20 mins
Besan Ladoo
Recipe by Mamtha Sunil Kumar
Besan Ladoo is a very popular indian sweet recipe prepared and enjoyed on weddings, festivals and households occasions. Besan Ladoos are delicious, very "moreish" and also very easy to prepare.
Gram flour is a cereal flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour, or besan. Used in many countries, it is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas. The roasted variety has more flavour, while the raw variety has a slightly bitter taste. Gram flour is readily available in most good Asian food store.
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If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Besan Ladoo
- Mix the gram flour, semolina (sooji) and ghee in a large frying pan (skillet) over a medium heat. Gently roast the mixture until it becomes light brown in colour (the mixture must be continuously stirred with a spatula to prevent burning). Once you smell the roasted smell of flour (about 7-10 minutes) remove from the heat and let the flour cool to a warm temperature. While the mixture is warm, add and mix cardamom seeds, cashews, almonds and sugar.
- Once it is thoroughly mixed, take about 2 tablespoons of warm basen mixture into your palm and gently roll it between your palms to form a smooth round ball. Put each ball on a plate and place one raisin on the top. Follow this procedure for the whole mixture.
- Allow the ladoos to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
MAMTHA SUNIL KUMAR'S HOT TIP:
If you prefer to avoid the 'chore' of stirring the roasting besan, you can 'roast' it in a microwave, but be careful you don't "overheat" it, since it will spoil the taste.
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