📝 About This Recipe
A cornerstone of Indian celebrations, Besan Laddu is a rich, aromatic confection made from slow-roasted gram flour, decadent ghee, and fragrant cardamom. These golden spheres offer a unique, velvety texture that dissolves instantly on the tongue, releasing a nutty sweetness that is both comforting and sophisticated. Perfect for festivals or as a handcrafted gift, this recipe captures the nostalgic essence of traditional Indian sweets with a professional chef's touch.
🥗 Ingredients
The Base
- 2 cups Besan (Gram Flour) (coarse/ladoo besan is preferred for better texture)
- 1/2 cup Desi Ghee (Clarified Butter) (plus 2 tablespoons if mixture feels dry)
- 2 tablespoons Semolina (Rava/Sooji) (fine variety, for a subtle crunch)
Sweetener and Aromatics
- 1 cup Boora or Powdered Sugar (adjust to taste; Boora provides the best crunch)
- 1 teaspoon Green Cardamom Powder (freshly ground for maximum aroma)
- 1/8 teaspoon Nutmeg Powder (optional, for depth of flavor)
- 8-10 Saffron Strands (crushed into a fine powder)
The Crunch (Add-ins and Garnish)
- 2 tablespoons Cashews (finely chopped)
- 2 tablespoons Almonds (slivered)
- 1 tablespoon Pistachios (chopped, for garnish)
- 1 tablespoon Melon Seeds (Magaz) (lightly toasted)
- 15-20 pieces Golden Raisins (optional)
👨🍳 Instructions
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1
Sieve the besan (gram flour) into a large bowl to remove any lumps, ensuring a smooth and even roast later on.
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2
In a heavy-bottomed kadai or deep pan, melt the 1/2 cup of ghee over low heat. Avoid overheating the ghee; it should just be liquid.
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3
Add the sieved besan and the semolina to the melted ghee. Stir immediately with a sturdy spatula to incorporate the fat into the flour.
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4
Begin the roasting process on low heat. This is the most critical step; you must stir continuously to prevent the flour from burning at the bottom.
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5
After about 10-12 minutes, the mixture will look pasty and heavy. Keep stirring. Around the 20-minute mark, the besan will start to release ghee and become thinner in consistency.
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6
Continue roasting until the raw smell of besan completely disappears and is replaced by a nutty, toasted aroma. The color should transform into a beautiful golden-brown.
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7
Add the chopped cashews and almonds to the pan 2 minutes before finishing the roast so they toast slightly in the hot mixture.
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8
Optional Chef's Trick: Sprinkle 1 teaspoon of water over the roasted besan. It will froth up and give the laddus a desirable 'danedar' (grainy) texture. Stir until the froth subsides.
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9
Remove the pan from the heat immediately. Transfer the mixture to a wide plate or bowl to stop the cooking process, as the residual heat of the pan can burn the flour.
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10
Allow the mixture to cool down until it is just warm to the touch (lukewarm). If you add sugar to a hot mixture, it will melt and turn the laddus into a runny mess.
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11
Once cooled appropriately, add the powdered sugar (or boora), cardamom powder, nutmeg, and crushed saffron.
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12
Mix thoroughly using your hands, breaking any small sugar lumps, until the mixture is uniform and holds its shape when pressed.
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13
Take a small portion of the mixture (about the size of a golf ball) and press it firmly in your palm, then roll it between your palms to form a smooth, shiny sphere.
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14
Garnish the top of each laddu with a sliver of pistachio or a melon seed while they are still slightly moist so the garnish sticks.
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15
Let the laddus rest for 1-2 hours to firm up completely before storing them in an airtight container.
💡 Chef's Tips
Always roast on low heat; rushing the process on high heat results in besan that is burnt on the outside but raw on the inside. Use 'Boora' (tagar) instead of regular powdered sugar for a professional, slightly crunchy texture. If the mixture is too dry to form balls, add a teaspoon of melted ghee at a time until it binds. If the mixture is too soft, refrigerate it for 15 minutes before shaping. Wait for the mixture to be lukewarm; adding sugar to hot besan will cause the sugar to melt and ruin the shape.
🍽️ Serving Suggestions
Serve at room temperature as a sweet ending to a traditional thali meal. Pair with a hot cup of Masala Chai for a perfect afternoon snack. Arrange in a decorative box with parchment liners for a thoughtful homemade gift. Serve alongside savory snacks like Samosas or Pakoras to balance the palate. Lightly warm a laddu for 5 seconds in the microwave for an extra-soft, gooey experience.