Besan ke laddu recipe with step by step photo – Laddu is round shaped Indian sweet, it is an icon for us Indians. So much so that, any sweet tasting food that is round, is laddu for an Indian. Even if you hand us rum balls, it will be rum laddu, if you let us define it! I have seen/heard a lot of people treat laddu making as a challenge since it involves a long, step by step process. But I think this is actually fun. So here is my take on the recipe.
I have made many Indian sweets recipe which you can check out such as Bread Rasmalai, Fruit Custard pudding, Nariyal ki barfi, Bread gulab jamun, Kesaria Meetha chaawal and Mitha dalia
Besan Laddu is the fundamental recipe, there are many other variations. This is commonly consumed all over the nation; whatsoever, its highest influence can be traced to the north and central Indian regions, Delhi, Bihar, Gujrat, and Maharashtra. Here in Kolkata, they have a special kind of laddu, which is made of grated coconut, and called Nadu in Bengali.
It is largely prepared on special occasions and festivals. Our Diwali is the festival of lights, but it is incomplete without laddus. It also has a long shelf life and can be stored in a jar for weeks, or even months, but it is a fast disappearing treat altogether. If there’s laddu in the fridge, everybody fetches their own water.
It is said that Lord Ganesha loves laddu. So a plethora of laddu varieties are used to please our Ganpati Bappa, this includes rava, coconut, peanut Laddu and even chocolate laddu. Long time back we used to buy them from sweet shops. But ever since I mastered the recipe, we have almost stopped buying outside food.
I often make this at home. You can use both smooth and coarse besan to make it. However to make the most wholesome treat, and a long and fresh shelf life, choose good quality organic packaged besan, with a recent packed date. Fine gram flour absorbs a greater quantity of ghee than the coarse one. You can choose to make it in the plain version with just besan, add mixed dry fruits, or make it luxurious with saffron and cardamom. The standard size of the laddu is big as a golf ball, but you can also make a giant size to express your love evermore.
Besan ke laddu is a part of our childhood memories; it was something that’s always there. We share the good news with laddu, we call the chubby classmate laddu, this is an object of affection, and a way of our socialization. My mom used to make this for us and now I make them for my husband and children… Laddu of Life.
- 2 cups gram flour
- 100 grams ghee
- 3/4 cup powdered sugar
- 3/4 tsp cardamom elaichi powder
- 8 pieces almonds cut into slivers
- 5 pieces cashew cut into slivers
- cashew Broken
- Saffron strands
- Put gram flour in a deep pan and dry roast the gram flour on low flame for 15 minutes or till it gets light brown in colour.
- Keep on stirring continuously so that besan gets evenly cooked and does not get burn.
- After 15 minutes add ghee, mix it well and keep on stirring the besan/ gram flour on low flame and roast it for further 6-7 minutes or till a nice aroma is given out and it starts releasing ghee.
- Once it gets roasted add chopped almonds, cashew and mix it well.
- Switch off the flame and remove the pan from the gas, keep down and stir for 2-3 minutes more without flame so that it may not get burn by the heat of pan from the bottom.
- Allow the besan mixture cool down slightly until it can be touched by hand comfortably.
- Lastly add powdered sugar, cardamom powder to the roasted gram flour/ besan and mix it well.
- Take small portion of besan mixture in your palm and roll them into round shape laddus.
- Make small or medium sized Besan laddu as per your wish.
- Decorate the laddus with some broken cashew, saffron and store in an airtight container.
The mixture will become moist if the sugar is added to the hot mixture so always add sugar when the mixture slightly cools down.
Do not add sugar if the mixture is hot otherwise, mixture will become moist
You can add nuts as per your taste or if you don’t like eating nuts can skip also.
I have roasted the besan first and later on added ghee but you can roast the besan with ghee also.
How To Make Besan Ke Laddu:
- Put gram flour in a deep pan and dry roast the gram flour on low flame for 15 minutes or till it gets light brown in colour.
- Keep on stirring continuously so that besan gets evenly cooked and does not get burn.
- After 15 minutes add ghee, mix it well and keep on stirring the besan/ gram flour on low flame and roast it for further 6-7 minutes or till a nice aroma is given out and it starts releasing ghee.
- Once it gets roasted add chopped almonds, cashew and mix it well.
- Switch off the flame and remove the pan from the gas, keep down and stir for 2-3 minutes more without flame so that it may not get burn by the heat of pan from the bottom.
- Allow the besan mixture cool down slightly until it can be touched by hand comfortably.
- Lastly add powdered sugar, cardamom powder to the roasted gram flour/ besan and mix it well.
- Take small portion of besan mixture in your palm and roll them into round shape Laddus.
- Make small or medium sized Besan laddu as per your wish.
- Decorate the laddu with some broken cashew, saffron and store in an airtight container.
Note:
- Mixture will become moist if the sugar is added in the hot mixture so always add sugar when the mixture slightly cools down.
- Do not add sugar if the mixture is hot otherwise mixture will become moist
- You can add nuts as per your taste or if you don’t like eating nuts can skip also.
- I have roasted the besan first and later on added ghee but you can roast the besan with ghee also.
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