With a smooth, soft, melt in the mouth texture, Besan Ladoo is one of the most popular Indian sweets. The best part? You only need 3 ingredients to make this!
Besan Ladoo is commonly made during the festive season in India. Though in my house, we never waited for any festival to make it! My father had mastered the art of making these – plain or with nuts and raisins, as the mood demanded. Because we ate such wonderful ones at home, I rarely like anything from the market. I have inherited his sweet tooth and amongst the many desserts I love, this has always topped my list.
Since I was always taught I must learn to cook ( at least) whatever I loved to eat, getting around to making my favourite besan ladoo was a no brainer! It helped that this requires just 3 ingredients and not a whole lot of time slaving over the stove. Shaping them into round balls is the real fun part that now my children enjoy too.
How To Make Besan Ladoo
You only need chickpea flour ( gram flour), ghee and sugar. For a touch of extra flavor, some cardamom powder is always welcome. In this recipe, I went with jaggery powder instead of regular sugar. Not only did the jaggery give a beautiful brown hue, but it also imparted its characteristic deep earthiness.
The besan ( chickpea flour) needs to be roasted on low flame till it is fragrant and nutty. You then add ghee and roast it further till you see the ghee on the sides of the pan. It is a slow process. But this step will ensure you get the best melt in your mouth texture.
At this stage, the mixture is taken off the heat, cooled a bit and then jaggery or sugar is added. And that’s it. As soon as it is comfortable for you to handle this mixture, you shape them into balls and eat!
While the recipe and ingredients are very simple for making Besan Ladoo, here are some notes to keep in mind:
- The besan or chickpea flour must be roasted on low heat. If the flour is not roasted well, it will have an unpleasant raw taste. So take your time, and roast until the flour is lightly golden and you get a nutty aroma. This would take about 15 -20 minutes.
- In this recipe, I add the ghee after the besan has reached this stage. There is some more roasting with the ghee for another 10-15 minutes.
- The sugar must be added after the besan is well roasted with the ghee and the pan is taken off the heat. Otherwise, it will melt and you will lose the texture needed for binding the ladoos.
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!