Besan ke Ladoo and Diwali go hand in hand. Sweet, nutty, and delicious. These are the perfect holiday treat.
Diwali is the best time of year in India, bar none! The world just seems like a better and happier place. Part of that is because of the amazing desserts like besan ke ladoo, kheer, shakarpare, patisa, halwa, dhoda, gajrela, and the list goes on an on. Indian desserts aren’t always the fastest the make, but they are delicious and store well.
Ladoo are one of the best desserts there are. They come in a wide variety of flavors and ingredients, and it seems that every person or state has their local variation to them. This recipe is an authentic Punjabi recipe. So you’ll notice the ladoo isn’t as bright yellow or smooth as some of the other variations. It’s because we cook in the sugar and nuts, giving it a heartier texture.
I want to say that this recipe is easy, because it really is. However, if it’s your first time making ladoo, you may not believe that. Simply because it’s one of those recipes your grandmother would describe as, you just know it’s done when it’s done. Which, of course only makes sense when you’ve made it a couple times. Before then, your instinct tells you it’s done every 10 seconds. So keep the faith and keep to the recipe.
It reminds me of the time I was in Punjab and someone gave me directions to their home. The directions went as so, “When you get to the light, go straight. After 3 km continue going straight. Then turn 1/2 km before you see the tractor.” Logically you’d have said – “Go __ km after the light and turn left.”, “Turn on ___ road.”, or anything remotely more reasonable than turn 1/2 km before you see the tractor. I mean what if the tractor wasn’t there that day? Which, of course, was the case, and led to a massive community “scare” of where had the man and his tractor gone. The tractor was in the shop and I was now stuck at some random person’s home being overfed and introduced to their myopic son, whom I was assured would make a wonderful husband. Moral of the story, put a colored stick in the uncle’s road so that you never had to run into the myopic boy down the way.
Some helpful hints for this recipe. As anxious as you are to turn up the heat, don’t. Besan burns incredibly quickly. The slow roast also gives it a deep rich, aromatic, and nutty flavor. I suggest finding yourself a comfortable seat when rolling the ladoo, because it’ll take a while. Don’t be afraid to press the ladoo into shape with force – you want them to stick. Do not stack them until they’re completely cooled. And lastly, these will easily last 6 weeks when stored in an airtight container, so don’t shy away from making a big batch.
Looking for some more authentic Punjabi desserts? Try these:
15 servings per container
- Amount Per ServingCalories541
- % Daily Value *
- Total Fat
- Saturated Fat 19.9g 100%
- Cholesterol 81mg 27%
- Sodium 245mg 11%
- Potassium 413mg 12%
- Total Carbohydrate
- Dietary Fiber 5.4g 22%
- Sugars 24.9g
- Protein 11g 22%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.