Besan Ladoo

Name: Besan Ladoo
Cook time: 50 min
Total time: 50 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 250g Besan, gram flour; 120g Ghee; 150g Powdered Sugar, boora/bura or confectioners' sugar; sifted; 1/2 tsp Ground Cardamom, from about 6-8 green pods; 2 tbsp Pistachios, or almonds, optional; chopped, for garnish

Besan ladoo is a classic Indian sweet made from roasted gram flour and fragrant ghee, shaped into melt-in-your-mouth golden balls. Warm notes of cardamom and a crunchy pistachio garnish make these treats irresistible for festivals, gifts, or an anytime indulgence.

Besan ladoo is a classic Indian sweet made from roasted gram flour and fragrant ghee, shaped into melt-in-your-mouth golden balls.... Show more

Traditional Indian Recipe

Health Grade

D · Occasional

Time

50 min

Price

0,26 €

Calories

226 kcal

vegetarian

gluten free

low sodium

kid friendly

Method

Prep ingredients

Measure the Besan, Ghee, and Powdered Sugar, and keep a clean bowl or plate nearby for shaping later. Sift the sugar if it is clumpy. If your cardamom is still whole, grind the seeds from about 6-8 green pods to make 1/2 tsp of Ground Cardamom, and finely chop the Pistachios for garnish.

Roast the besan

Set a pan over low heat and melt the ghee. Stir in the besan and keep it moving with a spatula so it roasts evenly and doesn't catch on the bottom. Cook for 15-20 minutes, until the mixture turns deep golden, smells nutty, and looks smooth rather than raw and powdery.

Cool slightly

Take the pan off the heat and let the roasted besan cool for 10 minutes, just until it is warm enough to handle. It should still feel soft and fragrant, but not hot enough to melt the sugar.

Mix the sweeteners

Stir in the powdered sugar and ground cardamom until the mixture looks evenly sandy and starts holding together when you press a little between your fingers. Keep mixing for a minute or two so there are no pockets of sugar hiding in the besan.

Shape and garnish

While the mixture is still slightly warm, pinch off small portions and roll them firmly between your palms into smooth ladoos. Press a little of the chopped pistachios onto the tops, or roll the tops lightly in the nuts for a fuller garnish. Let them cool completely on a plate before serving.