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!
The actual recipe is fairly easy but the roasting part should be done carefully. I have a few tips for before we begin:
- Keep stirring continuously.
- Roasting time may differ depending on intensity of heat, thickness of pan
- Let the roasted besan cool down to warm temperature before adding Jaggery.
- 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.
- 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)
- 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.