Name: Besan ke ladoo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup Besan ((approx. 200gms)); ½ cup ghee; ½ tbsp Cardamom powder; Few almonds, cashews, and pistachios roughly chopped; ¾ cup sugar ((in the form of Boora/tagar approx. 150gms))

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Besan ke Ladoo | Magad k ladoo | Homemade Diwali sweets

Besan ke ladoo is one of the most popular and relished homemade ladoo’s which are prepared during festive occasions, family functions and is loved by everyone in all age groups. It is one of the most delightful homemade ladoo recipes made from the besan (gram flour), ghee (clarified butter), boora (sugar in porous texture), and lots of dry fruits.

Besan laddu recipe step by step with photos Today I will share the most traditional and authentic way of preparing besan ke ladoo. Initially, we will melt ghee in the kadhai and roast the besan in ghee till it gets the golden brown colour. We have to roast besan on low flame till it starts releasing ghee with a nice nutty aroma. After its cooled down, we add boora, cardamom powder, and chopped dry fruits and bind it nicely in round shape.

We will make the besan ke ladoo in a healthier way by adding dry fruits like almond and cashews and finally garnish it with pistachios. It is good to have these ladoo’s in the winter season. It is one of the most preferred and liked sweet dish in auspicious Indian festivals like Diwali, Ganesh Chaturthi, and Raksha Bandhan.

The two important thing to do is, first use grainy besan flour as it gives a little crunchy texture to ladoo’s. Secondly, use boora sugar instead of sugar powder as it gives a palatable taste to ladoo’s to relish upon. You can take store-bought besan which is usually fine gram flour and add a tbsp of rava in it to get the proper texture. You can make boora at home which is very simple to make, you can find its step by step recipe with photos here

Besan ke Ladoo recipe card

Besan ke ladoo

Besan ke ladoo or magad ke ladoo is made from roasted gram flour, boora and ghee along with lots of chopped dry fruits.

Prep Time5 mins

Active Time20 mins

Total Time25 mins

Course: Dessert

Cuisine: Indian

Yield: 7 medium ladoo's

Materials

1 cup Besan (approx. 200gms)
½ cup ghee
½ tbsp Cardamom powder
Few almonds, cashews, and pistachios roughly chopped
¾ cup sugar (in the form of Boora/tagar approx. 150gms)

Notes

Step by step instructions:

Place the thick bottom kadhai on the gas and heat it on medium-low flame
Pour the ghee in the kadhai leaving 2tbsp ghee in the cup for the next step
As ghee melts, lower the flame and add besan slowly and continuously mix besan and ghee to avoid lumps
Keeping the flame on low, roast the besan for around 20-25 mins till it turns golden brown
When the besan is roasted nicely it will release ghee, then add few drops of water in kadhai to get the grainy texture of besan
After adding water, the foam will be formed in the kadhai
Continuously stir the besan until the foam is gone and it gives a nice nutty fragrance with golden brown colour
Now turn off the flame and transfer the besan to plate to let it cool down
When besan comes at room temperature, add cardamom powder, chopped dry fruits and give it a nice mix
Lastly, add Boora and mix it nicely with your hands and break down lumps
Once the entire mixture is combined properly let it cool down at room temperature
Now take a small amount of mixture in your hands and bind it in round shape
Garnish the ladoo's with chopped pistachios and besan k ladoo are ready
Ready to eat and can be stored in airtight containers for 20 25 days.

Step by step instructions:

Place the thick bottom kadhai on the gas and heat it on medium-low flame
Pour the ghee in the kadhai leaving 2tbsp ghee in the cup for the next step
As ghee melts, lower the flame and add besan slowly and continuously mix besan and ghee to avoid lumps
Keeping the flame on low, roast the besan for around 20-25 mins till it turns golden brown
When the besan is roasted nicely it will release ghee, then add few drops of water in kadhai to get the grainy texture of besan
After adding water, the foam will be formed in the kadhai
Continuously stir the besan until the foam is gone and it gives a nice nutty fragrance with golden brown colour
Now turn off the flame and transfer the besan to plate to let it cool down
When besan comes at room temperature, add cardamom powder, chopped dry fruits and give it a nice mix
Lastly, add Boora and mix it nicely with your hands and break down lumps
Once the entire mixture is combined properly let it cool down at room temperature
Now take a small amount of mixture in your hands and bind it in round shape
Garnish the ladoo’s with chopped pistachios and besan k ladoo are ready
Ready to eat and can be stored in airtight containers for 20 25 days.

Important Tips to make ladoo’s perfect:

Use Boora instead of sugar powder to get the delicious taste of ladoo’s
Do not overcook the besan otherwise, it would turn bitter in taste
Do not add Boora when the besan is hot, sugar will start melting down and it would end up in the watery consistency
If there is any difficulty in binding ladoo’s, refrigerate the mixture for 15 mins
Always try to use grainy gram flour rather than fine gram flour
If besan flour is fine in texture, add a tbsp of rava to get a bit crunchy texture in ladoo’s

Finally, I would like to highlight a few of my sweets recipe along with this post. It includes Gulab jamun, Boora/Tagar etc.