Simple, yet, complex in flavors, this nutty Besan Badam Laddoo is everyone’s favorite from the Diwali snack line up. Made with roasting Bengal gram flour and almond flour with ghee and perfumed with cardamom, these rolled balls of sinful goodness is something that you cannot just stop at one.
The plain, simple and delicious besan laddoo is pretty common and loved by everyone. Here we are taking it up one level with the addition of almonds to this. The besan laddoo has an innate nuttiness from the besan / garbanzo bean flour. The almonds added to this make it more pronounced and adds a different dimension to the flavor.
I have used almond meal here for convenience. You can also powder some skinless almonds, instead of using almond meal.
Here are a few tips for making besan ladoo:
- Make sure you roast the besan and almond flour really well, watch for the tell tale strong nutty aroma.
- Roast in low heat and never any hotter than that, it might burn your flours.
- Don’t panic if the mixture looks a little runny at first, it will thicken in a few minutes. It will thicken a little more after you remove it from the heat. Key is to add the powdered sugar once it has cooled down just a little bit, this way the sugar does not melt in the heat and add more liquid to it. Once it cools down significantly, it would have thickened up even more and you can easily form balls with it.
If you love besan laddoo and want to experiment a little more with it, you can add some pumpkin pie spice along with the ground cardamom to give it a fall vibe. Here is the recipe for Besan Laddoo with Pumpkin Spice.
If you are looking for more Diwali and festival recipes, here are two collections:
Besan Badam Laddoo
Simple, yet, complex in flavors, this nutty Besan Badam Laddoo is everyone's favorite from the Diwali snack line up. Made with roasting Bengal gram flour and almond flour with ghee and perfumed with cardamom, these rolled balls of sinful goodness is something that you cannot just stop at one.
Dry roast the besan and almond flour in a thick bottomed pan, over low heat. Roast for about 20 mins or so, until you get a nutty aroma of roasted flours and the color turns ever so slightly to golden yellow.
Keeping it over low heat, add the ghee to this and mix well, breaking out any clumps.
Keep cooking over low heat till the ghee mixes well with the flours. It will become a slightly runny mix at first and then turn to a thicker dough like consistency.
This should take about 10- 15 more mins.
Add the cardamom, mix well and remove from heat. Let it cool down a little for about 10-12 minutes.
Add the powdered sugar and mix well.
Let rest for 5 mins. It will become a little more of a thick dough, ready to be rolled into balls. Roll into key lime sized balls. This should make about 50 of them.