Besan Ladoo are a popular Indian dessert. Besan directly translates to gram flour/chickpea flour and ladoo or laddu means they are rolled into sphere-shaped. They are made using flour, sugar, nuts, and ghee (clarified butter).
I decided to twist mine up and give them a healthier version this Diwali and make it more like a protein ball. Just before I rolled the balls, I divided the mixture into three separate bowls and added 1/2 tsp of the Rawnice Pink Pitaya powdered in one and 1/2 tsp Blue Spirulina Powder in another and left the third as is. I mixed the color powders well into the mixture before rolling. You can sprinkle dried rose petals, and add edible silver foil or gold foil which is quite common for Indian desserts. I added the silver foil for that perfect Indian festive touch.
Twist Me A Besan Ladoo
- 2 cup Gram flour/chickpea flour
- ¼ cup + 1 tbsp Ghee (Clarified butter)
- ½ cup Powdered Sugar (per taste)
- ½ cup Jaggery Powder (per taste)
- ¼ cup Flax Meal
- ½ cup Coconut Powder
- 2 tbsp Almond Meal
- 2 tbsp Cashews (Cut)
- 1 tsp Cardamom Powder
- 1 tbsp Slivered Pistachios (Garnish)
- ½ tsp Raw Nice Pink Pitaya Powder( optional)
- ½ tsp Blue Spirulina Powder (optional)
- Dried Rose Petals (Garnish)
- In a flat large pan, add ghee on low to medium heat
- After the ghee is hot, add the cashews, roast for a few mins on low-medium.
- Then add besan and roast until golden brown(keep the flame on low to medium).
- Keep stirring for at least 20/25 mins. Make sure it does not stick or burn. If you burn it, your ladoos will have a slightly bitter taste.
- The mix will start to give off a nice aroma
- Then add the flax meal and mix well and stir for a few mins
- Add the Almond meal next and mix well and stir again for a few mins.
- Turn the heat off and remove it from the stovetop.
- Add the sugar, jaggery powder, and Cardamom powder and mix well
- Let it sit at room temperature for at least 10 minutes (make sure the mix does not get too cold or it will be hard to roll).
- Take small amounts and roll in your hands, the ghee in the ladoos will help bind them.
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. This is my creation that I am sharing. If you do try the recipe, do tag me on my Instagram – Footprint The World and add the tag #footprinttheworld as it’s always so fun to see the different variations.