Besan Ladoo, or gram flour ladoo, is a timeless favorite during Ganesh Ustav. These golden orbs of sweetness are made from roasted gram flour, ghee, and sugar. They’re often flavored with a touch of cardamom, which adds a heavenly aroma to these mouthwatering treats. The simplicity of besan ladoo is what makes them so irresistible – a taste that takes you back to cherished childhood memories.
Besan is gram flour which is nothing but flour made from split and husked black chickpeas or chana dal. Gram flour is different from chickpea flour that is made with dried white chickpeas. Both have a different texture and flavor.
There are many ladoo varieties, but besan ke laddu is one of the most popular, especially during festivals like Diwali.
This recipe of besan ladoo is made with an easy method. Generally, the most important part of making a tasty laddu is the roasting method.
The ingredients need to be roasted enough so that they are cooked thoroughly which also releases their aromatic flavors. Proper roasting also helps in getting the correct dough consistency so that the balls will form and stay together.
Once you have that down, the rest of this recipe is easy! The roasting method I outline in this post, along with the tips below, will have you making tasty ladoo in no time.
My trick is to dry roast the besan or gram flour first and then add the ghee after some time, opposed to adding the ghee right away.
You then continue to roast it further until it starts giving a nutty fragrance before adding the sugar. Be sure to continue stirring constantly so that no lumps form.
I learned the roasting method I use in this recipe from my mother-in-law, who has been making tasty besan ke laddu for years.
Although it is easy, patience is required so that you don’t roast the ingredients too quickly. Patience and a strong stirring arm!
This foolproof method will give you a laddu with the perfect sweet taste and melt-in-your-mouth texture every time.
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