Back to Basics Recipe: Besan Ke Ladoo (Made with Jaggery)

Recipe by:- Jasjit Kaur

PREP TIME: 5 mins
COOK TIME: 10 mins
AFTER: 30 Minutes
TOTAL TIME: 45-50 mins 

Servings:  12-14 Ladoos

Indian festivals are incomplete without Ladoos. There are many types of Ladoos but Besan Ke Ladoo is a traditional and one the most popular Indian sweet. Made with gram flour, ghee, jaggery this dessert requires only a handful of ingredients but tastes amazing! 

Tips

The actual recipe is fairly easy but the roasting part should be done carefully. I have a few tips for before we begin:

1. Keep stirring continuously. 
2. Roasting time may differ depending on intensity of heat, thickness of pan
3. Let the roasted besan cool down to warm temperature before adding Jaggery.
4. Crush or break the Jaggery as much as you can. 

If you keep these things in mind, you will end up with good homemade Besan Ladoos.

Ingredients

• Ghee - 1/2 cup
• Bloom Organic Chana Besan (Gram Flour) - 2 cups
• Green Cardamom – 2 or 3 (pounded or crushed)
• Bloom Organic Turmeric - 1/4 tsp
• Bloom Organic Jaggery - 1 cup
• Pinch of salt ( I tried Lunn Salt)
• Nuts (pistachios, almonds, cashews) - handful (optional)
• Edible silver leaf to garnish (optional)

Method

• Sift the Besan and then measure 2 cups. Keep it aside.
• Put 1/2 cup Ghee in a heavy bottom pan and heat it slightly so the ghee is melted and warm. Keep on low heat.
• Once the ghee is melted, add the sifted Besan and cook the Besan in ghee until roasted. 
• Keep stirring continuously on low heat. Besan may first climp but will continue to loosen up.
• The raw smell of the Besan will start to change. Keep stirring so that there are no knots. It will start to change colour. Keep stirring.
• Roasting time may differ depending on intensity of heat, thickness of pan. Roast until you begin to a get a nice aroma and the colour changes to a deep golden. It will also start to bubble a little bit.

• Be extremely cautious at the final stage of roasting as it takes only a minute for the besan to burn.
• Add crushed cardamoms to the mix. Mix well.
• Add turmeric and a pinch of salt. Mix well.
• Transfer to plate and let it cool to a warm temperature. Do not let it get too cool as then it will not bind well.

• Now add crushed organic jaggery. You can grate the jaggery if needed. I used 1 cup of Jaggery but you can add more if very sweet ladoos are desired.
• Optional step - You can add finely crushed nuts at this stage. 
• Take small portions and roll in balls. Garnish with silver leaf and enjoy the mouth-watering ladoos. I added some pistachios on top.
• These are best enjoyed fresh but you can store them in an airtight jar at room temperature for a few weeks.

About The Contributor

Jasjit Kaur is a culinary chef instructor for Prestigious organizations in Ontario as well working as project manager and a participating chef for saffron hub lately for Brampton artistic expo. She is a popular cooking show producer and host of Tadka - Kitchen Punjabi with Rogers TV community channel Kitchener waterloo. Follow her on Instagram @i_am_real_nidhi.