Last Updated on 4 months by Neha Deshmukh

Authentic Besan Ladoo Recipe – Ghee & Oil Sweet Treats

Okay, let’s be real. Besan Ladoo. Just saying it evokes memories of festivals, sweet treats from relatives, and that warm, comforting feeling of home, doesn’t it? This recipe is one I’ve been making for years – I first attempted it with my grandmother watching over me, and let’s just say the first batch was…rustic! But we learned, and now I’m excited to share this authentic recipe with you. These aren’t just ladoos; they’re little balls of happiness.

Why You’ll Love This Recipe

These Besan Ladoos are special. They strike that perfect balance between rich and subtly sweet, with a melt-in-your-mouth texture. The combination of ghee and oil gives them a unique flavour and keeps them wonderfully soft. Plus, they’re surprisingly straightforward to make – though a little patience is key! You’ll be rewarded with a traditional Indian sweet that’s perfect for any celebration, or just a cozy afternoon with chai.

Ingredients

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

• 1 cup Besan (Gram Flour) – about 100g
• 2 cups Sugar – about 400g
• ½ cup Water – about 120ml
• 1 cup Ghee – about 225g
• 1 cup Vegetable Oil – about 240ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Besan (Gram Flour) Quality

The quality of your besan really matters. Look for a finely milled besan that’s fresh and has a lovely aroma. A good quality besan will give you a smoother ladoo. I usually buy mine from an Indian grocery store for the best results.

Ghee vs. Oil Ratio & Choice

The 50/50 split between ghee and oil is traditional. Ghee adds that incredible flavour, while the oil helps keep the ladoos soft and prevents them from becoming too dense. You can use any neutral-flavored vegetable oil – sunflower or canola work well. Don’t substitute the ghee though, it’s irreplaceable!

Sugar Consistency – Achieving the Perfect Texture

Getting the sugar syrup to the right consistency is crucial. We’re aiming for “one-string consistency” – more on that in the FAQs! This ensures the ladoos aren’t too hard or too sticky.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee and oil together in a heavy-bottomed kadai (wok) over medium heat. You want it to get nicely hot, almost boiling, then reduce the heat to a simmer. Keep it simmering gently while you prepare the sugar syrup.
2. In a separate kadai, combine the sugar and water. Bring this to a boil, stirring until the sugar dissolves completely. Now, don’t stir it after that! Let it bubble away until it reaches one-string consistency.
3. Reduce the flame to low. This is where the muscle work begins! Gradually add the sieved besan to the sugar syrup, a little at a time, stirring constantly to prevent lumps. Seriously, don’t stop stirring!
4. Now, slowly add the hot ghee-oil mixture, one ladleful at a time, to the besan-sugar mix. Keep stirring! The mixture will seem dry at first, but keep going – the ghee and oil will eventually get absorbed.
5. Keep adding the ghee-oil mixture, ladle by ladle, and stirring. You’ll notice the mixture starts to come together and release the oil from the sides of the kadai. This is what we want!
6. Once the mixture is releasing oil and looks frothy, immediately transfer it to a greased tray. Spread it out evenly and let it sit for about 5 minutes.
7. After 5 minutes, while it’s still warm, gently start shaping the mixture into small, round ladoos. Let them cool completely (about 30 minutes) before storing.

Expert Tips

A few things I’ve learned over the years…

Achieving the Right Consistency

The key is patience! Don’t rush the sugar syrup or the addition of the ghee-oil mixture. Slow and steady wins the ladoo race.

Preventing Lumps in the Besan

Sieving the besan is a must! It removes any lumps and ensures a smooth texture. And remember, constant stirring is your best friend when adding the besan to the sugar syrup.

Knowing When to Stop Adding Ghee-Oil Mixture

You’ll know it’s ready when the mixture starts releasing oil and looks fluffy and frothy. It should hold its shape slightly when you lift it with your spatula.

Troubleshooting – Mixture Too Dry or Too Wet

• Too Dry: Add a tablespoon of ghee at a time until it comes together.
• Too Wet: Continue cooking on low heat, stirring constantly, until some of the moisture evaporates.

Variations

Want to put your own spin on things?

• Vegan Besan Ladoo: Substitute the ghee with a vegan butter alternative. The flavour won’t be exactly the same, but it’s a delicious option! My friend, Priya, swears by this.
• Spice Level – Adding Cardamom or Saffron: A pinch of cardamom powder or a few strands of saffron added to the sugar syrup will elevate the flavour beautifully.
• Festival Adaptations: During Diwali, I love adding a few chopped nuts like almonds and pistachios. For Holi, a touch of rose water is lovely.

Serving Suggestions

Besan Ladoos are perfect on their own with a cup of chai. They also make a wonderful addition to any Indian sweets platter.

Storage Instructions

Store Besan Ladoos in an airtight container at room temperature for up to a week. They actually taste even better after a day or two, as the flavours meld together!

FAQs

Let’s answer some common questions.

What type of besan is best for making ladoos?

A finely milled, fresh besan is best. Look for a pale yellow colour and a pleasant aroma.

How do I know when the sugar syrup has reached one-string consistency?

Take a small drop of the syrup between your thumb and forefinger. Gently pull them apart. If a single, thin string forms, it’s ready!

Can I use a different oil instead of vegetable oil?

You can, but stick to neutral-flavored oils like sunflower or canola. Avoid strongly flavored oils like olive oil.

My ladoo mixture is too dry, what should I do?

Add a tablespoon of ghee at a time, stirring well, until the mixture comes together.

How long do Besan Ladoos stay fresh?

Stored in an airtight container at room temperature, they’ll stay fresh for up to a week.

Enjoy making these delicious Besan Ladoos! I hope they bring as much joy to your home as they do to mine. Let me know how they turn out in the comments below!