As a child, I never really liked Besan ke Laddoo. I found it too heavy for my palate. And, back in those days, I wasn’t a fan of Indian sweets. Chocolates were my only choice of ‘mithaai‘. I was a child after all!
Remember my love for Cadbury Nutties! You should have a look at these Brownies I made using Nutties 😉 They were better than what I had expected them to be, given I was experimenting!
I developed a taste for Indian sweets at a much later stage in life…& Besan ke Laddoo were first in the list! I love their slightly coarse texture, melting in my mouth just as I bit into one…wow! The nuttiness of the roasted besan/ gram flour is so rustic. Once I fell for it, I was irrevocably in love with these Laddoos! And as always mom would make them during festivals…and I’d wait for them ☺️ but never learnt how to make these. I always knew it was a tedious task 😯
The first time I tried making these one afternoon after I got married, I was near tears!! I had made a blunder. A big lump of ghee, sugar & partially cooked besan sat in the wok in front of me…looking like everything except what I had envisioned 😒 I trashed everything! Once my hubby got home, I told about the disaster, he asked what were the proportions I had used?! I was like, ‘Mmmm…I am not sure I followed what mom told me’. He being an IHM grad, instantly got where I might have gone wrong & told me not to worry as proportions matter a lot alongside the cooking time and some such more things. I was quiet. Mentally making a note to self to give it another shot next week! And I did, results were slightly better but cooking the ghee along with the besan was making me nervous & edgy. I wanted to be calm but I simply couldn’t stop panicking all the time. I knew I had added too much ghee! Common, there had to be another way to do this!!? 😐😐
The next time I tried after a couple of months, I had a strategy in my mind! I had asked my mom about it and she approved & encouraged me to do it as I was comfortable doing it. I had decided to roast the besan separately and then add warm ghee slowly into it …mix & then add the nuts, sugar, etc. and that’s exactly what I did about two years ago! Those were so much better than my first two trials and the microwave Laddoos that I had tried seeing someone post a recipe in some food group. I was happy! My hubby approved it! 💃👏 woohoo! And to this day I have stuck to my method, which I am sure many must be following, but for me it was a discovery of sorts 😛 and look at my Besan ke Laddoo now….I am proud!
The ones you see in the pictures were made a few nights ago, and packed for an Independence Day potluck lunch at hubby’s work! I shot these before packing them the next morning for him to take them to work 😇 Yes! They are good enough to flaunt…LoL! But, proportions matter…they do. That’s exactly what this recipe is about.
️Yield: 35 small/ 25 medium/ 20 large Laddoos
Equipment: a large wok, a mixing bowl, a blender, 1-2 plates, measuring cups/ spoons, a spatula.
3 cups besan/ gram flour (I used a coarse variety, use any variety you get)
1/2 cup semolina (barik sooji/ rava)
1 cup + 2 tbsp powdered sugar (adjust the sweetness as per your taste)
1 cup melted ghee (approximately, may need less or more)
1/2 tsp cardamom pwd
5 tbsp crushed almonds
Heat the wok, dry roast the besan until it gives a rich nutty aroma & turns slightly dark brown in colour on medium flame only. Keep stirring continuously to avoid burning (took me 30 mins on medium to low flame). Once done, remove it & spread the dry roasted besan on a plate to cool. In the same wok which is still warm, dry roast the crushed almonds and semolina for 5-6 mins on low flame. Remove from the wok & add the semolina, almonds & powdered sugar to the cooling besan and mix well with your fingers. Mix in the cardamom pwd as well. That’s the tough part done.
Pls ensure you follow the next couple of steps correctly to get prefect Laddoos ☺️ Now, ensure that the melted ghee is at room temperature. Adding very hot ghee to the dry mixture which ruin the texture. Slowly, add tablespoon fulls of melted ghee into the dry mixture of besan, sugar, semolina, cardamom pwd & nuts and keeping mixing with your hands (Add the ghee slowly, don’t add all in one go, as we may not need all the ghee in a cup). As you feel the mixture is coming together to form a Laddoo, stop adding ghee & take some mixture in your palms and make a Laddoo, if the Laddoo is holding a tight shape, your mixture is ready. Just add 1 tsp of ghee to it finally & start making the Laddoos one by one. Ensure you press each Laddoo tightly so that they do not fall apart. Trust me, they won’t!! (I used approximately 3/4 cup ghee, isn’t that healthy?!) Arrange them in a on airtight box, they will last upto 5-6 days without refrigeration.
Your melt in the mouth kinda Besan ke Laddoos are ready!