Besan Laadoo is a sweet prepared using besan i.e. chickpea flour and powdered sugar, using pure homemade ghee. The use of ghee, which is a must in it’s preparation, gives the laadoo a very delicious flavour.
Making Besan Laadoo requires patience, as the besan takes longer to roast as compared to other flours. And most importantly, this has to be done on low flame to prevent the burning of the flour! But, this is a very preferred laadoo. I have seen fans of this laadoo in my family itself!
When it’s Diwali time in India, or even during other festivals like Ganesh Chaturthi or other ceremonies, we can find this laadoo being made in Maharashtrian homes apart from the other delicious sweetmeats!
For some more Diwali snacks, do take a look at the following recipes too…
1. Lasun Shev
2. Kanik Laadoo
Prep Time : 10 min
Cooking Time : 50 min
Serves : 6 (yields 25 laadoo)
Cup Used : 200 ml
- 3 cups Besan (Fine/Slightly Coarse)
- 1/2 cup Fine Semolina
- 1 cup Homemade Ghee (solidified)
- 15 Almonds…. Finely Chopped
- 4 tsp Cardamom Powder
- Raisins as required (Bedaana/Kismis)
- 2 1/4 cups Powdered Sugar…. To be adjusted as per preferred sweetness
- To make Besan Laadoo, start with roasting the besan. Heat a saucepan or kadhai and add the ghee to it.
- When it heats up, add the besan and start roasting on low heat stirring constantly.
- After about 15 minutes add the semolina and roast further for 5 – 10 minutes, keeping the flame low.
- Now increase the flame to medium and roast the mixture for about 5 minutes, stirring well, constantly.
- Repeat this roasting process of keeping the flame low, and increasing it to medium for a few minutes, till the besan changes colour and a roasted aroma starts wafting from it, all the while stirring constantly.
- This might take anywhere between 50 minutes to an hour. The besan has to be roasted on low flame for most of the time for a perfect unburnt, roasted flavour.
- Add the cardamom powder and chopped almonds to it, and roast it alongwith the besan, just a few minutes before you switch off the flame.
- Let the mixture cool down completely. You will notice that the mixture has released some ghee on the top.
- When cooled, add the powdered sugar to it and mix it well with the roasted mixture, using your fingers.
- Check the flavour and adjust the sugar as per preferred sweetness.
- Take about 2 tbs of the mixture in a palm and start moulding it to a round shape, applying some pressure in the process.
- Fix a raisin on the top and give it a firm press.
- Now hold the laadoo between two palms and start rolling lightly to get a smooth looking round laadoo.
- Repeat this process with all the remaining besan mixture to get delicious laadoo.
- Place all the laadoo on a plate. Let it sit for about half an hour.
- Transfer them to an airtight container and serve the delicious Besan Laadoo on festive occasions or religious ceremonies!
If at all, while moulding the laadoo, the mixture is loose and it is difficult to form a laadoo, add some more melted ghee to the mixture, a little at a time, checking whether the laadoo can be moulded.
If you prefer a slightly less sweet laadoo, adjust the quantity of the sugar accordingly. I have made a sweet laadoo, the way I and my family prefers.
A slightly coarse textured besan is available in the market, specially for making besan laadoo. Optionally, normal besan can be used alongwith a little fine semolina to get the texture. If using the coarse besan, use of semolina can be avoided or a lesser quantity can be used if desired.