Easy Besan Ladoo Recipe – Cashew Pistachio Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Easy Besan Ladoo Recipe – Cashew Pistachio Indian Sweet

Hey everyone! If you’re anything like me, you absolutely love a good ladoo. They’re just…comforting, you know? These Cashew Pistachio Besan Ladoos are a family favorite, and honestly, they’re so easy to make, you’ll be whipping them up all the time. I first made these for Diwali a few years ago, and they were a huge hit – disappeared within minutes! Let’s get into it, shall we?

Why You’ll Love This Recipe

These ladoos are perfect for so many reasons! They’re quick – ready in under 20 minutes. They require minimal ingredients, most of which you probably already have in your pantry. And most importantly? They taste absolutely divine. The nutty crunch from the cashews and pistachios combined with the sweet, melt-in-your-mouth texture is just chef’s kiss. Plus, they’re a beautiful, festive treat for any occasion.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 1 cup milk powder (about 100g)
• 1/3 cup powdered sugar (about 60g)
• 2 tbsp desiccated coconut (about 15g)
• 1/4 cup ghee (about 60ml)
• 2 tbsp ghee (about 30ml) – extra for binding, if needed
• Few cashew nuts (about 10-12)
• Few pistachios (about 10-12)
• 1/4 tsp cardamom powder (about 0.5g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Ghee: Oh, ghee! It’s the heart and soul of Indian sweets. Using a good quality ghee really elevates the flavor. I prefer using homemade ghee, but a good brand works wonderfully too. Look for ghee that has a rich, nutty aroma.
• Milk Powder: Full-fat milk powder gives the best texture and flavor. You can find it easily in most Indian grocery stores. Some people also use instant full cream milk powder – that works well too!
• Cardamom: Cardamom is a cornerstone of Indian desserts. Green cardamom is what we’re after here. You can use store-bought powder, or even better, grind your own from pods for a super fresh flavor. Regional variations exist – some families add a tiny pinch of nutmeg along with the cardamom!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1/4 cup of ghee in a pan over medium heat. Add the chopped cashews and pistachios.
2. Roast them until they turn a beautiful golden brown. Keep a close eye – they burn quickly! Once roasted, take them off the heat and set aside.
3. In a bowl, combine the milk powder, powdered sugar, desiccated coconut, and cardamom powder. Give it a good mix to make sure everything is evenly distributed.
4. Now, pour the hot ghee (including the roasted nuts) into the dry ingredients. This is where the magic happens!
5. Stir everything together really well. It will seem crumbly at first, but keep stirring. The mixture will start to come together and bind.
6. If the mixture feels too dry and isn’t binding, add 1-2 tablespoons of the extra ghee, a little at a time. You want it to be just moist enough to hold its shape.
7. While the mixture is still warm (this is important!), take small portions and roll them into smooth, round ladoos.
8. Let the ladoos cool completely before serving. They firm up as they cool.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-roast the nuts! Burnt nuts will ruin the flavor.
• Work quickly when rolling the ladoos. The mixture gets harder to work with as it cools.
• If you live in a humid climate, you might need a little extra ghee to bind the mixture.

Variations

Want to switch things up? Here are a few ideas:

• My friend Priya adds a tablespoon of rose water to the mixture – it gives the ladoos a lovely floral aroma.
• For a chocolatey twist, add a tablespoon of cocoa powder! My kids love this version.
• My grandmother always used a mix of nuts – almonds, walnuts, even a few raisins!

Vegan Adaptation

Want to make these vegan? No problem!

• Substitute the ghee with an equal amount of vegan butter or coconut oil.
• Ensure your milk powder is plant-based. Soy milk powder works well.

Gluten-Free Adaptation

These ladoos are naturally gluten-free! Just double-check that your milk powder doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount to 1/8 tsp. Or, if you love cardamom, feel free to add a little more! A tiny pinch of nutmeg can also be a nice addition.

Festival Adaptations (Diwali, Ganesh Chaturthi)

These ladoos are perfect for festivals! They’re a traditional offering during Diwali and Ganesh Chaturthi. You can also decorate them with edible silver leaf (varak) for a more festive look.

Serving Suggestions

These ladoos are delicious on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become a little harder.

FAQs

Let’s answer some common questions:

What is the best type of ghee to use for ladoos?

A good quality, homemade or store-bought ghee with a rich, nutty aroma is best.

Can I use almond flour instead of milk powder?

While you can try, the texture will be quite different. Almond flour will result in a more crumbly ladoo. Milk powder provides the signature melt-in-your-mouth texture.

How do I know when the ladoos are the right consistency?

The mixture should hold its shape when you squeeze it in your hand. If it crumbles, add a little more ghee.

Can these ladoos be made ahead of time?

Yes! You can make them a day or two in advance. Just store them in an airtight container.

What is the shelf life of Besan Ladoo?

They’ll stay fresh for up to a week at room temperature, or two weeks in the refrigerator.