Ghee Ladoo is a delicious and traditional Indian sweet made with ghee (clarified butter), sugar, and flour, often garnished with nuts or cardamom. Here’s a simple recipe to make them:
Ghee Ladoo Recipe
Ghee Ladoo is a classic Indian sweet made from roasted chickpea flour, ghee, and sugar, often flavored with cardamom and garnished with nuts. This melt-in-the-mouth delicacy is not only rich and flavorful but also carries a comforting, traditional taste that’s perfect for festivals and celebrations. With simple ingredients and a straightforward process, ghee ladoos are a delightful treat that brings warmth and sweetness to any occasion.
Ingredients
Instructions
Roast the besan:
Heat a pan and add the ghee. Once the ghee melts, add the besan. Cook on low heat, stirring continuously to prevent burning. Roast until the besan turns golden brown and gives off a nutty aroma.
Add Cardamom and Nuts
Add cardamom powder and chopped nuts to the roasted besan. Mix well and cook for another 2–3 minutes. Turn off the heat and let it cool slightly.
Add Sugar
Once the mixture has cooled a bit but is still warm, add the powdered sugar. Mix thoroughly until the sugar is fully incorporated.
Shape the Ladoos
While the mixture is still warm, take small portions and shape them into round balls (laddoos). Press them firmly so they hold their shape.
Cool and Store
Let the ladoos cool completely before storing them in an airtight container.
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These ghee ladoos are rich, flavorful, and perfect for any festive occasion or as a sweet treat.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 745kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 121g41%
- Dietary Fiber 9.1g37%
- Protein 15.8g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roasting the Besan: Roasting the besan properly is key to the flavor. It should turn golden brown and release a pleasant aroma. If undercooked, the ladoos may have a raw taste; if overcooked, they could become bitter.
Ghee Quality: Use good quality ghee for the best taste. Homemade ghee works well if available.
Cooling Before Adding Sugar: Ensure the besan mixture is slightly cooled before adding the powdered sugar. If it’s too hot, the sugar may melt, making the mixture too soft to shape into ladoos.
Shaping Ladoos: If the mixture is too dry to form balls, warm it slightly. If too soft, let it cool further before shaping.
Storage: Store the ladoos in an airtight container at room temperature. They usually stay fresh for about 2-3 weeks.