Besan Laddoo is a much-loved, simple and one of the most popular sweets that’s made during festivals, poojas or any special occasions, in India. Its main ingredients are besan (chickpea flour), ghee (clarified butter) & sugar. Variants of it are made adding nuts or hints of flavours like cardamom, rose etc. These are a hit with all age-groups and kids especially gobble them up! When I was growing up, this used to be the ‘Prashad’ that was offered to Lord Hanuman, on our temple visits, every Tuesday. It still remains one of the few sweets that I relish.
Although the recipe is quite simple, it takes a lot of patience. Besan is roasted on low flame so that it cooks evenly and doesn’t over-roast. Constant stirring is integral to the preparation of these laddoos. Show some love ❤️ Here’s my simple recipe for it. Enjoy!
Besan LaddooCourse: DessertCuisine: IndianDifficulty: Medium
The much-loved Indian dessert made with chickpea flour & loads of ghee! Decadent, tasty & nostalgia-invoking.
Besan (chickpea flour): 1/2 cup
Sugar: 1/2 cup
Ghee (clarified butter): 1/4th cup
Elaichi (cardamom): 2
Almonds: For garnish
- Roast the besan on medium heat, while continuously stirring it, till it turns golden brown in colour & the raw smell disappears.
- Cool down the besan and sieve it so that no lumps remain.
- Powder the sugar & elaichi together, and add to the besan.
- Melt the ghee & add it to the besan mix.
- Mix well with a spoon and once it’s cool enough to handle, shape the mix into laddoos.
- Add almond halves onto each laddoo as garnish, & serve.
- Besan burns fast, so don’t leave it unattended.
- Ghee is the only element that adds richness and flavour here, so please don’t skimp.
- Almond garnish is optional. You can use cashews or raisins too, if you’d like.