Besan Ladoo With Ghee - My Dadi's Recipe That Never Fails
I'll be honest with you.
My first 3 attempts at besan ladoo were a disaster.
First time - it became hard like stone.
Second time - so much ghee that it melted in my hands.
Third time - raw besan taste. My husband said "yeh kya banaya hai?"
Then my Dadi from Mathura came home last Diwali and she showed me one trick. She said "Beta, ladoo besan se nahi, ghee se banta hai."
Since then, my besan ladoo is always perfect. Soft, danedar, and it melts in your mouth. Today I'm sharing that exact recipe with you.
Why Your Besan Ladoo Goes Wrong? (Most People Make This Mistake)
Everyone focuses on besan. But the real hero is GHEE.
If you use dalda or cheap market ghee, your ladoo will never be soft. It will become dry after 1 day.
I only use The Barsana Farm's A2 Gir Cow Bilona Ghee for ladoo. Because it's naturally danedar and its aroma is just... different. When you roast besan in this ghee, your whole kitchen smells like Diwali.
Trust me, ghee makes or breaks your ladoo.
Ingredients - Jo Asli Chahiye (Not the Fancy Ones)
For 15-16 medium ladoos:
- Besan (Gram Flour) - 500 gm, mota wala. Barik wala mat lena, ladoo chipkega.
- A2 Gir Cow Ghee - 1 cup (200-220 gm) - Please measure mat karo, andaaze se dalo. I have mentioned the quantity but dadi never measured.
- Boora / Tagar / Powdered Sugar - 300 gm. Pisi cheeni mat use karo, market wala boora lo. Usse danedar banta hai.
- Ilayachi Powder - 1 tsp
- Kaju, Badam chopped - thoda sa, 2 tbsp
And nothing else. No milk, no water. That's where people go wrong.
Step-by-Step Recipe - With Dadi's Secrets
Step 1: Besan ko chhano
This is boring but important. Besan ko chhan lo, warna gathhe rahenge.
Step 2: Ghee garam karo
Kadhai me ghee dalo. Not too hot. Medium flame. Ghee pighle, fir besan dalo.
Ab yaha sabar rakhna hai.
Step 3: Bhunna - The 20 Minute Game
Low-medium flame par besan ko lagatar bhunna hai. For 18-20 minutes.
You will see 3 stages:
- Pehle 5 min: Besan thoda chipchipa lagega.
- Next 10 min: Ghee chhodne lagega aur color dark hone lagega. Khushbu aane lagegi.
- Last 5 min: Besan halka sunahra ho jayega aur ekdum halka lagega.
When you feel the besan has become super light and you can smell that nutty aroma, switch off the gas. Don't over-brown it, warna kadwa ho jayega.
This is the secret - besan is ready when it feels like halka.
Step 4: Thanda karna - Sabse Important Step
Kadhai ko neeche utar do. Ab 10 minute usko aise hi chalate raho taaki thoda thanda ho jaye.
When it is lukewarm - not hot, not cold - then add Boora. If you add sugar in hot besan, sugar will melt and your ladoo will become hard. My first mistake.
Mix sugar, elaichi and dry fruits.
Step 5: Ladoo banana
Haath me thoda ghee lagao. Aur gol-gol ladoo banao. If the mixture feels dry, add 1 spoon melted ghee. Not more.
Bas. Ho gaya.
Your besan ladoo will be soft for 15 days. If it stays that long, which never happens at my home.
How to Store?
Steel ke dabbe me rakho. Fridge me mat rakho, warna ghee jam jayega aur ladoo hard ho jayega. Bahar hi rakho, 2 weeks tak ekdum fresh rahega.
One Last Thing From Dadi...
She told me - "Ghee me kanjoosi mat karna. Besan ladoo me agar ghee sahi hai, toh woh prasad jaisa banta hai."
And she is right. I tried making with 3 different ghees last year. The one with Barsana Farm's A2 ghee was finished in 2 days. Others were still in the box.
If you are making ladoo for the first time, use good ghee. It will save your effort.
Making Ladoos this Diwali? Try our fresh batch of Bilona Ghee.
Get 1L + 500ml Combo @ ₹2499 - Enough for 2kg Ladoos -> https://thebarsanafarm.com/products/a2-gir-cow-bilona-ghee-traditional-handcrafted-desi-ghee-250-copy
- Anjali (From Team Barsana Farm)
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FAQs
Q. Why my besan ladoo is hard and dry?
Two reasons - you added sugar in hot besan, or you used less ghee / wrong ghee. Always add sugar when besan is lukewarm.
Q. How much ghee to use in besan ladoo?
For 500gm besan, use 200-220gm pure A2 ghee. Don't use less, ladoo will be dry.
Q. Can we make besan ladoo with buffalo ghee?
You can, but it will be heavy and less aromatic. Cow ghee ladoos are lighter, more fragrant and easy to digest.
