📝 About This Recipe
Besan Ladoo is a beloved Indian classic made from gram flour, slow-roasted in pure golden ghee until it releases a nutty, intoxicating aroma. These melt-in-the-mouth spheres are sweetened with boora sugar and scented with fragrant green cardamom, offering a velvety texture that is both comforting and decadent. Perfectly balanced with a crunch of toasted nuts, they represent the heart of Indian celebratory hospitality and festive traditions.
🥗 Ingredients
The Base
- 2 cups Besan (Gram Flour) (use coarse/laddu besan for the best texture)
- 1/2 to 3/4 cup Desi Ghee (Clarified Butter) (high quality, semi-solid)
- 2 tablespoons Semolina (Suji/Rava) (optional, for added crunch)
Sweetener and Aromatics
- 1 cup Boora Sugar or Tagar (traditional grainy sugar; powdered sugar can be used as a substitute)
- 1 teaspoon Green Cardamom Powder (freshly ground for maximum aroma)
- 1/8 teaspoon Nutmeg Powder (optional, for depth of flavor)
- 8-10 pieces Saffron Strands (crushed)
Crunch and Garnish
- 2 tablespoons Almonds (slivered)
- 2 tablespoons Cashews (finely chopped)
- 1 tablespoon Melon Seeds (Magaj) (lightly toasted)
- 1 tablespoon Pistachios (finely chopped for garnish)
👨🍳 Instructions
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1
Sieve the besan into a large bowl to ensure there are no lumps, which helps in even roasting.
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2
In a heavy-bottomed kadai or deep pan, melt 1/2 cup of ghee over low heat. Avoid high heat as it will burn the flour before it cooks through.
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3
Add the sieved besan and semolina to the melted ghee. Stir continuously to incorporate the flour into the fat.
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4
Roast the mixture on low flame. Initially, it will feel heavy and clumpy, but keep stirring patiently for about 15-20 minutes.
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5
As the besan cooks, it will start to loosen up, turn a deep golden-brown color, and release a nutty, biscuit-like aroma. If the mixture feels too dry, add the remaining 1/4 cup of ghee one tablespoon at a time.
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6
Once the besan starts releasing ghee (it will look slightly paste-like and glossy), sprinkle a few drops of water over the mixture. This creates a 'danedar' or grainy texture.
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7
Stir for another 2-3 minutes until the water evaporates and the sizzling stops. Turn off the heat immediately.
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8
Add the chopped almonds, cashews, and melon seeds to the hot mixture. The residual heat will toast the nuts perfectly.
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9
Transfer the mixture to a wide plate or parat and spread it out. Let it cool down until it is just lukewarm. Do not add sugar to a hot mixture or it will melt and turn the laddoos soggy.
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10
Once lukewarm, add the boora sugar, cardamom powder, nutmeg, and crushed saffron. Mix thoroughly using your fingertips to ensure the sugar is evenly distributed.
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11
Take a small portion of the mixture (about the size of a golf ball) and press it between your palms to form a tight, smooth sphere.
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12
Garnish with a sliver of pistachio on top while the laddoo is still slightly soft so it sticks.
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13
Repeat the process for the remaining mixture. Allow the laddoos to set and firm up at room temperature for 2-3 hours before storing.
💡 Chef's Tips
Always roast the besan on the lowest possible flame; patience is the secret to a perfect laddoo. Use 'Laddu Besan' (coarse gram flour) if available, as standard fine besan can sometimes feel sticky on the palate. If your mixture becomes too runny to form balls, refrigerate it for 15-20 minutes to let the ghee solidify slightly. Never add sugar while the roasted flour is hot, or the sugar will melt and the laddoos will lose their shape. Store in an airtight container; they stay fresh for up to 3-4 weeks at room temperature.
🍽️ 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 treat. Include them in festive gift boxes alongside savory snacks like Chivda or Namak Pare. Warm a laddoo for 5 seconds in the microwave for a soft, melt-in-the-mouth experience. Serve with a glass of warm saffron milk during winters.