Besan ke laddu is popular sweet made during Indian festivals. Try my easy besan ladoo recipe with tips and tricks that I have shared, you will easily make best besan laddu just like you get in Halwai shop at Market.
Sweets and mithais are intergral part of Indian Festivals. With festive season coming up every one is excited about making sweets and festival special Namkeens. I am bring this besan laddu recipe just in time for Janamashtami. But you can definitely make them for all special occasions and besan ke laddu on Diwali have always been extra special for me because Mom Always made them every Diwali.
So I though I will kick off this festive series with my Mother's special Besan ladoo recipe. BTW She also makes best Panjeeri laddu or Gond ke Laddu if you are interested and of course I had learned from her.
Many of these recipes by my Mom are simple easy to cook home food which we enjoyed on day to day basis while we were growing up and some recipes which she cooks on special occasions. The besan ke laddu recipe which I am sharing today is one of those recipes which was reserved for special occasions and Festivals or sometimes though very rarely when we wanted to eat something sweet.
Besan ke Laddu Step by Step Recipe Video
Besan ladoo is a festive sweet which is easy and quite tasty. To make laddu you need besan flour /gram flour or chickpeas flour. Besan is roasted with ghee till it is nicely toasted and light brown. Then sugar is added and shaped that is shaped into balls called laddu. One can add some chopped dry fruits and nuts as well as flavours like cardamom or saffron or may be both.
Unlike many other Indian sweets, besan laddu are nutritious and not really empty calories because these are made with chickpeas flour so it is rich in protein and fiber. In my opinion can be a good snack for kids after outdoor sports. To make them healthier you can use jaggery or desi shakkar which is better than white sugar
If you are looking to make gluten free sweet the besan ladoo is a great option for you.
Tips and Tricks to Make Best Besan Ke Laddu - Halwai Style
If You follow these tips you can make best market style besan laddu at home.
How To make Danedar besan ke Laddu
Many times when you make besan ke laddu at home they remain soft even after following all the steps. There is one trick to add slight crunch when you eat besan laddu . Add 2 tablespoon of water while you are done roasting besan. This will make danedaar laddu without even any need to make special sugar known as Tagar . So follow this step and your besan laddu will always be daanedar without extra step or wasting of time.
How to Prevent Lumps in Besan
While roasting besan if you keep it stirring continuously , there won’t be any lumps.
If Besan Sticks to your throat
There is another common problem in Besan laddu, If it sticks in your throat that means besan is not properly roasted. You need to roast besan on slow heat till it is perfectly light brown and fragrant. Take care to keep the heat slow all the time otherwise it may burn and not roast.
If your laddu turns dark
If your laddu turn dark - While roasting take care to keep it stirring after sometimes even if you have switched off the heat. Because besan is still hot will keep cooking in residual heat.
IF your laddu become hard
Never add sugar in hot besan. That way sugar will melt and thin down the mixture. And texture of laddu may be spoiled. So cool down the mixture before adding ground sugar.
If besan laddu are difficult to bind
Never allow the mixture to cool down too much after adding sugar. Make laddu while mixture is slightly warm and comfortable to touch. If you cool too much binding the laddu may be difficult.
Follow these easy tips and tricks to make best Besan ke laddu and enjoy the festive season with this favorite Indian sweets this festival.
Besan Ke Laddu
Ingredients
- 2 cups besan/chickpea flour
- ¾ cup California Walnuts
- 1 cup powdered sugar
- ½ cup ghee/clarified butter
- 1 teaspoon cardamom powder
- Saffron for garnish
Instructions
- In a heavy bottom pan dry Roast Walnuts for 2-3 minutes and keep them aside.
- After cooking down Pulse in a grinder jar to a coarse texture.
- Now melt the ghee in a heavy bottom pan and add besan and chickpeas flour in it.
- Roast the besan on medium to low flame till a nutty aroma starts to come and it changes color to light brown.
- Now add a sprinkle of water in this ghee roasted besan.
- Cook it while continuously stirring it couple of more minutes. Switch off the heat.
- Now add crushed walnut mixture and powdered sugar. Mix to combine well.
- Also add cardamom powder to flavour it.
- Now after few minutes when mixture is warm and you are easily able to handle it shape it into round laddus.
- Garnish them with walnuts and saffron and allow them to cool completely.
- You can store these laddus for upto 2-3 months.
Notes
- Use coarsely ground chickpeas flour or mota besan for better taste. If coarse grain is not available you can add 1-2 tablespoons of sooji or semolina.
- You can dry roast the besan before and when you are actually making laddoo just add it to melted ghee and powdered sugar along with other ingredients and shape into laddoo.
- Roast the besan till it starts to brown on low heat and stop cooking post that because too much browning causes burnt taste in besan laddoo.
- Adding a flavouring like cardamom /saffron makes a huge difference in terms of taste.
- If you are watching calories still you can have it if you make bite size laddoos the portion size is taken care of and you can still enjoy the sweet.
wlds
nice post shared.