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 made laddoos today and they turned out great. thank you very mich
hi manjula aunty,
can u please show how to make maida halwa.
hi manjula ji
i tried this and it was to good really very nice waiting for the more recepies
Hello Manjula, I think I am same as you are. I tried the besan ke laddoo recipe but mine was too dry (after frying) to make laddoos. I followed all your instructions. Please help. Thanks!
Rajeev Gupta
melt a teaspoon of ghee…and add it to the basan mixture..
also you have to press the ladoos hard enough to make them stay in a ball
hi,
in the vidoe you say 4 tbsp sooji..but in the recipe listed below it mentions 2 tbsps..which one is correct?please let me know
Dear Madam
I tried besan laddo. It turned out very well. Thankyou very much. I tried your recipes. We can blindly follow your instructions
to get nice taste.
Thank you so much auntie. I tried this and it was very delicious. I love the way you simplify the difficult recipes and thats why beginners like me also dare to prepare sweet!! Once again Thanks.
hi manjula aunty,
In the video(besan ke laddoo) u mentioned 4 table spoon of semolina, but the description says2 table spoon. i tried with 4 table spoon, but it didnt turn out to be good.moreover i wanted to know how we can make it dry…
Kanimozhi
Soor it should be 2 tablespoon sooji.
thank u so much! i tried ur coconut barfi recipe .. it turned out really good
thanks!
Hi Aunty,
I wanted to know, can we avoid using sooji? If i dont have it is there any substitute or can we make it just with besan?
Thanks
Priyanka
Hi Priyanka,
Sooji I add to ladoos to make little coares you can do without it.