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.
Thank You so much. In the video , you mention 4 tbsp of sooji, but in the recipe you wrote two tbsp. Also in the cardamom amount, its mentioned 1/4tsp whereas you mention as 1 tsp. Which is correct?
I want to try this ladoo, but I dont have fine semolina. Can I use the coarse one? Please help
Hi Disorichu, use half the quantity as suggested.
I am not an indian, so thank YOU sooo much for this side…i have actaullay learn indian cooking and baking from you…i am soo glad that you are so kind and share your recipe with us..and i hope you enjoy it also<3
can u tell me how much is 3/4 sugar .is it more than 3 cups?
3/4 cup is slightly less than ONE cup. It is midway between a half of a cup and a full cup. Does this help?
Hi aunty,
Tried these laddos today…Came out very well…thanks a lot for posting these recipies…Keep up the good work
Manjula, I like your recipes. I know why you make it look so easy & simple. Its because you are good. Your recipes are simple and I love your video presentations. I just printed your recipes on Vegetable cutlets & Besan Laddoos. I plan to cook these tomorrow since its about 11 pm here in Dunlap, IL. Have you published a cook book yet ? Thanks & good night. Ramesh.
Hi Manjula Aunty,
Thanks a lot for this awesome receipe. My mother used to prepare this ame kind of basen ladoos, but, I never dare to try this until i saw your video. It came out really very good. Very tasty also. Thanks a lot aunty.
I made the besan mixture today and it’s runny and when I make the ladoo, it will not hold its shape. I added the melted butter in the begiining while it was still warm, is this why it turned out so bad? What can I do now to make the ladoos hold their shape?
I solved my problem!
I just roasted some more Besan with a tespoon of ghee in the microwave and mixed in some sugar and added it to the runny mixture and now they lokk really good, I will be taking them to a party today!
THANKS MANJULAJI!
hi
i had the same problem.thanks,ur idea worked our even for me.thanks.
Hello Aunty,
I tried Besan ladoo today. It came out well but the ladoo was too greasy and not powdery. Will it be like that? The proportion of ghee and gram flour and sooji are all as the way you mentioned. I dont know where I went wrong. Can you please tell me soon because I planned to prepare this again to bring for my friend’s house. Thank you so much for the time and effort you have taken in publishing all these wonderful recipes.
Hi madam,
I tried your Basen ladoo today. and they turned out great. thank you very much madam. waiting for more recipes. This website is very useful for us. Once again thanks a lot.