Besan ladoo
Roast besan slowly in ghee, cool before adding sugar and shape small cardamom ladoos for a Diwali mithai plate.
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Ingredients
- 2 cups besan (about 200 g)
- ½ cup ghee (about 110 g), plus 1–2 tsp only if needed
- ¾ cup powdered sugar, adjust to taste
- ½ tsp ground cardamom
- 2 tbsp finely chopped nuts (optional)
How to make it
- Measure the besan and ghee and keep a wide plate ready for cooling. Break up any flour lumps before starting.
- Heat the ghee gently in a heavy pan. Add besan and stir continuously over low heat, breaking lumps and scraping the corners of the pan.
- Continue roasting until the flour smells nutty and the colour deepens slightly, usually twenty-five to thirty-five minutes depending on the pan and flour. Do not raise the heat to rush this stage.
- Transfer the mixture to the plate so residual pan heat does not burn it. Let it cool until just warm rather than hot.
- Mix in powdered sugar, cardamom and optional nuts. If too soft to shape, let it cool further. If crumbly after cooling, work in a teaspoon of ghee at a time.
- Divide and press into small round ladoos. Let them firm up before packing in a clean airtight container. Use a small first batch to check the texture before making gifts.
Good to know
- Raw-flour taste means the besan needed more roasting; sugar will not hide it.
- If the mixture looks oily while warm, cool it first instead of immediately adding more flour.
Can I use ingredients I already have?
Yes. Check the ingredient list and quantities above before starting. Adjust the batch to your needs; shopping pack quantities are separate from recipe measurements.
What should I check before cooking?
Read all the steps first, prepare your equipment and check ingredient labels for your family’s dietary needs. Use the recipe-specific tips above where provided.
Can I follow this guide without buying the pack?
Yes. The guide is available independently of the shopping pack. Pack availability and delivery are confirmed separately when products are available.
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