Description:
Besan Ladoo, a popular North Indian festival sweet, is traditionally made with gram flour or freshly roasted chana dal. The rich aroma and texture come from gently roasting the dal in homemade ghee, adding a special flavor that makes these ladoos irresistible. Enjoy this sweet treat during festivals or as a delightful dessert any time of the year.
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Ingredients
- 1 cup Chana dal (Bengal Gram Dal)
- 3/4 cup Caster Sugar
- 1 teaspoon Cardamom Powder (Elaichi)
- 2 tablespoons Ghee
- 1 tablespoon Pistachios, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Instructions
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In a heavy-bottomed pan or kadai, roast the chana dal on low heat. Continue roasting until it releases a roasted aroma and slightly changes its color. Once roasted, remove from heat and allow it to cool.
- Tip: If you are using besan (gram flour), roast it in ghee on low heat until a pleasant roasted aroma fills the air.
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Once the chana dal is cooled (or if you’re using besan, skip the grinding), transfer it to a food processor. Add the caster sugar and cardamom powder and grind into a fine powder.
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Transfer the ground chana dal mixture into a large mixing bowl. Add the ghee and knead with your fingers until the dough comes together smoothly. The warmth of your hands will help bind all the ingredients.
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Once the dough is smooth, shape it into small lemon-sized balls and garnish each with a chopped pistachio.
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Store the Besan Ladoo in an airtight container for a few days, or refrigerate to keep it fresh for a longer time.
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Serve your Besan Ladoo after a hearty meal, like Palak Dal, Bharwa Bhindi, and Tawa Paratha, for a true North Indian feast. Enjoy with your family and loved ones!
Storage Tip: Keep ladoos in an airtight container at room temperature or in the refrigerator for extended shelf life.