix until sugar is combined
  • Allow the besan mixture to cool.
    All the besan ladoo mix 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.
    Store besan ladoo in airtight container

Notes

 

Frequently Asked questions

 
Can I use the store-bought boora chinni?
Yes, surely you can. Please scan through it to check for any lumps. You can also sieve it to ensure it is perfectly lump-free.
 
Can I store the besan ladoos?
Yes, these luscious besan ke ladoos can be stored at room temperature for about 3 to 4 weeks. You can keep them in the fridge for longer shelf life. They can last for 2 or 3 months if refrigerated in an airtight container.
When serving, bring them to room temperature or warm them in an oven for a few seconds.
 
Can I make these ladoos in advance?
Yes, these delicious besan ladoos are a perfect make-ahead recipe. You can make a large batch and store them in an airtight container at room temperature. Dig into them whenever sweet cravings hang around!
 
Are these ladoos gluten-free?
Yes, these ladoos are entirely gluten-free.
 

Nutrition

Calories: 96kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 6mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg