Danedaar Besan Ladoo is a traditional Indian sweet made from roasted gram flour (besan), sugar, and ghee. The term "danedaar" refers to the granular texture, which is key to this version of ladoo. Often garnished with toasted nuts like almonds and pistachios, these ladoos are a festive favorite, enjoyed during occasions like Diwali, Navratri, or simply as a sweet treat after meals. Their melt-in-the-mouth texture with a slight crunch makes Danedaar Besan Ladoos a cherished delicacy...
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Sieve besan well and add 2 cups of it on a large flat kadhai . Dry roast for 5 min on low flame.
Add 3/4 th cup ghee and mix really well , avoid lumps. Roast continuously on low flame for next 12-15 min. you will find the mixture a bit watery at the initial stage, for 5 min , then in next 7-8 min it will give a thicker texture. After 12-15 min the mixture will ooze out bubbly texture .
This is the right time to splash few drops of water on the mixture and mix together immediately. This step gives a danedaar effect to the Besan Ladoos. Mix continuously for next 3 min and pour on a bowl to cool it down. Keep aside.
In a mixie jar, add 1.5 cups sugar , 1 tsp cardamom seeds . Pulse 3 -4 times . The mixture should be course.
Once the besan mixture cools down completely, it solidifies. Add the sugar mixture to this and mix well. Add roasted nuts of your choice, I have used sunflower seeds. Mix well.
Take small portions and shape them into round ladoos by pressing them between your palms. Make medium size ladoos and Danedaar Besan Ladoo is ready
Allow the ladoos to cool and firm up at room temperature.
Use home made besan than store bought for better results. To make homemade besan , dry roast chana dal till it turns slight golden in colour , cool it down completely and grind finely, sieve and store in an air tight container.
Use fresh and good quality ghee. Add it gradually to the besan while roasting for the perfect texture.
For an extra grainy texture, you can add a tablespoon of semolina (sooji) while roasting the besan. This enhances the danedaar consistency.
How do I make Danedaar Besan Ladoo step by step?
To make Danedaar Besan Ladoo, start by sieving 2 cups of besan and dry roast it in a large kadhai on low flame for about 5 minutes. Then, add 3/4 cup of ghee and mix well to avoid lumps. Continue roasting for 12-15 minutes until the mixture thickens and becomes bubbly. Splash a few drops of water to achieve the 'danedaar' texture, mix for another 3 minutes, and let it cool. In a mixie jar, pulse 1.5 cups of sugar with 1 tsp of cardamom seeds until coarse. Once the besan mixture is cool, combine it with the sugar mixture and any roasted nuts you prefer. Shape into round ladoos and allow them to firm up at room temperature.
Are Danedaar Besan Ladoos suitable for gluten-free diets?
Yes, Danedaar Besan Ladoos are gluten-free as they are made primarily from besan (gram flour), which does not contain gluten. This makes them a great sweet treat for those with gluten sensitivities or celiac disease.
What can I substitute for ghee in Danedaar Besan Ladoo?
If you need a substitute for ghee in Danedaar Besan Ladoo, you can use unsalted butter or coconut oil. Both options will provide a similar richness, though the flavor may vary slightly. Keep in mind that using coconut oil will impart a subtle coconut flavor to the ladoos.
How should I store Danedaar Besan Ladoos for freshness?
To keep Danedaar Besan Ladoos fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can refrigerate them for up to two weeks. Just make sure to bring them back to room temperature before serving for the best texture.
What are some good pairings for Danedaar Besan Ladoo?
Danedaar Besan Ladoos pair wonderfully with a cup of masala chai or coffee, making them a delightful treat for afternoon snacks. They are also a festive addition to celebrations like Diwali or Navratri, and can be served alongside other Indian sweets like Gulab Jamun or Jalebi for a varied dessert platter.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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