How to make Besan Rava Ladoo (Diwali Sweets)

Besan Ladoo Recipe with step by step photos. Besan ladoos is a famous dessert made from semolina and chickpea flour during Diwali! One of the most popular and favorite sweet of many people. I have earlier posted besan ladoo recipe but this one is made with the addition of semolina (rava).

I am thankful to Vishakha for sharing this recipe with me. She made this while I clicked the pics. Had tasted these sweet balls last Diwali at her place and fell instantly in love with them. Also, this is her mother-in-laws recipes which is passed on to her. May be that’s why the taste and recipe of this ladoo is so unique and tastes delicious.

This recipe for besan rava ladoo takes a longer time to prepare then the normal ones. However, the outcome is great tasting ladoos. So it’s worth the perseverance and effort 😉

The secret for making any ladoos are just roast the lentils, rava before making ladoos. This process help’s imparting a great flavor, color and taste to your ladoos. In India there are many popular ladoos like rava ladoo, boondi ladoo, besan ladoo, nachni ladoo, coconut ladoo, til ladoo and aliv ladoo.

Preferably add ghee (clarified butter) to your ladoos. Ghee always gives a great flavor and taste to the traditional ladoos which oil won’t. Also adding dry fruits is optional I have added them to this recipe.

How to make besan ladoo recipe stepwise:

1. Boil water for 3-4 mins.

2. Add sugar keep stirring in between.

3. Boil for exactly ten mins more. Don’t boil any further. I don’t have a pic for this step.

4. Heat a heavy bottomed pan or kadai add semolina.

5. Reduce the heat and roast the semolina f0r 4-5 mins on low heat. Keep stirring them.

6. Add 2 tbsp ghee and keep stirring. I am sorry about the bad lighting (: in the picture.

7. You would see the texture of semolina is changing.

8. The color would start changing into pale pink color.

9. At this point switch off the gas. Don’t over fry them.

10. Remove the roasted semolina in a wide dish or plate.

11. Heat the same pan again and add chickpea flour.

12. Reduce the heat and keep stirring for 1-2 mins.

13. Add 3 tbsp of ghee and keep stirring the mixture.

14. Soon the texture would change.

15. The color would change to golden color. Ensure you don’t over roast them else the ladoos would appear brownish in color.

16. Add roasted semolina.

17. Roast for a minute more.

18. Pour the boiled water-sugar syrup.

19. Mix all nicely.

20. Once you see the mixture starts giving bubbles add cardamom powder and salt if using.

21. Add chopped almonds and raisins now if using.

22. Simmer for 2-3 mins more or until mixture thickens.

23. Allow the mixture to cool down or come to room temperature. After cooling down the mixture would look something like this. If the mixture doesn’t appear like this then cook for some more time.

24. Shape them into ladoos.

25. Repeat the same with the rest of mixture and store in an air-tight container or steel box.

Serve your besan ladoos as offering to god or to your loved ones 🙂

If you are looking for more Diwali recipes then do check shankarpali, kaju katli, chakli, poha chivda, aloo bhujiya, sev recipe, chocolate peda, boondi ladoo and nankhatai

Besan Ladoo recipe card below:

Besan Ladoo, How to make Besan Rava Ladoo Recipe | Besan Rava Ladoo

 

Save Print

Besan Ladoo Recipe - a famous dessert made from semolina and chickpea flour during Diwali!

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

RecipeCuisine: Indian

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 500 gms besan flour (chickpea flour)
• 500 gms rava (semolina)
• 500 gms water
• 750 gms sugar
• 5 tbsp ghee or as required
• 1 tsp cardamom powder
• 2 tbsp silvered or chopped almonds
• 1 tbsp raisins
• a pinch of salt (optional)

How to make the recipe?

1. Boil water for 3-4 mins.
2. Add sugar keep stirring in between.
3. Additionally, simmer for exactly ten mins more. Don't boil further.
4. Heat a heavy bottomed pan or kadhai add semolina.
5. Reduce the heat and roast the semolina f0r 4-5 mins on low heat. Keep stirring them.
6. Add 2 tbsp ghee and keep stirring.
7. You would see the texture of semolina is changing.
8. The color would start changing into pale pink color.
9. At this point switch off the gas. Don't over fry them.
10. Remove the roasted semolina in a wide dish or plate.
11. Heat the same pan again and add chickpea flour.
12. Reduce the heat and keep stirring for 1-2 mins.
13. Add 3 tbsp of ghee and keep stirring the mixture.
14. Soon the texture would change.
15. The color would change to golden color add roasted semolina and roast for a minute more.
16. Pour the boiled water-sugar syrup.
17. Mix all nicely.
18. Once you see the mixture starts giving bubbles add cardamom powder and salt if using.
19. Add chopped almonds and raisins now if using.
20. Simmer for 2-3 mins more or until mixture thickens.
21. Allow the mixture to cool down or come to room temperature.
22. After cooling down the mixture would look something like this. If the mixture doesn't appear like this then cook for some more time.
23. Shape them into ladoos.
24. Repeat the same with the rest of mixture and store into an air-tight container or steel box.
25. Serve your besan ladoos as offering to god or to your loved ones 🙂

3.5.3208