One of the most recognisable exotic sweets from the Indian continent, besan ladoo are deliciously nutty and sweet, half gooey and half crumby.
If I remember rightly, the very first time I made the foray into the dizzying world of Indian desserts I spent the afternoon making besan ladoo. I found the word so cute to say; “ladoo”, “ladoo”, that I reasoned if I wanted to keep saying the word, I’d better learn how to make them. That was summers ago now, but I still enjoy the aromas of roasting besan, the satisfaction of moulding ladoo into balls of sweetness and of course, any excuse to say ladoo! 🙂
Like the name suggests, these ladoo are made primarily from besan (otherwise known as chickpea flour, or gram flour), then mixed with ghee and finished with a very subtle hint of cardamon. The besan base ensures they’re a healthy but surprisingly delicious snack and goodness, they have best texture you can imagine – Mum told me they taste almost like fudge. The deep golden honey colour, the heavenly smell, the tempting nuts across the top – irresistible!
Ladoo are usually eaten for Diwali and gifted to friends and family – You could even create a beautiful gifting hamper with a selection of specially made homemade sweets, using my recipes like gajar burfi | indian carrot fudge and coconut & rose ladoo truffles as inspiration.
- 220g Besan
- 110g Melted Butter / Ghee
- 170g Caster Sugar
- 4 Green cardamon, powered/crushed
- Pistachios and Almonds to garnish
- Tip the besan into a frying pan and roast it dry, stirring continuously, until it releases a nutty aroma and turns golden. Don’t over roast the besan or it will burn, so keep stirring always.
- Meanwhile, melt ghee or butter and keep aside.
- After about 10 minutes of continuously stirring the besan, add the melted ghee/butter and stir again more, until the ghee is completely mixed and the besan is smelling even stronger.
- Remove from the heat and continue to stir, leave to cool slightly and then add the fine caster sugar. Mix very well until totally incorporated.
- Finally add the powdered cardamon and mix once again.
- Now set the mixture aside and let it cool until you can handle it. Squeeze and roll the mixture together in your hands to make round balls with smooth exterior. You can oil your hands to shape them if you are having problems.
You can store ladoos in an airtight container at room temperature for around a week.