Besan Ladoo

45Min

12Servings

145Cal

MediumLevel

VegetarianGluten freeKid friendlyvegetariangluten free

#besan ladoo#indian sweets#festival food#vegetarian#gluten free

Equipment

Heavy-bottomed pan

Stove

Mixing bowl

Spatula

Mixing spoon

Measuring cup

Measuring spoon

Plate

Ingredients

Main Ingredients

besan (chickpea flour) (dry)

250 g

ghee (melted)

120 g

powdered sugar (fine)

150 g

cardamom powder (ground)

5 g

cashew nuts (chopped)

30 g

Instructions

Prepare equipment and ingredients

Set up your workspace and measure all ingredients for smooth cooking.

5 min

Toast the besan

Heat ghee in a heavy-bottomed pan, add besan and toast on low-medium heat until golden brown and aromatic.

20 minLow heattimer 20 min

Stir continuously to prevent burning and ensure even toasting

Cool the mixture

Remove the pan from heat and let the besan-ghee mixture cool to room temperature.

10 min

The mixture should be just warm, not hot, before adding sugar

Add sugar and spices

Mix in powdered sugar, cardamom powder, and chopped cashews until well combined.

5 min

Mix thoroughly to distribute the sugar evenly and avoid lumps

Shape the ladoos

Take small portions of the mixture and shape into round balls by pressing gently between your palms.

5 min

If the mixture crumbles, add a teaspoon of warm ghee to help bind

Original recipe

TikTokRecipe by @cookwithmanali

Storage

Fridge: 7 days

Freezer: 30 days

Reheat: Room temperature

Store in an airtight container at room temperature for up to 1 week or in the refrigerator for longer storage. Allow to come to room temperature before serving.

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