3 Ingredient Besan Ladoo

Learn how to make perfect besan ladoo every time using 3 main ingredients - besan (gram flour), ghee, and sugar. This 4 ingredient besan ladoo recipe is one of most popular indian sweet served on festivals like Diwali, dusherra and ganesh puja.

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Prep Time 5

Cook Time 35

Total Time 40

Course Dessert

Cuisine Indian

Servings ladoo

Calories 117 kcal

Ingredients

1 cup ladoo besan (125g) see notes on how to use regular besan
5 tablespoon ghee measure after melting
½-1 tablespoon ghee If needed while shaping
⅓ cup granulated sugar (70-80g) or use boora
10-12 raisins optional

Instructions

Add sugar to a dry grinder jar (I use my coffee grinder) and grind to a fine powder. If you are using green cardamom, add the seeds to the sugar and grind together.
In a wide and heavy bottom pan or skillet, add the besan and ¼ cup ghee. Place on low heat.
Start roasting besan on a low flame, stirring continuously using a soft spatula or wooden spoon. At first the besan ghee mixture will feel clumpy and a bit difficult to stir. This is becasue as soon as you combine together, besan absorbs the gee and clumps together. At this stage you might feel that the ghee is less, however dont add any more.
As the besan mixture warms up, it will start spreading and will become easier to stir. Keep stirring.
In about 10 -12 minutes, you will feel that the besan mixture is much easier to stir, looks bubbly and feel fluffy under the spatula. This is when the besan starts roasting in ghee. The mixture will be glistening.
In about 15-16 minutes, the color changes to pinkish yellow and you will smell a super nice aroma. Keep a close eye close since besan can burn easily at this stage. The slow roasting is extremely important to ensure that the raw taste of besan is gone and besan roasts evenly
After about 17-18 minutes of slow roasting, you will also see little ghee is starting to separate on the sides of pot. The color of besan will be golden yellow. Immediatley take off the stove. The pan is still hot and besan will continue to roast for next 2-3 minutes. Make sure that you keep and eye and keep stirring. If you feel that besan is going to burn, transfer it to a plate.
Mix in the raisins (or nuts if using) after 5 minutes of taking off the stove. The raisins will plump up. Set aside to cool down for 15-25 minutes but don't let get cold.
Once the roasted besan is cooled (but not cold) and easy to handle, add in the sugar.
Combine so that everything is mixed together. At this stage if you feel that the mixture is dry, add 1 teaspoon of melted ghee first and mix. Feel the texture of ladoo mixture and then add more gradually if needed.
Take small portions of the ladoo mixture and roll into smooth round balls. You can moisten your palms with little melted ghee (if required) while making balls.
Store for up to a month in an air tight container at room temperature.

Video

Notes

1. Use fresh besan - Avoid using besan that has been lying around for over 2-3 months in your pantry. Once the bag is opened, it slowly starts losing its aroma and nutty flavor.
2. Roast on low heat - For the perfect golden color, nutty flavor as well as to make sure that ladoos don't taste raw. If besan is not roasted properly, ladoos will stick to roof of your mouth and teeth.
3. Watch the ratio of ghee and add ghee slowly - Remeber that you can add ghee at any stage of besan ladoo making process. However, once the ghee is more, it is difficult to troubleshoot. Start with the ghee quantity I mentioned in the recipe.
4. Add sugar at the right stage - When the roasted besan mixture is luke warm. If it's too hot, the sugar may melt and create a sticky mixture. If its too cold, you wont be able to incorporate sugar properly.
5. Dont squish the ladoos while shaping - Avoid squeezing or squishing the besan mixture while shaping. That creates a dense ladoo that will stick to your teeth. If the proportions are right, you should be easily able to shape the ladoos with gentle hands.
  Non stop Stirring
  
  Stir the ladoo mixture continuously.You will quite a lot of patience and elbow grease to make besan ladoos. The moment you stop stirring, the besan will burn. Stirring makes sure that the besan roasts evenly. Also, as you stir, you will be able to get a feel of the mixture- it is dry, clumpy or fluffly & airy. Based on that, keep adjusting the stove level.

Nutrition

Calories: 117kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 7mgPotassium: 90mgFiber: 1gSugar: 7gVitamin A: 4IUVitamin C: 0.1mgCalcium: 5mgIron: 1mg

Keyword easy besan ladoo recipe, homemade besan ladoo, indian ladoo recipe

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