Besan Ladoo with Gond. Healthy Lodoo recipe. Homemade Ladoos.

Besan Ladoo with Gond could be prepared easily at Homes. A very common sweet that is popular all over India. Most often these Ladoos are prepared during festivals in most Indian families/homes. Especially during Ganesh Puja Festivals, Diwali, etc. As soon as you first think about preparing these Ladoos you think about the Besan i.e Chickpea flour that is one of the main ingredients that is required and the sugar of course. So to start with this recipe if would like to share a few tips and tricks that could help you achieve the best taste and texture that you crave for.

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Regarding the taste and the texture of these Besan Ladoos, I must say that these are very different in texture than any other sweets famous in India. Since these Ladoos have Gond in it and are so considered more beneficial for health, especially people who have some kind of joint pains, lactating women’s, etc. Only 3 main ingredients are required, The Besan, Sugar, and the Gond. But into it, you may add any dry nuts of your choice to enhance the taste according to you, like, Almonds, Pistachios, Cashews, or anything that you like. You may also add raisins, or melon seeds or pumpkin seeds, raisins, etc…

Ingredients required to prepare the Besan Ladoos with Gond at Home

• 1 cup chickpeas flour
• Ghee between 8 to 10 teaspoons
• Sugar (granulated) 1/3 cup + 4 teaspoons
• Cardamom powder 1/2 teaspoon
• Gond 1/3 cup
• Sliced almonds 1/3 cup
• Pumpkin seeds 2 teaspoons

Tips to prepare perfect Besan Ladoo s with Gond.

• Ghee roasting and frying the chickpeas flour (besan) nicely is important
• Cooking in low flame 🔥 is must
• Continuously stir to avoid burning at the bottom of the pan while you cook these.
• Completely cool the mixture before adding sugar in it so that it doesn’t melt and ruin the mixture.
• If your Laddu mixture is too moist then add some extra granulated sugar or dry roasted chickpea flour (Besan) to adjust the consistency. If the mixture is too dry then add few drops of warm ghee into it and mix 🙂

Short Summary for preparing Besan Ladoos with Gond

To start with the recipe you need a thick bottomed wok or an Indian Karahi that gives best results for preparing these ladoos.

Cooking Gond ~

Into a thick-bottomed Karahi or wok add 3 teaspoons of Ghee/Clarified butter and warm it up, then add the Gond 1/3 cup into it. Stir and cook these until Gond particles puff up and turn crisp. Once these are done frying transfer immediately into a bowl and let these cool. Later coarse these using a grinder or a hamam dista. These should be broken into smaller particles/ grains or else won’t taste better when mixed with the Ladoos.

Frying the dry nuts

Into the same karahi/wok add 1 more teaspoon of ghee and add thinly sliced almonds 1/3 cup and 2 teaspoons of pumpkin seeds and stir to mix with ghee. Fry these for few seconds and then immediately transfer them into another bowl to use later.

Cooking the Chickpea/Besan flour for the ladoos

Into the same wok/karahi in the same leftover, ghee adds 1 cup of chickpea flour i.e besan, and slowly cook and stir until it looks somewhat dry roasted and slight changes in color. At this point, it turns slightly aromatic as well 🙂 and this is how you will understand when the besan starts to cook leaving its rawness behind. Well, while you stir and cook these gradually keep adding a teaspoon of ghee into it and continuously stir and cook these throughout the process.

By Gradually adding a teaspoon of ghee during intervals, and stirring and cooking continuously you will reach the point when it looks slightly golden brown in color. At this point add 2 teaspoons of granulated sugar and mix. Then add Ghee roasted dry nuts into it along with Gond that we prepared. Mix, stir and cook these further in low flame until you see the mixture crumbles up and reaches its melting point. Immediately transfer onto a flat container and spread out to cool.

Mixing up with Sugar ~

Once the mixture comes down to the room temperature, but still feels moist enough to touch, it is good to go 🙂 Add granulated sugar 1/3 cup + 2 teaspoons along with cardamom powder 1/2 a teaspoon into it and rub nicely using hands to mix well. Press and shape them as Ladoos and enjoy:)

Step by step directions to prepare Besan Ladoos ~

What is Gond? #whikepedia Gond Katira (Tragacanth Gum) Gond Katira is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus. The gum is sometimes called Shiraz gum, shiraz, gum elect, or gum dragon. It is a tree gum just like any of myrrh but is less common in products than other gums, such as guar gum or gum arabic. It has several health benefits as well. Good for Men and Women both.

Cooking Gond

Into a thick-bottomed Karahi or wok add 3 teaspoons of Ghee/Clarified butter and warm it up, then add the Gond 1/3 cup into it.

Stir and cook these until Gond particles puff up and turn crisp. Once these are done frying transfer immediately into a bowl and let these cool.

Later grind these coarse by using a grinder or a hamam dista. These should be broken into smaller particles/grains or else won’t taste better when mixed with the Ladoos.

Frying the Drynuts ~

Into the same karahi/wok add 1 more tespoon of ghee and add thinly sliced almonds 1/3 cup and 2 teaspoons of pumpkin seeds and stir to mix with ghee. Fry these for few seconds and then immediately transfer them into another bowl to use later.

Cooking the Chickpea Flour/Besan

Into the same wok/karahi in the same leftover ghee add 1 cup of chickpea flour i.e besan,

Slowly cook and stir until it looks somewhat dry roasted and has slight changes in color. At this point, it turns slightly aromatic as well 🙂 and this way you would be sure to know that your besan is getting cooked leaving its rawness behind.

While you stir and cook these, keep adding a teaspoon of ghee into it and mixing these well during intervals. All you need to know is that adding ghee slowly into it and stirring and cooking slowly at the lowest flame makes a huge difference. That is what brings up a great texture and taste into your favorite Besan Ladoos 🙂

Continuously cook and stir these in low flame until it changes the darker shade of golden color and produces a strong nice aroma. The total ghee used for preparing these ladoos is between 8 to 10 teaspoons.

At this point now add 2 teaspoons of granulated sugar and stir to mix

Keep mixing and cooking until turns more aromatic.

Next add the ghee roasted dry-nuts

Add the ground Gond

Continue stirring and cooking further …

The mixture starts to crumble and becomes moist

Transfer into a flat surface and allow the mixture to cool …

Once the mixture comes up to room temperature, shape them as balls using hands.

Lets check one by breaking 🙂

Print recipe below

NUTRITION ~

List of Ingredients added to the recipe to calculate the Approx. Nutritive Value of the recipe given below ~