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Besan Ladoo - the sweet treat balls made of chickpea flours with chopped nuts as the garnish
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5 from 2 votes

Besan Ladoo Recipe

Besan Ladoo is scrumptious sweet treat balls made of chickpea flour. This recipe will help you make this Mithai that is not too sweet so you won't feel guilty or worried about having it.
Author: Devy Dar
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Sweets & Desserts
Cuisine: Pakistani
Servings: 20 balls

Equipment

  • Cooking pan
  • Wooden spoon
  • Sieve

Ingredients

US Customary - Metric
  • 2 cups Gram flour/ Chickpea flour/ Besan flour.
  • ½ cup Desiccated coconut see the note.
  • 1 cup Butter.
  • ¾ cup Icing sugar.
  • ½ cup Nuts see the note.
  • ½ teaspoon Cardamom powder see the note.

Instructions

  • Sieve the gram flour/ Besan flour into the cooking pan. And add the cardamom powder in. Put the pan on your cooker/ stove and turn the heat at medium-low heat. Roast the flour until it turns light golden brown and releases aroma. 
  • Make sure you keep stirring and turning the flour. So it won’t get burned at the bottom of the pan. It takes approximately 20 minutes to roast the flour. 
  • Add in the butter and continue cooking until the butter melts. Keep mixing until you get a smooth and thick mixture. Continue cooking as you stir for about 2-3 minutes from the moment the butter fully melted. Then take the pan off the heat and leave it to completely cool down.
  • When the besan flour mix is cooled down at room temperature, add in the desiccated coconut and icing sugar. You can sieve the icing sugar so that the texture will be smoother. And put the chopped nuts in. Work quickly to stir and mix the besan dough until thoroughly mixed. 
  • Take about a tablespoon of the dough and roll it in between your palms into a round shape. Sprinkle finely chopped nuts on the top of your besan Ladoo balls. Keep rolling and shaping until all the dough is finished. 
  • If possible, leave the Ladoos for at least half an hour to set before serving.

Notes

  • You can omit desiccated coconut if you like and just add ¼ cup more besan flour.
  • Almonds and pistachios are the most used for Besan Ladoos, but you can use whatever nuts you love. Try roasted pecans or roasted cashew nuts. They’re lovely in the Ladoos.
  • If you don’t have cardamom powder but have whole green cardamom seeds, you can make your own powder. For this recipe, 3-4 cardamoms are enough. Take the seeds out, and grind them into powder. You can use a pestle and mortar or use an electric spice grinder. 
  • Make sure you keep stirring the gram flour/chickpea flour. Especially after about 10 minutes when the flour is getting hot. Because it burns quickly. Turn the heat down as you need.
  • Leave the gram flour mixture to completely cool down before you add the icing sugar in. Otherwise, the dough will be wet and sticky. You want the mixture to be slightly moist and crumbly. 

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 111mg | Fiber: 3g | Sugar: 8g

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.