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.
I tried this and turned out delicious, as some other have here have felt. i found it a bit hard to make balls, but they were just right when i left them for about half a day, ,thanks for this recipe.
Hi
Thanks for the recipie. I;ve tried it and its great. Thanks aunty i’ve followed lots of your other recipies. Do you have a recipie for Moodak?
I tried this recipe yesterday, doubling the quantity. It was perfect!
I had to stir the besan-suji-butter mixture for almost half an hour though. That might be because of the increased quantity of ingredients. Other than that, it came out just perfect! I really liked the texture and taste that the sliced almonds gave. I might increase the quantity of the almonds next time.
This recipe is a keeper. Thanks for sharing, Manjulaji.
Thanks for this easy but great recipe. Like doma pointed out is it 2 or 4 tablespoons of suji? Your list says 2 but you said 4 in the video.
Suggestions anybody? preferably from Manjula herself.
Hi Laddoo,
two spoon sooji.
hello aunty how r u??
i made besan ladoo but when i removed the mixture from the heat it was not that dry rather moist which made me difficult to roll them into ladoos.
please reply..
thanking u.
is it 2tbsp or 4tbsp (on the video u said 4tbsp)
Thank you Jaya I will try again and let you know.
When I made it eas very dry and not moist inside
Nazneen, if your ladoos are dry, you may need to add more ghee. Besan soaks up ghee like a sponge. But, you don’t want to add too much ghee so that they will not form into balls. If your sugar granules are too large and coarse, you can try grinding them a little.
Aunty I made the ladoo but it was dry. Can I add mao powder. And instead of adding sugar and we make the syrup, or can I grind the sugar.
In making the laddu can we add mao powder also