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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.
Hello Manjula,
I made Besan Ladoo today but with some variation to your recipe. It taste great. Without your video I could have never tried making it. Thank you so much.
What should I do i completed the whole procedure and the besan is still raw. please help.
Hi Manjula,
My daughter and I made laddo today. It turned out great. Thank you. We enjoy your receipes a lot. Many thanks Ranjula.
I make this Basan Laddo all the time, but i think you can add the sugar after basen cool down completly, not when its warm. The reason behind it you don’t want to melt sugar in the basen and at the same time you want the crunchyness of the sugar when you bit it.
I want to know that do You use powered sugar
or the normal granauel sugar for the sweets
Hello Christine, the normal granauel sugar for the sweets
hi manjula didi, me and my daughter are very fond of your recipes. We have recently tried your Rasgoullah recipes and it has been a success. Even my husband has appreciated it. Thanks a lot. Just watch your besan ladoo recipes and we’ll try it tomorrow, as we are during Ramadan Kareem month, these sweets accomplish my Iftaar. God Bless.
Hello Aunty,
I made basen ladoo yesterday , followed your recipe. I had earlier made it once, and it had turned out great. Yesterday when i prepared it, after mixing sugar, i was not able to roll the ladoos, i mean they were coming out a bit watery side.
So i freezed it for 10 mins, and then i could roll it properly.
But can you please tell me, why did the mixture become like this ? Please advise.
hi manjula aunty! me and mom tried the basen ladoo recipie at home and the ladoos turned out great, this waz our second time making the ladoos. The first time we made the ladoos they didn’t turn out great, because we put less butter. When we made the ladoos the second time they turned out great!!!!
thanks
Hi,
I tried doing the ladoo, but even after 10 min the besan wont change color and as I tried to roast it longer, the mixture went runny. I used the right proportions. As mentioned 7-10 min roasting did not cook the mixture, at least it didnt look like it changed color or smelled sweet. It almost took like 20 min or so, by that time the mixture was runny. Please adviise.
Hello Disorichu,
It is very possible that it took you more time; depend on the heat and the pan you are using. Basen becomes soft as you are roasting. As you finish roasting and basen cools off it will start drying and become the right texture. Just make sure add the sugar after basen come to warm temperature.
I faced the same problem as Disorichu. Even my mixture went runny, even though the measurements have been the same as specified by u. what cud have gone wrong. has it got anything to do with the qty of ghee. shud that be altered.plz advice as i am very fond of besan ladoo
thank u.