A traditional Indian sweet made during all festivals and celebrations, besan laddoos are delicious spherical delights made with gram flour, ghee, sugar and dry fruits. A favourite among adults and children, almost every household has their own ‘secret family recipe’ for making the same.
Gram flour (besan) – 250 gms; sifted
Sugar – 250 gms; powdered
Semolina (sooji) – 100 gm
Ghee – 250 gm
Cardamoms – a few; ground to a fine powder
Lotus seeds (makhannas) – a few
Pistachios – a few; shelled
Almonds – a few
- Heat the ghee in a heavy bottom pan and melt it.
- Lower the flame, add the lotus seeds, pistachios and almonds and fry till crisp and golden brown.
- Keep aside. Crush coarsely when cool.
- Add the gram flour to the ghee and cook on a low flame, stirring continuously for even roasting.
- Wait for the colour to change to a deep golden brown and for it to let off an aroma.
- Add the semolina and keep stirring.
- Add the powdered sugar and stir non stop without taking a break.
- Add the roasted and crushed dry fruits along with the powdered cardamoms, give it a final stir and remove from the flame.
- Transfer the mixture to another pan immediately and allow it to cool completely.
- Take small portions of the mixture and roll into balls.
- Roll once again after 30 mins to give a smooth finish to every laddoo.
- Store in an air tight jar and use within three weeks
Patience is the key to making besan laddoos. Making these involves a lot of arm work as one needs to stir continuously, but the hard work is worth the effort. Do share with us your experience of making these melt-in-the mouth sweets in the comments box below.