Description
Spiced gram flour ladoo, also known as besan ladoo, is a traditional Indian sweet made from roasted gram flour, ghee, and sugar, flavored with aromatic cardamom and saffron, and garnished with chopped pistachios. These rich, melt-in-the-mouth ladoos are perfect for festive occasions or as a delightful homemade treat.
Ingredients
Scale
Spices and Flavorings
- 6 green cardamom pods
- ¼ tsp saffron, soaked in 1 tbsp warm milk
- 1 tsp icing sugar (for grinding cardamom seeds)
Sweeteners
- 100g icing sugar, sieved
Nuts
- 50g unsalted cashews
- 1 tbsp chopped pistachios (for garnish)
Main Ingredients
- 125g ghee (homemade or store-bought)
- 200g gram flour (besan), sieved
Instructions
- Prepare cardamom powder: Split the cardamom pods and remove the seeds. Using a pestle and mortar, grind the seeds together with 1 teaspoon of the icing sugar until finely powdered. Set this aside to use later.
- Roast cashews: Heat a small, sturdy pan over medium heat and roast the cashews, stirring constantly until they turn golden and develop flecks of color. Remove from heat and transfer to a chopping board. Once cooled, finely chop the cashews.
- Roast gram flour in ghee: Melt the ghee in a wok or karahi over low heat. Add the sieved gram flour and roast it while stirring continuously for about 15-20 minutes until it darkens in color and releases a warm, toasted aroma. Add the chopped cashews and mix well, then transfer the mixture to a mixing bowl. Allow it to cool until warm enough to handle.
- Add sugar and flavorings: Stir in the remaining icing sugar, ground cardamom powder, and saffron along with its soaked milk liquid. Knead the mixture thoroughly until smooth and uniform in texture. Leave it to cool completely to room temperature.
- Shape the ladoos: Using your hands, shape the gram flour mixture into small round balls about 3 cm in diameter. Place each ladoo on a baking tray lined with baking parchment. If the ladoos feel too soft, chill them in the refrigerator for 10 minutes to firm up.
- Garnish and store: Press some chopped pistachios onto the top of each ladoo for garnish. Store the ladoos in an airtight container at room temperature, where they will keep fresh for 7-10 days.
- Optional homemade ghee preparation: To make homemade ghee, heat 250g unsalted butter in a small sturdy pan over low heat without stirring for 15-20 minutes until milk solids brown and butter turns golden. Turn off heat and let sit for a few minutes. Strain the melted butter through a muslin-lined sieve into a heatproof bowl, leaving browned solids behind. Store the clear ghee in a jar at room temperature or refrigerate.
Notes
- Roasting the gram flour properly is key to the rich flavor and prevents any raw taste.
- Stir continuously while roasting to avoid burning the flour and ghee mixture.
- Chilling the ladoos helps them hold their shape better.
- Use good quality ghee for the best taste; homemade ghee is recommended for authentic flavor.
- Ladoos can be stored at room temperature in an airtight container for up to 10 days.
- Adjust sugar levels to taste if a less sweet ladoo is preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: besan ladoo, gram flour ladoo, Indian sweets, cardamom ladoo, festive sweets, traditional Indian dessert
