Besan Laddu Recipe
Festivals are synonymous with delightful sweets, and one such widely loved treat is Besan Laddu or Ladoo. Special occasions are incomplete without this popular delicacy. It’s not just the incredible taste of Laddus that makes them special, but it’s the complete process of making them at home that infuses warmth and love into the festivities.
From the moment you start preparing Besan Laddus at home, the rich aroma fills every nook and cranny, creating an atmosphere of pure bliss. You can count on our Besan Laddu recipe to ensure the perfect taste and texture of the Laddus.
Nestlé MILKMAID (sweetened condensed milk) is a key ingredient of our Besan Laddu recipe. It adds the required luxurious element to the Besan Laddus while balancing the sweetness and enhancing the overall mouthfeel.
So, all you need to do is gather your loved ones, follow our Besan Laddu recipe, and embrace the joy of making Laddus at home.
Show more > Show Less >Ingredients
- 1/2 tinNestlé MILKMAID
- 200 gmNestlé Everyday Shahi Ghee
- 2/3 cup (100 ml)Refined oil
- 250 gm Coarse Besan
- 20Chopped Cashew Nuts
- 25Chopped Almonds
How to make Besan Laddu
- Step 1: Take heavy bottom kadai, add ghee, oil and besan. Cook on medium flame for 10 to 12 minutes or till besan turns golden brown. Add chopped nuts, mix well and keep aside to cool down.
- Step 2: Once cool, add the Nestlé MILKMAID and mix well, keep aside for 15 minutes.
- Step 3: Divide the mixture into 24 portions and gently roll into laddus.
Tips to Besan Laddu
- Roast the gram flour on medium heat and stir continuously until it begins to release ghee and a nutty aroma.
- Use a heavy bottom pan to prevent the besan from burning.
- You can use a finer texture besan or a coarser texture besan. However, the texture of the Ladoo will be gritty if you use the coarser besan.
- You can store Besan Laddus in an airtight container to keep it fresh for 6-8 days at room temperature and up to 15 days in the refrigerator.
FAQs on Besan Laddu
1. Why are my Besan Ladoos sticky?
If your Besan Ladoos are sticky, you probably added too much ghee or sugar when the roasted besan was still hot. You can solve the problem in two ways:
- Keep your besan mixture in the refrigerator for 10-15 mins.
- If the above tip doesn’t work, add more besan or powdered nuts to your mixture and roast it for a while. This should prevent your Besan Ladoos from being sticky.
2. Why is my Besan Ladoo bitter?
Your besan is likely raw if your Besan Ladoo tastes bitter. As mentioned in the Besan Ladoo recipe, roast the besan until it turns golden brown over a medium flame. Avoid roasting your besan over a high flame as it could turn the flour golden, but it will still be raw.
3. What happens if Besan Laddu is not binding?
Add some warm, melted ghee and stir if the mixture is dry and the Laddu is not binding, or not shaping into balls. Start with one spoonful and add more if necessary. You can even use condensed milk instead of ghee.
4. Can I make Besan Ladoos if I have allergies to nuts?
Yes, you can omit nuts from the Besan Ladoo recipe or replace them with seeds like pumpkin or sunflower. You can also add dried fruits like raisins or cranberries for a burst of sweetness and texture.
Remember to adjust the Besan Ladoo recipe and cooking process based on individual preferences, dietary restrictions, and allergies.
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