Besan Laddoo is perhaps one of the traditional recipes passed on from generation to generation in India. It’s generally made during festival seasons but in my home, it’s a monthly ritual. My kids are fond of it so much that it has become one laddoo a day is a must to keep evening hunger away with a glass full of milk.
Diwali is around the corner and so are the winters. So let’s make this Besan laddoo for the love of sweets, festivals, and celebrations.
I get my best reward when kids say mom your laddoos are the best, bus fir kya tha life set.
- Besan 4 cups/ half kg approx
- 2 cups ghee/ clarified butter
- sugar(powdered) 4 cups
- cardamom powder 1 tsp
- nutmeg powder 1 tsp
- mixed nuts 1 cup (Almonds, Cashews, walnuts, pistachio)
- 1 tbsp melon seeds (magaz)
INSTRUCTIONS to make besan laddoo
- Firstly, in a large kadai heat ghee and add besan to it for roasting.
- Roast on low flame till the besan combines well with ghee.
- continue to roast on low flame for about 15-20 minutes.
- If you feel the mixture is turning dry, add a tbsp of more ghee.
- After about another 15 minutes, the besan starts to release ghee.
- Here you will see the besan turns golden brown and grainy. It may take approximately 30 minutes.
- Transfer the mixture to a large bowl or parat, allow cooling slightly.
- Now roast all the nuts separately in little ghee. All nuts take different time, as almonds take longer while cashews roast quickly.
- roast on low flame until the nuts turn crunchy.
- You can add the roasted nuts to roasted besan ghee mixture or another way is coarse grind all the nuts and then mix it to besan
- I coarse grind as sometimes kids tend to remove the nuts if they pop in their mouths.
- Now take sugar with cardamom powder and nutmeg powder, you can even grind them in combination.
- once the besan is cooled (slightly warm) add in powdered sugar.
- mix well making sure everything is well combined.
- Note – do not add sugar if the mixture is hot, as it will melt the sugar and makes the mixture watery and lumpy.
- prepare a ball sized laddoo as required, add one kishmish in each laddoo while binding.
- Garnish each laddoo with a magaz seed or pista grind.
- Laddoos are ready and can be finally stored for approx 2 weeks in an airtight container.
- 1 cup Ghee/ clarified butter
- 4 cups besan/ gram flour
- 4 cups sugar(powdered)
- 1 tsp cardamom powder
- 1 tsp nutmeg powder
- 1 cup mixed dry fruits(almonds, cashew, pistachios)
- 1 tbsp melon seeds
Firstly, in a large Kadai heat ghee and add besan to it. This is the most important and time-consuming step of making laddoos.
roast on low flame until the besan is well combined with ghee.
if the mixture turns dry, add a tbsp of more ghee.
after 15-20 minutes, the besan starts to release ghee and it has also turned color towards more golden brown now.
transfer the mixture to a large bowl, allowing to cool slightly.
take little oil and roast the nuts separately on low flame until the nuts turn crunchy. Cashews will turn brown quickly, while almonds take a little longer. pistachios don't need much roasting
add the roasted nuts to roasted besan ghee mixture. Another way is coarse grind all the nuts and then add it to the mixture. Kids have this habit of taking out nuts if big-sized so coarse grinding ensures it is mixed well with besan.
Mix sugar and melon seeds to it. I prefer taking a big dining sheet for all this mixing or take a wide thali or parat for mixing all this.
mix well making sure everything is well combined. do not add sugar if the mixture is hot, as it will melt the sugar and makes mixture watery.
prepare a ball sized laddoo adjusting sugar as required.
You can store these laddoos in an airtight container for at least two weeks.
To check more festive recipes click here.
This is post is part of my culinary journey, kitchen experiments which I post under the Agni/ Fire category on my blog.