Name: Spiced Gram Flour Ladoo (Besan Ladoo) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 6 green cardamom pods; ¼ tsp saffron, soaked in 1 tbsp warm milk; 1 tsp icing sugar (for grinding cardamom seeds); 100g icing sugar, sieved; 50g unsalted cashews; 1 tbsp chopped pistachios (for garnish); 125g ghee (homemade or store-bought); 200g gram flour (besan), sieved

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Introduction

Spiced gram flour ladoo, or besan ladoo, is a classic Indian sweet that captivates with its rich, toasted flavor and warm cardamom aroma. These delicate, melt-in-your-mouth treats are perfect for festive occasions or as a comforting homemade dessert.

A clear glass bowl holds a pile of round, light brown sweets with a smooth texture and a few small cracks. Each sweet is topped with small pieces of green pistachio nuts pressed into the center at the top. The sweets are stacked in a pyramid shape, three layers high, with the top layer having one sweet placed on three below it, and the bottom layer holding the rest. The bowl sits on a white marbled surface, creating a simple and clean background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 green cardamom pods
100g icing sugar, sieved
50g unsalted cashews
125g ghee (see tip below)
200g gram flour, sieved
¼ tsp saffron, soaked in 1 tbsp warm milk
1 tbsp chopped pistachios

Instructions

Step 1: Split the cardamom pods and remove the seeds. Grind the seeds to a fine powder with 1 teaspoon of the icing sugar using a pestle and mortar. Set aside.
Step 2: Heat a small, sturdy pan over medium heat. Roast the cashews, stirring constantly, until they develop light flecks of color. Transfer to a chopping board to cool, then finely chop.
Step 3: Melt the ghee in a wok or karahi over low heat. Add the sieved gram flour and fry, stirring continuously, until it darkens and releases a toasted aroma, about 15-20 minutes.
Step 4: Stir in the toasted cashews and transfer the mixture to a mixing bowl. Allow it to cool until warm enough to handle.
Step 5: Add the remaining icing sugar, ground cardamom, and saffron with its soaking liquid. Knead the mixture until smooth, then leave it to cool to room temperature.
Step 6: Shape the mixture into small balls (ladoos), about 3 cm in diameter, using your hands. Place them on a baking tray lined with baking parchment. If they feel soft, chill for 10 minutes to firm up.
Step 7: To serve, press a few chopped pistachios into the top of each ladoo.

Tips & Variations

For homemade ghee, gently cook unsalted butter until the milk solids brown and separate, then strain as described below for a fresh, flavorful base.
You can substitute cashews with almonds or a mix of nuts for different textures and tastes.
Adjust the sweetness by varying the amount of icing sugar according to your preference.

Storage

Store the ladoos in an airtight container at room temperature. They will keep well for 7 to 10 days. If they soften, simply chill them in the refrigerator to firm up before serving.

How to Serve

A clear glass pedestal bowl holds a pyramid of small round brown sweets, each topped with small green pistachio pieces in the center. The sweets have a smooth and slightly shiny texture, arranged in three visible layers, with five at the base, four in the middle, and two on top. The bowl sits on a dark wooden surface replaced by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I make homemade ghee for this recipe?

Heat 250g unsalted butter in a small pan over low heat without stirring, for 15-20 minutes until the milk solids start to brown and the butter turns golden. Pour through a muslin-lined sieve into a jar, leaving the solids behind. This ghee will keep for 2-3 months at room temperature.

Can I make these ladoos gluten-free?

Yes, gram flour (besan) is naturally gluten-free, so these ladoos are safe for a gluten-free diet, provided all ingredients are free from cross-contamination.