Are you craving the delightful taste of Besan Ladoo, those melt-in-the-mouth Indian sweet treats? Look no further! We have the perfect Besan Ladoo recipe for you. In this comprehensive guide, we’ll take you through the process step by step, ensuring your success in creating these delectable sweets.
Ingredients to make besan ladoo recipe:
Before we dive into the instructions, let’s gather the ingredients you’ll need for this Besan Ladoo recipe:
- 2 cups of besan (gram flour)
- 1/2 cup of ghee (clarified butter)
- 1 cup of sugar (adjust to taste)
- 2/3 teaspoon of green cardamom powder
- 3-4 tablespoons of chopped cashews (optional)
Instructions:
Preparation: Begin by adding the sugar and cardamom powder to a grinder or blender and grinding them finely. Set this mixture aside for later use.
Roasting Besan: In a heavy-bottomed pan, heat 1 1/2 tablespoons of ghee. If you prefer to use cashews, add 3–4 tablespoons of chopped cashews to the ghee and fry them on medium heat until they become crunchy. Once the cashews are done, remove them and set them aside.
Continuing Roasting: Reduce the heat to the lowest setting, then quickly add the remaining ghee to the pan. Now, add the besan to the ghee.
Stir Constantly: Keep stirring the besan continuously to ensure it absorbs all the ghee and becomes lumpy.
Roast to Perfection: Continue roasting and stirring without pause until the besan turns aromatic and deep golden in color. It should start looking fluffy and airy. This process can take about 25 minutes, but the exact timing may vary depending on your stove, pan, and heat intensity. When the besan is roasted correctly, it will be aromatic and not taste raw.
Remove from Heat: As soon as you smell the delightful aroma, remove the pan from the heat and place it on the counter. This is a critical step to prevent the mixture from burning. Ghee may begin to ooze out, and the mixture will change in color and consistency. The quantity of ghee that oozes out can vary, but once the mixture turns aromatic, airy, and fluffy, it’s time to stop roasting.
Cooling Besan: After removing it from the heat, continue stirring the Besan for an additional 2-3 minutes as it will continue to cook in the hot ghee. The besan should cool down to a warm temperature.
Mixing Sugar: Once the besan has cooled slightly, add the powdered sugar and mix it thoroughly. Ensure that the besan has cooled down to a warm temperature before adding the sugar. If the besan is too hot, the sugar will melt and affect the mixture’s consistency.
Shaping Ladoos: Now comes the fun part! Shape the mixture into round ladoos while it’s still warm. If you find the mixture is not holding together well, you can roll the ladoos again after a brief cooling period.
Storage: Store your delicious Besan Ladoos in an airtight container at room temperature. They can be enjoyed for up to 3 weeks if stored properly.
Tips for Success:
Choose high-quality besan to avoid a bitter taste.
The texture of your ladoos depends on the type of besan you use. For a melt-in-the-mouth texture, choose smooth and fine besan. For a slight texture, opt for coarse besan or add a small portion of semolina.
Roast the besan carefully; under-roasting results in a raw taste, while over-roasting can make it bitter.
Use powdered sugar for the best results, and add it only when the besan has cooled down.
Notes:
Patience is key when making Besan Ladoos. Don’t rush the roasting process.
Adjust the sugar to your preferred level of sweetness.
If your besan ladoos appear rough, you can roll them again using a clean white muslin cloth for a smoother finish.
Can I use canola oil instead of ghee for a healthier option?
While ghee adds a unique flavor to Besan Ladoos, you can experiment with other fats like coconut oil. However, keep in mind that this may alter the traditional taste.
What if my besan mixture becomes too runny?
If the mixture turns runny, don’t worry; it will thicken as it cools down. If it’s too solid, ensure you roast the besan well.
How long can I store Besan Ladoos?
Properly stored Besan Ladoos can last up to 3 weeks at room temperature. Refrigerating them can extend their shelf life to 2-3 months, but note that the ghee will solidify. To enjoy them, reheat them slightly in the oven or microwave.