Besan ladoo recipe/ Diwali sweet recipes

Besan ladoos are known as magad ke ladoo in Hindi. You must have eaten the Besan ke ladoo made by grandmother and mom since your childhood.

Nothing else can compare to the taste of Beasan ladoos.

Besan ladoos are very nutritious, healthy and easy to make. They are good during winters and also loved by many kids.  To add some extra taste, you can add dry fruits like almonds, raisins, cashews or pistachios. This also makes it healthier

Always prefer using thick besan over regular besan. Thick besan makes the ladoos taster. It is important to roast the gram flour well. It should be roasted till it starts releasing the ghee and a nutty fragrance. If you add sugar into gram flour before it is roasted well, then the uncooked gram flour will have a raw taste and you won’t get the perfect taste.

Roast the gram flour on low flame and keep stirring continuously. Once you add sugar then stir continuously so that no lumps are formed.

Authentically, besan ladoos are sweetened with bura/tagar. Tagar or bura is made by melting sugar in little water and then cooked to make granulated.

It is easily available in stores that are located in India. It makes the ladoos delicious. Even superfine or powdered sugar can be used, but instead if bura is added, the ladoos will be tastier. Here, this recipe is made using superfine sugar. But if it is available, do use bura.

I made besan ladoo this Diwali. It is one of the most loved sweet of my little one. 

You can make besan ladoo in bulk and store in air tight container.

Step by step recipe of Besan ladoo:

Heat ghee in a thick bottom pan. Once ghee is melted add besan to it. Mix well and stir.

Keep on stirring and continue to roast for around 8-10 minutes on low flame, till you start getting besan aroma.

Continue to roast besan on low flame till the color has changed and ghee starts to release. Approximately 15 minutes and the aroma of the roasted chick pea flour (besan) will be clearly felt. If the besan is not roasted well then you will get a raw taste in the ladoo.

When the besan turns brownish and nice fragrance starts coming, sprinkle a tbsp. of water to the besan.

Foam and granules will start forming in the besan and they will make the ladoos delicious.

Stir and mix on low flame for 3-4 minutes until the foam disappears. Remember to keep stirring so that the mixture does not stick to the bottom of the pan and burns.

Switch off the flame and put aside the roasted besan to cool down.

When the besan has cooled or is lukewarm, add sugar, cardamom and cashew  nuts (optional) in the besan.

Mix thoroughly. 

Make small or medium sized besan ladoos from the mixture.

Besan ladoo is ready. You can eat it right away and rest all can be stored in a container.

Happy Diwali 😊

Besan ladoo recipe below:

Besan ladoo Prep time Cook time Total 5 min 30 min 35 min Besan ladoo- Sweetened roased chickpea flour balls flavored with cardamom. AUTHOR: Monali RECIPE TYPE: sweet CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 cups besan 2/3 to ¾ cup ghee/clarified butter ¾ to 1 cup sugar/ cane sugar /bura(tagar) 4-5 cardamoms 1 tbsp nuts of your choice (optional) DIRECTION Heat ghee in a thick bottom pan or kadhai Add the besan and stir. Stir and continue to roast for 6-7 mnuts on a low flame, till you start getting fragrance from the besan. Continue to roast on a low flame till the color has changed and you start seeing the ghee, beginning to release from besan. Approximately after 15 minutes the aroma of the roasted besan will be clearly felt. When the besan turns brownish and nice fragrance starts coming, sprinkle a tbsp. of water to the besan. Foam and granules will start forming in the besan and they will make the ladoos delicious. Stir and mix on low flame for 3-4 minutes until the foam is no more. Remember to keep stirring so that the mixture does not stick to the bottom of the pan and burns. Switch off the flame and put aside the roasted besan to cool down. Don’t cover the pan with any lid while the besan is cooling down. Peel the cardamom and grind them finely. You can even add chopped nuts and raisins. Now the besan has cooled or warm. Mix thoroughly sugar, cardamom and cashew nuts in the besan. Make small or medium sized besan ladoos from the mixture.  NOTES Remember to do the entire roasting on a low flame. Also continuous stirring is required so as to get a uniform cooking and even color. If you are not able to make the ladoo of the mixture as it is too smooth and does not hold shape, then let the mixture cool down completely. If still not able to, then refrigerate the mixture for 10-15 minutes. After refrigerating, the mixture becomes firmer and then you can form the ladoos easily.