how to make besan ladoo

Besan Ladoo recipe with step by step photos and a video recipe.  Among all the ladoos, besan ladoo is my favorite.

Besan ladoo has a mouthwatering flavor…it just melts into the mouth. It reminds me of my childhood memories. My mother always makes this besan ke laddu during the Diwali festival.

Besan ladoo or chickpea flour ladoos are made especially during the festival season (like Diwali, Rakshabandhan, etc.) in India.

You can make this besan ladoo quickly and they taste amazing. Besan ladoo is made with only three ingredients- chickpea flour/besan, sugar and ghee.

The only difference I made while making this ladoo is that I replaced powdered sugar with boora. The ladoos taste super delicious and everybody at home enjoyed it. I have already shared the recipe for making Boora in my previous post.

However, you can also make it with powdered sugar too. Just replace the boora with powdered sugar. The rest of the process is the same. I made boora the previous day and used it in making Besan ke ladoo.

Tips to make perfect besan ke ladoo:

  • Roast the gram flour well on a low flame.
  • Add ghee or clarified butter as required. Do not increase or decrease the quantity of ghee to make the ladoos.
  • While roasting the gram flour, keep stirring continuously.
  • Let the roasted gram flour cool down completely before adding powdered sugar or boora to it.

How long should I roast the gram flour to make besan ke ladoo?

For making besan ke ladoo, roast the gram flour on a low flame. When you start roasting the gram flour (besan), it will absorb all the clarified butter(ghee).

You may feel that the mixture is dry but don’t worry you need to keep roasting it. Do not add more ghee at this stage.

After 7-8 minutes of roasting on a low flame, you will see that the ghee starts to ooze out of the roasted flour. This is a sign that the gram flour started to roast.

After that roast the gram flour for 2 minutes. You will get a nice aroma of the roasted gram flour. Keep an eye on the flour. Stir it continuously to avoid burning of the flour.

If the gram flour is not roasted well, the ladoos will taste bitter and will spoil the taste of besan ladoos.

Also, if the gram flour is over-roasted then there is the probability of getting burnt smell in the ladoos.

Keep stirring the gram flour continuously while roasting the gram flour.

Why the besan ladoos are not holding the shape?

While adding ghee to make the besan laddu, add less ghee while roasting it. Do not put too much ghee in the beginning for roasting the besan.

If the quantity of ghee/clarified butter increases, then ladoos will not hold its shape. They will become flat.

Add enough ghee (follow the measurements) while roasting the gram flour and then use the rest of the ghee while shaping the ladoos.

When the besan ladoo mixture is hot and you start to shape the ladoos then also it will not hold its shape. Let the mixture cool down a little bit and you will be able to shape the ladoos.

How to make Besan Ladoo recipe with step by step photos:

First of all, we will do some preparations for making besan ladoo recipe.

  1. Sieve besan/chickpea flour and keep it aside.
  2. Also, sieve boora or powdered sugar and keep it aside. If you sieve it you will get a smooth melt in mouth ladoos.
  3. Chop some pistachios. You can add any dry fruits of your choice. Keep it aside.

Making Besan Ladoo

  1. Heat 3/4 cup of ghee/clarified butter in a pan.
  2. When the ghee melts, add chickpea flour/besan to it. Mix it well and keep the flame on low-medium. Keep stirring it continuously to avoid besan from burning. 
  3. Roast the besan till it is golden brown in color and turns aromatic. It might take around 10-15 minutes. Switch off the flame.
  4. Immediately, transfer the mixture to a mixing bowl. This is done because the pan is hot and flour will continue to roast and might burn. Let the mixture cool down a little bit so that it is easy to handle.
roasting the besan or chickpea flour for making besan ladoo

4. If the mixture looks dry add 1 tsp of ghee/clarified butter to it. Now add cardamom powder to it and mix it well. Touch the mixture and see whether it is warm.

adding cardamom powder to roasted besan or chickpea flour

5. This is the stage to add the boora/tagar to it. Do not add boora or powdered sugar when besan is too hot. Otherwise, the boora will start to melt. 

6. If you do not have boora you can also add powdered sugar to the mixture. Please refer to the notes if using powdered sugar.

adding sugar powder or boora for making besan ladoo recipe

7. Start shaping the ladoos. Apply some ghee on your palms. Take a small portion of the mixture and roll it to make small balls out of it.
8. Garnish with dry fruits of your choice. Besan ladoo is ready 🙂 You can store it in an airtight container. Stays good for a month.

shaping the besan ladoo and garnish with pistachios

Besan Ladoo recipe | Besan Laddu | How to make besan ladoo

Soft melt in mouth besan ladoo recipe made with 3 ingredients – gram flour, sugar, and clarified butter.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11
Calories 266kcal
Author Preeti Nayak

Ingredients

For making Besan Ladoo:

  • 2 cup besan/chickpea flour/gram flour
  • 1 1/4 cup boora/powdered sugar
  • 1 cup ghee/clarified butter
  • 1/2 tsp cardamom powder

For the garnishing:

  • 1 tablespoon sliced pistachios

Instructions

Preparations for making Besan ladoo recipe

  • Sieve besan/chickpea flour/gram flour and keep it aside.
  • Also, sieve boora or powdered sugar and keep it aside. If you sieve it, you will get a smooth melt in mouth ladoos.

Making Besan Ladoo

  • Heat 3/4 cup of ghee/clarified butter in a pan.
  • When the ghee melts, add chickpea flour/besan to it.
  • Mix it well and keep the flame on medium. Keep stirring it continuously to avoid besan from burning.
  • Roast the besan until it is golden in color and turns aromatic. Also, you will see that the ghee starts to ooze out of the roasted flour. It might take around 10-15 minutes. Switch off the flame.
  • Immediately, transfer the mixture to a mixing bowl. The pan is hot and flour will continue to roast and might burn.
  • Let the mixture cool down a little bit so that it is easy to handle. If the mixture looks dry add 1 tsp of ghee / clarified butter to it.
  • Now add cardamom powder to it and mix it well.
  • Touch the mixture and see whether it is warm. This is the stage to add boora/powdered sugar to it. Do not add boora/powdered sugar when the besan is too hot. Otherwise, the boora will start to melt.
  • If you do not have boora you can also add powdered sugar to the mixture. Please refer to the notes if using powdered sugar.
  • Start shaping the ladoos. Apply some ghee on your palms. Take a small portion of the mixture and roll it to make small balls out of it. Garnish with dry fruits of your choice.
  • Besan ladoo is ready 🙂 You can store it in an airtight container.

Video

Notes

  1. I used only 3/4 cup of ghee while roasting the besan/chickpea flour and later added 1 tsp ghee while shaping the ladoos.
  2. Do not add 1 cup ghee for roasting the flour. If the quantity of ghee increases the ladoos will not hold its shape.
  3. If making the ladoos with powdered sugar, first, powder 1 1/4 cup sugar with 3-4 cardamom. Then sieve it and keep it aside. No need to add cardamom powder to the recipe. Rest of the procedure is the same.
  4. Increase the quantity of sugar, if you have a sweet tooth.

Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day………Happy Cooking:)

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