Besan ke Ladoo
Besan ke ladoo are made from three things that need handling in the right order: besan roasted slowly in ghee until it smells nutty, sugar added only after the mixture has cooled a little, and cardamom to lift the flavour. Most problems with this sweet come from rushing the roast. Under-roasted besan tastes raw and pasty, and besan roasted on high heat colours before it cooks through. Keep the flame low, stir continuously, and watch for the change: the mixture loosens, the colour deepens to a warm gold, and the kitchen smells like roasted gram. Once that point arrives, the rest is simple — cool, sweeten, shape. The ladoos keep well in an airtight tin, which is why they are made in batches for festivals, travel and visitors.
Besan ke Laddoo
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Ingredients
6 itemsStep-by-Step Instructions
9 steps-
1
Step 1
Sift the besan into a bowl to break up any lumps. Keep the powdered sugar, cardamom powder and chopped nuts measured and ready, because the roasting step needs continuous attention.
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2
Step 2
Melt the ghee in a heavy-based kadai on low heat. Add the besan and mix well so every bit of flour is coated with ghee and there are no dry patches.
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3
Step 3
Roast the besan on low heat for 25 to 30 minutes, stirring continuously and scraping the base and sides of the kadai. The mixture will first look thick and pasty, then loosen and become pourable as the besan cooks.
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4
Step 4
Continue roasting until the besan turns a warm golden colour and smells nutty and roasted. Do not raise the heat to speed this up; burnt besan cannot be fixed.
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5
Step 5
Switch off the heat and transfer the mixture to a wide plate or thali so it stops cooking in the hot kadai. Spread it out and let it cool for 12 to 15 minutes, until it is warm to the touch but no longer hot.
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6
Step 6
Add the powdered sugar, cardamom powder and chopped almonds to the warm mixture. Mix thoroughly with a spoon, then with clean hands, until the sugar is evenly distributed.
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7
Step 7
Take about 2 tbsp of mixture at a time and press and roll it between your palms into a smooth, round ladoo. If the mixture feels too dry to bind, press it firmly for longer rather than adding anything; the warmth of your hands helps it hold.
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8
Step 8
Press a few pistachio slivers on top of each ladoo. Arrange the ladoos on a plate and let them set at room temperature for about 30 minutes.
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9
Step 9
Store the set ladoos in an airtight container at room temperature and use within about two weeks.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
