The festival of Diwali is incomplete without some tempting besan ladoos. Am I right? These ladoos are not made with mota besan which makes these laddoos danedar (granular). I made them with the regular besan but with my secret ingredient, you can still get that feeling. How? You need to check out the recipe for that.
Other Indian sweets and dessert recipes that you can try – Rasmalai (made from Haldiram Rasgullas), vegan kheer, and Non-Fried Gulab Jamuns.
Story Time
Besan ladoos have always been one of my favorite Indian sweets. My mom also makes it on every festive occasion. As a kid, we all used to help her in rolling these ladoos. It was such a fun thing to do together as a family. We used to eat more than roll them. In the end, my mom literally had to send us to another room so that we can stop eating. I still remember that. I could eat 10 ladoos at a time. And I always told my mom to make them with extra ghee. More the better. They used to melt with excess ghee but I loved that halwa kind of ladoos 😀
As I grew up, I also continued this tradition of making different sweets and snacks at home during the festive season. Jatin and I love to do this together. It sets a nice festive vibe at home. We get it in sweet shops too but homemade is always the best especially when it comes to besan ladoos. You roast them more and that gives these ladoos such a nice flavor.
What is besan ladoo?
Besan Ladoo is an Indian sweet (or dessert) that is made especially during the festival of Holi and Diwali or any other festive occasion. The main ingredient to make it is of course besan (gram flour). It is roasted until you get a nice earthy fragrance and then mixed with ghee and sugar. That mixture is then rolled and shaped into small balls. It is one of the simplest Indian sweet recipes. It is specially made during the winter season because besan and ghee give some warmth to the body. This is one of my all-time favorite Indian Mithais (sweets) which I always make during the festive season. You also try this recipe. You are going to love it. It is much better than the one you get from the shops.
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Tips to make it right
It is an easy recipe but there are certain tips that you need to keep in mind to make them just perfect otherwise it is very easy to ruin this delicacy.
- Roast until they are slightly brown. Less roasted tastes raw and if you roast them more, they will turn dark brown like chocolate. It happened to me once. Once roasted, transfer them to another container otherwise they may burn because of the heat of the pan.
- To make them danedar (granular) with the regular besan, add a little bit of whole wheat flour to it and roast well.
- Another tip to make them danedar (granular) is to sprinkle a little bit of water once roasted. Mix well.
- Add sugar once the mixture comes to room temperature otherwise, the sugar may melt.
- If it is difficult to shape them because of the extra ghee, add some more roasted besan to the mixture. If the mixture feels dry, add more ghee to it.
How to store besan ladoo?
You can store besan ladoos in an air-tight container and keep them at room temperature only. They can easily last for 2 to 3 weeks.
Is this recipe vegan?
No. This recipe is not vegan or plant-based. But you can surely replace ghee with some vegan butter (unsalted) or vegan ghee.
More festive recipes to try
Now grab all the ingredients because you are ready to make this delicious Indian sweet or dessert recipe at home. If you try this recipe & like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa
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