Authentic Besan Ladoo Recipe – Cashew Almond Khoya Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Ladoo Recipe – Cashew Almond Khoya Sweet

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Besan Ladoo. These aren’t just any ladoos; they’re melt-in-your-mouth, subtly sweet, and packed with the warm flavors of cardamom, cashews, and almonds. I first made these with my grandmother, and honestly, the aroma alone takes me right back to her kitchen. It’s a little bit of effort, but trust me, the result is so worth it. Let’s get started!

Why You’ll Love This Recipe

These Besan Ladoo are a classic Indian sweet, perfect for festivals, celebrations, or just a cozy afternoon treat. They’re wonderfully rich, but not overly sweet, and the texture is just divine – soft, crumbly, and utterly addictive. Plus, making them is a really satisfying process. There’s something special about transforming simple ingredients into something so beautiful and delicious.

Ingredients

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

• 2.25 cups (280g) Chickpea flour (coarse/besan)
• 0.5 cup (113g) Ghee
• 0.75 cup (150g) Powdered sugar
• 0.33 cup (80g) Khoya (Mawa)
• 0.5 tsp Cardamom powder
• 0.25 cup (30g) Almonds
• 0.25 cup (30g) Cashew nuts

Ingredient Notes

Let’s talk ingredients for a moment, because a few things really make a difference here!

• Chickpea Flour (Besan): Using coarse besan is key. The finer varieties can make the ladoos dense. If you can find it, look for “Desi Besan” – it has a lovely flavor.
• Ghee: Don’t skimp on the ghee! It’s what gives these ladoos their signature richness and flavor. A good quality ghee makes all the difference.
• Khoya (Mawa): Khoya adds a wonderful milky, creamy texture. It’s traditionally made by simmering milk for hours, but you can find it at most Indian grocery stores. It really binds everything together beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Nuts: First, let’s roast our nuts. Heat a tablespoon of ghee in a pan and sauté the cashews and almonds separately until they turn golden brown. This brings out their flavor. Set them aside to cool.
2. Roast the Besan: Now for the star of the show! In the same pan, add the chickpea flour and roast it on low heat for about 30-35 minutes. This is the most important step. Stir constantly to prevent burning. You’ll know it’s ready when it smells wonderfully aromatic and turns a light golden color. Be patient – this takes time!
3. Prepare the Khoya: In a separate pan, sauté the grated khoya in 1 tablespoon of ghee for 2-3 minutes. This helps to soften it and makes it easier to incorporate.
4. Combine Everything: Once the besan has cooled slightly, it’s time to bring everything together. In a large bowl, mix the roasted besan, powdered sugar, crushed roasted nuts, cardamom powder, and sautéed khoya. Mix well until everything is evenly combined.
5. Shape the Ladoos: While the mixture is still warm (but cool enough to handle!), start shaping them into lemon-sized balls. If the mixture feels too dry, add a tiny bit more melted ghee. Garnish with a few chopped nuts on top if you like!

Expert Tips

• Don’t Rush the Roasting: Seriously, the besan needs to be roasted properly. It’s the foundation of the whole recipe.
• Cool Completely: Let the ladoos cool completely before storing them. This helps them to firm up.
• Adjust Sweetness: Feel free to adjust the amount of powdered sugar to your liking.

Variations

• Vegan Adaptation: You can easily make these vegan! Use plant-based ghee and substitute the khoya with a vegan khoya alternative (made from cashew or almond).
• Gluten-Free: Good news – these ladoos are naturally gluten-free!
• Spice Level: If you love a stronger cardamom flavor, add a little more cardamom powder. My friend, Priya, always adds a pinch of nutmeg too!
• Festival Adaptations: These are perfect for Diwali, Ganesh Chaturthi, or any festive occasion. You can even add a few saffron strands for a touch of luxury during special celebrations.

Serving Suggestions

These ladoos are wonderful on their own with a cup of chai. They also pair beautifully with a glass of warm milk before bed.

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 firmer.

FAQs

Q: What is the best type of besan to use for ladoos?

A: Coarse besan (also known as “Desi Besan”) is best. It gives the ladoos a lovely texture.

Q: How do I know when the besan is roasted enough?

A: The besan should smell wonderfully aromatic and turn a light golden color. It should also feel slightly grainy to the touch.

Q: Can I make these ladoos ahead of time?

A: Absolutely! They actually taste even better after a day or two.

Q: What can I substitute for khoya?

A: While khoya is traditional, you can try using ricotta cheese (drained well) or even mashed sweet potatoes as a substitute, though the texture will be slightly different.

Q: Why are my ladoos crumbling?

A: This usually happens if the besan wasn’t roasted enough, or if you didn’t add enough ghee or khoya. Next time, make sure to roast the besan thoroughly and add a little more ghee if needed.