Meal Prep · North Indian
Besan Ladoo
Melt-in-your-mouth sweet gram flour spheres, a quintessential North Indian festive treat.
Ingredients
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Step-by-step- In a heavy-bottomed pan, melt the ghee over medium-low heat.
- Add the besan to the melted ghee and stir continuously, roasting on low heat until it turns golden brown and aromatic (about 15-20 minutes).
- Remove the pan from heat and let the mixture cool down slightly, but not completely (it should still be warm to touch).
- Add the powdered sugar and cardamom powder to the warm besan mixture and mix thoroughly until well combined and crumbly.
- Grease your palms lightly with ghee and take small portions of the mixture, shaping them into smooth, round ladoos.
- Garnish each ladoo with a chopped nut, if desired, and let them cool completely at room temperature to set before serving or storing.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 weeks
Store in an airtight container to prevent drying out and absorb refrigerator odors.
Freezer Up to 3 months
Wrap individual ladoos in cling film, then place in a freezer-safe bag or container.
Reheat Room Temperature
Allow frozen ladoos to thaw at room temperature for a few hours before serving.
Chef’s Corner
- Roast the besan on low heat patiently until it releases a nutty aroma and changes color; this is key for a rich flavor and desired texture.
- Ensure the besan mixture is warm, not hot, when adding sugar; otherwise, the sugar might melt and make the mixture runny.
- For best results and a crumbly, melt-in-your-mouth texture, use ‘Boora’ or ‘Tagar’ (a specific type of powdered sugar) instead of regular powdered sugar.
