Besan Ke Ladoo are made with just 4 basic ingredients.
Chickpea flour is roasted on a low flame and then sugar, ghee and dry fruit of your choice is added. This may not seem like big task but it takes experience to get to the level where you can know by the look and feel and smell that the Ladoo is ready.
This is a traditional dessert usually made around Diwali. Or specifically in winters so that it can be digested easily. One Ladoo is like an energy ball; with a glass of milk or tea it can be an evening snack.
So this Diwali we have an array of desserts that are made. Some of them are here⬇
- 15 min Milk Powder/Dry Milk Fudge
- Rose Coconut Ladoo
- Easy Mysore Pak
- Instant White Chocolate Kalakand
One important ingredient in Indian desserts or cooking in general is Ghee. It’s simply clarified butter which means all the milk solids have been cook and the residue is ghee. You can try my recipe – how to cook ghee from malai/ cream. Recipe⬇
Directions to make Besan Ke Ladoo-
300 gm besan/ chickpea flour
** choose besan which is a bit coarse and not super fine.
300 gm granulated sugar
300 gm ghee
50 gm crushed almonds
In a heavy bottom pan start by roasting besan/chickpea flour.
Scrape the sides and bottom so that it does not stick to the pan.
Now add ghee. As soon as you add ghee a very lumpy mix will form and it will be hard to move it around.
But you have to keep mixing and in a few mins it will start to loosen a bit.
As the besan/chickpea flour is roasting it will loosen more and more.
Finally you will see the ghee spreading and the mixture coming away from sides.
Now add almond and mix well. Once almonds are mixed add sugar. Mix well.
Now switch off the flame and let the mixture come to a temperature where you can handle to make Ladoo or small balls of it.
Store in an airtight container. These stay well for upto a month.
Can’t make them now. Pin it here for later ⬇
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