Besan Ladoo

Crumbly, nutty, and loaded with homemade ghee – just how I love my Besan Ladoo which are inspired by Halwai or Mithaiwalas. Elevate your festivities and celebrations with the most melt-in-mouth Besan ke Laddu which only needs a few easy ingredients like gram flour, ghee and sugar. For perfect ladoo, try this easy fail-proof recipe!

What are Besan Ladoo

Besan Ladoos are delicious Indian sweets made with main ingredients like gram flour (besan), ghee (clarified butter), white sugar and nuts such as almonds and pistachios.

They are then shaped into small balls. These ladoos have a distinct mouth texture in that they are grainy (danedar) but extremely melt-in-the-mouth.

They are not overly sweet unlike many Indian desserts and have an earthy and nutty flavor and nutty fragrance.

The perfect Besan Ladoos will not stick in your mouth or throat. They should not have a very shiny finish – this is the incorrect texture for besan ladoos.

I do not like to garnish the besan ladoos with anything and prefer to keep them plain.

Halwai Besan Ladoos

Halwai or Mithaiwala is the name given to people in India who make confectionary and sweets. Sweets made at home and sweets found in Mithai shops (Indian sweet shops) always seem to taste different.

I can’t put my finger on what it specifically is – maybe the cooking process, ingredients used but they just do.

My Mum has been making besan ke ladoo for the family since I was little and they are one of our favourite types of ladoos. When whole house fills with sweet aroma, we know we’re in for a treat.

Once, when I was young, my parents bought us Besan Ladoos from a mithai shop in London. I loved the taste of them so much that I still remember them vividly to this day. For quite some time it became my favorite sweets. They were really crumbly and loaded with big pieces of nuts.

Halwais put a little yellow colouring into their ladoos to get that perfect golden look. At home, we don’t add it.

Along with sweets like Kesar Gulab Jamun and Best Semolina Gujiya , Besan Ladoos are also made on special occasions and Indian festivals such as Diwali – the festival of light.

The gorgeous golden brown color of these sweet balls makes them perfect for this day. Cover the ladoos in silver or gold edible foil tin for festive cheers.

Of course, you don’t need an excuse to make ladoos, so often, these will be made in Indian homes in the winter months as a sweet treat.

I love how Indian mithais are works of art and are so colourful. Almost decorated like a bride! The smell and aroma that comes from making homemade ladoos is hard to beat and decorating them is so much fun. The best part undoubtedly is eating them!

We love making Gujarati style Churma Ladoos , (atta ladoo) Coconut Ladoo , Mango Badam Coconut Ladoo , Rava Ladoo and many more!

Tips for the Best Besan Ladoo

• Raw besan has a bitter taste so to get the perfect flavour, you must take your time roasting the flour.
• For best results and delicious ladoos, use good quality ghee and quantity of ghee
• Keep roasting until the besan becomes aromatic – that is the indication that it is ready to use
• The flour can burn easily and go brown so you have to stir continuously.
• Add the sugar at the end so it doesn’t melt and release extra moisture.
• To avoid raw taste in recipe of besan ladoo, stick to given roasting time
• We have powdered the sugar as granulated sugar will release moisture and loosen the mixture.
• Don’t forget to sprinkle 1 tablespoon of water, this procedure makes ladoo grainy or danedar just like halwai style.
• If your ladoos are not binding then:
• You may have either too much or too little ghee.
• If you have too much ghee in your besan ladoo mixture, then dry roast more fine gram flour separately and add to the mixture and shape
• If there is too little ghee, then add a tablespoon of ghee at a time. You’ll need extra ghee if it is shop-bought.
• The most commonly used nuts are almonds and pistachios. You can also add brazil nuts, cashews or other nuts to your preference. I like to keep the nut pieces quite large for more texture.

Can I make Coarse Gram Flour at home

Good news is that yes, coarse gram flour can be made easily at home.

1. Take 1 cup chana dal and wash it under running clean water.

2 . Pat dry with the clean tea towel.

3 . Dry roast on low heat until all the moisture dries up and lentils are roasted, but not changed colour.

4. Let it cool completely, then grind it using a coffee grinder.

5. Don’t go for fine powder but just coarsely, then sieve it so very big pieces can be removed

How to get powdered sugar at home

Take white granulated sugar and blend in a high-speed blender. Spice or coffee grinders work really well.

For the recipe, use the same weight of granulated to powdered sugar.

Storage:

Store in an airtight container in a single layer and keep them at room temperature.

These ladoo have a long shelf life and stays fresh for more than 2-3 weeks.

Do not store in the refrigerator or freezer.

🍬Ingredients and Substitutes

Here are key ingredients besan laddu recipe that are easily available in Indian grocery stores. Step by step pictures and exact measurements are in the recipe card

1. Besan flour – also known as chickpea flour. For the crumbly Punjabi or North Indian style Ladoo, use coarse gram flour, known as Besan Ka Mota Aata or Ladoo Besan here in the UK. If coarse flour is not available, you can use normal fine besan and add fine semolina for the similar texture of coarse gram flour.

2. Ghee – The backbone of this recipe, all the flavours and textures depends on this ingredient. If possible use homemade desi ghee. Of course, you can use shopbought ghee too if pressing for time. Vegans use vegan butter and coconut oil.

3. Plain flour – Secret ingredient used by halwais and mithaiwalas. All-purpose flour makes ladoos crumbly and reduces the slight bitterness and stickiness of the besan.

4. Oil – Vegetable oil is added so that when you are cooling the mixture, the ghee does not completely solidify the mixture but keeps it loose to work with. (another secret ingredient used by halwai)

5. Sugar – For particular this recipe you’ll need powdered sugar NOT ICING SUGAR as we are adding in the last stage once the roasted flour is totally cooled down. You may use castor sugar or boora or tagar. You can make fine caster sugar by pulsing granulated sugar in the grinder. Vegans use vegan sugar or maple or agave syrup works well too.

6. Nuts – I love my besan ladoo full of nuts and love to use almonds, cashews, pistachio and brazil nuts. We did not roast or fried nuts, just ground it in the grinder.

7. Green Cardamom – ground cardamom or cardamom powder for flavours and for help to digest these rich ladoos, do not miss adding these. We crushed it with dry fruits ( mixed nuts).

For besan le ladu, we do not need milk solids (khoya or mawa)

📝How to make the best Besan Ladoo

Following these steps combined with the tips above should get you perfect Besan Ladoos.

On medium flame heat ghee in a kadai or heavy bottom pan and add oil.

Keep heat low and add sifted besan, and mix well. The mixture will be in smooth paste consistancy.

Now add plain flour (maida) and mix everything using a spatula.

keep roasting on medium to low flame for 25-30 minutes or until lightly changed color of the besan and nutty aroma starts wafting.

very important step, sprinkle a tablespoon of water in the mixture to get crumbly and grainy ladoos. Turn off the heat after a minute or so but keep stirring the mixture for another 5 minutes.

Add crushed nuts, mix and leave it to cool completely.

When the mixture cools down totally, add powdered sugar, boora or agar.

Mix well and leave it aside for another 15-20 minutes.

Take a small amount of besan mixture in palm of your hands, press it in your palm and roll round ladoos, besan ladoo doesn’t have to be in perfect round shapes. At this stage ladoos will be little shiny as the heat of your palm will melt the ghee.

Tasty ladoos are ready to store and devour.

Other coarse gram flour recipes

Mohanthal

Magas Stuffed Magas Ladoo Homemade Dakor Gota Mix Dakor Na Gota Methi-Corn Bhajiya

Besan Ladoo

Equipment

• Heavy base kadai or heavy bottom pan
• Spatula
• Grinder

Ingredients

• 170 gram gram flour coarse -besan ka mota aata or ladoo flour
• 80 gram plain flour – maida
• 140 gram ghee
• 15 ml flavourless oil
• 225 gram powdered sugar
• 100 gram nuts almonds-pistachio-cashews- crushed
• 1 teaspoon cardamom powder

Instructions

• Add 140 gram ghee in a pan, once started melting add 15 ml flavourless oil 140 gram ghee, 15 ml flavourless oil
• Mix.
• Add 170 gram gram flour and 80 gram plain flour 170 gram gram flour, 80 gram plain flour
• Keep the heat low and roast the flour, keep stirring all the time.
• You’ll see flour turning into a slightly darker colour and roasting aroma will starts after 10-12 minutes of roasting the flour.
• Keep roasting the flour, you’ll be able to see ghee bubbling up and the wafting sweet aroma will get stronger and stronger.
• Halfway through roasting the flour sprinkle 1 teaspoon of water.
• After 25-30 minutes the flour will be much darker in colour and the bubbles will disappear from the pan.The mixture will look like soft paste.
• Turn off the heat, but keep stirring the flour so it doesn’t burn or stick on the base of the pan or kadai.
• Let the rosted mixture cool completely at the room temperature.
• Add 100 gram nuts and mix well, the mixture should go to drier but still, you should be able to shape the ladoo. 100 gram nuts
• Once the besan mixture is cooled or touchable add 225 gram powdered sugar and 1 teaspoon cardamom powder mix well. 225 gram powdered sugar
• Mix well.
• Take little amount of mixture into your palm and roll into small balls.
• Perfect and scrumptious besan ladoos are ready.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This recipe originally posted on 19th of September 2012, since we have updated the post with newer images and content.

Besan Ladoo

Equipment

• Heavy base kadai or heavy bottom pan
• Spatula
• Grinder

Ingredients

• 170 gram gram flour coarse -besan ka mota aata or ladoo flour
• 80 gram plain flour – maida
• 140 gram ghee
• 15 ml flavourless oil
• 225 gram powdered sugar
• 100 gram nuts almonds-pistachio-cashews- crushed
• 1 teaspoon cardamom powder

Instructions

• Add 140 gram ghee in a pan, once started melting add 15 ml flavourless oil 140 gram ghee, 15 ml flavourless oil
• Mix.
• Add 170 gram gram flour and 80 gram plain flour 170 gram gram flour, 80 gram plain flour
• Keep the heat low and roast the flour, keep stirring all the time.
• You’ll see flour turning into a slightly darker colour and roasting aroma will starts after 10-12 minutes of roasting the flour.
• Keep roasting the flour, you’ll be able to see ghee bubbling up and the wafting sweet aroma will get stronger and stronger.
• Halfway through roasting the flour sprinkle 1 teaspoon of water.
• After 25-30 minutes the flour will be much darker in colour and the bubbles will disappear from the pan.The mixture will look like soft paste.
• Turn off the heat, but keep stirring the flour so it doesn’t burn or stick on the base of the pan or kadai.
• Let the rosted mixture cool completely at the room temperature.
• Add 100 gram nuts and mix well, the mixture should go to drier but still, you should be able to shape the ladoo. 100 gram nuts
• Once the besan mixture is cooled or touchable add 225 gram powdered sugar and 1 teaspoon cardamom powder mix well. 225 gram powdered sugar
• Mix well.
• Take little amount of mixture into your palm and roll into small balls.
• Perfect and scrumptious besan ladoos are ready.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

DAL MAKHANI INSTANT POT SLOW COOKER | DAL MAKHANI STOVETOP

There is no better meal than creamy dal, ghee rice , Homemade Restuarant Style Garlic and Coriander Naans and Indian Kachumber Salad

Dal Makhani is a classic recipe from the Punjab regions of India and Pakistan. Dal means lentils and makhani means butter. It is quintessentially a Punjabi dish – rich with a thick base of warming onion and garlic. This is a whole urad dal recipe which also has red kidney beans.

The traditional recipe has cooked whole urad and a handful of cooked red kidney beans added to a gravy of onion and garlic, tomatoes and Indian spices. The dal is then simmered for hours and topped with either cream and/or butter.

However, if you do not have much time, you can make it and serve straight away as well. Just give the lentils a little longer in the pressure cooker.

Serve it in everyday Indian meal thali with Indian Onion salad , Round and Soft Rotli, and Brussels Sprouts And Potato Sabji

Dal Makhani is:

Creamy and silky

Warming

Gluten-free

Easily made vegan

High in protein

Tastes so good the next day as well – if not better! Seriously, make extra!!

Daal is comfort food in any South Asian household. I wasn’t a big fan of dal when I was little – it was a chore and I had to eat it because my Mum said it was good for me. The one dal though that would light up my eyes EVERY TIME was Dal Makhani! I just loved it so much and still do to this day – I always eat one more roti than usual whenever it is made!

In our house, this rich and buttery version is only made for special occasions. Usually, we eat the vegan version – without cream, ghee, and butter.

Similiar dal recipes we love :

Mash Daal – a close cousin of Dal Makhani but low in calories

Dhaba-Style Dal Fry

Garlicky Moong Dal with Carrot Greens

Instant Pot Dal Makhani Slow Cooked

You can make the dal in the Instant Pot alone using the pressure cooker, but you won’t achieve the same flavour that is required for a good dal makhani. You save time but compromise on flavour. However, the slow cook mode allows the dal to sloooowly and mimics the stovetop method without having to pressure cook the lentils first.

Just cook the dal using soaked lentils on saute mode and then turn on Slow Cook. Do this in the morning, and have perfect Dal Makhani cooking away ready for dinner. Go about your daily life without worrying about the dal sticking to the bottom of the pan, overflowing or have the smell linger in the house!

This is a great way of getting more use out of your precious Instant Pot! My dad is pro at making this No Onion-garlic Aloo Gobi in the Instant Pot.

Can I use raw beans for Instant Pot Slow Cooking?

Yes, you can. Clean and wash beans under running water and add in the pot. You have to increase the slow cook time up to 12-13 hours to cook though.

🌿Vegan Dal Makhani

You can easily make Dal Makhani vegan and still have the perfect butteriness. In fact, when we make it at home, this is our usual way. It is plant-based and much healthier.

→Take the ghee and butter out of the recipe.

→Use oil only at the beginning of the recipe.

→To get the creaminess without the ghee and butter, make sure that the urad dal has been very well pressure-cooked. These lentils are creamy in their own right when cooked for a long time.

→Or a great trick that I learnt from my Aunt (Mum’s sister) is to blend some of the cooked dal using a hand blender and add it back into the pan – it will seriously thicken up and make the dal extra creamy – be careful to check that you don’t accidentally grind up some of the whole spices!!!

→I would not recommend adding coconut cream as it will change the flavour and not give you authentic dal makhani.

Can I use canned/tinned beans?

I am not sure if black beans aka matpe beans or whole urad are available in cans yet? If yes, use it or you can use black beluga lentils and red kidney beans for both Instant pot and stovetop version.

Kasuri Methi

Kasuri Methi is made from dried fenugreek (methi) leaves and the best is cultivated from the Kastur region of Pakistan. It is used to enhance the flavour of South Asian dishes by crumbling and adding to the food. The secret “restaurant-style” flavour to many dishes comes from adding the Kasuri Methi.

Sometimes it is mistaken that Kasuri Methi is a substitute for fresh methi leaves. The taste profiles are very different so you cannot do a direct substitution in recipes. The species of methi that is used to make Kasuri methi is not the same as the fresh methi leaves.

Storage:

Fridge – the dal keeps well in the fridge for about 4/5 days. Store away from dairy or sweet food as it has a strong aroma. It may need some water when reheating. Best reheated on the stove with a little sprinkle of garam masala to revive it

Freezer – dals freeze really well. Make a big batch and freeze in portions in freezer-friendly containers.

Ingredients for Dal Makhani

Lentils:

Whole urad dal – found in Indian grocery stores, online and in major British supermarkets.

Red Kidney Beans

Base:

Onion and Garlic Paste – get a smooth paste by using a high-speed blender or spice grinder. You won’t get the correct consistency if you chop the onion

Green chilli and ginger – crushed. To save time, you can also crush the onion, garlic, chilli and ginger all together in one

Tomato – pureed tomatoes or use passata – again we want this is smooth as possible – no lumpy bits!

Spices :

Red Chilli Powder

Ground Cumin and Coriander

Whole spices – dry or fresh bay leaves and cloves

Cumin seeds

Garam Masala – added after dal is cooked. If you’re forgetful, add it when adding the other masalas – it won’t make much of a difference

Dried Fenugreek – Kasuri methi – added at the end or add when adding the other masalas

Extras

Oil – use only oil if making vegan.

Ghee – optional

Butter – optional

Cream when serving – optional!

📝Instant Pot Slow Cook Method Step by Step + Video

Note- Follow these step-by-step pictures and watch a video. For exact measurements and full method see printed recipe card below. First – Select SAUTE mode for 10 minutes and add oil (pic 1). Second – Add ghee and let it heat (pic 2) Third – Add bay leaf and cloves. (pic 3) Fourth – Cumin seeds and let it splutter (pic 4) Fifth – Add onion-garlic-ginger and chilli puree and saute until oil leaves the sides of the pan (pic 5) Sixth – Tip in the tomato puree and cook until oil is visible at the surface (pic 6) Seventh – Add red chilli powder and ground cumin-coriander powder (pic 7) Eighth – Add soaked beans (pic 8)

Ninth – Add water and salt (pic 9).

Tenth – Butter (pic 10)

Eleventh – Close the lid (pic 11)

Twelevth – Choose SLOW COOK mode and select +8 hours (pic 12)

Thirteenth – Daal is done (pic 13)

Fourteenth – Add garam masala and dry fenugreek leaves (pic 14). Add cream when serving.

Stovetop Method Step by Step + Video

Cook soaked beans in pan or stovetop pressure cooker with water and leave it aside. One – Heat oil and ghee in a heavy-based pan or kadai. (pic 1)

Two – Add whole spices. (pic 2)

Third – Jeera and onion puree. (pic 3)

Four – Saute till oil is visible again. (pic 4)

Five – Ginger-chilli (pic 5)

Six – Tomato puree and cook further 4-5 minutes.

Seven – Red chilli powder and ground cumin and coriander. (pic 7)

Eight – Boiled beans and water (pic 8)

Nine – Butter and salt (pic 9)

Ten – Cover and cook another 40-45 minutes on very low heat (pic 10)

Eleven – Creamy and thick dal makhani ready (pic 11)

Twelve – kasoori methi and garam masala. Mix well, add cream when serving.

Other Beans Recipes

Red Kidney Bean & Sweetcorn Curry

Rajma Masala

Best Butternut squash and Cannellini Beans Soup

Vegan White Bean Bruschetta

Gujarati Black Chickpea Curry

Low fat Black Bean and Sweet Potato Quesadilla

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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DAL MAKHANI – INSTANT POT SLOW COOK AND STOVETOP METHOD

Equipment

• Instant pot
• Spatula
• Heavy based pan
• Stovetop Pressure cooker

Ingredients

• 1 cup black beans – 1 cup -whole urad 200g
• 2 tbsp. red kidney beans
• 3 tbsp. oil
• 2 tbsp. ghee
• 1-2 bar leaf
• 2-3 cloves
• 1 tsp. cumin seeds
• 1 cup onion and garlic puree see notes below
• 1 tbsp. ginger-green chilli paste
• 1 cup tomato puree see notes below
• 1 tsp. red chilli powder see notes below
• 2 tsp. ground cumin and coriander
• 25 g butter any
• ½ tsp. garam masala
• 1 tsp. dry fenugreek leaves – kasoori methi
• 50 ml cream
• Salt to taste

Instructions

INSTANT POT SLOW COOK

• Clean, wash and soak both beans together in plenty of water for 10-12 hours.
• Once soaked discard the water.
• Arrange the inner pot of Instant pot and select the SAUTE mode for 10 minutes.
• Add oil and ghee, once the HOT sign appears, add bay leaf and cloves.
• Add cumin seeds and once start spluttering add onion puree.
• Keep stirring until water evaporates, add ginger and chilli paste.
• Cook till oil separates.
• Add tomato puree and cook again till oil separates.
• Now tip in red chilli, cumin and coriander powder and mix well.
• Add soaked beans and 3 cups of water.
• Shut the pot with the lid.
• Cancel SAUTE mode and select SLOW COOK.
• Select 8 hours and leave it aside.
• After 8 hours, the daal must be done.
• Add garam masala and kasoori methi.
• Mix well add cream and serve hot.

STOVE TOP METHOD

• Cook soaked beans in a pressure cooker or pan until well done.
• Heat oil and ghee in kadai or pan on medium heat.
• Add bay leaf and cloves. Then add cumin seeds.
• Once splutter add the onion puree and saute for a few minutes.
• Add ginger and chilli puree, cook till oil separates from the mixture.
• Add tomato puree, and cook further 5 minutes.
• Now add Red chilli powder and ground cumin and coriander, mix well.
• Tip in Boiled beans and water.
• Add butter and salt.
• Cover the pan and cook the dal for another 40-45 minutes on low to medium heat.
• Cook until dal is creamy and thick.
• Add crushed kasoori methi and garam masala.
• Add cream when serving.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.