Having a sweet tooth is one thing. Having a sugary one is another. And I have the later one. Since whenever I remember, I have been head over heels for sweets. Especially Indian ones.
Luckily I don’t like donuts, cookies, chocolates and icecreams that much. Which does save me from a lot of extra sugar to dive in. But then the long list of Indian sweets and desserts don’t make it easy either. Does it?
It’s like every other night after dinner when I think about having a scoop of Mango shrikhand or maybe chilled rice kheer or my favourite Gajar halwa.. And then I pull myself back and lean over to jaggery instead to satisfy my cravings. It’s hard! You would know. *sigh*
These besan laddoos, I don’t make them quite often too. Only when its special sometimes. Like last weekend, when it was announced that my little sister has decided to get married. Wow! My tiny angel. Getting married!
Well, the wedding is in December so that also means I will be travelling to India that time. Which is another reason for being happy and content.
Hence these besan laddus. A small gesture to announce that I am looking forward to the near future and more happiness coming our way.
I have always been fond of laddus, these besan ones being my favourite. If you don’t know what besan is- it’s simply a flour made of ChickPeas. So it is pretty healthy in a way, also being gluten free, low in GI and full of protein.
This recipe doesn’t use much of Ghee as well and can easily be made vegan by replacing ghee with Organic Raw Virgin Coconut Oil. Like I did with the recipe of these quick coconut laddus, which can be made in 10 minutes and only use 4 ingredients.
Besan laddoo forms a major and very common part of any Indian festive plate especially during Diwali, Navratri, Ganesh chaturthi, Raksha bandhan etc. It’s a simple yet effective way to celebrate the happiness and festive spirit in the season.
If you are in a hurry, I also have shared another recipe of making Besan laddoo in microwave. Which is equally good and takes lesser time and efforts.
So let’s learn how to make simple and healthy besan laddoo.
Yields 10-12 laddoo
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 cups besan or gram flour
- ½ cup ghee (add more ghee if required)
- 1 cup powdered/icing sugar (boora)
- 4 cardamoms, powdered in a mortar-pestle
- 2 tbsp almonds (chopped fine or crushed)
- To start with- dry roast the besan in a heavy bottomed pan at low for about 10 minutes. Keep stirring in between to avoid burning.
- Add ghee to this now, keep stirring and mixing frequently. After a few minutes, besan would start raising a nutty fragrance and the raw smell would disappear.
- Keep stirring until you see the ghee oozing out of the corners. Add cardamom powder, mix everything well and then turn off the gas.
- Transfer this mixture to a mixing bowl or large plate. Add icing sugar or boora and crushed almonds and mix using a spatula or heavy ladle. Let this mixture cool down a bit to room temperature.
- Once the mixture is cool enough to be touched by bare hands, but still slightly warm- grease your hands with a few drops of ghee and make small sized balls by rolling and shaping with your hands.
- Make all the balls this way without any cracks or lumps in them. Store in an air tight container for up to 7 days.
You could easily make these laddus vegan by adding coconut oil instead of ghee for roasting.
An important thing to remember while making these besan laddus is that the gram flour should be roasted well to a point it starts releasing the ghee (or coconut oil). If it's not done properly, the under-cooked flour will leave a raw taste in the final laddu.