Made with nutty roasted gram flour, ghee, cardamom and nuts, these classic Indian laddoos are simple, festive and deeply comforting. This version uses Zeroh instead of regular sugar.
Besan is made from chickpeas, so it naturally provides some protein and dietary fibre. It also contributes folate, iron and magnesium.
Ghee and nuts add fat, which makes the laddoos more energy-dense but also contributes to their rich texture and helps with absorption of fat-soluble nutrients.
Prep Time: 10 minutes
Cooking Time: 25–30 minutes
Servings: 12–14 laddoos
Ingredients
2 cups besan
½ cup ghee
4–5 tbsp Zeroh, powdered if required
½ tsp cardamom powder
2 tbsp chopped almonds
2 tbsp chopped pistachios
1 tbsp chopped cashews
1 tbsp raisins, optional
A pinch of saffron, optional
Method
Roast the besan
Heat a heavy-bottomed pan and add the besan. Roast it over low heat, stirring continuously. This is the most important step of the recipe.
At first, the besan will look dry and powdery. Slowly, it will absorb moisture and develop a deeper golden colour and a rich, nutty aroma.
Add the ghee gradually while continuing to roast. Keep stirring and roast for around 15–20 minutes until the besan becomes smooth, glossy and aromatic.
Don't rush this step. High heat can brown the besan on the outside while leaving it raw inside, giving the laddoos a harsh or bitter taste.
Let the mixture cool slightly
Once the besan is properly roasted, remove the pan from the heat. Let the mixture cool until it is warm but not piping hot.
This is important before adding Zeroh. It also makes the mixture easier to handle while shaping.
Add the sweetness and flavour
Add Zeroh, cardamom powder and chopped nuts to the warm besan mixture. Mix thoroughly so the sweetness is distributed evenly. Taste a small amount and adjust the sweetness if needed.
Shape the laddoos
Once the mixture is cool enough to handle, take a small portion and press it together in your palm. Roll gently between your palms to form a smooth round laddoo.
If the mixture feels too dry to hold its shape, add a little warm ghee, about 1 teaspoon at a time. If it feels too soft, let it cool further before shaping.
Garnish
Press a small piece of pistachio or almond onto each laddoo. Let the laddoos rest at room temperature for at least 30 minutes before serving.
Why the Roasting Matters
Raw besan has a distinctly floury taste. Slow roasting changes its flavour and aroma through browning reactions, giving besan laddoo its characteristic deep, nutty taste.
This is also why you shouldn't rely only on colour. Good roasted besan should smell noticeably nutty and should no longer have a raw flour aroma.
Why Zeroh?
Traditional besan laddoo gets its sweetness from powdered sugar.
This recipe uses Zeroh instead, allowing you to keep the familiar roasted-besan, ghee and cardamom combination while changing the sweetener.
For the smoothest texture, use finely powdered Zeroh and mix it into the besan after the mixture has cooled slightly.
Recipe Tips
- Roast the besan slowly. This is the difference between fragrant laddoos and laddoos that taste like raw flour.
- Use a heavy-bottomed pan to prevent hot spots and uneven roasting.
- Don't add all the ghee at once. Add it gradually as the besan roasts.
- Let the mixture cool slightly before adding Zeroh.
- If the laddoo mixture crumbles while shaping, add a little warm ghee rather than adding water or milk.
- Don't shape the laddoos while the mixture is extremely hot. They may not hold their shape properly.
- For extra texture, lightly roast the chopped nuts before adding them.
- Store in an airtight container at room temperature and use within a few days, especially if your kitchen is warm.
Slow-roasted besan. Fragrant ghee. Cardamom. Crunchy nuts.
And suddenly, “I'll just have one” becomes the biggest lie of the festive season.
