Danedar Besan Ladoo recipe made with fine besan (chickpea flour), pure ghee, and homemade boora sugar. Learn the halwai-style trick to make perfectly grainy, aromatic ladoos this festive season easily at home.
1 cupboora (if you dont have boora use powdered sugar)
½cupghee/clarified butter
½teaspooncardamom powder
For the garnishing:
1tablespoonsliced pistachios (optional)
Instructions
Heat 3 tablespoons ghee (clarified butter) in a heavy-bottom pan on low flame.
Once the ghee melts, add chickpea flour (besan). Stir well and keep the flame on medium. Keep stirring to prevent burning.
2 cup besan also called chickpea flour/gram flour
At first, the besan will soak up all the ghee. Add 4 tablespoons more ghee and continue roasting. Roast until the besan turns golden, releases ghee, and gives a lovely aroma. This takes around 20-25 minutes. Lower the heat if it burns.
Sprinkle 2 -3 tablespoons of water over the roasted besan and mix well. This step gives the ladoos that danedar (grainy) texture.
Roast for a few more minutes until it smells perfectly roasted. Switch off the flame.
Immediately transfer the roasted mixture to a bowl. Let it cool slightly until warm to touch.
Add cardamom powder. When the mixture is warm (not hot), add boora or powdered sugar. Mix well until everything combines nicely.
½ teaspoon cardamom powder, 1 cup boora (if you dont have boora use powdered sugar)
Apply a little ghee on your palms. Take small portions and roll them into smooth round ladoos. If it is not binding properly add 1 teaspoon ghee and mix. I added remaining ghee here. Garnish with dry fruits. Your Danedar Besan Ladoo is ready! Once completely cool, store in an airtight container.
1 tablespoon sliced pistachios (optional)
Notes
I used only 7 tablespoon of ghee while roasting the besan/chickpea flour, and later added 1 teaspoon of ghee while shaping the ladoos. You may need more or less ghee depending on besan.
Do not add all the ghee for roasting the flour. If the quantity of ghee increases, the ladoos will not hold their shape.
It is always good to start with less ghee to roast flour and add more ghee later while shaping the ladoos.
For a danedar (grainy) texture in ladoos, always use boora sugar or tagar. Do not use powdered sugar, as it will make the ladoos soft.
If making the ladoos with powdered sugar, first, powder 1 cup of sugar. Then sieve it and keep it aside. The rest of the procedure is the same.
Increase the quantity of sugar if you have a sweet tooth.