📝 About This Recipe
A quintessential Indian festive treat, Besan Laddu is a melt-in-the-mouth dessert made from slow-roasted chickpea flour, fragrant desi ghee, and delicate cardamom. These golden spheres are prized for their nutty aroma and unique fudgy-yet-grainy texture that dissolves beautifully on the palate. Perfect for celebrations or a cozy tea-time snack, they represent the heart of traditional Indian confectionery.
🥗 Ingredients
The Base
- 2 cups Besan (Gram Flour) (Coarse/Laddu besan is preferred for texture)
- 1/2 cup Desi Ghee (Clarified Butter) (Semi-solid, high quality)
- 1 tablespoon Semolina (Suji/Rava) (Optional, for extra crunch)
Sweetener and Aromatics
- 1 cup Bura Sugar or Powdered Sugar (Adjust to taste; Bura gives the best crunch)
- 1 teaspoon Green Cardamom Powder (Freshly ground for best aroma)
- 10-12 pieces Saffron Strands (Crushed)
- 1/8 teaspoon Nutmeg Powder (Optional, for warmth)
Crunch and Garnish
- 2 tablespoons Cashew Nuts (Finely chopped)
- 2 tablespoons Almonds (Slivered)
- 1 tablespoon Melon Seeds (Magaz) (Lightly toasted)
- 1 tablespoon Pistachios (Slivered for garnish)
- 1 teaspoon Water (To sprinkle for 'danedar' texture)
👨🍳 Instructions
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1
Sieve the besan into a large bowl to remove any lumps, ensuring a smooth and even roasting process.
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2
In a heavy-bottomed kadai or wide pan, melt the ghee over low heat. Avoid high heat as ghee can burn quickly.
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3
Add the sieved besan and semolina to the melted ghee. Mix well until the flour is completely moistened by the ghee.
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4
Begin roasting the mixture on low heat, stirring continuously. This is the most crucial step and requires patience (about 20-25 minutes).
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5
Watch for the color change from pale yellow to a deep golden brown. The mixture will initially be thick but will start to loosen and release ghee as it cooks.
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6
Once you smell a nutty, roasted aroma and the mixture reaches a paste-like consistency, sprinkle one teaspoon of water over it. This creates steam and makes the laddu 'danedar' (grainy).
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7
Stir for another 2 minutes until the froth settles, then add the chopped cashews, almonds, and melon seeds so they toast slightly in the hot mixture.
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8
Remove the pan from the heat immediately. Transfer the mixture to a wide plate or bowl to prevent over-cooking from the residual heat of the pan.
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9
Stir in the cardamom powder, crushed saffron, and nutmeg. Let the mixture cool down until it is lukewarm—not cold, but comfortable to touch.
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10
Add the sugar once the mixture has cooled sufficiently. If you add sugar to a hot mixture, it will melt and turn the laddus into a runny mess.
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11
Mix the sugar thoroughly using your hands, breaking any small lumps to ensure a uniform sweetness.
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12
Take a small portion of the mixture (about the size of a golf ball) and press it between your palms, rolling it into a smooth, round sphere.
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13
Press a sliver of pistachio on top of each laddu while it is still slightly soft. Allow them to set completely for 2 hours at room temperature.
💡 Chef's Tips
Always roast on the lowest flame possible; rushing the process results in a raw chickpea taste that sticks to the roof of your mouth. If the mixture is too dry to form balls, add a teaspoon of warm ghee; if too soft, refrigerate for 15 minutes before shaping. Use 'Bura' sugar or 'Tagar' instead of regular powdered sugar for that authentic, crunchy texture found in Indian sweet shops. Store in an airtight container at room temperature; they stay fresh for up to 3 weeks. Never add sugar to the hot roasted besan, or the sugar will melt and ruin the shape of the laddus.
🍽️ Serving Suggestions
Serve at room temperature as a dessert after a traditional North Indian meal of Dal Makhani and Naan. Pair with a hot cup of Masala Chai for a perfect afternoon treat. Arrange in a decorative box with silver leaf (vark) for a beautiful homemade gift during Diwali or Holi. Serve alongside savory snacks like Samosas or Pakoras to balance the palate with sweet and salty notes. Enjoy with a glass of warm saffron milk before bed for a comforting nighttime snack.