Mom’s Delicious Besan Ladoo Recipe

Mom’s Delicious Besan Ladoo Recipe

Besan ladoo’s are little pieces of heavenly delight that are almost impossible to stop eating once you get hooked. They are Chickpea Flour & Cardamom flavoured Indian Sweets and are amongst my most favourite type of sweets!

I like my sweets to be balanced in flavour and sweetness, and this recipe does just that. The ladoo’s are not too greasy and full of flavour. I dont claim them to be healthy, but they are certainly not nearly as greasy as you’d normally expect from such ladoo’s.

Have used this recipe over the years to make ladoo’s for festivals, gifts and as little treats, and have always received compliments when I make them. I pack the ladoo’s in small boxes of 4 and then add some decorations appropriate for the audience – like halved cashew nuts if I am taking these for a religious festival or even little disney figurines if I am taking these as a birthday treat for the kids.

Roasting the chickpea flour enough is the trick to getting the ladoo’s just right. Make sure you roast the flour just enough but don’t over cook. The smell of the roasting flour is the give-away and once you smell the fragrance of the roasted flour, you are done. Please fight the temptation to over-roast as this is going to interfere with the final flavour.

Be generous with the cardamom, it is a spice that tastes wonderful with the chickpea flour.

You can use the same process and recipe to make semolina ladoo’s or rava ladoo’s. These usually have chopped almonds in addition to the ingredients I have used. Very delicious and I am going to have a separate post on these next time I make them!

AuthorAndreia Machado

Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 200 g Besan/Chickpea Flour
 150 g Sugar Powder
 ½ tsp Cardamom Powder
 80 g Ghee / Indian clarified butter
 Cashews, shimmering powder or gold leaf to garnish

1

Melt the butter in a large non-stick pan, add the chickpea flour and roast on medium to low flame until it releases a nice nutty aroma and the dough colour changes, it should take around 15 to 20 minutes.

2

Let the mixture cool down then add the cardamom powder and the sugar and mix well. Optionally you can add chopped cashews or pistachios for additional texture.

3

Grab a portion around 35g of dough and press it to form a ball, if mixtures bind properly proceed to shape the remaining dough, otherwise, add 1/2 tsp more melted butter, mix and you should be able to mould the dough.

4

Chop some cashews, sprinkle over the ladoos and press lightly to hold them in place. Can decorate using shimmering powder or gold leaf.

Besan & Cashew Ladoos

Ingredients

 200 g Besan/Chickpea Flour
 150 g Sugar Powder
 ½ tsp Cardamom Powder
 80 g Ghee / Indian clarified butter
 Cashews, shimmering powder or gold leaf to garnish

Directions

1

Melt the butter in a large non-stick pan, add the chickpea flour and roast on medium to low flame until it releases a nice nutty aroma and the dough colour changes, it should take around 15 to 20 minutes.

2

Let the mixture cool down then add the cardamom powder and the sugar and mix well. Optionally you can add chopped cashews or pistachios for additional texture.

3

Grab a portion around 35g of dough and press it to form a ball, if mixtures bind properly proceed to shape the remaining dough, otherwise, add 1/2 tsp more melted butter, mix and you should be able to mould the dough.

4

Chop some cashews, sprinkle over the ladoos and press lightly to hold them in place. Can decorate using shimmering powder or gold leaf.

Besan & Cashew Ladoos

Besan Ladoo | Chickpea Flour & Ghee Indian Sweet


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