Flavors of Mumbai

  • Home
  • Recipe Index
  • Breakfast
  • Snacks
  • Main
  • Dessert
  • Vegeterian
  • Budget
  • Glutenfree
  • About Me

Besan Ladoo recipe, How to make Besan Ladoo | Diwali Sweets Recipe

September 12, 2019 by maria 8 Comments

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.

Besan Ladoo Recipe

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.

Besan Ladoo Recipe

2. Roast for about 5 to 6 mins Or until flour is evenly roasted and changes color. Ensure you don’t burn the flour.

Besan Ladoo Recipe

3. Now make a small well in the center. Add clarified butter.

Besan Ladoo Recipe

4. Also add powdered sugar, cardamom powder, dry ginger powder, saffron strands if using and salt.

Besan Ladoo Recipe

5. Mix all nicely for 2 mins on low heat. Spread the mixture over a flat dish.

Besan Ladoo Recipe

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.

Besan Ladoo Recipe

7. Store them into airtight container. Serve the besan ladoos as a dessert.

Besan Ladoo Recipe

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:

Besan Ladoo Recipe
 
Save Print
Prep time
2 mins
Cook time
25 mins
Total time
27 mins
 
Besan Ladoo a traditional sweet delicacy made in almost all household in India.
Author: Maria@flavorsofmumbai.com
Recipe type: Dessert
RecipeCuisine: Indian
Serves: 12
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 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
How to make the recipe?
  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.
  6. Spread the mixture over a flat dish.
  7. Shape the mixture into round balls while it's still warm. Garnish with pistachio flakes.
  8. 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.
  9. Store them into airtight container.
Notes
It's important to make the ladoos while the mixture is warm.

You could add more sugar if you like it more sweet.

Instead of pistachios you could use almond flakes Or raisins.
3.2.2708


Filed Under: Budget, Festival, Vegeterian Tagged With: Easy Sweets - Dessert, Eggless Recipe

Comments

  1. sarita says

    October 23, 2016 at 7:45 am

    Hi Maria

    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

    thanks

    Reply
    • maria says

      October 24, 2016 at 11:48 am

      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.

      Reply
      • sarita says

        October 26, 2016 at 6:24 am

        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

        Reply
        • maria says

          October 26, 2016 at 10:41 am

          Sure Sarita try and let me know how it was? thanks for positive views on kothimbir vadi.

          Reply
  2. raju says

    August 8, 2014 at 11:06 am

    the color is to much dark
    next time you made some light bowen color

    check Jaipur LMB or Nagpur HALDIRAMS

    Reply
    • maria says

      August 8, 2014 at 7:51 pm

      Raju I have roasted the gram flour more if you roast it less you would get light brown color.

      Reply
  3. suzanne Perazzini says

    October 21, 2013 at 11:07 am

    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.

    Reply
    • maria says

      October 21, 2013 at 12:52 pm

      Sure Suzanne nice to see you after some while 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

  • Facebook
  • Pinterest
  • Twitter
  • LinkedIn
  • Instagram
Mushroom Tawa Masala (Quick and Simple)

Mushroom Tawa Masala (Quick and Simple)

Corn Tikki or Corn Patties (Step by Step)

Corn Tikki or Corn Patties (Step by Step)

Lauki Paratha (Quick & Healthy)

Lauki Paratha (Quick & Healthy)

Punjabi Prawn Curry (step by step)

Punjabi Prawn Curry (step by step)

Mint Chutney

Mint Chutney

Punjabi Chicken Curry

Punjabi Chicken Curry

Categories

  • Airfryer recipes
  • Beverages
  • Breakfast
  • Budget
  • Cakes
  • Curries
  • Dessert
  • Eggless
  • Fast
  • Festival
  • Fish
  • General
  • Glutenfree
  • Goan
  • Gujarati
  • Icecream
  • Indian Regional Cuisine
  • Italian
  • Kid
  • Low Fat
  • Main
  • Mumbai
  • Non Veg
  • North Indian
  • Paneer
  • Prawn
  • Rice
  • Snacks
  • Soup
  • South Indian
  • vegan
  • Vegeterian
  • World Cuisine


© 2023 All content including images and text are copyrighted · Flavors of Mumbai ·