How often have you craved a bite of India’s favourite dessert – besan laddu?
If you answer is, “Often.” then you are in for a pleasant surprise! We have the perfect besan laddu recipe just for you!
They say, “Give a man a fish, and you feed him for a day; teach a man to fish, and you feed him for a lifetime.” On the same note, let’s get started with the perfect besan laddu recipe!
125 grams (1 cup) of Bengal gram flour/Besan (sifted)
60 mL (¼ cup) of room-temperature clarified butter or ghee
65 grams (½ cup) of powdered sugar (or confectioner’s sugar)
¼ teaspoon of cardamom powder
2 teaspoons of chopped, toasted nuts (optional)
1 tablespoon of slivered pistachio or silver leaf/vark (optional)
Prepare the Bengal gram flour by sifting it through a sieve multiple times.
In a heavy-bottomed pan, add the ghee and allow it to melt on a low-heat setting.
After the ghee has melted, add the Bengal gram flour to the pan and mix them together. Keep the flame at low heat.
Continue stirring it together on low heat until it as a golden-brown colour. At the same time, the ghee-besan mixture will gain a smooth, runny consistency. It takes around 15 to 25 minutes to get the desired colour and consistency.
Take the pan off the heat and immediately transfer the ghee-besan mixture to a wide-mouthed bowl to prevent it from cooking further or burning.
Sprinkle the cardamom powder to the mix. Stir it gently.
Now let the mix rest for about 20 to 30 minutes until it cools down completely.
Add the sugar and the nuts and raisins. Mix everything until it is well combined.
Portion out a small amount of the besan laddu dough and start moulding it with your hands. Gently apply some pressure to press and roll them into round shape using your palms.
The above quantity will yield 8 to 10 besan laddus. You may garnish them with the silver vark or pistachio slivers on top.
Store them in an airtight container an enjoy your besan laddus
A single besan laddu contains:
Tips to Get the Perfect Besan Laddu Every Time
Here are a few tips to elevate the taste and flavour of your besan laddu:
Depending on the brand or quality of your besan, you may have to roast it for a shorter or a longer duration. Thus, watch out for the colour and aroma of the besan as it will be the perfect indicator of its readiness.
If you wish to incorporate a crunchy texture to your besan laddu, you can add a tablespoon of rava/sooji (semolina) to the besan laddu mixture.
You can alter the recipe to make it sweeter or less sweet. Further, you can substitute the sugar for a sugar-free alternative like artificial sweetener or stevia.
For those who want a uniform texture, you can choose fine Bengal gram flour. For a little more texture in your besan laddus, the coarse besan variety is highly recommended.
While moulding your besan laddus, you may grease your palms with some ghee to give it a smooth finish.
If the besan ladoos do not retain their perfectly round shape, let the dough rest for about 5 to 10 minutes before moulding them. However, do not let it sit for too long as the besan laddu mixture may set.
If possible, choose organic besan as it offers a delectable flavour profile to the besan laddus.
Besan laddus is a delectable dish that is enjoyed in almost every Indian household. They are a staple in almost all Indian functions and family gatherings. And now that you have a sense of how to go about making them, you can enjoy hem to the fullest whenever you feel like it.