Last Updated on 2 months by Neha Deshmukh

Authentic Besan Ladoo Recipe – Cashew & Cardamom Delight

Introduction

Oh, ladoos! Just the word brings back so many childhood memories of festivals and my grandmother’s kitchen. These little balls of goodness are more than just a sweet treat; they’re a symbol of celebration and love. Today, I’m sharing my family’s treasured recipe for Besan Ladoo – a classic Indian sweet made with gram flour, ghee, sugar, and a delightful hint of cardamom and crunchy cashews. It’s surprisingly easy to make, and trust me, the aroma alone is worth the effort!

Why You’ll Love This Recipe

This Besan Ladoo recipe is special because it strikes the perfect balance between traditional flavors and a melt-in-your-mouth texture. It’s not overly sweet, and the cardamom and cashew add a lovely warmth and crunch. Plus, it’s a relatively quick recipe – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. You’ll love how satisfying it is to make (and eat!) these little gems.

Ingredients

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

• 2 cups Roasted Gram Dal (Pottukadalai)
• 1.25 cup Sugar
• 0.75 cup Ghee
• 4-5 Cardamom Pods
• 10 Cashew Nuts
• 10 Golden Raisins

Ingredient Notes

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

Roasted Gram Dal (Pottukadalai) – Sourcing & Roasting Tips

You can find roasted gram dal (also known as pottukadalai) at most Indian grocery stores. If you can’t find it pre-roasted, you can easily roast it yourself! Simply dry roast the gram dal in a pan over medium heat for 8-10 minutes, stirring constantly, until it’s lightly golden and fragrant. Let it cool completely before grinding. (About 200g if you’re using a scale!)

Ghee – Clarified Butter & Its Importance

Ghee is essential for that authentic ladoo flavor and texture. It adds a richness that butter simply can’t replicate. You can buy ghee, or make your own by simmering unsalted butter until the milk solids separate. (Around 170ml for this recipe). Don’t skimp on the ghee – it’s what holds everything together!

Cardamom – Fresh vs. Ground & Regional Variations

Freshly ground cardamom is always best! It has a much more vibrant aroma than pre-ground. If you’re using pods, lightly crush them to release the seeds, then grind them to a powder. Some families in South India like to add a pinch of nutmeg along with the cardamom – feel free to experiment!

Cashew Nuts – Quality & Toasting for Flavor

Use good quality cashew nuts for the best flavor. Lightly toasting them in ghee enhances their crunch and nuttiness. Don’t over-toast, though, or they’ll become bitter.

Golden Raisins – Plumpness & Substitutions

Golden raisins add a lovely sweetness and chewiness. If you prefer, you can substitute them with regular raisins or chopped dates. Soaking the raisins in warm water for 10 minutes before adding them will make them even plumper.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the roasted gram dal into a fine powder using a food processor. This might take a few minutes, and you may need to scrape down the sides a couple of times.
2. Separately, grind the sugar and cardamom seeds into a powder. A spice grinder works best for this.
3. In a large bowl, combine the dal powder and the sugar-cardamom mixture. Give it a good mix.
4. Now, hand-break the cashews into small pieces. No need to be perfect here!
5. Heat 1 tbsp of ghee in a pan over medium heat. Sauté the cashews and raisins until they turn golden brown. Be careful not to burn them!
6. Add the roasted nuts and raisins, along with the ghee they were sautéed in, to the mixing bowl.
7. This is where the magic happens! Gradually mix the remaining ghee into the mixture, a little at a time, until it all binds together when you press it between your palms. This might take some elbow grease!
8. Once the mixture comes together, roll portions into key lime-sized balls. Let them set for about 30 minutes before storing.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Besan Ladoo:

Achieving the Perfect Ladoo Texture

The key is to add the ghee gradually and mix well. You want a mixture that holds its shape when pressed but isn’t oily.

Troubleshooting – Mixture Too Dry or Too Wet

• Too Dry: Add a teaspoon of ghee at a time until it comes together.
• Too Wet: Add a tablespoon of gram dal powder at a time until it reaches the right consistency.

The Importance of Warm Ghee

Using slightly warm ghee helps the mixture bind better. Don’t use melted ghee, but it shouldn’t be cold and solid either.

Ensuring Even Sweetness Distribution

Make sure the sugar is finely ground and well combined with the gram dal. This ensures every bite is perfectly sweet.

Variations

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

Vegan Besan Ladoo Adaptation

Substitute the ghee with an equal amount of coconut oil. The flavor will be slightly different, but still delicious!

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Adjusting Spice Level – More or Less Cardamom

Feel free to adjust the amount of cardamom to your liking. If you love a strong cardamom flavor, add a few extra pods.

Festival Adaptations – Diwali, Ganesh Chaturthi & More

During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) to the ladoos for a festive touch. For Ganesh Chaturthi, you can shape them into small dome shapes to resemble Lord Ganesha’s favorite sweet.

Serving Suggestions

Besan Ladoos are perfect for serving with a cup of chai, as a festive treat, or simply as a sweet snack. They’re also a lovely gift to give to friends and family.

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is the best way to roast gram dal for ladoos?

Roasting the gram dal properly is key! Dry roast it over medium heat, stirring constantly, until it’s lightly golden and fragrant.

Can I use powdered sugar instead of granulated sugar?

You can, but granulated sugar gives a better texture. If using powdered sugar, reduce the quantity slightly as it’s sweeter.

How do I know if the ghee is the right temperature?

The ghee should be slightly warm, not melted or cold. It should be pourable but not hot.

My ladoos are crumbling, what went wrong?

Most likely, you didn’t add enough ghee, or you didn’t mix it in thoroughly enough. Try adding a little more ghee and mixing well.

Can I add other nuts like almonds or pistachios?

Absolutely! Feel free to experiment with different nuts. Almonds and pistachios would both be delicious additions.