Besan Sooji Laddu Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Besan Sooji Laddu Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re looking for a classic Indian sweet that’s surprisingly easy to make, you’ve come to the right place. These Besan Sooji Laddus are a staple in my family, especially during festivals. I remember making these with my grandmother as a little girl, and the aroma still brings back such warm memories. They’re perfectly sweet, subtly nutty, and just melt in your mouth. Let’s get started!

Why You’ll Love This Recipe

These Besan Sooji Laddus are more than just a sweet treat; they’re a little piece of Indian tradition. They’re perfect for celebrations, gifting, or just enjoying with a cup of chai. Plus, they come together quickly with ingredients you likely already have in your pantry. Seriously, what’s not to love? They’re also wonderfully customizable – I’ll share some fun variations later on!

Ingredients

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

• 1.5 cup Bengal gram flour (Besan) – about 150g
• 2 tbsp Fine Sooji (Semolina) – about 15g
• 0.75 cup Sugar – about 150g
• 0.33 cup Ghee – about 75ml
• 0.25 tsp Cardamom powder – about 1.25g
• Raisins – a handful, about 25g
• 5-6 Almonds (sliced)
• 2 tbsp Pistachio (chopped) – about 15g

Ingredient Notes

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

• Besan & Sooji Quality: Using good quality besan and sooji is key. The besan should be fine and fragrant, and the sooji should be pale yellow. This impacts the texture and flavor.
• Ghee Type: Ghee is the heart of this recipe! Homemade ghee is amazing if you have it, but good quality store-bought ghee works perfectly well too. The flavor will be slightly different, but still delicious.
• Cardamom Freshness: Freshly ground cardamom powder is so much more fragrant. If you can, grind your own from cardamom pods. It really elevates the flavor.
• Sweetness Levels: Laddu sweetness varies regionally. Some families prefer them very sweet, others less so. Feel free to adjust the sugar to your liking. I usually stick to ¾ cup for a balanced sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan on low flame. This is important – we want to gently roast, not burn!
2. Gradually add the besan and sooji to the melted ghee, stirring constantly. This prevents lumps from forming, and trust me, nobody wants lumpy laddus!
3. Now comes the patience part. Roast the mixture for 15-20 minutes, stirring continuously. It will start to change color, becoming a lovely golden brown and releasing a beautiful aroma. Keep stirring to prevent sticking and burning.
4. Remove the pan from the heat and let it cool slightly. It will still be warm, but cool enough to handle.
5. Add the powdered sugar, cardamom powder, raisins, and sliced almonds. Mix everything really well until it’s all combined.
6. Now, shape the mixture into lemon-sized balls while it’s still warm. If the mixture feels too dry and isn’t coming together, add 1-2 teaspoons of warm ghee.
7. Finally, garnish the laddus with chopped pistachios. Let them cool completely before storing.

Expert Tips

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

• Low and Slow: Roasting on low heat is crucial. It ensures even cooking and prevents burning.
• Constant Stirring: Seriously, don’t walk away from the pan! Constant stirring is the key to preventing lumps and ensuring even roasting.
• Warm Hands: Slightly warm hands make it easier to shape the laddus. You can lightly grease your palms with ghee if needed.

Variations

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

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. There are some great options available now!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your sooji is certified gluten-free.
• Spice Level: Add a tiny pinch of nutmeg along with the cardamom for a warmer, more complex flavor. My friend, Priya, swears by this!
• Festival Adaptations: During Diwali, I love adding a sprinkle of edible silver leaf (varak) for a festive touch. For Ganesh Chaturthi, I sometimes add a few strands of saffron.

Serving Suggestions

These laddus are delicious on their own, but they’re also wonderful with a glass of warm milk or a cup of masala chai. They make a lovely offering during puja, or a sweet treat to share with friends and family.

Storage Instructions

Store the completely cooled laddus in an airtight container at room temperature. They’ll stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

1. What type of Besan is best for making Laddu?

Fine besan is best! It gives the laddus a smooth texture. Avoid coarse besan, as it can make them grainy.

2. Can I make these Ladoos ahead of time? If so, how long will they stay fresh?

Yes, you can! They’ll stay fresh for up to a week in an airtight container at room temperature.

3. My Laddu mixture is too dry, what can I do?

Add 1-2 teaspoons of warm ghee, one teaspoon at a time, until the mixture comes together.

4. Can I add other nuts or seeds to this recipe?

Absolutely! Cashews, walnuts, or even sesame seeds would be delicious additions.

5. What is the best way to roast the Besan and Sooji to avoid burning?

Use low heat and stir constantly. Patience is key! A heavy-bottomed pan also helps distribute the heat evenly.