Authentic Besan Laddu Recipe – Ghee, Pistachio & Saffron Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Laddu Recipe – Ghee, Pistachio & Saffron Delight

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 right there guiding me, and the aroma filled the whole house. It’s a memory (and a taste!) I cherish. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any laddoos. This recipe delivers a truly authentic experience, packed with the goodness of ghee, the crunch of pistachios and almonds, and the delicate fragrance of saffron and cardamom. They’re perfect for festivals, celebrations, or simply as a sweet treat with your evening chai. Plus, they’re relatively quick to make – perfect when you need a little something special without spending hours in the kitchen.

Ingredients

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

• 0.5 cup Corn Starch (approx. 60g)
• 1.25 cup Sugar (approx. 250g)
• 4 tablespoons Ghee (approx. 60ml)
• 0.5 teaspoon Lemon Juice (approx. 2.5ml)
• 1 teaspoon Grated Frozen Lemon with Zest
• 7-8 Chopped Pistachios
• 7-8 Chopped Almonds
• 0.25 teaspoon Cardamom Powder (approx. 1.25g)
• 3-4 Saffron Strands
• 0.5 pinch Salt

Ingredient Notes

Let’s talk ingredients! A few things can really elevate these laddoos:

• Ghee: Don’t skimp on the ghee! It’s the heart and soul of this recipe. Using a good quality, fragrant ghee makes all the difference. I prefer using homemade ghee, but a good store-bought brand works beautifully too.
• Nuts: I love the combination of pistachios and almonds for their flavor and texture. Feel free to experiment with cashews or walnuts too! Just make sure they’re freshly chopped for the best crunch.
• Saffron & Cardamom: These are the aromatic superstars. Real saffron strands are worth their weight in gold – they impart a beautiful color and a subtle, floral flavor. Cardamom adds a warm, sweet spice that’s essential in Indian sweets. Don’t substitute cardamom powder with anything else; it’s unique!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a small bowl, mix the corn starch with ½ cup of water to form a smooth paste. Then, add another 1 cup of water and combine well. Set this aside – it’s our thickening agent.
2. Now, in a wok or a heavy-bottomed pan, dissolve the sugar in 1 cup of water. Place it over medium heat and bring it to a boil. You want to create a sugar syrup.
3. Once the sugar syrup is boiling, slowly pour in the corn starch mixture. This is where the stirring begins! Keep stirring continuously on medium heat to prevent any lumps from forming.
4. Add the lemon juice and grated lemon with zest when the mixture starts to bubble and thicken. Keep stirring – we’re building flavor and preventing sticking.
5. Now comes the fun part – adding the ghee! Add 1 tablespoon of ghee at a time, stirring constantly until it’s fully absorbed before adding the next. Repeat this until all 4 tablespoons of ghee are incorporated. The mixture will gradually thicken and become glossy.
6. Once the mixture is beautifully thick, add the saffron strands, cardamom powder, chopped pistachios, chopped almonds, and a tiny pinch of salt. Mix everything well to ensure all the flavors are evenly distributed. Remember to reserve a few nuts for garnishing!
7. The mixture is ready when it starts pulling away from the sides of the wok and forms a soft, pliable dough. Quickly transfer it to a greased plate.
8. Garnish with the reserved nuts. Let it cool completely – this usually takes about 30-45 minutes. Once cooled, cut into 20-22 equal pieces.

Expert Tips

• Stirring is Key: Seriously, don’t stop stirring! This prevents burning and ensures a smooth, lump-free mixture.
• Ghee Absorption: Adding the ghee gradually is crucial. It allows the mixture to emulsify properly and creates that signature rich texture.
• Consistency Check: The mixture should be soft and pliable, not too sticky or too dry. If it’s too sticky, cook for a bit longer. If it’s too dry, add a tiny splash of water.

Variations

Want to put your own spin on these laddoos? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. There are some fantastic options available now!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your ingredients to be sure.
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more – maybe up to ½ teaspoon. My friend, Priya, always adds a tiny pinch of nutmeg too!
• Festival Adaptations: During Diwali, I like to add a sprinkle of edible silver leaf (vark) for an extra festive touch. For Ganesh Chaturthi, I sometimes add a few strands of kesar (saffron) to the ghee before adding it to the mixture.

Serving Suggestions

These Besan Laddoos are delicious on their own, but they also pair beautifully with a warm cup of chai or a glass of cold milk. They’re perfect for offering to guests, packing in lunchboxes, or enjoying as a sweet treat after a meal.

Storage Instructions

Store the laddoos in an airtight container at room temperature for up to 10 days. They actually taste even better after a day or two, as the flavors meld together!

FAQs

Let’s answer some common questions:

What type of Besan is best for Laddu?

I recommend using a fine besan (gram flour) for the smoothest texture.

How do I know when the mixture is the right consistency?

It should pull away from the sides of the pan and form a soft, pliable dough that you can easily shape.

Can I add other nuts or dried fruits?

Absolutely! Feel free to experiment with cashews, walnuts, raisins, or even a sprinkle of coconut.

Why is lemon juice added to the Laddu mixture?

Lemon juice helps prevent the sugar from crystallizing and adds a subtle tang that balances the sweetness.

How can I prevent the Laddoos from becoming hard?

Make sure you don’t overcook the mixture. Also, storing them in an airtight container is essential to prevent them from drying out.