Besan Ladoo



  • firstly, in a large kadai heat ½ cup ghee and add 2 cup besan.

  • roast on low flame until the besan is well combined with ghee. make sure to use coarse besan for grainy texture.

  • continue to roast on low flame. if the mixture turns dry, add a tbsp of more ghee.

  • after 20 minutes, the besan starts to release ghee.

  • continue to roast until the besan turns golden brown and grainy. it may take approximately 30 minutes.

  • transfer the mixture to a large bowl, allowing to cool slightly.

  • meanwhile, dry roast 2 tbsp melon seeds and 2 tbsp cashew.

  • roast on low flame until the nuts turn crunchy.

  • add the roasted nuts to roasted besan ghee mixture.

  • take 1 cup sugar and 4 pods cardamom in a blender. you can alternatively use tagar or boora.

  • blend to a fine powder without adding any water.

  • once the besan is cooled (slightly warm) add in powdered sugar.

  • mix well making sure everything is well combined. do not add sugar if the mixture is hot, as it will melt the sugar and makes mixture watery.

  • prepare a ball sized ladoo adjusting sugar as required.

  • finally, enjoy besan ladoo for 2 weeks in an airtight container.

  • garnish with kaju, pista and almond crush/grated

1 view0 comments

Recent Posts

See All