Besan Ladoo Recipe is a mouthwatering sweet balls made across India during festivals and weddings! Chickpea is referred to as besan in India. Besan Ladoo is made from roasted chickpea flour. We usually make this dessert as hubby loved them. Also he is my best critic. So I am assured it’s come out great.
I am intending to make more besan ladoos. I tried first with small batch just to ensure the recipe is fool proof. I am assured with this recipe your ladoos will come out well. We all have disaster at home right but that’s how we learn 😉
There are various recipes to make besan ladoos. Most crucial part is to roast the chickpea flour. Else it will taste raw. You could grind the flour home Or buy organic flour like me. You could even make from regular chickpea flour. However I prefer organic products for my dessert.
I am on a spree nowadays to make all festive desserts. I would take a break and make some savory tomorrow. Also haven’t posted any non veg recipe will share them soon. Hope everyone had a rocking weekend and Dassera. Check some of Diwali Recipes here.
Besan Ladoo Recipe step by step details below:
1. Take a wide bottomed saucepan place on low heat. Add the chickpea flour.
2. Roast for about 5 to 6 mins Or until flour is evenly roasted and changes color. Ensure you don’t burn the flour.
3. Now make a small well in the center. Add clarified butter.
4. Also add powdered sugar, cardamom powder, dry ginger powder, saffron strands if using and salt.
5. Mix all nicely for 2 mins on low heat. Spread the mixture over a flat dish.
6. Shape the mixture into round balls while it’s still warm. Garnish with pistachio flakes. If you aren’t able to shape up add little more warm ghee and make the ladoos. First it will appear moist but after some time it will hold proper shape and look.
7. Store them into airtight container. Serve the besan ladoos as a dessert.
Check some more Diwali Recipes like gulab jamun, mohanthal, boondi ladoo, spicy shankarpali ,phirni, basundi and nankhatai.
Besan Ladoo Recipe details and printable version below:
- 150 gms chickpea flour / gram flour
- 120 ml clarified butter (ghee)
- 80 gms powdered sugar (I used organic sugar and then grounded into the processor)
- ½ t/s cardamom powder
- ½ t/s dry ginger powder
- a pinch of salt
- few saffron strands (optional)
- some pistachio flakes to garnish
- Take a wide bottomed saucepan place on low heat. Add the chickpea flour.
- Roast for about 5 to 6 mins Or until flour is evenly roasted and changes color. Ensure you don't burn the flour.
- Now make a small well in the center. Add clarified butter.
- Also add powdered sugar, cardamom powder, dry ginger powder, saffron strands if using and salt.
- Mix all nicely for 2 mins on low heat.
- Spread the mixture over a flat dish.
- Shape the mixture into round balls while it's still warm. Garnish with pistachio flakes.
- If you aren't able to shape up add little more warm ghee and make the ladoos. First it will appear crumbly and cracky but after some time it will hold proper shape and look.
- Store them into airtight container.
You could add more sugar if you like it more sweet.
Instead of pistachios you could use almond flakes Or raisins.
tried the besan ladoos. since I love them and dont have time to do this often –
I tripled the ingredients. ladoos came well but could do with bit more roasting of flour. its tricky if you incrase the flame it gets burnt. I roasted for 30 minutes on low flame
my query is – i could not shape the ladoos. instead of ghee I added 1/3 cup warm milk (after the took the mixture from the heat and put in a tray to cool)
will the milk reduce the shelf life. do I have to now store them in the fridge
do get a bit raw taste of the flour. nothing can be done now right
– for next time – can I roast flour and keep in airtight container and then make the ladoos some other day
Sarita you follow the recipe to the tee also roasted besan can be kept in the fridge. But roasted gram flour will also stay at room temperature fine for a month. You can also check rava besan ladoo recipe on this link here. Let me know if you have any difficulty, thanks.
my pan was small – so that why the besan did not roast nicely. will finish the last 2 ladoos today. I know where I went wrong
tried the cothmir vadi recipe. came well. thanks
Sure Sarita try and let me know how it was? thanks for positive views on kothimbir vadi.
the color is to much dark
next time you made some light bowen color
check Jaipur LMB or Nagpur HALDIRAMS
Raju I have roasted the gram flour more if you roast it less you would get light brown color.
suzanne Perazzini says
Oh my gosh, they do delicious and with chickpea flour too. How unusual. We always have chickpea flour in the house because my husband likes to make a flatbread with it. I must show him this recipe.
Sure Suzanne nice to see you after some while 🙂