Besan Laddoos are nutritious, healthy, delicious melt in the mouth laddoos loved by one and all. There are many variations to the recipe. Today I am posting the basic traditional konkan style recipe wherein milk is added to the besan once its roasted and this gives an over the top taste to the laddoos. The addition of milk is completely optional . You can make it minus the milk and it still tastes yumm. I am sharing the recipe using smaller quantities of ingredients to be made with the addition of milk which give around 15 to 16 laddoos. You can make the best besan laddoos if prepared with patience.
2 1/4th cup or 250 gms thick gramflour/besan / laddoo besan
Approximately 1/2 cup melted ghee + more if required (to be added as required) OR as per individual choice to be added in stages
1/2 cup powdered sugar + as required (adjust to individual sweetness required)
1tsp cardamom powder
3 tbsp milk
Finely chopped/ crushed almonds and pistachios
Heat about 1/4 +1/8th cup of the measured melted ghee in a wide, flat thick bottomed iron kadai/skillet. Add the besan and roast it stirring continuously on LOW flame on the smallest gas burner. When you add the besan at first you’ll need pressure to roast the besan, but as it gets roasted it loosens up and becomes easier to stir. Roast till it just changes its colour to light golden brown/ almond colour and till fragrant and till ghee starts leaving the sides. The aroma of roasted besan spreads all over the house. If the mixture looks dry add in a little ghee and stir. Once the besan turns golden brown immediately add the milk, it’ll froth up instantly. Be careful while doing so as the mix is real hot and it froths up. Stir quickly so no lumps are formed, switch off the flame immediately.
Once the whole mix is mixed well, set aside to cool. Addition of milk is completely optional.
Once the mix is at room temperature add powdered sugar, cardamom powder and mix well. Shape into lemon sized balls. If you cannot shape the laddoos only then add melted ghee as required and shape them.
Press in bits of the crushed almonds and pistachios and shape the laddoo. The laddoos should be firm and smooth. The laddoos should have a shiny look which means they have been perfectly roasted. When done store them in a flat airtight container.
This proportion makes approximately 16 laddoos.
The proprtions mentioned above are using thick besan. Laddoo besan is easily available at the grocers. The besan has to be fresh. Many prepare laddoos using fine besan too for which proportions may vary a bit.If using fine besan take lesser ghee to start with and then add as required as fine besan absorbs ghee faster. Secondly use a little coarse(not very coarse)sugar powder so that the laddoos are not very soft. The reason for using thick besan is the laddoo does’nt stick to the upper side of the mouth while eating which is usually the case when you use fine besan. Also with the addition of milk the besan fluffs up and the laddoo while eating does’nt irritate the throat.
Adding milk reduces the shelf life of the laddoos as compared to the ones made without adding it, but addition of milk gives the perfect taste and flavour. I always prepare besan laddoos in small quantities as it is easier to stir continuously and also I personally feel the laddoos are tastier with the addition of milk.
A lot of ghee goes into making the perfect besan laddoos, hence their round shape is not retained for long. They stick to each other. You need to roll them again while serving.
Roasting the laddoos in an iron kadai gives a very nice flavour (khamang as we call it in marathi) and colour,but you have to constantly stir as the kadai is real hot and the besan mix should neither burn nor stick to the bottom of the kadai.
The besan should be roasted well if not it will spoil the flavour of the laddoos. Constant stirring is very important for the besan to cook perfectly and for even colour.
Just getting the aroma of besan does’nt mean its roasted well. IT HAS TO CHANGE COLOUR TO LIGHT GOLDEN BROWN TOO. Less cooking will leave an unpleasant raw taste and overcooking will make it taste bitter. With patience you can make best laddoos ever.
Quantity of ghee to be added entirely depends on individual choice. I’ll admit the more ghee you add the tastier the besan laddoos will be.
It’s best to roast the besan during daytime as its easy to identify the change in colour properly.