From the Expert

Badami Besan Ladoo

  • 250 gm
  • 01 cup
  • 1/4 th cup
  • 1/2 cup
  • 15 gm
  • 1/4th tsp
  • 15 gm
  • 15 gm
Method of Preparation
  • In a Heavy bottomed non-stick kadhai broil / dry roast bengal gram flour, till the raw aroma disappears i.e for 10 minutes on a slow flame
  • Keep stirring continuously with a wooden flat spoon , taking care that the besan does not burn. In a deep pan , melt the ghee
  • Add this ghee to the roasted bengal gram, cook for another 05 minutes, stirring it occasionally
  • You will see that the besan has started turning a little reddish in colour, the nutty fragrance is all around your kitchen
  • Switch off the flame. Keep aside
  • Add the Powdered sugar, coarsely ground almond powder, cardamom powder, 1/4 th of the slivered almonds and pistachio nuts
  • Stir well in order to avoid lump formation
  • Once you have completely mixed the above ingredients, let it cool down to room temperature
  • With the help of your palms prepare medium sized besan ladoos and serve garnished with slivered almonds and pistachio nuts or you may store them in airtight container and serve as and when desired

Chef Tips:

  • This preparation is meant for people who love Indian sweets but with a little less ghee.
  • You may add raisins & cashew nuts, if desired
  • Keep the mixture after cooling at room temperature, in the refrigerator for 12-15 minutes for better texture and also it becomes much easier to prepare ladoos.
  • There is another method of making Badami besan Ladoo in which the ghee is melted and in that the besan is cooked till the raw aroma disappears, and the the entire method after that remains the same but of course the proportions differ i.e.  Bengal Gram flour : Ghee: Powdered Sugar – 2:1:1
  • 05 minutes
  • 20 minutes
  • 06 Medium sized Ladoos
  • Not Rated Yet
More Recipes from the Author
About Author
Chef, Culinary Expert, Food Blogger, Mentor, Hospitality and Food Consultant