Authentic Besan Laddu Recipe – Cashew & Saffron Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Laddu Recipe – Cashew & Saffron Indian Sweet

Hey everyone! If you’ve ever craved that melt-in-your-mouth sweetness of a traditional Indian sweet, you have to try these Besan Laddu. They’re a classic for a reason – rich, flavorful, and surprisingly easy to make at home. I remember the first time I attempted these; my grandmother was guiding me, and honestly, it felt a little intimidating! But trust me, with a little patience, you’ll be enjoying these beauties in no time.

Why You’ll Love This Recipe

These Besan Laddu aren’t just delicious; they’re special. The combination of gram flour, ghee, cashews, and a hint of saffron creates a truly unforgettable flavor. They’re perfect for festivals, celebrations, or just a sweet treat with your evening chai. Plus, making them yourself means you know exactly what goes into them – no artificial flavors or preservatives!

Ingredients

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

• 1 cup gram flour (kadalai mavu) – about 120g
• 1 cup sugar – about 200g
• 1 cup milk – 240ml
• ?? cup ghee – about 115g (see ingredient notes for best type)
• ?? cup cashews – about 75g
• 1 pinch saffron strands
• 1 piece edible camphor

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Besan (Gram Flour): Types and Quality

Besan, or gram flour, is the star of the show. You’ll find different types – some are lighter in color, others darker. I prefer a lighter colored besan for a more delicate flavor and texture. Make sure it’s fresh too! Stale besan can have a bitter taste.

Ghee: Choosing the Right Ghee for Flavor

Ghee is essential for that rich, authentic taste. Homemade ghee is amazing if you have the time, but good quality store-bought ghee works perfectly too. Look for ghee with a lovely aroma – that’s a sign of good quality.

Cashews: Roasting vs. Raw Cashews

I usually use raw cashews for this recipe, as they get nicely roasted while cooking with the ghee. However, you can lightly roast the cashews beforehand if you prefer a more pronounced nutty flavor. Just be careful not to burn them!

Saffron: Sourcing and Blooming for Maximum Flavor

Saffron adds a beautiful color and subtle aroma. A little goes a long way! To get the most flavor, soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the mixture. This “blooms” the saffron, releasing its color and flavor.

Edible Camphor: Traditional Use and Substitutes (if any)

Edible camphor (pachai karpooram) is a traditional ingredient that adds a unique, slightly cooling flavor. It’s often used in South Indian sweets. If you can’t find it, you can omit it, but it does contribute to the authentic taste. It’s available at Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely grind the cashews into a powder. Set this aside – we’ll need it later.
2. In a non-stick pan, combine the gram flour and sugar. Whisk them together really well to break up any lumps. Nobody wants lumpy laddu!
3. Pour in the milk and the saffron-soaked milk. Mix everything thoroughly until it’s well combined.
4. Now, the patience part! Place the pan on medium heat and start stirring continuously. This is important to prevent sticking and ensure even cooking. Keep stirring for at least 5-7 minutes, until the mixture starts to thicken.
5. Time for the ghee! Add the ghee in batches, mixing well after each addition. The mixture will seem like it’s absorbing the ghee quickly – that’s normal.
6. Once the mixture is nicely thickened, add the cashew powder and blend it in without any lumps.
7. Continue cooking, stirring constantly, until you see frothy bubbles appearing on the surface. This is a sign that the mixture is cooked through.
8. Remove the pan from the heat and quickly stir in the edible camphor.
9. Transfer the mixture to a bowl and let it cool completely. It will firm up as it cools.
10. Once cooled, shape the mixture into small, round laddus. And that’s it!

Expert Tips

• Don’t rush the cooking process: Low and slow is the key to perfectly cooked Besan Laddu.
• Stir, stir, stir! Seriously, continuous stirring is crucial to prevent sticking and burning.
• Check for doneness: The mixture should leave the sides of the pan and form a soft, pliable dough.

Variations

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

Vegan Besan Laddu

Substitute the ghee with a vegan butter alternative and the milk with plant-based milk (almond or soy work well).

Gluten-Free Considerations

Besan is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Cardamom, etc.)

Add a pinch of cardamom powder for a warm, aromatic twist. My friend loves adding a tiny bit of nutmeg too!

Festival Adaptations (Diwali, Ganesh Chaturthi)

These are perfect for Diwali, Ganesh Chaturthi, or any festive occasion. You can even decorate them with edible silver leaf (varak) for a more festive look.

Serving Suggestions

Besan Laddu are best enjoyed at room temperature with a cup of chai or a glass of milk. They’re also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the Besan Laddu in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage, but they might become slightly harder.

FAQs

Let’s answer some common questions!

What is the best type of besan to use for Laddu?

A lighter colored, fresh besan is ideal for a delicate flavor and texture.

Can I make Besan Laddu without saffron?

Yes, you can! The saffron adds color and aroma, but the laddu will still taste delicious without it.

How do I know when the Laddu mixture is cooked properly?

The mixture should leave the sides of the pan and form a soft, pliable dough. It should also have a lovely aroma.

What if my Laddu mixture is too dry or too wet?

If it’s too dry, add a tablespoon of milk at a time. If it’s too wet, cook it for a few more minutes, stirring continuously.

Can I add other nuts to this Besan Laddu recipe?

Absolutely! Almonds, pistachios, or even a mix of nuts would be delicious.

What is the purpose of edible camphor in Besan Laddu?

Edible camphor adds a unique, slightly cooling flavor that’s traditional in South Indian sweets. It also aids in digestion.