Nothing reminds me more of my grandmother than the aroma and taste of these soft, rich, and flavorful Besan Ladoo. These aren’t your typical store-bought ladoos—they’re soft for days, melt-in-the-mouth, and packed with nostalgic Indian flavor. The secret lies in the homemade tagar (bura) and coarse roasted gram flour. Let’s dive right in!
📝 Ingredients
For Ladoo:
- 2 cups coarse gram flour (besan) – approx. 250g
- 1 cup sugar (200g)
- 1¼ cup full-fat milk
- ¼ cup malai (milk cream)
- 1 cup desi ghee (clarified butter)
- ¼ tsp cardamom seeds (crushed)
- 2 tbsp mixed dry fruits (cashews, pistachios, almonds)
For Tagar (Bura Sugar):
- 1 cup sugar
- ¼ cup water
- 1 tsp ghee (for aroma & shine)
👨🍳 Instructions
Step 1: Roast the Gram Flour
- Heat a heavy-bottomed large kadhai (wok) on low-medium flame.
- Dry roast the coarse besan slowly, stirring continuously for 8–10 minutes until aromatic.
- The texture will become crumbly—this is key. Turn off the heat and let it cool for 5 minutes.
Step 2: Add Milk & Malai
- Once the besan cools slightly, add 1 cup milk and malai.
- If using coarse besan, it might absorb more milk—adjust accordingly.
- Stir to form a thick batter-like mix. Let it rest while preparing tagar.
Step 3: Prepare Tagar (Bura Sugar)
- In another pan, add 1 cup sugar + ¼ cup water.
- Stir on medium-low flame until sugar fully dissolves.
- Keep cooking until 2–3 thread consistency forms (approx. 5 minutes).
- Add 1 tsp ghee and mix well. Turn off the heat.
- Whisk continuously until the sugar begins to crystallize.
- Once crumbly and fine, sieve it for smooth tagar texture.
🔥 Pro Tip: Homemade bura gives ladoos their signature melt-in-mouth texture.
Step 4: Cook the Ladoo Mixture
- In the same kadhai, add half of the ghee and melt on low flame.
- Add the besan mixture into lukewarm ghee (not hot).
- Stir constantly and cook slowly. As moisture evaporates, gradually add remaining ghee.
- Mash using a masher to ensure smooth consistency.
- Add chopped dry fruits and crushed cardamom. Mix well and turn off heat.
- Transfer to a plate (parat) and cool for 5–10 minutes—just warm enough to touch.
Step 5: Shape the Ladoos
- Add prepared tagar to the warm mixture. Mix evenly with hands or a spatula.
- Take small portions and roll them into ladoos while mixture is still warm.
- If ladoos are not binding, drizzle some warm ghee.
🎉 Serving Tips
Serve them fresh or store in an airtight container for up to 2 weeks. Perfect for festive gifting, prasad, or family celebrations.
✨ Why You’ll Love This Recipe:
- Long-lasting softness
- Unique texture and taste
- No sticky sugar syrup required
- Homemade bura for perfect melt-in-mouth ladoos
- Ideal for festivals like Raksha Bandhan, Diwali, Ganesh Chaturthi
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