Besan ladoo is a popular dry snack prepared during festivals and ceremonies in South India. It is delicious and melt in the mouth.

During ceremonies, it is customary to make it along with chakli, they are stored in large containers to serve the guests and other invitees. Besan ladoo has long shelf life. It is ideal to serve along with upma or a snack which can be binged anytime of the day.

A few other snack that we often make during festival of lights  are the crunchy  murukku, nippattu, split gram murukku

besan ladoo

Let’s get to the Besan Ladoo recipe

Ingredients:

• 1 cup besan
• 1 cup castor sugar
• 3/4 cup ghee/ clarified butter
• a few cashewnuts
• a few raisins
• 1/2 teaspoon cardamom powder

Method :

Take a thick bottom pan and add some ghee to it. Add besan to it and saute it on a low flame. The colour should change to brown. After sauting for a while, add more ghee and cashews to it. Do not add cashews in the beginning, they will get burnt. Once it is done, put it in a wide plate and let cool.

Add sugar and cardamom powder to it. Mix well. Rub it with palm to make a smooth pliable dough. This is the essence of the recipe. Shape them into ladoos and store them in a container. Besan ladoos can be kept for a month. This is gluten free snack.

Take a tip: The castor sugar should be fine powder. Otherwise, you will feel the pinch of it while eating.

besan ladoo

This recipe was first published in 2015, now I have redone it with better pictures and more fresh content. Old posts are lost as so many new blog posts are published each day. I have joined a group and we are Foodies_ Redoing Old Post giving a new look to our old posts.

If you have liked this post, do leave a comment. Do try this recipe during the weekend, take a picture and share it with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram.  I will share it further.

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