The nutty aroma of this sweet delicacy takes you back to the childhood days. Our mothers or grandmothers used to prepare besan ke laddu during festivals. There is something about these sweet dough balls that will not let you stop after just one. Besan ke laddu are a famous Indian sweet famous during festivals and special occasions.
For this recipe, all you need is gram flour, boora (powdered sugar), ghee (clarified butter) and nuts. To prepare besan ke laddu we need to roast gram flour in ghee till the oil separates from the ghee and we get an aromatic, sweet smell. After that, we add sugar in batches and roll the mixture to prepare the round-shaped sweet delights. These besan ke laddu have a melt in mouth texture and their aroma will not let you stop after one. The trick is to roast the besan perfectly and with this recipe, you can have perfection in the art of making besan ke laddu.
The laddu that are prepared with this recipe are just like halwai besan ke laddu and even better. They are healthy when eaten in moderation and are perfect for the winter season.
Benefits of Gram flour (Besan)
Besan is used in a variety of dishes like khaman dhokla, besan barfi, Mysore pak etc. But do you know that this gram flour has a lot of hidden benefits as well.
Gram flour has a high amount of protein as compared to other flours.
It is good for the heart because it has high fibre content.
Besan ke laddu are also good for diabetics but in low quantity. This is because of the low glycemic index.
It has a high quantity of carbohydrates.
When mixed with equal parts of water, it can also replace egg in vegan cooking.
It is gluten free.
Tips
Do not roast the besan on high heat or else it will burn.
Keep stirring continuously or the besan will burn.
Add the sugar in batches so that no lumps are there.
Do not add sugar before the besan is fully roasted or the laddu will taste raw.
Do not add sugar when the besan is hot otherwise it will melt.
The timing of roasting might differ on the amount of heat, the thickness of pan and also the quality of gram flour.
FAQs
How to know when the besan is ready for making laddu?
Well it will require practice and experience to know that. Roast the besan on medium-low heat. Roast until the ghee releases and there is a nutty aroma. That is how you will know when the besan is done. The roasting time is approximately 45 minutes but it could differ depending on the flame, thickness of the pan and type of besan.
My laddus keep breaking and are not shaping perfectly.
You can add a few tablespoons of melted ghee to the laddu mixture and mix again. Try binding them once they cool down. One other way is to keep the mixture in the fridge for some time. This will solidify the ghee and thus help in binding the laddu easily.
Indian desserts to try
For those who love Indian desserts, here are a few recipes that you must try.
Milk cake recipe– classic Indian sweet which requires only sugar and milk!
Badam laddu– these are perfect for festivals and healthy too due to almonds, jaggery and ghee.
Rasmalai– This dessert is super healthy since it is not fried and made only from milk.
Ghevar– It is a disc-shaped sweet cake made from all-purpose flour and is quite popular during festivals.
Modak– a famous dessert especially during Ganesh Chaturthi. Made from rice flour and a filling of coconuts and jaggery.
Step by step instructions for besan ke laddu with pictures
In a pan, heat ½ cup ghee and add 2 cups besan to it. Roast on medium-low heat.
Do not increase the heat or the besan will burn. Keep roasting until the besan looks golden brown.
Now add 2 tbsp ghee and keep mixing.
The ghee will start releasing from the roasted gram flour. You have to keep roasting. Make sure that you stir continuously or else the besan will stick to the bottom and burn.
Keep roasting the besan and it will start becoming dark. Roast the besan for approximately 45 minutes.
When the besan starts smelling aromatic and nutty then sprinkle some water and keep mixing.
Turn off the heat and add ¼ tsp cardamom powder.
Add 1 tbsp chopped cashews and 1 tbsp chopped almonds and mix everything.
Transfer the besan ke laddu mixture to a bowl and let it cool.
Add 1 cup boora/ powdered sugar in batches and keep mixing.
Once you mix everything, grease your palms with ghee and take a small portion in your hands.
Roll them to make circular shaped balls. Add pistachio for garnishing and repeat the same steps for all the laddu.
