Basan Ladoo Recipe | let's Make Perfect Basan Ladoo At

Basan Ladoo Recipe | let's Make Perfect Basan Ladoo At Home

Basan Ladoo is an authentic Indian sweet which is everyone's favourite, and whenever the name of Basan Ladoo is mentioned, everyone's mouth waters because of its tasty taste. With just a few ingredients and in an easy way, these ladoo are made so delicious that they add charm to every festival of yours. Like Diwali, Ganesh Chaturthi and even more Thohar. 

If you don't know the correct way to make it, then you can adopt my method, which is very easy, and you will get perfect ladoos from it. Let's see how to make it step by step with some tips and tricks. 

What is Besan Ladoo?

Besan ladoo is a traditional sweet made with gram flour, sugar, ghee, and cardamom flavour. It's a favourite among everyone. It's as popular as coconut ladoo or mawa barfi, but this dish, made with just a few ingredients, captures the hearts of Indians.

Easy recipe

Milk barfi

Oats halwa

Mawa barfi 

Samosas without maida

Ingredients You’ll Need

• 2 cups of besan

• 3/4 cup ghee

• 1 cup powdered sugar (fine sugar)

• 1/2 tbsp cardamom powder 

• 2 tbsp nuts (almonds, cashews, pistachios)

Step-by-Step Recipe For basan ladoos

Step 1: Roast the Besan Slowly:

• Heat a heavy-bottomed pan on low flame.

• Add 2 tbsp ghee in it and then add gram flour. 

• Roast the gram flour in the pan on low flame for 20-25 minutes. Be careful not to heat the gram flour on a high flame; otherwise, it may burn, and its taste may become burnt. You will have to patiently stir the gram flour on a low flame till you get good results. 

• The gram flour should initially look dry, then turn slightly darker. 

Step 2: Add Ghee Gradually: 

• Once the gram flour turns golden, add the remaining ghee and roast continuously for 10 minutes. 

• You will notice that your mixture has become smooth and glossy. 

• If the ghee starts separating from the sides and the roasted smell of the gram flour starts coming, then your gram flour is ready. 

Step 3: Cool Down the Mixture: 

• Then turn off the heat and let it cool. 

• If you add sugar while it's still hot, your laddus may stick. 

Step 4: Add Sugar and Cardamom: 

• Once the roasted gram flour has cooled down, add finely blended sugar or cardamom powder to it. 

• Then mix it with the help of your hands.

• Your mixture should be crumbly but still holdable in your hands. 

Step 5: Add Nuts and Shape the Ladoos: 

• Then add chopped nuts to it. 

• Or take a small portion and give it a round shape just like a ball. But before doing this, grease your hands with ghee so that your ladoos become smoother and shiny. 

• If your mixture seems dry, then add 1-2 tbsp ghee to it. 

Storage Tips 

• Store in an airtight container at room temperature.

• Lasts up to 15 days easily. 

• In warm climates, refrigerate and bring to room temperature before serving. 

Expert Tips & Tricks for Perfect Besan Ladoo 

1. Use coarse besan: coarse besan gives the traditional texture to the ladoos. Fine besan can make ladoos dense. 

2. Low flame is the key: Always roast besan on low flame because slightly burning changes the flavour of the ladoos. 

3. Ghee balance matters: too little ghee makes the ladoo dry, and too much ghee may make it greasy. You have to maintain the ratio. 

4. Test the aroma: when your kitchen smells of roasted nuts, then your mixture is perfectly ready.

5. Add sugar only after cooling; otherwise, the mixture will become sticky. 

6. Flavoured twist: If you have a flower twist, then you should add saffron milk or rose water for a unique taste. 

7. Healthier version: for a healthier version, replace the ghee with coconut oil and oats powder for extra fibre. 

8. Shape while warm: the mixture blends best when the mixture is warm. 

9. Garnish smartly: Roll the ladoos finely round, then add some almond or cashew for a festive touch. 

10. Perfect texture check: Press ladoo lightly – it should feel soft inside. 

Why Do My Besan Ladoos Turn Hard or Sticky? 

Ladoo becomes hard when you overcook it and use less ghee, so add warm ghee and reroll it. 

Ladoos become sticky when you add sugar powder while the mixture is hot, so cool the mixture before adding sugar. 

Ladoos are crumbly when your mixture is too dry; the solution is to add melted ghee in it. 

If the ladoos taste raw, it could be because the gram flour has been roasted less, so roast it again for 5-7 minutes. 

Variations You Can Try: 

1. Besan Coconut Ladoo: Add 1/2 cup of grated or desiccated coconut to the roasted mixture. 

2. Dry Fruit Besan Ladoo: blended nuts like almonds, cashews or pistachios in its mixture. 

3. Jaggery Besan Ladoo: Replace sugar with grated jaggery for a traditional taste. 

4. Chocolate Besan Ladoo: Add a tbsp of cocoa powder with sugar. This type of ladoo is loved by the kids. 

Health Benefits of Besan Ladoo: 

• High in protein (thanks to gram flour) 

• Rich in good fats from ghee 

• Boosts energy and improves digestion 

• Naturally gluten-free 

If you use organic jaggery powder instead of sugar, the ladoos become even healthier and add a lovely caramel flavour. 

Final Thoughts: 

So this is the complete video and tips and tricks for Basin Ladoos. These are easy, but patiently roasting on low flame is the key to perfect Ladoos. You should also try this and make your Diwali and special occasion more and more special. 

If you like the recipe, please tell me in the comments, and definitely try the recipe at home and make your family happy on this Diwali. 

Happy cooking!

Quick Summary 

• Prep time: 10 minutes 

• Cooking time: 30 minutes 

• Servings: 12–15 ladoos 

• Difficulty: Easy 

• Shelf life: 10–15 days