Besan Ladoo is one of the popular Indian sweets which is usually made on the special occasions and festivals. This Diwali try this Besan ladoo with besan (chickpea flour), sugar Powder, ghee & a pinch of turmeric powder for the colour. I have added cardamom powder and kesar to enhance the flavor. The key for making a perfect besan ladoo is the measurements.
Dry roast besan at low flame inorder to remove the raw flavour & make sure to use coarse besan/ chickpea flour for the grainy texture. Be careful while dry roasting chickpea flour or else you will end up burning it. Instead of sugar you can use tagar or boora which is made by melting the sugar with little water. In India, most of the sweets shop used tagar or boora instead of sugar because it's gives nice texture to the sweets.
The most important thing in this recipe is, if the ladoo mixture is hot then don't add sugar immediately it will melt the sugar and makes the ladoo mixture watery. So add sugar powder when the mixture is slightly warm. The best part is you can make a fat batch and store it in a airtight container for 2 weeks.
Let's check out the Ingredients & recipe to make this delicious Besan Ladoo. If you like the recipe then please comment below, I would love to read your thoughts!!!!
- 2 cup besan / chickpea flour (coarse)
- 1 cup sugar /tagar/ boora
- 1/2 cup ghee / clarified butter
- 4 to 5 cardamom pods
- A pinch of turmeric powder
- 5 to 6 Kesar strands
- In a large kadai add besan and dry roast it at low flame inorder to remove the raw flavour.
- Once besan is roasted, add ghee, turmeric powder, Kesar strands and again roast on low flame until the besan is well combined with ghee and brown in colour.
- After 15 to 20 mins of continuous roast, the besan starts to release ghee & turns golden brown and grainy in texture.
- Then transfer the mixture to a big plate and allow it to cool slightly.
- Grind 1 cup sugar and 4 cardamom pods to a fine powder.
- Add powdered sugar when the ladoo mixture is slightly warm.
- Mix well untill everything combined together.
- Grease your palm with little ghee and prepare a ball sized ladoo within your palm.
- You can store besan ladoo in an airtight container for 2 weeks and enjoy it.
- Make sure to use coarse besan/ chickpea flour for grainy texture.
- You need to be careful while dry roasting chickpea flour or else it will burn.
- Instead of sugar you can alternatively use boora or tagar.
- Don't add sugar if the ladoo mixture is hot, as it will melt the sugar and makes the mixture watery.