This is one of the first desserts I ever made when I started cooking. On my first Diwali after getting married, I tried making this ladoo. I looked up on various websites for the recipe. I had no clue how to make it nevertheless tried and had satisfactory results. I can say with conviction you can’t go wrong with this dish. It is pretty forgiving for any novice cooks out there.
Every year for the first few years of our marriage besan ladoo and sooji ka halwa were the only desserts in my dessert repertoire. Things changed after that as I started making and trying out new things and have come a long way. But besan ladoo still holds a special place in my heart. Every time I make the ladoo it takes me back to the days as a young immigrant to this country.
This recipe has evolved over time. The ghee roasted besan with the crunch from sooji and the fragrant cardamom along with almonds and raisins make these ladoos utterly yummy.
40 minutes plus 10 minutes for making ladoos
About 50 minutes
- 2 ½ cups of besan
- ½ cup sooji or cream of wheat
- ¾ cup ghee
- 1 ½ cups sugar
- 1 tsp cardamom powder
- 4 tbsp slivered (cut into thin long strips) almonds
- 2 tbsp raisins
- Pinch of salt
Heat a heavy bottom pan and add ghee reserving about 3-4 tbsp of ghee for later. When ghee is heated add besan and sooji and roast. Keep stirring continuously for 35-40 minutes.
When the besan is almost light brown in color add almonds and raisins and stir for 3-5 minutes. Turn off the flame and transfer the mixture to a wide pan and let it cool slightly.
Add cardamom powder, salt and sugar. Smear little by little of the reserved ghee onto both palms and start forming balls or ladoos. Store in an airtight container at room temperature for upto a month.
If you don’t have slivered almonds you can take whole almonds in a bowl with water. Place it in the microwave and heat for about 2 minutes. Cool for a bit and the peel slides off. Sliver almonds and use as needed.
You can also add boiling water to whole almonds and let sit for 20 minutes. Peel and cut into long strips and use as needed.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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