Besan Ladoo recipe halwai style

06 Nov Besan Ladoo recipe halwai style

Posted at 19:00h in Sweets/Desserts by blessmyfoodbypayal 6 Comments

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Last Updated on October 27, 2021 by blessmyfoodbypayal

Besan ke Ladoo recipe | besan Ladoo recipe halwai style with step wise pictorial and video method.

WHAT IS BESAN LADOO?

Besan is Hindi word for gram flour and ladoo is sphere shaped sweet from India subcontinent.

Ladoos are generally made of flour, sugar and fat which may include clarified butter (desi ghee), oil or butter.

BESAN KE LADDU AND THEIR SIGNIFICANCE IN INDIA

Not mentioning about besan ke laddu in particular, but it is known fact that sweets, festivals and special occasions are part and parcel of each other in our country.

What a cake means to a birthday, sweets stand at the equal footing when it comes to festivals in India.

Either it be weddings, new births in the family, some achievements in professional or personal life, big or small festivals or performing some rituals or puja or blah blah blah, they are incomplete without sweets.

AUTHENTIC BESAN LADOO RECIPE IN HALWAI STYLE

You can see the two terms are used in this recipe : Authentic and Halwai Style. And rest assured, they are not used just to allure the readers. And actually this recipe is developed by following the halwai method with all authenticity.

Kind of besan used, adding boora/tagar in place of powdered sugar and no use of nuts make this recipe authentic and halwai style.

Every place has their own way of making sweets and at our place, besan ladoo has no nuts in them at all.

You might have noticed few add chopped nuts in mixture of at least tuck an almond, cashew or pistachos on the top once ladoos are rolled. But nothing happens such to besan ladoo in our city and we kept the ladoos quite authentic, the way halwais made them.

If you are interested in adding nuts, you can do the same after roasting finely chopped nuts and adding them to the mixture before binding.

DIFFICULTY LEVEL OF BESAN LADOO RECIPE

Besan ladoo is one of the sweet (meethai) made in india which is most popular and is being loved by one and all. It requires simple and basic ingredients to make these mouth melting ladoos. But taking it casually may lead to disaster.

To make them to the perfection, you need to be particular about certain things and they are summed up hereunder :

TIPS TO MAKE PERFECT BESAN LADOOS

1. CHOOSE RIGHT KIND OF BESAN/GRAM FLOUR

Instead of fine besan, use coarse one because it gives the best results. In case you don’t have coarse besan, then add 2 tbsp of semolina while roasting besan. Coarse besan or semolina will give the grainy texture to ladoos.

But note, nothing like coarse besan. Even semolina doesn’t.

2. KIND OF SUGAR USED

We usually use powdered sugar to make ladoos but shopkeepers (Halwai) use boora, also called tagar. Boora gives crunchy touch to ladoo and enhances the taste too.

Though you can comfortably use powdered sugar but this is our personal view that we don’t make and eat ladoos so oftenly. Such recipes are made rarely on special occasions so always make besan Ladoo with boora. Boora is very easy to make and takes the taste of ladoo to another level. Rest choice is yours.

For the recipe of boora/tagar, click here.

3. SUGAR MUST BE POWDERED ONLY

As already stated, we have added sugar in the form of tagar but if you are adding sugar, then add it only after powdering it. If you add sugar in granulated form, it will spoil your ladoos or most probably, you will not be able to shape ladoos.

4. CORRECT TIME TO ADD SUGAR

Remember very well, sugar is to be added only and only when roasted besan turns completely cool. If you add the sugar while besan is hot, you will not be able to make ladoos at all and you recipe will end up in besan ka halwa.

We ourselves have experienced the same when we were trying to make besan ladoo with ghee residue and added sugar while the mixture was hot. The mixture turned watery because sugar melted due to heat and we cherished it as besan halwa with ghee residue. Lol.

5. RIGHT AMOUNT OF DESI GHEE

To make perfect ladoo, right amount of ghee is very important. If ghee is less, ladoos will not bind due to lack of fat and if ghee will be more, again same issue will arise because of over usage of fat.

6. HOW CAN I FIX BESAN LADOO?

If you feel that your mixture has less ghee and ladoo aren’t binding, you can add little more ghee after slightly warming ghee.

7. WHAT TO DO IF THERE IS MORE GHEE IN BESAN LADOO?

Don’t worry if you have added more ghee while roasting besan and as a result it is not binding into ladoos.

Take a separate pan and dry roast more besan till raw smell is gone and besan is properly roasted.

Then add this roasted besan in mixture spoon by spoon and bind the mixture in the shape of ladoo. Yes, do note and balance the requirement of sugar in such mixture.

8. WHY DOES BESAN LADOO TASTE BITTER?

Besan ladoo tastes bitter if :

* besan is under roasted and remained raw.
* besan is over roasted and as a result it is burnt.

So this is important to keep the temperature at low all the times and keep stirring.

HOW LONG CAN WE STORE BESAN LADOO?

Besan ladoo can be stored for up to 3 weeks in airtight container in refrigerator.

However this duration may vary depending upon weather conditions.

ALSO SEE

Indian Sweets Recipes in this blog
Diwali sweets and snacks recipes

STEPWISE PICTORIAL METHOD OF BESAN LADOO RECIPE

Add desi ghee in a heavy bottomed pan and put on low heat.
When ghee melts, add besan.
Now begin to stir besan so that it doesn’t burn. Remember two things. One, the heat has to be kept on low all the time and second, the process of stirring is unstoppable throughout.
When ghee and besan mixes very well and you feel that besan is still dry, add about a tbsp of ghee. We first added 1 tbsp ghee and after couple of minutes, about 1 tsp of ghee and keep stirring.
Initially the besan will be heavy but after about 15 minutes of roasting, besan will turn somewhat light and smooth. Keep stirring.
After about 20 – 25 minutes, besan will begin to release ghee. Keep stirring.
After 30 to 35 minutes of roasting, besan will be light, fluffy, golden and grainy.
Immediately remove the pan from heat but keep stirring for a minute or two because this time pan is quite hot and if you stop stirring, besan may burn.
Now leave the besan aside to turn cool completely.
Once besan cools down, add cardamom powder and tagar. Mix well. To know what is tagar and how to make it, click here. Alternatively you can use powdered sugar.Once everything mixes very well, take a handful portion of mixture and bind it in the shape of ladoo with heavy hand.
Likewise make ladoos with the entire mixture.

Enjoy.

NOTES

1. Coarse besan gives excellent results. If you don’t have coarse besan, add 2 tbsp of semolina/suji with besan while roasting.

2. If don’t have tagar/boora and you are going to powder sugar, you can put 3-4 cardamoms along with sugar. This way you need not to add cardamom powder separately.

3. Continuous stirring is very important otherwise besan will burn.

BESAN LADOO RECIPE – RECIPE CARD