Besan Ladoo is a quick, easy and very simple ladoo recipe made with just three ingredients – besan/gram flour, ghee/clarified butter and sugar. With this quick and fail-proof besan laddu recipe, you can never go wrong and it is very easy to make perfect, soft & melt-in-mouth ladoo. Generally, in South India, Boondi Laddu is quite a popular sweet made for Deepavali but it is slightly time-consuming. The recipe requires both time and effort, more than anything experience and practice. With Besan Ladoo, using basically the same ingredients, we can make these simple laddus that are beginner-friendly and quite delicious too. Having had these laddus from popular sweet shops, I have always wanted to make it at home and what better time than Deepavali to try new sweet recipes and savories?! It was such a huge hit that I had to make two batches of these laddus and they vanished in no time at all. Also, this is my first recipe for my Deepavali recipe series 2021.
Key Ingredients
Besan/Gram Flour is one of the three main ingredients for making the laddu. I used store-bought organic besan and it worked out perfectly. Use fresh besan for good results. Ghee is used for roasting the besan before it is made into laddus. I used homemade ghee and it was such a flavor enhancer while not being overtly cloying. Sugar in powdered form is used to sweeten the laddus. One of the perks of making sweets at home is that we can control the type of sweetener and the quantity of it. Fresh Green Cardamoms are used to flavor the laddus. For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Besan Ladoo
Besan laddu is very simple and easy, that is both beginner-friendly and fail-proof. Follow the below tips and notes to ensure laddus turn out perfectly. Measure out all the ingredients and keep them ready. Also ensure that you have a bowl and a parchment paper near-by before starting the cooking process. For a simple recipe as this, unintended errors like leaving the mixture on stove for 1-2 extra minutes could cause change in color/texture and taste. Use a heavy bottomed pan/kadai. Avoid using non-stick equipment for this recipe as we need to cook this as long as possible on low heat. Non-stick cookware is usually not heavy and the laddu mixture can change color quickly without being actually cooked. Cook the besan/gram flour on low heat, constantly stirring. This is the part of the recipe that requires patience and time. Do not try to fasten the process if you need perfect, evenly cooked and golden besan laddu. As the besan is cooked in ghee, you will notice that the mixture turns from being crumbly to smooth to almost moist. When the fragrance of the besan is nutty and the color is golden and when the mixture turns to turn smooth & moist, remove it from heat. Continued cooking quickly changes color of the mixture and it can turn bitter. Also remember that the residual heat also continues to cook the mixture. It is important not to mix the sugar in the besan mixture when it is hot. Sugar can begin melting and turn the mixture into sloppy mess. The mixture should warm for the sugar to bind. Make besan laddus when the mixture is warm and is pliable. On cooling down, it becomes quite hard to make roundels. I use a single hand to make besan laddus, just continue to hold & roll them tight until they are smooth and place them on parchment paper to prevent them from sticking at the bottom.
Substitutions & Variations
Sugar is traditionally used to make besan laddus but jaggery powder or raw unprocessed sugar can also be used. I like to grind the sugar slightly coarse for added texture. Adjust the amount of sugar depending on the sweetness preferred. I love to use edible silver foil or vark as it looks really festive but it is totally optional. Add roasted cashews or slivered pistachios into the besan laddu mixture before making the laddus for added crunch and taste.
Storing & Serving Suggestions
Besan Ladoo is best served at room temperature as a sweet or dessert. It stays good when stored in an airtight container at room temperature for over 2 weeks without tasting or smelling stale. It is one of the best recipes to make ahead and healthy compared to the store-bought alternatives. For extended shelf-life, store them in fridge for upto 3-4 weeks although the texture of the ladoo hardens on chilling. Leave it out for a few minutes to make it soft again. Check out other Deepavali Recipes!
Similar Recipes
Besan Ladoo Recipe with Step by Step Pictures
In a blender add ⅓ cup sugar and 2 green cardamoms. Powder the sugar in repeated pulses until it is slightly coarsely powdered. If you like some texture in the laddu, do not grind it into a fine powder. In a heavy bottomed pan heat 2.5 tablespoon ghee (almost all of ¼ cup setting aside ½ tbsp) and let it melt completely. Measure out 1 cup of besan/gram flour and add it to the hot ghee, set the flame on low. Mix it quickly incorporating ghee into the besan. The texture should be crumbly. Try to break the lumps and stir constantly. Now add the remaining ½ tablespoon of ghee and mix it well. Cooking on low flame, continue to stir the besan mixture so that it is evenly roasted. In 5-7 mins, it starts to moisten a little and the besan mixture should look start to come together. Keep stirring and roasting it on low flame for another 5-7 mins. The ghee should start to leave from sides and the mixture begins to turn smooth. In the next 5-7 mins, the mixture should be fragrant & feel very smooth and moist from the ghee. It should be one smooth lump and even colored. Quickly remove it on to a large plate or bowl. Note that the mixture will be very hot. Let it rest for a few minutes and notice that the mixture turns runny from all the ghee used. When the mixture is still hot but warm enough to handle, add the prepared sugar powder. Using a spoon, mix roughly. It appears crumbly. Now using clean dry hand, mix it well so that the sugar is properly mixed with roasted besan. Make small sized ball roughly by holding the mixture between your fingers. If the mixture is cold or doesn’t easily form a ball, add a teaspoon of ghee. Continue to hold & roll the ball tightly between your fingers & palm to make a smooth laddu. There is no need to grease your palm/hand to make these laddus as long as the mixture is warm. Repeat the same with rest of the mixture and make 8-10 laddus depending on the size. Place them on a parchment paper with enough space between each laddu. Garnish with silver vark/edible silver foil and slivered pistachios. Store them in an airtight container after cooling down to room temperature. Can be stored for upto two weeks without refrigerating.
Recipe Notes
Adjust the amount of sugar depending on sweetness preferred. Add ½ cup for a sweeter version and ¼ cup for less sweet version.Besan mixture continues to cook on removing from heat and that’s why it is important to remove as soon as it turns moist and is evenly golden colored. Else, it might easily get burnt and change to a dark brown color.Handle the besan mixture when it is just more than warm and can be handled by hand. If left for too long to cool, making laddus will be difficult.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
