Anu's Kitchen Laddu varieties

Besan Ladoo

Besan ladoo is one of the famous mithai/sweet in Maharastrian cuisine. This recipe is usually prepared with chana (Bengal gram/kadalai paruppu) flour. Some use chickpea flour. You can find these flour at any Indian store. I do not use chickpea flour or sooji rava.

I roast chana dal / kadalai paruppu and make a coarse powder of it. Mixie at home is more than enough to powder the roasted chana dal. Adding raisins/saffron is purely your choice. Though I would recommend using cashews in the recipe.

Besan Ladoo
Besan Ladoo

Time Taken:30 – 40 min
Yields: 20 – 25 marble sized balls

Chana dal (Kadalai paruppu): 1 cup (100 gms)
Sugar: 1 1/4 cup (125 gms)
Cardamom: 5-6 (powdered)
Ghee (clarified butter): 6 tsp
Cashews: few

Besan Laddu
Besan Laddu

Preparation Method:

  • Heat 2 tsp of ghee and fry cashews.
  • Remove them from heat and add dal.
  • Roast dal in ghee for 1-2 min till it turns slightly reddish brown.
  • Allow to cool.
  • Add 2.5 cups of water (for 1 cup of dal) and pressure cook chana dal for 3 whistles.
  • Drain the water.
  • In a mixer, grind dal into coarse powder.
  • Heat remaining ghee and add powdered dal, cardamom powder and sugar.
  • Keep stirring until sugar gets incorporated with dal.
  • As you keep stirring, the mixture would stick together and start forming a ball.
  • At this point switch off the stove and allow the dal mixture to cool.
  • Add fried cashews and roll the mixture into small balls to enjoy yummy besan ladoo!

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3 replies on “Besan Ladoo”

Yummmmmmmmm, really its so delicious; Your besan ladoo picture is so good and inviting, i am really drooling.

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