Happy Ganesh Chaturthi to all my readers! While it’s not yet time to pack the winter clothes here in Sydney, I can smell Spring in the air. The days are getting warmer and the flowers are in full bloom everywhere. The most awaited season of the year is here! I particularly look forward to Spring in Sydney, as it not only brings lovely long sunny days but it also marks the beginning of festivities and celebrations that continue until year-end. Starting with Krishna Janmashtami and Ganesh Chaurthi, there is a festival every couple of weeks until Diwali followed by my little one’s b’day, Christmas and then New Year. With so many occasions to celebrate, it is also a very busy time for me but I love the festivities and, of course, the awesome food.
Besan ke laddu is a rich traditional sweet that is not only very easy to make but also tastes delicious. My Mum makes a batch every few weeks as my Dad loves eating these laddus every night after dinner. He warms them slightly in the microwave before eating that makes them taste even better.
I make these laddus only once a year on the occasion of Ganesh Chaturthi, when I bring my Ganpati home, to welcome the Lord with His favourite food.
The home-made laddus taste much better than the ones available in the market. The besan in the store bought laddus is usually not well roasted and that makes all the difference in the taste.
With the goodness of besan and ghee, these laddus are also healthy, especially for children. My little one is inspired by Chhota Bheem to have a laddu. These laddus also have medicinal benefits. If you are suffering from cold and congestion, eating these laddus will certainly help in clearing your nasal tract.
This recipe can be doubled just like Suji Ka Halwa maintaining the ratio of besan, ghee and sugar to 2:1:1/2. The same recipe can be used to make Atta Laddus substituting besan with atta(whole wheat flour).
- 2 cup Besan, coarse or fine
- 1 to 1.5 cup sugar
- 4-5 green cardamoms (seeds only)
- 1/2 cup melted ghee
- Cashews or pistachio for garnish (optional)
- Measure 2 cups besan, 1 cup sugar and 1/2 cup melted ghee. I am using same size katoris to measure.
- Peel the cardamoms and grind the seeds only with sugar to make a fine powder. The powdered sugar is also called boora sugar which is available in the market.
- Heat a kadai or pan. Add the besan and slowly dry roast on a low flame till you start getting a nutty aroma. Stir continuously to avoid burning it.
- Next add melted ghee and mix thoroughly. Continue to stir and roast for 10-15 minutes till you see the colour change to a light brown and the besan starts releasing ghee on the sides. Roasting the besan well is the most important factor for a good taste.
- Switch off the heat and remove from the stovetop. Add the powdered sugar and mix thoroughly until you see it is evenly mixed.
- Let the mixture cool down to room temperature before you make laddus.
- Take small portions and press it in your fist to make small balls. Then roll it between your palms to get a smooth round shape.
- Garnish with nuts of your choice. If you are using cashews, slice them lengthwise into two and stick on the laddus while they are warm.
- If you have added extra ghee and you are not able to shape the laddus, let the mixture cool down completely or even refrigerate it for 15-20 minutes. This will help solidify the ghee and make it easier to form laddus.
- If the mixture is not binding well when shaping laddus, you have probably added less ghee than required. Melt some more ghee and add little by little till you achieve the right texture to form laddus.
- Roasting the besan well is the most important step in this recipe. While the besan should not taste raw or undercooked, be careful not to overroast it else you will get a bitter burnt flavour in the laddus.
- Please note that rolling between palms will also melt the ghee in the laddus. So, try not to overdo it as it will not shape well. First press in the fist to get a round shape and then slightly roll to smooth out the unevenness.
Besan laddus can be stored in an airtight container in a cool dry place for 4-6 weeks. You can make them in advance for Ganesh Chaturthi, Holi or Diwali but you really do not need an occasion to enjoy these delicious balls of goodness. Happy Celebrations!!!