Ingredients:
- 3 cups besan (gram flour)
- 2 cups ghee (clarified butter)
- 3 cups powdered sugar (ground sugar)
- 1/2 teaspoon cardamom powder (optional, for flavor)
- 2 tablespoons chopped nuts (optional – cashews, almonds)
Instructions:
- Heat ghee in a thick-bottomed non-stick pan over medium flame.
- Add the besan to the hot ghee and mix well.
- Roast the besan on medium-low heat, stirring continuously until it turns light golden brown and releases a nutty aroma (about 15–20 minutes).
- Turn off the heat and let the mixture cool slightly.
- Once warm, add powdered sugar and cardamom powder (if using), and mix thoroughly.
- Add nuts if desired and mix evenly.
- While the mixture is still warm, grease your hands with a little ghee and shape into small round laddus.
- Let them set for 20–30 minutes before serving or storing.
Nutritional Information (General):
- Calories: 130 kcal
- Carbohydrates: 14g
- Protein: 2g
- Fat: 7g
- Fiber: 1g
- Calcium: 1%
- Iron: 3%
Cooking Tips & Variations:
- Flavor Boost: Add cardamom or nutmeg for a richer aroma.
- Nutty Addition: Mix in finely chopped almonds or cashews for texture.
- Festive Touch: Garnish with edible silver foil (vark) for special occasions.
- Healthier Option: Reduce sugar slightly or use jaggery powder for a rustic version.
Common Mistakes & Fixes:
- Mistake: Raw taste in laddus.
Fix: Roast the besan longer on low heat until it turns golden and aromatic. - Mistake: Laddus not forming properly.
Fix: Add 1–2 tablespoons warm ghee to the mixture and mix again. - Mistake: Besan burns quickly.
Fix: Always roast on medium to low heat and stir continuously.
Chef’s Tips & Tricks:
- Always use fresh besan for best flavor and aroma.
- Stir the besan continuously during roasting to avoid lumps or burning.
- Shape laddus while the mixture is warm – not hot or cold.
- Store in an airtight container; stays fresh at room temperature for up to 10 days.
Brand Suggestions:
- Besan: TRS or Natco Gram Flour (available at Tesco, Asda, Indian stores)
- Ghee: East End, Patak’s, or KTC Ghee
- Sugar: Silver Spoon Icing Sugar or Tate & Lyle (ground to powder if needed)
- Cardamom: TRS Cardamom Powder or whole pods ground fresh
- Nuts: Whitworths Mixed Nuts or Tesco Own Brand
Equipment & Tools:
- Non-stick or heavy-bottomed pan
- Wooden or silicone spatula
- Mixing bowl
- Plate or tray for shaping laddus
- Airtight container for storage
Pairing Suggestions:
- Enjoy with a cup of masala chai or saffron milk.
- Serve alongside festive thali meals.
- Pack as a gift during Diwali, weddings, or family gatherings.
Allergen Information:
- Dairy: Contains ghee – not suitable for those with dairy allergies. Use plant-based ghee if needed.
- Gluten-Free: Naturally gluten-free (confirm with the brand for no cross-contamination).
- Nuts: Optional – omit if allergic or substitute with seeds.
Recipe Instructions Step by Step:
Step 1: Heat Ghee
In a non-stick or heavy-bottomed pan, heat 2 cups of ghee on medium flame.
Step 2: Roast the Besan
Add 3 cups of besan to the melted ghee. Stir continuously and roast the flour on low to medium heat. This takes 15–20 minutes. The flour will turn light brown and emit a nutty aroma.
Step 3: Cool the Mixture Slightly
Turn off the flame and allow the mixture to cool for 5–10 minutes until warm.
Step 4: Mix in Sugar and Flavorings
Add 3 cups of powdered sugar and 1/2 tsp cardamom powder. Mix thoroughly until combined. Add chopped nuts if desired.
Step 5: Shape the Laddus
Grease your palms with ghee. While the mixture is still warm, take small portions and shape them into round laddus.
Step 6: Set and Store
Let them set on a plate for 20–30 minutes. Store in an airtight container.