Besan Laddu Recipe

Besan Laddu is prepared at every festival. For preparing these, besan(gram flour), bura(powdered sugar) & dry fruits are used.
Besan is rich in folate or folic acid, which helps in the rapid growth and multiplication of red blood cells(RBCs)and white blood cells(WBC) in the bone marrow. 

The important thing to take care of while making the besan laddu is to ensure that besan has been properly roasted. Proper roasting will help in getting the required consistency of the cooked flour which will help the laddus stick together without breaking.

In my recipe, I have dry roasted the besan first and then add ghee. This method helps in getting rid of the raw aroma of besan and thus, delicious Besan ke laddu is prepared. 

To get the desired yellow color, I have added a pinch of Haldi powder to it. The best part is you do not have to take out special or extra time for preparing these laddus. What I do is, while cooking a daily meal, I cook the besan on a low flame parallelly.

So let’s jump quickly to the recipe of besan ke laddu.

besan ke laddu recipe

Preparation Time:

5 Minutes

Cooking Time:

25 Minutes

Ingredients (10-12 Laddus)

  • Gram Flour(Besan) – 250 g
  • Powdered Sugar(Bura) – 250g
  • Ghee – 250g
  • Cashew(Kaju), crushed – 2 tablespoon
  • Pista, crushed – 1 teaspoon
  • Turmeric Powder(Haldi) – ¼ teaspoon
  • Elaichi Powder(Cardamom) – ½ teaspoon
  • Water – 1 teaspoon, to sprinkle

How to make Besan Laddu

besan laddu

      Preparing Besan

  • Put besan in a heavy bottom vessel and roast it on a medium flame.
  • This will remove moisture from besan.
  • Once besan gets roasted, add 200g ghee.
  • Cook for 15-20 minutes on a low flame. During this, sprinkle some water droplets at some intervals.
  • When besan starts turning golden in color and releasing aroma, add a pinch of haldi and crushed cashews. Mix well.
  • Cook for 3-4 minutes on low flame.
  • Switch off the flame and allow the mixture to cool down.
  • Once the mixture has cooled down completely, add elaichi powder and bura. Do not add sugar, use bura only.
besan ke laddu
  • If required, you can add the remaining 50g ghee. Make sure the ghee is in liquid form before adding it to the mixture.
  • Taste the mixture and check if sweetness is appropriate.
  • Now, you can make laddus of the desired size.
  • Garnish the laddus with chopped pista.
  • These laddus can be stored for a month.

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    Besan ke Laddu Recipe Tips

    which add magic to your recipe!!!

    Tip 1

    Use powdered sugar(bura) only. Do not use sugar. Bura enhances the taste.

    Tip 2

    Always roast the besan on a low flame.

    Tip 3

    If more quantity of ghee is added to the batter, then add the coarsely ground mixture of Badam and Kaju in the batter.

    Tip 4

    Besan used should be coarse(mota pisa hua besan) and not finely grinded. If you have finely grinded besan with you then you can coarsely grind ¼th cup chana dal in a mixer and mix that in the besan.

    Tip 5

    You can add dry fruits as per your choice.

    Tip 6

    To give these laddus a good yellow color, haldi is added.

    Recipe Card

    besan ke laddu

    Besan Laddu Recipe

    Nisha Mittal
    Besan Laddu are prepared at every festival. For preparing these, besan(gram flour), bura(powdered sugar) & dry fruits are used.Besan is rich in folate or folic acid, which helps in the rapid growth.
    5 from 1 vote
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Indian
    Servings 10 Laddus

    Ingredients
      

    • 250 g Gram Flour(Besan)
    • 250 g Powdered Sugar(Bura)
    • 250 g Ghee
    • 2 tablespoon Cashew(Kaju), crushed
    • 1 teaspoon Pista, crushed
    • ¼ teaspoon Turmeric Powder(Haldi) 
    • ½ teaspoon Elaichi Powder(Cardamom) 
    • 1 teaspoon Water, to sprinkle

    Instructions
     

    Preparaing Besan

    • Put besan in a heavy bottom vessel and roast it on a medium flame.
    • This will remove moisture from besan. Once besan gets roasted, add 200g ghee.
    • Cook for 15-20 minutes on a low flame. During this, sprinkle some water droplets at some intervals.
    • When besan starts turning golden in color and releasing aroma, add a pinch of haldi and crushed cashews. Mix well.
    • Cook for 3-4 minutes on low flame. Switch off the flame and allow the mixture to cool down.
    • Once the mixture has cooled down completely, add elaichi powder and bura. Do not add sugar, use bura only.
    • If required, you can add the remaining 50g ghee. Make sure the ghee is in liquid form before adding it to the mixture.
    • Taste the mixture and check if sweetness is appropriate.
    • Now, you can make laddus of the desired size. Garnish the laddus with chopped pista.
    • These laddus can be stored for a month.
    Keyword besan laddu, laddu
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    Recipe Rating




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    Priti agarwal
    Priti agarwal
    6 months ago

    5 stars
    👌👌

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