Halwai Style Besan Laddoo

Ingredients

• 500 g Besan (Gram Flour) (coarse, traditional sweet‑shop grade; can substitute regular all‑purpose besan)
• 200 g Ghee (clarified butter, unsalted; can use vegetable ghee if preferred)
• 2 Tbsp Semolina (Sooji) (adds slight graininess and prevents sticking)
• 300 g Bura (Powdered Sugar Crystals) (made by thickening sugar syrup, drying and grinding; gives melt‑in‑mouth texture)
• 40 g Almonds (roasted and coarsely chopped)
• 3 tsp Cardamom Powder (freshly ground from green cardamom pods)
• 50 g Pistachios (for garnish) (finely sliced)
• 5 threads Saffron Strands (optional, for color and aroma)
• 1 sheet Silver Leaf (Varak) (optional decorative garnish)

Instructions

1. Measure and Prepare Ingredients

   Weigh the besan, ghee, semolina, almonds, pistachios, and cardamom. Set the bura aside (if pre‑made) or plan to make it later.

   Time: PT5M

2. Roast Besan with Ghee

   Heat the large iron kadai over high flame. Add the ghee and let it melt completely, then stir in the besan. Continuously stir on high heat, adding the semolina after the first 5 minutes. Roast for 20‑25 minutes until the mixture turns a light biscuit‑gold color and releases a nutty aroma.

   Time: PT25M

   Temperature: High flame

3. Cool the Roasted Mixture

   Transfer the roasted besan‑ghee mixture to a wide plate or bowl and spread it out to cool completely (about 10 minutes).

   Time: PT10M

4. Prepare Bura (Powdered Sugar)

   In a separate pan, dissolve sugar in a little water to make a thick syrup. Cook until it reaches a one‑string consistency, then spread the syrup on a flat tray to dry completely. Once hardened, grind the dried sugar crystals into a fine powder using a grinder.

   Time: PT15M

5. Combine All Flavorings

   When the roasted besan mixture is completely cool, add the bura, chopped almonds, cardamom powder, and half of the pistachios. Mix thoroughly until a uniform, slightly crumbly dough forms.

   Time: PT5M

6. Shape the Laddus

   Take about 51 g of the mixture (roughly the size of a small apple) and roll it between the palms to form a tight, smooth ball. Ensure each laddoo is compact so it won’t crumble later.

   Time: PT10M

7. Garnish and Store

   Press a few pistachio slivers, a saffron thread, and a piece of silver leaf onto each laddoo for decoration. Place the laddus in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

25 g

Fat

10 g

Fiber

2 g