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Expert tricks to make the perfect besan laddoo

Diwali is finally here and apart from the regular celebrations what excites us is the sweets and savouries that we get to consume during this lovely festival. From Kaju Katli to Laddoos, we love them all.

We also know that buying sweets from shops these days isn’t very safe, considering the adulteration that tends to happen with milk products during the peak seasons. And making them at home doesn’t give us the perfect texture and taste as a store-bought box of laddoo does.

However, what if we told you that you could make the perfect besan laddoo by following just a few tips and tricks? Check out these cool hacks to make the delicious Besan Laddoo at home simply and efficiently.

Sift ingredients before use

It is always advisable to sift the dry ingredients like flour and sugar (in case of powdered sugar) before use. This will not only prevent formation of lumps but it will also filter unwanted particles and impurities that can cause harm to our laddoos.

Melt butter before adding besan

The first thing that needs to be done when you’re ready to make Besan Laddoos is to heat the ghee or butter in the kadai before adding besan. The butter just needs to be warm and not boiling. This way the besan can homogenously mix with the butter, which will indirectly cook it well too.

Roasting besan patiently

Making Besan laddoos is a long and somewhat tedious process, where the coarse besan powder or gram flour needs to be roasted for a whole 35-40 minutes. The longer roasting time will result in a rich flavour and texture. The roasting of butter and besan will also release an intoxicating aroma. The trick here is to roast till the entire home is covered in the aroma of besan. Once this aroma gets more prominent, it means it is done. Even though it is time consuming, the end result is definitely worth it.

Always roast on medium low heat

This is definitely one of the crucial tips that needs to be adhered to. The temperature to roast besan must always be medium low. We want the besan to cook gradually. The moment you try to speed the process by increasing the temperature, it’ll start browning the besan and burn it. It will also be missing the delicious aroma of besan laddoo, so always keep the temperature on medium low.

Cooling besan- the right way

Once your besan laddoo mixture is cooked well, it is time to cool the mixture to turn them into the round laddoos. When taking the besan mixture off the kadai, spread it on a large plate instead of a bowl and keep it right below the fan. This way the mixture will cool down much faster and you can later roll your laddoos with ease.

If you’re looking to make the perfect Besan Laddoos , click on the link here for a detailed recipe.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.