Walnut Besan Ladoo Recipe – Easy Indian Sweet with Ghee & Saffron

Last Updated on 2 months by Neha Deshmukh

Walnut Besan Ladoo Recipe – Easy Indian Sweet with Ghee & Saffron

Introduction

Oh, ladoos! Is there anything more comforting than a bite of these little spheres of sweetness? They just feel like home, don’t they? I remember my grandmother making these during Diwali, the whole house smelling of ghee and cardamom. This Walnut Besan Ladoo recipe is a slight twist on her classic, adding the wonderful crunch and health benefits of walnuts. It’s surprisingly easy to make, and honestly, so rewarding. You’ll be amazed at how quickly these disappear!

Why You’ll Love This Recipe

This Walnut Besan Ladoo recipe is a winner for so many reasons. It’s relatively quick – ready in under 30 minutes! – and doesn’t require any complicated techniques. The combination of nutty walnuts, fragrant cardamom, and rich ghee is simply divine. Plus, it’s a fantastic festive treat or a sweet indulgence any time of year.

Ingredients

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

• 2 cups besan/chickpea flour (approx. 220g)
• ¾ cup California Walnuts (approx. 85g)
• 1 cup powdered sugar (approx. 120g)
• ½ cup ghee/clarified butter (approx. 115g)
• 1 teaspoon cardamom powder (approx. 4g)
• Saffron strands for garnish (a pinch!)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Chickpea Flour) – Types & Quality

Using good quality besan is key. You’ll find different types – some are paler, others more coarse. I prefer a slightly coarse besan for a better texture in the ladoos. Make sure it smells fresh and doesn’t have a stale odor.

Ghee – The Importance of Clarified Butter in Indian Sweets

Ghee is everything in Indian sweets. It adds a unique flavor and richness that butter just can’t replicate. You can buy ghee, or make your own (it’s easier than you think!). The quality of your ghee will directly impact the flavor of your ladoos.

California Walnuts – Nutritional Benefits & Flavor Profile

I love using California Walnuts in this recipe. They have a lovely, buttery flavor and add a wonderful crunch. Plus, they’re packed with healthy fats and antioxidants! Roughly 85g is perfect for this recipe.

Cardamom – Aromatic Spice & Regional Variations

Cardamom is a staple in Indian desserts. I use the powder for convenience, but you can grind whole green cardamom pods if you prefer a more intense flavor. Different regions in India have slightly different preferences for cardamom – some like it subtle, others bold!

Saffron – The “Red Gold” of Indian Cuisine

Saffron adds a beautiful color and delicate aroma. A little goes a long way, so just a pinch is enough for garnish. It’s definitely a splurge ingredient, but it elevates the ladoos beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast those walnuts. In a heavy-bottomed pan, dry roast the walnuts for 2-3 minutes, until they become fragrant. Let them cool completely, then pulse them coarsely in a grinder. Don’t over-grind – we want some texture!
2. Now, melt the ghee in the same pan over low-medium heat. Add the besan and roast it, stirring constantly, until it turns light brown and fragrant. This usually takes about 8-10 minutes. Be patient and don’t let it burn!
3. Sprinkle in a tablespoon or two of water into the roasted besan mixture. This helps to bind it. Continue cooking and stirring for another 2 minutes.
4. Remove the pan from the heat. Add the crushed walnuts, powdered sugar, and cardamom powder. Mix everything together really well until it’s all combined.
5. Let the mixture cool slightly until it’s warm to the touch. This is the best time to shape the ladoos. While the mixture is still warm, take a small portion and roll it into a round ladoo.
6. Garnish each ladoo with a few strands of saffron and a tiny piece of walnut. Let them cool completely before storing them in an airtight container.

Expert Tips

A few little secrets to ladoo success!

Achieving the Perfect Ladoo Texture

The texture should be firm enough to hold its shape, but not dry and crumbly. The warm mixture is key – it binds together beautifully.

Roasting Besan to Perfection

Don’t rush the besan roasting process! It’s crucial for removing the raw smell and developing that lovely nutty flavor. Keep stirring constantly to prevent burning.

Working with Warm Mixture for Shaping

If the mixture gets too cool, it will be difficult to shape. You can gently warm it up again over very low heat.

Using Quality Ghee for Flavor

Seriously, don’t skimp on the ghee! It makes all the difference.

Variations

Want to get creative? Here are a few ideas:

Vegan Walnut Besan Ladoo

Substitute the ghee with a vegan butter alternative. Make sure it has a similar fat content for the best results.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check that your besan is certified gluten-free if you have a severe allergy.

Adjusting Sweetness Levels

Feel free to adjust the amount of powdered sugar to your liking. Start with ¾ cup and add more if you prefer a sweeter ladoo.

Festival Adaptations (Diwali, Holi, etc.)

During Diwali, I like to add a tiny bit of edible silver leaf (vark) for extra festivity.

Spice Level Variations (Adding a Pinch of Nutmeg)

A tiny pinch of nutmeg adds a lovely warmth. My friend, Priya, swears by it!

Serving Suggestions

These ladoos are perfect with a cup of chai or a glass of warm milk. They’re also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the Walnut Besan Ladoos in an airtight container at room temperature for up to a week. They can also be refrigerated for up to two weeks.

FAQs

Got questions? I’ve got answers!

What is the shelf life of Walnut Besan Ladoo?

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

Can I use a different type of nut instead of walnuts?

Absolutely! Almonds, cashews, or pistachios would all be delicious.

What if my besan smells raw after roasting?

Keep roasting it for a few more minutes, stirring constantly. It should develop a nutty aroma.

Can I make these ladoos ahead of time?

Yes, you can! They actually taste even better after a day or two.

How do I prevent the ladoos from becoming dry?

Make sure to store them in an airtight container. Adding a tiny bit more ghee to the mixture can also help.