Besan Ladoo (Chickpea Flour Sweets) with Ghee and Sugar

A traditional Indian sweet made with roasted chickpea flour, ghee, and sugar. A rich and flavorful treat perfect for festivals and celebrations.

Prep Time

15 minutes

Total Time

45 minutes

Calories

2580 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.62/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2cupsBesan (Chickpea Flour)(Fine besan works best)

£1.20

1cupGhee (Clarified Butter)(Use good quality ghee for best flavor)

£4.50

1cupPowdered Sugar(Also known as confectioner's sugar or icing sugar)

£0.60

0.5teaspoonCardamom Powder(Adds a lovely aroma)

£0.35

2tablespoonsChopped Almonds or Cashews (optional)(For garnish and added texture)

£0.75

Total Cost

£7.40

£0.62 per serving

Instructions

1.
Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
2.
Add the besan (chickpea flour) to the melted ghee.
3.
Roast the besan on low to medium heat, stirring continuously to prevent burning. This is the most important step, so be patient and stir constantly.
4.
Continue roasting until the besan turns golden brown and releases a nutty aroma. This will take approximately 20-25 minutes. The color should change gradually from a light yellow to a light brown.
5.
Once the besan is roasted, remove the pan from the heat and let it cool slightly (about 5-10 minutes). It should be warm, not hot.
6.
Add the powdered sugar and cardamom powder to the slightly cooled roasted besan. Mix well until everything is evenly combined.
7.
If using, add chopped almonds or cashews and mix again.
8.
Take a small portion of the mixture (about 1-2 tablespoons) in your hand and roll it into a smooth, round ball (ladoo).
9.
Repeat with the remaining mixture.
10.
Allow the ladoos to cool completely and set at room temperature before storing them in an airtight container.

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My Notes

Nutrition Information

Nutrition per serving (75g)

2580 kcal / 10795 kJ

Carbs

288g

111% of RDA

Fat

144g

206% of RDA

Protein

68g

136% of RDA

Detailed Breakdown

Fibre

48 g

160% of RDA

Sugar

144 g

160% of RDA

Sodium

48 mg

2% of RDA

Saturated Fat

90 g

450% of RDA

Chef's Tips

Roasting the besan properly is crucial for the flavor and texture of the ladoos. Ensure it's roasted on low heat and stirred constantly to avoid burning.

If the mixture is too dry, add a little more melted ghee. If it's too wet, add a little more powdered sugar.

Adjust the amount of sugar according to your preference.

For a richer flavor, you can add a pinch of saffron strands soaked in warm milk to the mixture.

Store the ladoos in an airtight container at room temperature for up to 2 weeks.

Cooking Equipment

Heavy-bottomed pan or kadhai

Spatula or Wooden Spoon

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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