Are you yearning for a taste of traditional sweetness? Step into the world of Besan ke Ladoo recipe, a classic Pakistani confection crafted from gram flour, molded into delightful golden spheres, oozing with a sumptuous, buttery essence that dissolves delightfully on your palate.
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Authentic Besan ke Ladoo: Step-by-Step Guide for Beginners
Discover the authentic Besan ke Ladoo recipe - a classic Indian sweet that's easy to make at home. Perfect for festivals, with step-by-step instructions. #PakistaniSweets
Ingredients
- Besan Gram Flour: 2 cups, the star ingredient that gives these ladoos their unique taste.
- Ghee Clarified Butter: 1 cup, for a rich, melt-in-your-mouth texture.
- Powdered Sugar: 1 cup to sweeten the deal.
- Cardamom Powder: ½ teaspoon for that hint of warmth and aroma.
- Almonds and Pistachios: ¼ cup chopped, for a crunchy garnish.
Instructions
- Roast the Besan: Heat the ghee in a heavy-bottomed pan over low heat. Add the besan and roast, stirring constantly, until it turns a rich golden color and emits a nutty aroma. This usually takes about 20-25 minutes. Patience is key here; slow roasting ensures even cooking without burning.
- Cool the Mixture: Once the besan is roasted, transfer it to a large mixing bowl and let it cool slightly. It should be warm but not too hot to handle when you add the sugar.
- Add Sugar and Flavorings: Once the besan has cooled down, add powdered sugar and cardamom powder. Mix well until everything is evenly incorporated.
- Shape the Ladoos: Grease your palms with a little ghee and take a small portion of the mixture. Roll it between your palms to form a smooth, round ball. Repeat with the remaining mixture.
- Garnish: Press a few pieces of chopped almonds and pistachios into the top of each ladoo for a decorative and crunchy finish.
- Cool and Store: Let the ladoos cool completely before storing them in an airtight container. They will keep well for up to 2 weeks.
Notes
After roasting the besan and while it’s cooling, lightly toast some semolina (sooji) in a separate pan with a teaspoon of ghee until golden. Mix this toasted semolina with the besan before adding sugar. Why this tip? Semolina adds a subtle texture and an extra layer of flavor that elevates the ladoos from great to extraordinary. It's a nuanced touch not many know about, but it makes all the difference, offering a unique mouthfeel and a slightly crunchy contrast to the softness of the besan ladoos. This tip solves the common problem of texture monotony in besan ladoos, making each bite a delightful experience.
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Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.