An Indian sweet that's prepared by roasting gram flour in ghee along with sugar, cardamom, and nuts. Besan ke Ladoo is a must for Diwali.
Prep Time20 minutes mins
Cook Time22 minutes mins
Total Time42 minutes mins
Diet Vegetarian, Eggless, Gluten-free
Servings: 10 ladoos
- 1 cup besan gram flour
- ¼ cup ghee liquid
- 1 tablespoon ghee if needed for later
- 6 tablespoon powdered sugar
- ½ teaspoon cardamom powder
- 5 cashews dry roasted & chopped
- 5 almonds dry roasted & chopped
Roast the ghee & besan
Heat up a nonstick pan on low-medium heat. Once hot, add ghee. I used liquid ghee since I live in a warmer area.
Once the ghee is melted and hot, add besan (gram flour).
Stir the besan into the ghee.
This is what you'll have 3 minutes later - a crumbly mixture.
Keep stirring - this is the result 5 minutes later. Since my mixture was a bit crumbly, I added another tablespoon of ghee. Add it if you need it.
A minute later - the mixture begins to combine. You should be able to smell the aroma of the besan - this is a sign that you're getting close to the finish line.
A couple of minutes later, the mixture is no longer crumbly and takes the shape of a ball.
Using your wooden spoon, spread out the mixture. It'll be slightly glossy and grainy. This is done.
Transfer the batter into a large bowl. Let the besan mixture cool for 20 minutes.
Add the sugar, cardamom, nuts. Form Ladoos.
20 minutes later, add powdered sugar, cardamom, and nuts to the besan-ghee mixture.
Using a mini-scoop, add the besan mixture into the palm of your hand and roll it into a ball.
You should be able to get 10 ladoos.
Calories: 124kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 8mg | Potassium: 108mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg