Purnanna Australia
A taste of nutrition
Besan Ladoo from Roasted Gram Flour
A quick and delicious Maharashtrian-style Besan Ladoo made using roasted gram flour (roasted besan). Perfect for festivals, celebrations, and everyday sweet cravings.
Ingredients
Ghee
0.5 cup
Powdered Sugar
1 cup
Cardamom Powder
0.5 tsp
Chopped Cashews and Almonds
2 tbsp
Half Cashews or full Pista or Almonds or Raisin
1 cup
Instructions
Heat ghee in a heavy-bottomed pan on low heat.
Add the roasted gram flour and cook for 5-7 minutes on low heat, stirring continuously until aromatic.
Remove the mixture from the heat and let it cool until warm.
Add powdered sugar, cardamom powder, and chopped nuts. Mix thoroughly until well combined.
While the mixture is still warm, take small portions and shape them into round ladoos. Stick half cashew or full Raisin or Pista on top.
Allow the ladoos to cool completely before storing in an airtight container.
Pro Tips
Coarse Besan
• Use coarse-textured roasted gram flour by Purnanna for a quicker recipe and richer flavour.. If you only have fine besan, mix in a small spoonful of fine semolina (sooji) or coarse roasted chickpea powder.
Low Flame
• Always roast besan on low to medium-low heat. High heat burns the flour and leaves a bitter, raw taste.
• Stir constantly. The flour goes from clumpy to liquid and glossy like thick lava when the ghee separates (taking 15 to 25 minutes)
Patience
• Never add sugar to a hot or warm pan mix. Heat melts the sugar and turns the mixture runny or sticky. Let it cool until it is completely lukewarm or room temperature.
• If the mixture feels dry, add 1-2 teaspoons of warm ghee before shaping the ladoos.
• If your mixture is too loose or sticky to roll into balls, place it in the refrigerator for about 10 minutes to firm up the ghee.
Storage
• Store in an airtight container for up to 2 weeks at room temperature.
Purnanna Australia
Taste of Nutrition.
Bringing authentic Maharashtrian flavours to Australia.