Besan ladoo

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This melt-in-the-mouth and delicious gram flour festive sweet is made with just three ingredients. While patience is the key to make besan ladoos this is a fool proof recipe to get them right every time

 

Making besan ladoo for Diwali is the influence of the Maharashtrian culture, on us. Every Diwali it would be a custom, back in Mumbai, to exchange a plateful of sweets and snacks with family and friends. And besan ladoos were an essential part of that. Now even maa now makes these delicious gram flour sweets, every year. Needless to say, this is my mother’s besan ladoo recipe that I am sharing here. This is a fool proof, three ingredient recipe that turns out melt-in-the-mouth every single time. All that you will need to make these delectable treats are besan, ghee and sugar. And these are ingredients that most Indian kitchens always have. Therefore, you could make these laddoos anytime you’d like, using this easy recipe.

Now, even though easy there are two crucial points to bear in mind. One, always stick to the exact proportion of ghee to besan (gram flour) when making besan ladoos. For every four parts of gram flour you need to use one part of ghee. For example, when using a cup of besan you will need one fourth cup of ghee to make your ladoos. While you can adjust the amount of sugar as per taste, be sure to maintain the besan to ghee proportion. Secondly, you will need patience  to roast the flour well in the ghee to make the perfect besan ladoos. I am not kidding you when I say that this process is some serious arm work out. It could take anywhere between 30 to 40 minutes to achieve the perfectly roasted and fragrant ladoo mixture. And unless this is done, you won’t be able to shape the sweet well and it is also going to taste raw. And you definitely want neither of that!

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Roasting the gram flour

In about 30-40 minutes, when the besan is well roasted, it is going to smell beautifully nutty and aromatic. And at this point, the mixture will also turn pasty and light brown in colour. That is your cue to take the mixture off the flame and let it cool down, until comfortable enough to touch. Only when considerably cooled down add the sugar, otherwise when added to the hot mixture it will melt. This will make the mixture watery and very difficult to shape. Talking about the sugar itself, many recipes call for powdered sugar to be used to sweeten these treats. However, I prefer using fine grained sugar instead, for the lovely crunch it lends to the besan ladoos.  Also, like maa, I love flavouring these delicious ladoos with cardamom powder. While this is optional, the cardamom powder gives this festive sweet a wonderful fragrance.

So, you see with some patience this gram flour sweet comes together rather easily. And for most people I know around me, there isn’t anybody who doesn’t like besan ladoos. You don’t have to wait for a festival to make these, but when made on special occasions, it sure feels like double the treat. I have a big batch of this sweet ready for my friends and family for Diwali, after all it is a very popular Diwali sweet. And you could have yours ready as well by following my easy to replicate besan ladoo recipe. If you happen to try this or any of my other recipes, I’d love to know how it turned out for you. You can share your food pictures with me on Instagram. Or you could share your feedback in the comments section below.

Happy festivities!