I made a Besan ko Ladoo for the first time in my life from a recipe I found on the internet. It turned out good so I am sharing the recipe here. It is taken from the website Manjula’s kitchen and the pictures are from my attempt to make them.
Ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan). This recipe will make approximately 16 ladoos.
- 1 1/2 cups gram flour (basen)
- 2 tablespoons semolina flour (fine sooji)
- 1/2 cup unsalted melted butter
- 3/4 cups sugar (I used only ½ cup sugar as I don’t like my ladoos too sweet)
- 4 tablespoons sliced almonds (badam)
- 1/4 teaspoon coarsely grounded cardamom seeds (ilaichi)
- 1 tablespoon melted butter or ghee
- 1 tablespoon sliced pistachios (pista)
- Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
- Turn on the stove to medium heat and begin to roast the besan mixture until besan becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to cook thoroughly.
- When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes.
- Remove the pan from the heat and let the besan cool until it is warm to the touch but don’t let it cool to room temperature.
- While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
- To make the ladoos, take about 2 tablespoons of warm besan mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the size as you prefer.
- When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter-inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so that some pistachios stick to the ladoo.
- Put ladoos back on the plate with the pistachio side facing up.
- Leave the ladoos on the plate to cool to room temperature before putting into a covered container.