Besan Laddu

Besan Laddu is a classic Indian sweet made with chickpea flour (besan). It is a delicious and simple dessert that is perfect for any occasion especially Hindu festivals. The nutty flavor of the roasted besan combined with the sweetness of the sugar and the aroma of the cardamom and saffron all toasted in ghee make for an irresistible treat. As far as Indian sweets go, Besan Laddus are a pretty easy-to-make sweet that everyone will love. Fair warning, these are very difficult to resist! Have I ever stopped at one laddu- no, never @sarchakra

PREP TIME: 5 mins

COOK TIME: 30 mins

YIELDS: Makes 13-14

Ingredients

Besan (chickpea flour) 2 cups
Ghee (clarified butter) 1 cup
Powdered sugar 1 cup
Green cardamom powder ½ tsp
Saffron a pinch
Chopped almonds and pistachios for garnishing ¼ cup
Silver leaf (chandi varak) 1 sheet

Method

In a heavy-bottomed pan, melt the ghee over low heat. Roast the besan, stirring continuously. Cook the mixture on low heat, stirring continuously, until the ghee is well incorporated and the mixture comes together in a ball-like consistency. It should turn golden brown and give off a nutty aroma. This will take around 20 mins or so.
Remove the pan from heat and let the mixture cool for 15 mins till it is still lukewarm to touch and not hot.
Add the powdered sugar, ground cardamom, saffron and chopped nuts to the besan mixture and mix well.
Using your hands, knead with your hands till the dough forms into a large smooth ball.
Take small portions of the dough ball and make into small round balls.
Decorate with the chandi varak. Garnish with slivered pistachios or almonds. Serve.
Let the laddus cool to room temperature before serving.

Notes

Use good quality besan to get the right texture and flavor.

Roast the besan on low heat to ensure even cooking and prevent burning. It is the key to making delicious Besan Laddus. Be patient while cooking the besan and ghee mixture. It takes time for the mixture to turn golden brown and develop its nutty flavor.

Be patient and keep stir the mixture constantly while cooking to prevent burning and to ensure even cooking. Stirring continuously during roasting avoids lumps and ensures uniform color.

Use good quality powdered sugar for the best results.

Adjust sugar according to your taste preference.

Let the besan mixture cool enough before adding sugar to prevent melting.

Cardamom powder and saffron add a delicious aroma and flavor to the Besan Laddus. You can adjust the quantity according to your taste preference.

The proportion of ghee is crucial; too much can make the laddus greasy, and too little can result in a dry texture.

If the mixture is too dry, add a tablespoon of ghee at a time until it comes together.

Garnishing the laddus with chopped nuts adds a nice crunch and flavor to the dessert.

I use an ice cream scoop to make sure all the besan laddus are the same size.

If for any reason you cannot bind the laddus and they appear dry, just add a tbsp of ghee to make them come together.

Use a heavy bottomed pan to roast the besan.

The laddus can be stored in an airtight container for up to two weeks and make for a great snack or dessert.

Use good quality besan for the best results. Look for a brand that is finely ground and free of lumps.

Use fresh ghee for the best results. If your ghee has a strong aroma or has been sitting in your pantry for a while, it will affect the flavor of the laddus.

One twist I sometimes like is to make some fresh browned butter and use that to make the laddus. It lends to an amazing toasty, rich and nutty flavor to the final product.

Adjust the amount of sugar and cardamom to suit your taste preferences.

You can also add other flavorings like rose water to the laddus for a unique twist.

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