Besan ladoo recipe (Festive special) : A Delectable Indian Sweet Delight

1. For about 5 minutes, dry roast the besan over low to medium heat in a large kadai or pan.
2. Keep on stirring continuously right from the beginning. So that the besan is not burned and cooks evenly.
3. Now To a heavy bottom pan, add ghee and let it melt on medium heat.
4. Once the ghee melts, add roasted besan to the pan.
5. roast on low flame until the besan is well combined with ghee.
6. Do not stop stirring else besan might burn.
7. Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes, it will turn into a smooth paste-like consistency.
8. Soon you will see that the mixture will start releasing ghee and will give a nice fragrant aroma.
9. Remove the Kadai or pan from the stove and keep it on your kitchen countertop.
10. Allow the besan mixture to cool off for 5 mins.
11. Till then Take the sugar in a mixer jar.
12. Grind it to smooth powder. you can alternatively use Tagar or Boora.
13. Now, add the powdered sugar to the besan mixture. Give a good mix.
14. stir well so that no lumps are formed.
15. After adding sugar mix really well. The entire sugar has to be mixed evenly with the roasted besan and ghee mixture.
16. Also, add cardamom powder and chopped nuts if using. You can use any nuts like almonds, pistachios, pecans, walnuts, or pine nuts. Just chop them before adding.
17. Mix again very well and let the ladoo mixture become lukewarm or cool at room temperature.
18. Now, pinch a small portion from the dough and press it between your palms. Then roll between your palm to form a round shape.
19. You can apply a little ghee to your hands while rolling.
20. Make all ladoos similar. Store them in an airtight container.
21. finally, enjoy besan ladoo for 2 weeks in an airtight container.

Tips and Variations

• The besan has to be roasted very well so that it starts releasing ghee and gives a nutty fragrance.
• If you double or triple this recipe, the roasting time will increase as well.
• Roast the gram flour on low to medium-low heat and keep on stirring non-stop.
• If you add sugar to the gram flour before it is roasted well, then the uncooked gram flour will have a raw taste in the finished ladoo and you won’t get the perfect sweet taste.
• Add nuts of your choice to get a crunchy bite.
• Also, once you add the sugar stir continuously so that no lumps are formed.

Common Problems

Besan is sticking in my mouth while eating the ladoo

This is typically due to the type of besan you used and whether it was properly roasted. The normal fine form of besan has a higher likelihood of this occurring. This won’t happen if you use ladoo besan, which is the coarse form of besan, to make your besan ladoos.

However, I virtually always make ladoos at home with the standard fine besan, so this never occurs. But now that you know how to remedy it if this occurs with a certain brand of besan you use.

Can’t bind the besan ladoo into balls

However, this typically occurs when the ladoos contain an excessive amount of ghee. This shouldn’t be an issue using the ratio specified in the recipe. Allow the mixture to cool; alternatively, you can put it in the refrigerator for five minutes before binding the ladoos. The mixture could be a little tricky to shape when it’s warm. Ghee is simpler to form into ladoos as it solidifies.

My Besan ladoo tastes raw.

When making besan ladoo, this is the main issue that people encounter. When they bind the ladoo and bite into a piece, it still tastes raw after roasting for 20 to 25 minutes. And that’s undoubtedly a bad sensation, as all your efforts have been in vain. Here are 5 ways to check if your besan has been properly roasted!

• The besan will become this brownish-golden color once the color changes.
• The roasted besan’s nutty aroma will permeate your kitchen.
• Ghee will be visible atop the roasted besan.
• Besan will feel lighter and fluffier as if it has been filled with air.
• Lastly, the most crucial tip: simply place some besan in a small bowl and allow it to cool slightly. then give it a taste test. The flavor of raw besan is difficult to forget. You need to roast it longer if it tastes raw. The most reliable way to determine whether the besan is raw is to taste it.