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Basen Ladoo
September 11th, 2008 filed under Desserts
Besan ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate.
Recipe will make approximately 16 ladoos.
Ingredients:
- 1 1/2 cups gram flour (basen)
- 2 tablespoons semolina flour (fine sooji)
- 1/2 cup unsalted melted butter (ghee)
- 3/4 cups sugar
- 4 tablespoons sliced almonds (badam)
- 1/4 teaspoons coarsely grounded cardamom seeds (ilaichi)
For Garnish:
- 1 tablespoon melted butter or ghee
- 1 tablespoons sliced pistachios (pista)
Method
- Put the basen (gram flour), sooji, and melted butter in a large frying pan and mix.
- Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
- When the color has changed you will also start to smell the sweetness of roasted basen. This should take about 7 to 10 minutes.
- Remove the pan from the heat and let the basen cool to a warm temperature. don’t let it become to room temperature.
- While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
- To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
- When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
- Put ladoos back on the plate with the pistachio side facing the top.
- Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
Hi Aunty,
I am fan of your recipes…. This time I tried Besan Laddu… though, taste was good… but laddu was soft and granular…. sugar could not melt (I think). Can we use Boora(crushed sugar) instead of sugar? Please reply, I want to try it again….
Thanx and Regards
Shikha
Hi Shikha,
Boora will work great.
Hi Manjula auntie,
I tried your Besan ladoo recipe, it was so simple to follow yet very delicious, my husband loved it very much, he finished all the ladoos in 4 days
) …I have also tried some of your other recipes and the results were awesome! Thank you so much.
Hallo Auntiji,
I tried ur Besan Ladoos, they turned out very well. Thanks for sharing this recipe with us. My husband is German, after tasting the ladoos, he said that this is the best Indian sweets he ever had & also commented that i can open one sweet shop in Germany
:):). Thanks once again.
Hi aunty,
Can we use olive oil or sunflower oil instead of butter,as my brother-in -law does not eat any milk products .
Neha, you can only use butter or ghee because they will firm up as the ladoos cool down. If you use any kind of oil, the ladoos will not form into balls. They will stay in a liquid state because oil does not firm up. Hope this helps.
Hi Aunty,
Thanks for the recipe, But when i made Ladoo according to you, i could not make ladoo out of it. Mixture was so dry. Pls help me. Thanks.
Janki, you must shape the laddoos into balls while the mixture is still very warm. If it is too dry, you need to add in more ghee spoon by spoon until it is not too dry, but careful to not get it too moist either. Laddoo mixture is slightly dry, but still enough moisture to shape.
Try the recipe again.
Hi Aunty,
I made the besan laddu just as you mentioned. It was very tasty and easy to prepare. You are my inspiration to start a blog.
I wanted to become a follower of your blog so that I can get the updates, how do i do that.
Many thks in advance.
Regards
Anu
Hello auntyji!!!!
I jus made Besan Laddu and they r really good!
hi aunty,
i made the besan ladoo today and it turned out good ! thank you