Besan Laddu Recipe – Authentic Indian Sweet with Ghee & Sugar

Last Updated on 4 months by Neha Deshmukh

Besan Laddu Recipe – Authentic Indian Sweet with Ghee & Sugar

Okay, let’s be real. Is there anything more comforting than a bite of a perfectly made Besan Laddu? These little golden balls of goodness are a staple in Indian households, especially during festivals. I remember my grandmother making these every Diwali, and the aroma would fill the entire house! Today, I’m sharing my version – a classic recipe that’s been passed down, tweaked a little, and perfected over the years. You’ll love how surprisingly simple it is to make these melt-in-your-mouth treats.

Why You’ll Love This Recipe

This Besan Laddu recipe isn’t just about following steps; it’s about creating a little piece of happiness. It’s perfect for:

• Festivals: Diwali, Ganesh Chaturthi, or any celebration calls for Besan Laddu!
• Gifting: Homemade ladoos are the sweetest gesture.
• A Cozy Treat: Sometimes, you just need a little something sweet with your evening chai.
• Relatively Easy: While it needs a bit of patience, it’s not overly complicated.

Ingredients

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

• 1 cup besan / gram flour (approx. 150g)
• 1 cup ghee / clarified butter (approx. 225g)
• 1 cup sugar (approx. 200g)
• ?? cup water (approx. 180ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe.

• Besan: This is key. Use good quality, fresh besan. It should smell fragrant, not stale. I prefer a slightly coarse besan for a better texture, but fine besan works too.
• Ghee: Oh, ghee! It’s the heart and soul of these ladoos. The flavour of the ghee really shines through, so don’t skimp on quality here. Traditionally, in North India, we often use cow ghee, which has a slightly sweeter aroma. In some parts of India, buffalo ghee is preferred for its richer, more intense flavour. Both are delicious – it really comes down to personal preference!
• Sugar: Regular granulated sugar works perfectly.
• Water: The water is crucial for making the sugar syrup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the besan. Heat a heavy-bottomed pan on low heat. Add the besan and dry roast for about 8 minutes, stirring constantly. You want it to become fragrant and lightly golden, but be careful not to burn it! Once roasted, sieve the besan to remove any lumps. This ensures a smooth ladoo texture.
2. Now, in a separate pan, melt the ghee. Once melted, slowly add the roasted besan, mixing continuously. Keep the flame low and cook for about 2-3 minutes until everything is well combined and smells lovely.
3. Time for the sugar syrup! In another pan, combine the sugar and water. Bring to a boil and cook until you reach one-string consistency. (More on that in the FAQs!).
4. This is where the magic happens. Slowly pour the sugar syrup into the besan-ghee mixture, stirring constantly on low heat. This part requires patience!
5. Now, add the remaining ghee in batches, a little at a time, mixing continuously. This is the most important step! Keep stirring for about 13 minutes, or until the mixture starts to come together and separate from the sides of the pan. You’ll know it’s ready when it looks slightly grainy and holds its shape.
6. Quickly transfer the mixture to a greased tray or plate. Flatten it out and let it set for about 30 minutes. Don’t touch it!
7. Once set, cut the mixture into squares or roll into round ladoos. Store in an airtight container and enjoy!

Expert Tips

• Low and Slow: Seriously, low heat is your friend. This prevents burning and ensures even cooking.
• Constant Stirring: I can’t stress this enough! Stirring prevents sticking and ensures everything cooks evenly.
• Don’t Rush the Syrup: Getting the sugar syrup to one-string consistency is vital. It takes practice, but it’s worth it.

Variations

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

• Vegan Adaptation: Swap the ghee for a good quality plant-based ghee. There are some fantastic options available now!
• Gluten-Free: This recipe is naturally gluten-free, as long as your besan is certified gluten-free.
• Spice Level: My friend, Priya, always adds a pinch of cardamom (elaichi) powder to her ladoos. It adds a beautiful fragrance and flavour. About ¼ teaspoon is perfect.
• Festival Adaptations: For Diwali, I like to decorate the ladoos with silver leaf (vark). For Ganesh Chaturthi, you can offer these ladoos as prasad.

Serving Suggestions

Besan Ladoos are delicious on their own, but they also pair beautifully with:

• A warm glass of milk
• A cup of masala chai
• As part of a festive sweet 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 laddu?

A slightly coarse besan works well, but fine besan is also fine! Just make sure it’s fresh and fragrant.

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 make these ladoos ahead of time?

Absolutely! They actually keep well for several days.

Why is ghee so important in this recipe?

Ghee adds richness, flavour, and a beautiful texture to the ladoos. It also helps bind the ingredients together.

What if my ladoo mixture is too dry/wet?

If it’s too dry, add a tablespoon of ghee at a time until it comes together. If it’s too wet, cook it for a few more minutes, stirring constantly, until it thickens.