By: Payal
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Besan ladoos are a popular Indian sweet. Small mistakes at home can spoil them. Follow these simple tips to make perfect besan laddus every time.
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Gram flour 1 cup, desi ghee 3 tbsp, semolina 1-2 tsp, powdered sugar ½ cup, cardamom powder ½ tsp. Optional: nuts or jaggery.
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Always roast gram flour on low flame. High heat can burn it and ruin the flavour and texture of your ladoos.
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Mix one or two spoons of semolina with desi ghee. This improves texture and doubles the flavour of your laddus.
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Cook gram flour while stirring constantly, even after adding ghee. Cook until golden. Add cardamom powder for aroma.
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Let the mixture cool slightly before adding powdered or brown sugar. Patience ensures the sugar mixes evenly without clumping.
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After mixing sugar, shape the ladoos before the mixture cools completely. Fully cooled mixture is difficult to shape.
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Avoid roasting on high heat, adding sugar too early, or stirring inconsistently. These errors affect texture and taste.
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Store ladoos in an airtight container at room temperature. They stay fresh for up to two weeks. Ideal for gifting too.
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Warm your palms slightly before shaping ladoos to prevent sticking and make smoother, rounder laddus.
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