READY IN
20 mins
20 mins
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Ingredients for Besan Ladoo
If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
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
to make 20 ladoos::
10 oz
Gram flour (basen)
2 tablespoons
semolina (fine sooji)
½ cup
ghee (clarified butter)
¼ teaspoon
cardamom seeds
2 tablespoons
cashew nuts (chopped)
2 tablespoons
roast almonds (chopped)
5 oz
caster sugar (superfine sugar)
2 tablespoons
raisins
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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