It’s no secret… I have a HUGE sweet tooth. And whilst I love most Indian desserts, besan laddoos are probably my favorite. Over the years, I have tried several recipes for besan laddoos and have pretty much liked them all. However, this particular recipe is the one I like most. These besan laddoos have a slight crunch that gives way to a melt-in-the mouth deliciousness. I was introduced to them early in life by a close family friend, Pushpa Satyashiel Gupta, who makes the best besan laddoos ever.

The trick to getting the right amount of crunch lies in two steps. First, making a grainy, crystalline sugar called Karara (an additional step, but the result is well worth the effort). And second, adding a touch of water to the roasted gram flour which causes the grains to swell and become slightly coarser.

Recipe

Besan Laddoos

(Makes 8-10 laddoos)

Ingredients

110 gms sugar
1/4 cup + 2 tbsp water
Approx. 100 gms Bengal gram flour/besan (you can use the coarse or fine variety. The final quantity will be the same as that of the karara)
70 gms ghee
1/2 tsp ground green cardamom
2 tsp crushed pistachios, cashews or almonds, to garnish

Method

Making the Karara: (if you are short on time, you can skip this step and use store bought white bura sugar instead).

In a heavy-based metal pan, combine the sugar with 1/4 cup water and heat over a medium-high flame. Using a long-handled wooden or metal spoon, stir until the mixture bubbles and a thick sugar syrup (chashni) forms.

When the frothy sugar syrup turns opaque and starts to re-crystalize, stir in 1/2 tsp of ghee and take the pan off the heat. Continue to stir the syrup (scraping the sides of the pan) as it cools and solidifies. You will end up with a powdery white sugar (with a consistency similar to desiccated coconut) called Karara.

Scrape off as much of the karara as possible from the pan. If there are some clumps, pass the karara through a large mesh sieve and separate the larger pieces. Pulse them briefly in a blender (just once or twice), sift again and add to the rest. Repeat the process if there are any more large crystals.

Tip - Use an old pan you don’t mind scratching because chances are you will end up scratching it.

Weigh the karara and set it aside. Next, weigh out the same quantity of Bengal gram flour/besan.

Making the Laddoos:
In a heavy based pan, melt 70 gms of ghee on medium-low heat.

Add the gram flour and roast, stirring continuously, until it turns aromatic, pasty (loose) and light brown in color. Mix in 2 tbsp of water and stir until it evaporates.

Remove from heat. Transfer the roasted gram flour into a clean bowl and set aside to cool.

Once the flour is cool to the touch, add the karara and ground cardamom. Use your fingers to mix them into the gram flour. Squeeze small portions of the laddoo mixture tightly in your fist. Form into golf-sized balls, then roll until smooth.

Garnish the besan laddoos with some nuts and store in an airtight container at room temperature.

The laddoos are best enjoyed the day they are made, but they can be stored in an airtight container at room temperature for 4-5 days. They last longer if refrigerated (allow them to come to room temperature before serving).