Besan Ladoo (Sweet Gram Flour Balls)
What is Diwali if not guilt ridden with all sweets and fried stuff? And how can you enjoy Diwali sweets without an overload of Ghee. Can’t imagine isn’t it? I have loads of recipes for you this year and I am so happy to be sharing this Besan Ladoo which is an absolute favorite at home.
Besan? Ladoo? What is it?
Besan which stands for Gram Flour or Kikkererwten in Dutch is a glutenfree flour making this a great option for Paleo and Glutenfree dessert. According to Wikipedia – Laddu or laddoo (laḍḍū, lāḍḍū) is a sphere-shaped sweet originating from the Indian subcontinent; the name originated from the Sanskrit word Lattika. Laddus are made of flour, fat (ghee/butter/oil), and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. There are different types of Ladoos in India but this one is a great one for the current festive mood.
The gram flour is mixed with Ghee which is clarified butter and toasted till it gets that toasty smoky flavor. Later mixed with powdered sugar and rolled into balls. I remember having these always from sweet shops in India but never made it at home, as I imagined it is a lot of work. Until I learnt the technique of making it from my MIL.
If there is anything that can make my husband happy it is a Besan Ladoo and I think I earned several brownie points this month, hehe! He can’t stop eating them, but I have to keep them till Diwali.
Now coming to the recipe, you can either choose to top it with nuts or completely skip that step as well. I had some chopped almonds and Pistachio lying on my counter so went ahead and added them for some garnishing or extra festive decoration.
I hope you give this Besan Ladoo recipe a try and if you do, remember to tag me on Instagram at @spicetripwithpaulami or just leave a comment down under. It always makes me happy to know if you liked the recipe.
If using storebought besan/gram flour/kikkererwtenmeel, sift it before measuring it. 1 cup = 125 gms. Keep it aside.
In a heavy bottom pan, add the ghee and let it melt on low heat. Once the ghee melts add the besan to it and keep stirring on a low heat. Keep an eye on it as it might stick to the pan and get burnt very easily. If you like a little extra crunch in your ladoo, you can also use 1 tbsp of semolina. Add it to the pan along with the besan and stir it well.
The besan will start forming clumps initially, but will later settle. If you keep stirring it, it will form into a golden brown paste. Remember to keep it on low heat. It will take anywhere between 20-25 mins for it to form into a paste. If you like your ladoo crunchier, you can roast the besan in ghee for a longer time but then you run the risk of having brownish burnt besan.
If you fear that you will burn your besan at this stage remove it from heat and transfer it to a separate flat plate/pan/surface. I turned off the heat and let it stay in the pan.
Add cardamom powder and give everything a good mix. Meanwhile powder the sugar using a grinder. Once the besan mixture cools down for 5-8 mins add the powdered sugar. If it is added while it is very hot, the sugar will melt and crystalize making it bitter and not taste that great.
Using your palms give the whole mixture a good mix along with the sugar. It is fairly lukewarm at this stage and thus safe to touch.
Divide the mixture into equal 2 cm radius balls and roll them between your palm and your ladoo is ready. Repeat this for the entire mixture. Add chopped nuts on top of the ladoo and give it a little press so that it stays intact.
While placing the ladoo on a plate (while it is cooling down), remember to grease the plate with ghee or oil. Else the base might stick to the plate giving you a broken ladoo.
Enjoy your besan ladoo. This stays great outside the fridge for upto 2-3 weeks and inside the fridge upto a month.
If you are not comfortable rolling the balls into ladoo, you can flatten the dough on a greased plate and cut them into square, making it into Besan barfi instead of ladoo.
Happy ladoo making!
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