Ladoos are easy to prepare even for beginners. Only trick is roasting and ghee quantity. For this reason, it is so versatile that we can make it so many varieties.
Trial & Errors
I have made 3 times before this, first time for my in laws. It became a funny incident when I made that and passed it to my BIL when he visited here to Singapore.
My in laws have not tasted this besan laddu before. And I made and arranged in a box with a garnish too like I have did in my Atta ladoo recipe.
It looked so beautiful - that’s when I arranged. When I made these, I roasted besan along with ghee fully. When I shaped those ladoos, it looked shiny, yet holding it's shape.
But by the time my Bro-in-law reached Chennai, they found all the ladoos in the shape of a peda.
And being un familiar to the mithai, they thought it as some local Singaporean sweet we get here and I had bought and passed it to them.
My other BIL even commented it was like maavilakku 😆
So here are some besan ladoo mistakes while making them:
- Adding more ghee, it won't hold it's shape and becomes shiny.
- While roasting, if under roasted the taste will not be good.
- At the same time, besan gets brown fast towards the end. If you do not stir properly or roast in high flame, it will burns easily.
When I made earlier, I thought ghee is more and the next time also when I tried it happed the same way.
So this time, I followed our method of adding ghee to the flour while mixing and not while roasting.
It worked too. This way, we can control the amount of ghee we adding.
But keep this in mind that all North Indian mithais are about ghee mainly and the ghee taste should be there.
So you cannot make it so dry like rava ladoo. I love the shiny version too, but always loved the way Haldiram’s laddu looks. So I wanted to make it look like that.
Coarse besan ensures to give this look while the fine ground besan easily becomes shiny as it takes lesser ghee.
Which besan type to use for making ladoo?
Besan means gram flour (bengal gram flour). Actually speaking Chickpea flour available world wide is different from besan.
How? Chickpea flour is ground whole chickpeas with skin. Besan/ gram flour is made from the 'dal'. So texture wise there will be difference as well as the nutritional value.
You can technically use both. Other than this there is fine ground besan and coarse ground laddu besan itself.
But still it is not wrong to use fine ground besan. So come let's see hot to make perfect besan ladoo that holds it's shape!
Besan Ladoo Recipe
- ½ cup Besan Chickpea flour
- ½ cup Powdered sugar
- ¼ cup minus 1 tablespoon Ghee
- 2 Cardamom
- Nuts optional - For Garnish
- Roast besan well in medium flame with constant stirring until it turns deep golden brown in colour.
- Take care not to burn the flour, as well as make sure roasted well.
- Cool down and sieve it well.
- Powder sugar with cardamom and add to the roast flour in a mixing bowl.
- Melt ghee and add the hot ghee to it.
- Mix well with a spatula and when it is warm enough to handle, make ladoos.
- Shape tightly when it is still warm.
- At one stage the flour starts browning at the bottom of the pan, so keep stirring carefully without letting it burn.
- If not roasted properly, then the raw smell of besan and taste of besan will not be pleasant.
- You can add upto ¼ cup ghee for this recipe to get SHINY ladoos. I didn't wanted it to look shiny, so I had hold 1 tablespoon ghee.
- You can also add the ghee to the flour while frying and just add the powdered sugar to it and make ladoos.
- Ghee is the only flavor that brings taste to the ladoos, so never reduce it than mentioned.
- Roast besan well in medium flame with constant stirring until it turns deep golden brown in color. Take care not to burn the flour, as well as make sure roasted well. Cool down and sieve it well.
2. Powder sugar with cardamom and add to the roast flour in a mixing bowl. Melt ghee and add the hot ghee to it.
3. Mix well with a spatula and when it is warm enough to handle, make ladoos.
It is perfect mithai to make in bulk and to gift for this Diwali. Keep checking for more traditional and exciting recipes here!