Besan ke laddo is one of the popular Indian Mithai or sweet/dessert, that is made with roasted chickpea flour in ghee(Indian Clarified Butter) and sugar. Making besan ke laddo needs no special occasion, you can prepare these any time of the year and relish whenever you have sweet cravings. I usually keep a batch of besan laddoos or atta laddos, as my hubby loves these and he usually likes to have 1 after his meals. Also, these come handy when my teenager is rushing off the catch her school bus. With a glass of warm milk these are perfect and wholesome breakfast for busy mornings. Since my family has a sweet tooth and all three of them love to gorge on sweets and desserts, I always try to keep the sugar in moderation and have also started using alternate options to cane sugar in my baking like coconut sugar, jaggery. Yes, a considerable amount of ghee goes into the preparation of these ladoos but then it is required for the growing kids and for grown-ups too in moderation. To keep everything in moderation, I try to avoid fried food for everyday meal.
Here in Iowa, we have below zero freezing temperatures, winters are too windy and chilly. During winters the body needs nourishment from warm foods to keep the body temperature in control and fight against colds and infections. Green leafy veggies, lots of Vit C based fruits and veggies, nuts and protein-based soups and stews are what helps to keep the body warm and strong. Besan Ladoos with Almonds or Whole Atta Ladoos are so perfect for harsh winters as body needs to be strong to beat freezing temperatures here, especially for vegetarians who do not eat meats and eggs. Chickpea flour is a good source of protein, improves, reduces inflammation, and prevents obesity, among others. It is also gluten-free and suitable for those on dietary restrictions. Desi Ghee nourishes the body and bones, good for hormonal balance in the body and a rich source of Vit. K!! During winters you can add powdered or finely chopped nuts like Almonds, Walnuts, Sunflower Seeds and cashew nuts along with the flour so that the kids can have a power-packed snack.
Making these ladoos is very easy, no special techniques are required. The only thing that we need to be careful is roasting besan/Chickpea flour. Many people roast the flour with ghee and many without ghee and then add ghee later. I roast the flour halfway on slow flame till it gives the aroma and just when it starts turning to light brown, I add ghee to it. Sugar should be added to the ladoos, when the flour and ghee mix is warm enough to touch. Adding sugar in hot besan can make it runny and difficult to set. Though you can set the flour in form of barfi(fudge), it won’t be able to hold the shape of ladoo (ball). Traditionally Boora( a very fine quality sugar used for making traditional Indian sweets and desserts) is added to laddos in place of sugar, many times Boora is not available here in Indian grocery stores I use fine castor sugar. Since these days I do lot baking using coconut sugar, I am thinking next time will make a small batch using coconut sugar and see the results if everyone in the house is happy with it. This recipe of besan laddoos is passed on to me from my mom and grandmom. My mom’s besan and atta ladoos are still the best in the world!!
Let’s not delay, I come straight to besan ladoos recipe..
Besan Badam Ladoos
- 2 Cups Besan/Chickpea flour
- 1 Cup Fine Castor Sugar or add boora if available
- 1 Cup Desi Ghee
- 1/2 Cup Almonds finely chopped or powdered
- 1/4 Tsp Cardamom Powder optional
- Dry roast besan on a slow flame in a heavy bottomed pan or kadhai.
- When the aroma starts to come and the flour starts to turn light brown, add ghee to the flour and roast flour till it turns golden brown.
- Take out the roasted flour in another bowl, and keep it to cool down.
- Meanwhile, dry roast almonds and other nuts(if adding), finely chop or powder when cooled.
- Add sugar and chopped nuts to the roasted flour once the flour is just warm enough to touch. Add cardamom powder if using.
- Shape into desired size ladoos(balls). You can garnish with finely chopped pistachio or slivered almonds.
- Keep ladoos in open for 3-4 hrs will cool down properly and hold the shape nicely.
- Add more ghee if the flour looks dry while roasting.
- If accidentally you added more ghee, take out the extra ghee by carefully tilting the pan to one side. Collect ghee that runs towards the inverted side in a bowl.
- Adjust the quantity o sugar as per your taste. You can add 1.5 cups of sugar if you like sweeter ladoos.
It’s winter time, make these delicious and power packed nutritious ladoos, for snacking or quick breakfast or dessert after meals. During special occasions or festivals, these can be packed in beautiful gift boxes and gifted to your loved ones.
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