This is a recipe for classic, melt-in-your-mouth Besan Ke Ladoo! 🤤💖 Sweet, nutty, and aromatic, these ladoos are a festival favorite.
📝 Ingredients
| Ingredient | Quantity | Notes & Emojis |
|---|---|---|
| Besan (Gram/Chickpea Flour) | 2 cups | Use a coarse variety if available for a grainy texture. 💛 |
| Ghee (Clarified Butter) | 3/4 cup | Use good quality ghee for best flavor. 🧈 |
| Powdered Sugar (Bura/Tagar) | 1 cup | Or finely grind granulated sugar. 🥄 |
| Cardamom Powder (Elaichi) | 1/2 teaspoon | Freshly crushed is best! 🌱 |
| Pistachios/Almonds | 2 tablespoons | Chopped, for garnish or mixing. 🥜 |
| Water | 1–2 tablespoons | Optional, for grainy texture (see step 3). 💧 |
👩🍳 Instructions
Part 1: Roasting the Besan
- Melt Ghee: Heat a heavy-bottomed pan or kadhai on a low flame. Add the ghee and let it melt. 🧈
- Add Besan: Add the besan to the melted ghee. Mix well; the mixture will look thick and crumbly at first.
- Roast Slowly (The Key!): Keep on LOW heat, stirring continuously for 15–20 minutes. The mixture will loosen, become runny, and turn golden-brown with a nutty aroma. 👃✨
- Optional Grainy Texture: Sprinkle 1–2 tbsp of water, stir until frothy, then continue roasting until slightly grainy.
- Cool Down: Transfer immediately to a wide plate/bowl to stop cooking. Let it cool until lukewarm (comfortable to touch). 🔥➡️✋
Part 2: Mixing and Shaping
- Add Flavor and Sweetener: When lukewarm, mix in powdered sugar and cardamom powder. (Do not add when hot or sugar will melt.)
- Mix Well: Massage with your hands until it forms a soft dough. 👐
- Shape Ladoos: Take small portions (2 tbsp each), press tightly, and roll into smooth round balls. ⚽
- Garnish: Press a pistachio/almond sliver on top of each ladoo.
- Set & Store: Cool completely, then store in an airtight container for up to 2 weeks. 🥳🎉
Enjoy the rich, nutty goodness of homemade Besan Ke Ladoo with your loved ones! 💛