Besan Ladoo (Roasted Gram Flour Sweets)
Nutty chickpea flour slowly roasted in ghee, sweetened and shaped into melt-in-the-mouth rounds with cardamom and pistachio.
- Prep
- 10 min
- Cook
- 25 min
- Cool
- 15 min
- Total
- 50 min
- Makes
- 14 ladoos
- Level
- Easy
Besan ladoo are among the most common sweets in Diwali gift boxes, and they need only four main ingredients. All the flavor comes from patience: the chickpea flour is stirred in ghee over low heat for about 20 minutes, until the raw smell disappears and the kitchen smells like toasted nuts.
They keep for two weeks, which makes them ideal for making ahead of the festival rush.
Method
Melt the ghee
In a heavy-bottomed pan or kadai over low heat, melt the ghee.
Roast the besan
Add the besan and stir continuously with a flat spatula. At first it will be lumpy and dry. Keep roasting on low heat for 20 to 25 minutes, until it turns a deep golden color, loosens into a flowing paste and smells nutty. If it looks dry, add another tablespoon of ghee.
Cool to warm
Transfer the mixture to a plate or bowl and let it cool for 10 to 15 minutes, until it is warm but no longer hot. If you add sugar while it is hot, the sugar melts and the ladoos will not hold their shape.
Sweeten
Add the powdered sugar, cardamom and nuts, and mix well with your hands until evenly combined.
Shape
Take about 2 tablespoons of the mixture and press firmly between your palms into a smooth ball. Press a piece of pistachio on top. Repeat with the rest. Let them set for 15 minutes.
Tips for success
- Keep the heat low the entire time. Besan burns quickly, and scorched besan tastes bitter.
- If the mixture is too crumbly to shape, warm 1 tablespoon of ghee and mix it in.
Storage and make-ahead
Store in an airtight container at room temperature for up to 2 weeks.
