November 30th, 2012

Besan Laddu

Besan Laddu

I had every intention to put this recipe up just before Diwali since I had many requests for this laddu recipe especially after this post. I was travelling this Diwali which is very unusual considering that I love to have all the traditional pujas and festivities at home. But the travel to Chennai couldnt be avoided and after the important occasion for which we were there was over, we proceeded to Pondicherry for a short vacation.

So, this Diwali meant that I did not get to wear my kanjeevaram saree, light my entire home with lights, have the Lakshmi and the Govardhan Puja and make the number of food preparations I had in my mind. But, I did manage to make these Besan laddus to carry with me and managed to shoot the pictures just before I left for the post to be up on Diwali eve.

But life had other plans and there were quite a few events to attend and me falling sick and not being my usual self didnt help either. Since my inlaws also travelled to Chennai from Bangalore we had a small puja with arati in our hotel room and ate these Besan laddus along with the sweets my mother-in-law brought (no Diwali is complete for me without savouring one of my favourite sweets, Kaju Kathri or Cashewnut Burfi).

I thought I have to put this very special recipe up today under any circumstances, before I got into the Christmas and New Year mood of  cookies and cakes.

I call this special because this recipe comes from my grandmother who has been known in our family to make the best besan laddus. My grandmother with the help of family members made 1500 besan laddus for my mother’s wedding in 1978.  I must admit that it is a bit difficult and requires a certain amount of skill, expertise and practice to master, but once done it is a mouthful of heaven in every bite. The secret to this recipe is ofcourse the proportion and the right amount of roasting the besan flour in the ghee. You under roast it and you get light coloured laddus with less flavour and you over do it and run the risk of burning the flour.

The aromas that waft through the air while making it, the deep golden coloured soft texture  of the laddus accentuated by the raisins and the scent of the cardamom makes this a surreal experience. I’m quite surprised with the fact that I’m so fascinated with the laddus I never liked as a child. But now its a different story as I love to feed, eat and above all make them.

Surprisingly Hari does not have an aversion to these laddus and so they travelled with me to Pondicherry as part of my snack arrangement for those “just in case” moments when you are travelling with a child. In Pondicherry, we stayed in an eco resort where I milked a cow in the organic farm, ate some great food and revelled in a natural environment and considering that it was a short stay,  a resolve to get there again.

 

Besan Laddu Recipe

It is very important to roast the flour correctly

 Ingredients:

110 gm (1/2 cup) pure ghee (preferably organic)

175 gm (1 cup) besan (chickpea) flour + 1/4 cup to 1/3 cup extra flour

140 gm (1 cup) icing sugar or powdered sugar

seeds of 4 cardamom, crushed

8 to 10 cashews, broken into bits (optional)

2 tbsp raisins

Method:

Heat the ghee in a heavy bottomed wok or kadhai and put in the chickpea flour and roast on low flame for about 30 to 35 minutes until golden in colour and the entire kitchen is filled with the beautiful aroma of the golden roasted chickpea flour.

Initially, the ghee absorbs all the chickpea flour and bubbles appear on the surface and later on assumes a liquid consistency. This is the tricky stage, which occurs after 20 to 25 minutes after the start of the roasting when we need to put in the extra 1/4 cup of the flour.

Soon after you put in the extra flour, bubbles start to appear on the surface again. If the mixture looks liquidy then we need to put in an extra tablespoon or two of the chickpea flour and cook for a few minutes more, 2 to 3 minutes.

It is important to keep stirring all the while to prevent the besan or chickpea flour from sticking to the bottom of the pan.

Take of the heat and add the cashews and raisins. Allow to cool completely.

It is necessary to keep stirring the besan mixture even after taking off the heat as the besan continues to cook with the ghee until completely cool.

After the prepared mixture is cool, stir in the cardamom and sugar and form into laddus.

Makes approximately 24 small laddus.

 

Filed Under: Birthday, Cardamom (green), Cashew, Chickpea Flour, Comfort Food, Dessert, Diwali, Family Get Together, Ghee, Indian, Picnic, Potluck Party, Raisin, Sugar (Icing/confectioners sugar), Sweets and Desserts · Tags: , ,

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Comments (30 Comments)

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  1. shruti says:

    besan ladoos look more than perfect ;-) seeing your son’s picture reminded me of my brother when he was small – he looked exactly the same, very cute . i called it the maggi hair phase :-)

  2. Swarna says:

    Wonderfully written and delicious recipe. I tried your mango cheese cake today and it came out great yogurt was a bit runny so I had to add 1 spoon corn starch though.

  3. Revati says:

    these besan laddus are so perfectly browned, im a bit intimidated to try, because i dont think i could replicate it. but besan laddus are also on the top of my fav laddus list, so maybe i should bite the bullet and give it a go!
    also, your son suddenly looks so grown up and adorable as usual. i dont know if its because you havent posted a picture in a long time or if he has had a growth spurt, but he looks like a little man! adorable.

  4. ruchika says:

    Nice pictures and backgrounds z d beauty of this site. Was eagerly waiting for you to come back and post new recipes.I hope you r doing well now.I’m goint to try these ladoos today for sure.waiting eagerly for cakes n dessertd spc walnut pie..

  5. Anushruti says:

    Revati: If these laddus are on the top of your favourite list then you must give it a go. It took me 3 to 4 attempts to master. Thank you so much for the kind words for my son.

    Ruchika: Your enthusiasm and interest is inspiring to me. I’m a little better but not back to normal though. Thanks for enquiring! You seem to be a die hard cooking afficionado!

  6. I have never really made began laddus because I know it’s hard to mater it. I hate bad began laddus!
    Good to know you enjoyed Pondicherry :) My husband and I used to frequently go there before our daughter. I think it’s time we make a trip to one of our favorite holiday destinations.

  7. ruchika says:

    Actually I’m getting inspiration from you. You express ur feelings towards cooking in such a beautiful way that anybody can get flattered. Get well soon.I open this site once a day to make sure that I’m not missing any new recipe.on diwali all ladoos n barfi turned out so well n all praised me what else you want in life. And that is because of you n ur simple recipes. Thanks a ton

  8. Aarti says:

    I make these laddoos often , and my proportion is very simple;
    100 grams ghee
    200 grams besan
    150 grams sugar (100+200/2)
    cardamom, cashew, raisins and sugar
    I follow the same method, and the laddoos turn out really yummy!

  9. Aarti says:

    Sorry – my receipe is a little different. I heat the ghee, and add all the besan, and keep roasting it till brown. It is grainy and dry initially, but as it gets done, it becomes sticky. Allow it to cool completely, and then add the powdered sugar(I powder the sugar and elaichi together in the mixie – saves time that way) Add one or two raisins, and one lightly roasted and chopped cashew while making the laddoos – that way every laddoo will have the raisins and cashews in it/

  10. Anushruti says:

    Chinmayie: I know exactly what you mean when you say “bad” besan laddus! :-)

    Ruchika: Very sweet of you to say such nice things! You seem to have put in a lot of efforts for Diwali and it seems it have paid off well! Keep it going!

    Aarti: I followed the same method of putting in all the besan into the ghee and ended up with a loose consistency besan batter. That’s when my grandmother asked me to follow this method and it has never failed me! Besides I get to roast my besan to a deep amber colour and when I add a little extra dry flour towards the end, the besan does not burn. Grinding a few seeds in a mortar and pestle hardly takes 2 minutes and maintains its delicate flavour and using icing sugar means no powdering the crystal sugar in the mixer which saves extra time. A lot of people follow the method of one raisin and cashew per laddu but my grandmother always made hundreds of these laddus and her method saves time. Besides, adding the cashews and raisins into the hot besan batter plumps up the raisin and gives it a nice chewy texture. All you need to do is make sure all the laddus have cashews and raisins in them while forming them into laddus and yes all my laddus did have them :-)

    I’m sure your method is nice too but this is my fail proof method.

  11. ruchika says:

    Finally got time to try these ladoos and they turned out well. Even my toddler enjoyed it. Thanks again for such quick n yummy recipes

  12. Jaya says:

    Really tempting and drool-worthy sweet recipes in your blog. The precision in your recipes is awesome, which mean amateurs can dish out them with professional perfection.

    This besan ladoo recipe brought back my college memories where my marathi roomie from Bombay used to get these after every holiday. The previous post – atte ka halwa, reminded me of the Ashoka (which is similar, but has moong dal) which is a part of most tam brahm marriage meals. Would be delighted to see the Ashoka recipe if you have it from your family’s excellent cooks.

    Look forward to more dishes from you.

    Cheers

  13. El says:

    It looks like a wonderful recipe. I hope you enjoyed the festival!

  14. Vidya says:

    First time here. You have a brilliant website with breathtaking pictures!
    I have several ideas now for sattvik cooking, after browsing through your pages. Will be visiting here often!

    Regards,
    Vidya

  15. PariCash says:

    Hi anushruti, i have a new born blog which is now almost 6 months old. i don’t have such a beautiful pics there as i have a very simple camera and that is also broken now. your dishes attracts me so much and pictures of food more then that.
    I have a question here that the extra flour which we will add after 20-25 min will remain uncooked. So it should be like that only?
    Do visit me. It will inspire me a lot.
    thanks
    http://paricashkitchen.blogspot.in/2012/11/healthy-peanut-butter.html

  16. Akila says:

    The laddoos look divine, and the pictures add to the effect. Love your Pondy pictures as well

  17. cs says:

    Hey Anushruti,

    I made these laddus today. They were just fantastic. I especially liked the fact that the besan is roasted so well. More often than not, my complaint with besan laddus has been that they taste raw. Great recipe as always! :) I’m slowly becoming your recipe tester, having tried quite a few of them already!

  18. Anushruti says:

    Ruchika: I’m glad!

    Vidya: Look forward to hearing more from you!

    PariCash: The flour wont reamin uncooked as we continue to cook for 5 to 10 minutes more after adding the flour and since the remaining flour would have nicely browned this goes into the mixture and gives a good texture overall!

  19. Anushruti says:

    cs: That’s awesome! So great to hear that! Thank you for the feedback!

  20. ruchika says:

    Its not just pictures and descriptions which create a look its urs efforts which speaks. U put ur soul in cooking according to me.I’m a huge fan of ur blog now. Bit heart broken as I tried choclate ganache cake yesterday in microvawe on convection mode but due to my over excitment it was left half baked. Will be making another batch of besan ladoos tomorow. Please post lots of recipes so that we can experiment daily. I know it takes lots of efforts n I wanna thank u agn n agn

  21. Usha says:

    What a lovely recipe Anushruti! Cant wait to try it. I would also love to know which eco-resort you stayed at in Pondicherry. We live in the US and I’m always on the lookout for new, eco-friendly places to explore when we visit India. Thanks so much!

  22. Love the first pic of the besan ladoos against the beautiful silk saree and love all your cutlery. I know I keep saying that everytime you post some thing but its hard not to…All those silver ware kept over time, washed and patiently polished and rubbed and used for putting in all those beautiful sweets that you make…Love every one of them…
    I remember one pic of all your silver ware that you had clicked outdoors at your mom`s….Lovely Anu!

    Shobha

  23. Anushruti says:

    Usha: I have linked this place above its called http://www.thedunehotel.com/

    Shoba: Thanks! :-)

  24. Richa says:

    Tried yesterday…turned out well…but some how my flour was roasted in 15-20 mins although I used low flame..anywhich ways..these taste heavenly..thanks and wish u a gr8 year ahead :)

  25. Tejal Sharma says:

    Hi Anushriti,
    I tried this recipe yesterday….it tasted divine but I couldn’t form laddus from the mixture….I think ghee was more so it spread as soon as I placed the laddus it in a plate…but the taste was really superb.My husband didn’t mind eating it with a spoon as halva… thank you for the easiest recipe.
    Happy Ugadi to you and your Family!!:)

  26. Anushruti says:

    Tejal: The laddus couldnt form as you might have used less flour. Mix in more flour next time and you will get laddus.

  27. Nandi says:

    Hi Anu,

    I tried this recipe out today but could not get laddus to form at all despite following it to the T. The batter remained of a very loose consistency and simply would not change despite adding lots more besan than you even said. I was really disappointed :( Ended up spreading it out on a plate and eating it with a spoon like Tejal yesterday. Any idea on what the batter must look like when we take it off the heat? It firms up a little on cooling but just too sticky and still runny to roll into laddus. Thanks.

  28. Anushruti says:

    Nandi: The batter shouldnt be loose at all when you take the laddus off the heat. Are you sure you measured the ingredients properly? Did you follow cup measurement or the metric? The flour to ghee ratio is pretty standard and if followed correctly, one should be able to get good laddus. That said, besan laddus are quite tricky to make and this definitely is not an easy recipe to master. Measuring right, following the recipe and trying it well should put you on the right track.

  29. Richa says:

    Cent per cent fail proof recipe if followed to the T. Made it second time today and turned out awesome….thanks a lot :)

  30. I quite like reading an article that will make people think.
    Also, thanks for permitting me to comment!

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