Besan Ladoo Recipe – Traditional Indian Sweet with Rava & Ghee

Last Updated on 4 months by Neha Deshmukh

Besan Ladoo Recipe – Traditional Indian Sweet with Rava & Ghee

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Besan Ladoo. These golden, melt-in-your-mouth ladoos are a staple in Indian households, especially during festivals. I remember helping my grandmother make these as a kid, and the aroma of roasting besan still brings back such warm memories. It’s a relatively easy recipe, and trust me, the results are so worth it!

Why You’ll Love This Recipe

This Besan Ladoo recipe is special because it combines the classic besan (gram flour) with rava (semolina) for a delightful texture. The addition of ghee gives it a rich, aromatic flavor that’s simply irresistible. It’s perfect for gifting, offering to guests, or just enjoying with a cup of chai. Plus, it comes together pretty quickly – perfect when you need a sweet treat without spending hours in the kitchen!

Ingredients

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

• 1 cup besan ladoo flour (approx. 150g)
• 1 cup fine rava/semolina (approx. 160g)
• ?? cup desiccated coconut (approx. 75g – adjust to your liking)
• 1 cup sugar (approx. 200g)
• 3 cardamom pods
• ?? cup ghee (approx. 120ml – 150ml, you might need a little more or less)

Ingredient Notes

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

• Besan Ladoo Flour: Using a dedicated “besan ladoo flour” is ideal as it’s often finer and roasted slightly, giving a better texture. If you can’t find it, regular besan works too, but you might need to roast it a bit longer.
• Rava/Semolina: I prefer fine rava for this recipe – it gives a smoother texture. You can use coarse rava, but the ladoos will be a little grainier. In some regions of India, they even use a mix of both!
• Ghee – Clarified Butter: Ghee is essential for that authentic flavor. It’s made by simmering butter to remove the milk solids, leaving behind a pure, nutty-flavored fat. You can buy it or make your own. Don’t skimp on the ghee – it’s what makes these ladoos so special!
• Desiccated Coconut: You can use fresh grated coconut, but desiccated coconut is more convenient and has a longer shelf life. I usually go with desiccated, but feel free to use fresh if you have it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the besan ladoo flour. In a heavy-bottomed pan, roast the flour with 2 tablespoons of ghee over medium heat for 5-8 minutes. Stir constantly to prevent burning, and you’ll know it’s ready when it becomes fragrant. Set this aside to cool.
2. Next, dry roast the rava/semolina in the same pan for about 6 minutes, until it’s lightly golden and smells nutty. Keep stirring!
3. While the rava cools, grind the sugar and cardamom pods together into a fine powder. A spice grinder or a powerful blender works best for this.
4. Now, in a large bowl, combine the roasted besan, rava, desiccated coconut, and the sugar-cardamom mixture.
5. Here comes the fun part! Gradually add the remaining ghee, mixing it in with your hands. You want to form a dough that holds its shape when squeezed. You might need a little more or less ghee depending on the flour.
6. Once the mixture is still warm (but cool enough to handle!), shape it into tight, round ladoos. If the mixture starts to cool and crumble, add a tiny bit more ghee. Don’t worry if they aren’t perfect at first – you can re-shape them after they cool slightly.

Expert Tips

• Don’t rush the roasting process! Roasting the besan and rava properly is key to getting the right texture and flavor.
• Use a heavy-bottomed pan to prevent the flour from burning.
• Work quickly when shaping the ladoos, as the mixture will firm up as it cools.
• If the mixture is too dry, add a teaspoon of ghee at a time until it comes together.

Variations

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

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. There are some great options available now!
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your besan and rava are certified gluten-free.
• Spice Level: My friend, Priya, loves adding a handful of chopped almonds and pistachios to the mixture for extra crunch and flavor. A pinch of saffron also adds a beautiful color and aroma.
• Festival Adaptations: These ladoos are perfect for Diwali, Ganesh Chaturthi, or any festive occasion. My family always makes a huge batch for Diwali!

Serving Suggestions

Besan Ladoos are delicious on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai. They make a wonderful offering to guests or a sweet treat after a meal.

Storage Instructions

Store the Besan Ladoos in an airtight container 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 answer some common questions:

• How do I know when the besan ladoo flour is roasted enough? It will become fragrant and slightly change color. Be careful not to burn it!
• What type of rava/semolina works best for this recipe? Fine rava is preferred for a smoother texture.
• Can I add nuts like almonds or pistachios to the ladoos? Absolutely! About ¼ cup of chopped nuts is a great addition.
• How long do besan ladoos stay fresh? They stay fresh for up to a week when stored in an airtight container.
• What is the best way to shape the ladoos perfectly? Practice makes perfect! Wet your hands slightly with water or ghee to prevent the mixture from sticking.

Enjoy making these delightful Besan Ladoos! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!