Besan Ladoo

Rating: 2.38 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4

Ladoos are an Indian and Pakistani sweet. I added a twist to mine and included coconut...my family loves these. They can be enjoyed at any holiday, as a treat during tea time, etc. And they're easy to make, in my opinion.

By Shaista Nasar Trost
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.

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  • Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly.

  • While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.

Cook's Note

I use a coffee grinder to grind the nuts (I recommend a combination of cashews, pistachios, almonds, and pecans). I also grind granulated sugar, coconut, and cardamom in the coffee grinder until fine.

Nutrition Facts

Per Serving:
266.9 calories; 4.7 g protein; 23.6 g carbohydrates; 39.4 mg cholesterol; 11.1 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

JoyousFaith
Rating: 5 stars
12/23/2012
I have tried several ladoo recipes and this one is the best by far. It is so good that an Indian bride recently asked me to make the ladoo for her wedding reception!! A coffee grinder works well to grind the coconut and almonds but I have found that cardamom seeds grind best in a mortar and pestle. Read More
Helpful
(11)

Most helpful critical review

MPEBLE
Rating: 3 stars
10/11/2010
Made this for a dinner party where no one had had ladoo before. Most people thought it was "interesting " and finished their ball but didn't ask for more. This will be liked by those who do not like very sugary sweets. Read More
Helpful
(8)
8 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
JoyousFaith
Rating: 5 stars
12/22/2012
I have tried several ladoo recipes and this one is the best by far. It is so good that an Indian bride recently asked me to make the ladoo for her wedding reception!! A coffee grinder works well to grind the coconut and almonds but I have found that cardamom seeds grind best in a mortar and pestle. Read More
Helpful
(11)
MPEBLE
Rating: 3 stars
10/11/2010
Made this for a dinner party where no one had had ladoo before. Most people thought it was "interesting " and finished their ball but didn't ask for more. This will be liked by those who do not like very sugary sweets. Read More
Helpful
(8)
Nihit Navroz Mehta
Rating: 4 stars
01/11/2014
The Ladoo's were great. But here is the few things I'd change. First you have to roast the flour for 15-20 minutes 10 minutes won't do good. To check whether the flour is ready do this after the first five minutes smell the flour and then keep doing that ever 5 minute interval. The smell should be nutty kind of almondish. Finally give this enough time to cool. Ghee cools down really well and you can get a good consistency but it has to cool. Let it sit in the fridge for five to six minutes. once you see you have the right consistency (kind of like butter at room temp). You should be able to shape the batter in your hands. If you want to cool the batter outside fridge give it about half an hour or so to achieve the consistency. I've never made ladoos before and the timing thing was really bad and the reason that I gave the recipe for Read More
Helpful
(6)
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bettsmatt
Rating: 1 stars
12/13/2013
Tried it last night followed recipe only leaving out the coconut. The besan flour tasted raw after roasting for more than 20 mins stayed powdery and not pasty. Sorry but I won't be making this again. Read More
Helpful
(1)
D-Man and Pivo
Rating: 1 stars
06/22/2014
Wow. Interesting. Very "beany"! Must be an acquired taste. Read More
Indira N Bedassie
Rating: 1 stars
10/29/2018
I made this on Saturday night I love ladoo! However the recipe said 3/4 Ghee and 2 cups basen! I can t tell you how wrong that is. That is just too much ghee and not enough basen. I had to add at least another cup of basen. Also it needed more sugar. I will try to make again this way I can be certain of the recipe. But thank you for sharing. Read More
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