Besan Ladoo Recipe – Authentic Indian Sweet with Almonds & Cardamom

Last Updated on 2 months by Neha Deshmukh

Besan Ladoo Recipe – Authentic Indian Sweet with Almonds & Cardamom

Okay, let’s be real. Is there anything more comforting than a bite of a perfectly made Besan Ladoo? 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 whole house would smell incredible! Today, I’m sharing my version – it’s pretty straightforward, and I promise, you’ll be hooked.

Why You’ll Love This Recipe

This Besan Ladoo recipe is special because it’s authentic. It’s the kind of recipe that’s been passed down through generations, tweaked and perfected over time. It’s not overly sweet, has a lovely nutty flavour from the almonds, and the cardamom just elevates everything. Plus, it’s surprisingly easy to make, even if you’re new to Indian sweets! You’ll love how satisfying it is to create these from scratch.

Ingredients

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

• ¾ cup ghee (about 170ml)
• 1 cup gram flour (besan) – about 100g
• ½ cup milk (about 120ml)
• ½ cup powdered sugar (about 60g)
• 6 almonds, chopped
• 6 cardamoms, lightly crushed

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Besan: Use a good quality, fresh besan. It should smell fragrant, not musty. The colour should be a vibrant yellow.
• Ghee: Ghee is the heart and soul of this recipe. Traditionally, homemade ghee is best, but a good quality store-bought ghee works wonderfully too. I prefer using cow ghee for its rich flavour.
• Cardamom: Oh, cardamom! There are different types – green cardamom is most common, but black cardamom adds a smoky note if you’re feeling adventurous. I usually stick with green for this recipe, and lightly crushing the pods releases the most flavour. You can also use cardamom powder, about ½ teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan on low heat. This is important – low and slow is the key!
2. Add the besan to the melted ghee. Now, this is where the patience comes in. You need to roast the besan for 15-20 minutes, stirring constantly. Seriously, don’t walk away! You’re looking for a beautiful golden brown colour and a really lovely, nutty aroma.
3. Once the besan is roasted, remove the pan from the heat. Let it cool slightly for a few minutes.
4. Now, gradually add the milk, while stirring vigorously. This is to prevent lumps from forming. Keep stirring until everything is well combined.
5. Add the powdered sugar, chopped almonds, and crushed cardamom. Mix everything together until it’s evenly distributed.
6. Once the mixture is warm enough to handle (but not too hot!), grease your palms with a little ghee. This prevents the mixture from sticking.
7. Shape the mixture into lime-sized balls. If the mixture feels too dry, add a little extra ghee, a teaspoon at a time.
8. Place the ladoos on a plate to cool completely.

Expert Tips

• Don’t rush the roasting: Roasting the besan properly is crucial for the flavour and texture of the ladoos.
• Stir, stir, stir!: Constant stirring prevents burning and ensures even roasting.
• Grease your palms: Seriously, this makes shaping the ladoos so much easier.
• Cool completely: Let the ladoos cool completely before storing them.

Variations

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

• Vegan Adaptation: Use plant-based ghee and substitute the milk with a mixture of warm water and plant-based milk powder.
• Gluten-Free: This recipe is naturally gluten-free, as besan is a gluten-free flour!
• Spice Level: If you love a stronger cardamom flavour, add a little more! You could also experiment with a pinch of nutmeg or saffron.
• Festival Adaptations: My aunt always adds a tiny bit of edible silver leaf (varak) to the ladoos for Diwali – it makes them look extra special! For Holi, I sometimes add a pinch of colour to the mixture.

Serving Suggestions

Besan Ladoos are perfect on their own with a cup of chai. They’re also lovely served as part of a larger Indian sweets platter. My family loves them after a hearty meal!

Storage Instructions

Store the Besan Ladoos in airtight containers at room temperature. They should stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

Let’s tackle some common questions:

• How do I prevent lumps from forming when adding milk? Add the milk gradually, while stirring constantly and vigorously.
• What is the best type of ghee to use for Besan Ladoo? Cow ghee is traditional and has a lovely flavour, but any good quality ghee will work.
• Can I add other nuts like pistachios or cashews? Absolutely! Feel free to experiment with your favourite nuts.
• How long do Besan Ladoos stay fresh? They stay fresh for up to a week when stored in airtight containers at room temperature.
• What does the consistency of the besan mixture look like before shaping? It should be warm, slightly crumbly, and hold its shape when pressed together. If it’s too dry, add a little more ghee.

Enjoy making these delicious Besan Ladoos! I hope they bring as much joy to your home as they do to mine.