Besan Ke Laddu – Halwai Style

Step 1: Prepare the Pan and Ghee

Take a thick-bottomed pan and place it on a stove. Add 1 katori of melted ghee to the pan. Ensure the pan is thick-bottomed to prevent the besan from sticking.

Step 2: Add Besan and Mix

Once the ghee is warm, add 2 katori of besan (gram flour) to the pan. The flame should be on low-medium. Begin mixing the besan and ghee thoroughly with a spatula. Initially, the mixture will appear dry, but as it cooks, it will soften.

Step 3: Roast the Besan

Continue roasting the besan on a low-medium flame, stirring continuously. After about 10 minutes of roasting, the besan will become soft and change color, resembling a halwa-like consistency. Keep stirring to ensure even roasting.

Step 4: Add Water Sprinkles

Once the besan is well-roasted and has a nice brown color, sprinkle 2-3 tablespoons of water over it. This step is crucial for making the laddus soft and grainy, similar to halwai-style laddus. The mixture will bubble and foam.

Step 5: Continue Roasting and Mixing

Mix the besan vigorously after adding water until all the foam subsides and the water evaporates. The besan will become even lighter and fluffier. Continue to roast for a few more minutes until it reaches a perfect brown color and grainy texture.

Step 6: Cool the Besan Mixture

Turn off the gas and immediately transfer the roasted besan mixture from the hot pan to a plate or a separate bowl to cool down completely. Do not leave it in the hot pan, as it might continue to cook and stick.

Step 7: Add Powdered Sugar (Bura)

Once the besan mixture has cooled down completely and is just warm to the touch (not hot), add 2 katori of bura (powdered sugar) to it. The amount of bura should be equal to the amount of besan used.

Step 8: Mix and Form Laddus

Thoroughly mix the powdered sugar into the besan mixture using a spoon or your hands until well combined. Once mixed, take small portions of the mixture and roll them into smooth, round laddus. You can adjust the size of the laddus as per your preference.

Step 9: Garnish and Serve

Garnish each besan laddu with a few sliced almonds. Arrange the laddus on a serving plate. These soft, melt-in-your-mouth besan laddus are now ready to be enjoyed or stored for later.

• Use a thick-bottomed pan to prevent the besan from sticking and burning.

• Roast the besan on low-medium flame for even cooking and a rich aroma.

• Adding water sprinkles helps the besan grains swell, resulting in a soft, melt-in-your-mouth texture.

• Ensure the besan mixture is completely cooled before adding powdered sugar to prevent it from melting and making the laddus sticky.

• Add cardamom powder for extra flavor.

• Include chopped nuts like cashews or pistachios for added crunch.

• Adjust the amount of sugar according to your preference.