Besan Ladoo
Gram flour roasted slowly in ghee until nutty, then shaped with sugar and cardamom. A Diwali tin essential.
By Maa Di Rasoi ·
Besan Ladoo
Ingredients
- 2 cupbesan (gram flour)
- ½ cupghee
- ¾ cuppowdered sugar
- ½ tspcardamom powder
- 2 tbsppistachios, chopped
Quantities scale from the tested 12-serving batch. Cooking times may change for large batches.
Method
Tap a step to mark it done.
Melt the ghee in a heavy pan. Add the besan and roast on low heat, stirring constantly, for 20–25 minutes until deep golden and aromatic.
Cool for 10 minutes until warm but safe to touch.
Mix in the sugar and cardamom.
Shape into balls with your palms and press pistachios on top.
Notes & substitutions
- Don't rush the roasting: under-roasted besan tastes raw and sticks to the palate.
Questions
Why won't my ladoos hold their shape?
The mixture is too cool or too dry. Warm it slightly or add 1 tbsp melted ghee.
How long do they keep?
Two weeks in an airtight tin at room temperature.
Diet & allergens
- Dairy (ghee)
- Tree nuts (pistachio)
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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