Besan ke laddu or Besan ke ladoo are sweet balls made with gram flour, sugar and ghee. It is a traditional recipe of subcontinent of Pakistan and India. Besan kay ladoo is sweet dish usually made in Pakistan during winter season as it provides energy and warmth to the body. It is considered a difficult to make recipe but today I am sharing a recipe of Punjabi besan ladoo which is so easy to make. I have added tips and tricks in it if someone face any difficulty to make. These ladoo are not only delicious but aromatic, energetic and have a melt in mouth texture. As always i have shared a detailed step by step recipe of how to make besan k ladoo in Hindi/Urdu for your ease. Do give it a try and enjoy this sweet treat.
Put a pan on medium flame and add sugar and water in it.
Cook the sugar in it while stir in between till the sugar starts to thicken. This will take about 2-3 minutes.
Add ghee and mix continuously for 1 minute, now take the pan off the flame and stir it continuously till it cools down.
This continuous stirring helps in smooth and lump free bora preparation.
In another wok add ghee and melt it on low to medium flame.
Now add besan in it and roast it while continuously mixing it so that lumps should not form.
We need to roast it till a good aroma release from it and besan changes its color. If the mixture looks dry you can add 1 tablespoon of more ghee in it.
It will take about 6-8 minutes to roast the besan.
Add yellow food color, mix it and cook for 4-5 minutes more.
Sprinkle some water in the mixture and again cook the besan for 2 minutes or till the water disappears.
Turn off the flame and move the besan to a cool surface, stir continuously as the pan will be hot and besan can burn from the bottom.
Add elaichi powder, roasted and crushed dry fruits and char maghaz in it and mix it well.
Take besan out in a bowl, let it cool down to a temperature that we could easily take it in hand but do not cool it completely. If the mixture completely cooled the bora will not mixed well and laddu will not be formed.
After it came to the desired temperature add prepared bora in it and mix it well.
Give the mixture ladoo shape. You can prepare laddu as per size of your choice.
__________Note: If the sugar you are using is not clean, add a tablespoon of milk and that will collect all the impurities to the surface of sugar syrup.
Use the sifted besan for better results.
If the mixture gets cold and ladoo splits, add some amount of the melted ghee in it for avoiding this issue.
Roast besan on low flame to avoid its raw taste and after roasting switch off the flame but, don’t stop stirring to avoid it burning from the bottom.
Shelf life of these besan ladoo is about a year but do not keep these in fridge, just put in any airtight jar.