Learn to make this decadent sweet with this easy fail-proof step-by-step recipe and video!<\/em><\/p>\n\n\n\n The festive season is around the corner. Indian festivals mean a lot of sweets to enjoy and share with family and friends. One of them is Besan Ladoo.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n Besan Ladoo is round sweet balls made by roasting gram flour and ghee together and then adding sugar to make a thick pasty dough that is then formed into delicious, melt-in-your-mouth balls. Flavors like cardamom and nutmeg are added and then garnished with dry fruits.<\/p>\n\n\n\n Besan ladoo is such a recipe that I make at many festivals.<\/p>\n\n\n\n It is one of the traditional Indian Mithai recipes passed on by generations and is typically made during festival seasons like Diwali. These ladoos are full of nutrition and loved by all, be it adults or kids.<\/p>\n\n\n\n On top of everything, they are made with just 3 ingredients, and a topping of dry fruits, silver vark, and saffron.<\/p>\n\n\n\n These delicious ladoos are so simple to make that even beginners can make them without fail!<\/p>\n\n\n\n In Gujarati, these laddus are also called Magas (Magaj na ladoo).<\/p>\n\n\n\n There are many ladoo varieties, like Rawa laddu, Motichur ladoo<\/a>, coconut laddu, but besan ladoo is one of my favorite and the most popular, especially during festive occasions.<\/p>\n\n\n\n This besan ladoo recipe is really easy. The most important part of making a tasty and perfect laddu is the roasting part.<\/p>\n\n\n\n The Besan(gram flour) needs to be roasted enough so that they are cooked thoroughly which also releases their aromatic flavors.<\/p>\n\n\n\n Proper roasting is the key to getting the correct dough consistency so that the balls can form easily and stay together.<\/p>\n\n\n\n Once you have that down, the rest of this recipe is easy! The step-by-step process of making this recipe, along with the tips below, will have you making tasty ladoo in no time.<\/p>\n\n\n\n Although this recipe is easy, some patience and strong arm muscles are required to get the perfect laddu.<\/p>\n\n\n\n This foolproof method will give you a ladoo with the perfect sweet taste and melt-in-your-mouth texture every time.<\/p>\n\n\n\n You will need,<\/p>\n\n\n\n Sift the besan and measure it. It besan should come to 1 cup. Keep it aside.<\/p>\n\n\n\n Add ghee to the heavy bottom pan. Let it melt on a low flame.<\/p>\n\n\n\n Now add besan. Keeping the heat low, slow roast the besan flour, while stirring constantly with a spatula.<\/p>\n\n\n\n Continue to stir evenly and break the lumps that will form initially. It will start to loosen up a bit.<\/p>\n\n\n\n Keep stirring continuously on low heat. After about 15 minutes, the flour will start to loosen up and become light and fluffy.<\/p>\n\n\n\n Continue roasting for another 10 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful nutty aroma.<\/p>\n\n\n\n I roasted the besan for around 25 minutes on low heat until it had a nice and light golden color.<\/p>\n\n\n\n Turn off the heat. Be cautious at this stage and remove the pan from the stove quickly. Keep stirring the mixture for 2 to 3 minutes until it cooled down a little. This will avoid the besan from being overcooked.<\/p>\n\n\n\n Then add the cardamom and nutmeg powder and mix.<\/p>\n\n\n\n Let the besan cool down for at least 20 minutes. NEVER add sugar to hot besan else the sugar will melt. You will end up having a runny mixture and then you won’t be able to bind the ladoos.<\/p>\n\n\n\n Once the roasted besan is cool down, add in the sugar. (you can add crushed or chopped nuts at this point).<\/p>\n\n\n\n Now, mix everything together until the sugar is well combined. You will get a smooth besan dough.<\/p>\n\n\n\n Divide the dough into 10 equal parts. Take one part, press, and roll between your palm to form a round shape. Repeat with the remaining parts.<\/p>\n\n\n\n Garnish with crushed nuts, saffron, rose petals, or edible silver leaves (chandi ka vark).<\/p>\n\n\n\n Store besan ladoo in an airtight container and enjoy!<\/p>\n\n\n\n The laddus will stay good at room temperature for 8 to 10 days when stored in an air-tight container. For longer shelf life keep them in the refrigerator. It will stay around a month or two in the fridge.<\/p> <\/div> In this case, add some pan fry\/roast some more besan, without the ghee, and add it to the mixture. You may need to add some more sugar, depending upon how sweet you like them. If the mixture looks too dry or floury while shaping laddu, then add few tablespoons of warm melted ghee. Mix well and let the mixture cool again before shaping.<\/p> <\/div> <\/div>\n\n\n\n Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.<\/strong><\/p>\n\n\n\n You can also FOLLOW me on FACEBOOK<\/a>, INSTAGRAM<\/a>, and PINTEREST <\/a>for more fabulous recipes and updates.<\/strong><\/p>\n\n\n\n Subscribe to our YouTube Channel<\/a> for tasty and easy video recipes.<\/p>\n<\/div><\/div>\n\n\n![\"Besan](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/besan-ladoo-683x1024.jpg\")
<\/figure>\n\n\n\nWhat is Besan laddu?<\/h2>\n\n\n\n
![\"Besan](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-laddu-683x1024.jpg\")
<\/figure>\n\n\n\nIngredients required<\/h2>\n\n\n\n
![\"Pre](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/besan-ladoo-2-1-1024x1024.jpg\")
<\/figure>\n\n\n\nHow to make this recipe? Step by step process<\/h2>\n\n\n\n
![\"Roasting](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-ke-laddu-1-1024x1024.jpg\")
<\/figure>\n\n\n\n![\"roasting](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-ke-laddu-2-1024x1024.jpg\")
<\/figure>\n\n\n\n![\"Roasted](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-laddu-recipe.jpg\")
<\/figure>\n\n\n\n![\"forming](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-ke-laddu-3-1024x341.jpg\")
<\/figure>\n\n\n\n![\"Indian](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-ke-laddu-683x1024.jpg\")
<\/figure>\n\n\n\nNotes and pro-tips<\/h2>\n\n\n\n
![\"Close](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-Ladoo-recipe-683x1024.jpg\")
<\/figure>\n\n\n\nQuick FAQs<\/h2>\n\n\n\n
If you don’t want to add more flour, you can add some milk powder to fix the laddu.
Sometimes, keeping them in the refrigerator for 30 minutes does the job.<\/p> <\/div> ![\"Showing](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-ladoo-1-683x1024.jpg\")
<\/figure>\n\n\n\nMore Indian Sweet recipes<\/h2>\n\n\n\n
![\"Close](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2020\/10\/Besan-ladoo-2-150x150.jpg\")
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