Besan ladoos are balls made of gram flour and ghee, which are sweetened with sugar and flavoured with cardamom powder. Besan is gram flour in Hindi and ladoos are sweet round shaped balls.

An amazing aroma surrounds your house when you roast the besan, and once cooked these ladoos will literally melt in your mouth.

Besan ladoos are normally made during various festivals in India, but you honestly don’t need an occasion to make these.

The best part about this recipe is that we use monk fruit, and this makes it diabetic friendly. If you would like to use normal sugar, substitute the normal sugar for the monk fruit in a 1:1 ratio.

Serves: 15-20 laddoos

Prep Time: 15 mins, 30 mins to make the laddoos

Cook Time: 30 – 45 minutes to cook, one hour to cool

Difficulty: Medium

Ingredients

• 50 gms ghee
• 100 gms Besan (gram flour)
• 20 gms Suji (Semolina)
• 100 gms erythritol, monk fruit or sweetener of your choice
• 15-20 gms mixed nuts

Instructions

1. In a thick bottom pan or kadhai, heat the ghee.
2. Add the Besan and Suji to the ghee and roast them on medium heat. Keep stirring so that no lumps form. Continue roasting till the Besan and Suji turn light brown in colour.
3. Turn off the heat and let the mixture cool slightly. Add the sweetener and mix it in.
4. Finally, add the cardamom powder and mixed nuts and mix everything in.
5. While the mixture is still hot (and depending on how hot of a mixture you can handle), take a little mixture in your hand, and shape the laddoos into round balls.
6. Serve the laddoos when they cool down. The laddoos can be stored in an air tight container for up to 2 weeks.