There are many variations on the classic laddu recipe, but one of the most popular is a sphere made from flour and ghee. These sweet treats can be found in any region with an Indian influence; they're not just for Diwali!
Laddus has been around longer than you might think - there's evidence that these sweets date back to as early as 3rd century BCE South Asia.
Besan Laddu is also a popular Indian sweet. It is prepared by roasting gram flour or chickpea flour (besan) with ghee or clarified butter. Besan laddus are popular in northern parts of India, especially in Maharashtra. They are generally prepared on special occasions or festivals. You can substitute dry fruits as per your taste. They can be served at any time. Store besan laddu in an air-tight container in a cool place.
Take a heavy bottom pan and heat clarified butter for 5 minutes at medium flame. Once hot, reduce it to low flame.
Add besan in this pan and keep stiring until it become golden brown (you will get a nice aroma from the flour, when it starts getting brown). It may take 25 to 30 minutes.
Then add cashew nuts and almonds and fry it for another 10 minutes, stirring it frequently.
Now let it cool down. And then add sugar powder, cardamom powder, raisins, and pistachio.
Mix it well. Now to make laddus, take approx. 2 tbsp of the mixture between your palm and press the mixture to form a smooth round ball.
Usually, the size of laddu is about the size of a ping pong ball but you can adjust as you prefer.
Besan laddu may be served any time as you like.
Servings 20
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.