Karnataka · Sweet
Besan Ladoo
ಕಡಲೆಹಿಟ್ಟು ಉಂಡೆ
Besan ladoo is a round sweet made by slowly roasting gram flour in ghee, cooling it, and mixing in fine sugar before shaping. This Karnataka home version uses A2 ghee, cardamom and a few chopped cashews. Patient roasting gives a nutty aroma without the syrup needed for Mysore pak.
- vegetarian
- gluten-free
Ingredients
- 200 g (approximately 1 2/3 cups)Gram flour / besan Organic Mandya
- 100 g (approximately 1/2 cup)A2 ghee Organic Mandya
- 150 g (approximately 3/4 cup)White granulated sugarGrind to a fine powder before measuring for use.
- 0.5 g (approximately 1/4 tsp)Ground cardamom
- 15 g (approximately 2 tbsp)Cashews Organic MandyaFinely chopped.
Method
Warm ghee
Melt the ghee in a heavy kadai over low heat for 1 minute.
⏱ 1 minRoast flour
Stir besan into the ghee and roast over low heat for 20–25 minutes, until nutty and golden.
⏱ 25 minToast cashews
Stir chopped cashews through the roasted flour over low heat for 2 minutes.
⏱ 2 minCool mixture
Cool the mixture in a wide bowl for 20 minutes, until just warm rather than hot.
⏱ 20 minAdd sugar
Mix powdered sugar and cardamom into the warm flour until evenly combined.
Shape ladoos
Press the mixture firmly into sixteen equal balls while still pliable.
Set ladoos
Rest the shaped ladoos at room temperature for 30 minutes, until firm.
⏱ 30 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Use low heat throughout roasting.
- The preparation allowance includes cooling and setting; powder the sugar while the flour cools.
Serving
Serve one ladoo at room temperature with tea or after a meal.
Storage
Store airtight for 1 week in a cool room or refrigerate for up to 2 weeks.
Variations
- Omit cashews for a nut-free version.
- Replace cardamom with 0.25 g (1/8 tsp) grated nutmeg.
Nutrition per serving
| Energy | 147 kcal |
|---|---|
| Protein | 3.0 g |
| Carbohydrates | 16.9 g |
| Fat | 7.5 g |
| Fibre | 1.4 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Why does besan ladoo taste raw?
Gram flour needs a slow roast to lose its raw aroma, even after it first changes colour. Keep the heat low and stir across the whole pan. Stop when the mixture smells nutty and looks evenly golden, rather than relying on colour alone.
Why will my besan ladoo mixture not hold together?
The mixture may be too cool or dry for shaping. Warm a small portion in your palms and press firmly before adding anything. If necessary, work in melted ghee a teaspoon at a time; avoid milk if you want the stated storage time.
Can I add sugar while the besan is hot?
Wait until the roasted flour is only comfortably warm. Sugar added to a hot mixture can melt and make the ladoos sticky or difficult to shape. Use finely powdered sugar so the finished sweet does not feel gritty between the fingers.
Can besan ladoo be made without cashews?
Cashews are optional and can simply be omitted from this version. The flour, ghee and sugar provide the structure, so no replacement is needed. Keep the cardamom if you want the same aroma, and shape the remaining mixture into slightly smaller pieces.
How should I store homemade besan ladoo?
Keep fully cooled ladoos in an airtight container in a cool, dry place for up to one week. Refrigerate during hot or humid weather and use within two weeks. Bring chilled ladoos towards room temperature before serving so the ghee softens.
Photo: Organic Mandya · © Organic Mandya
