Besan Ladoos without Sugar / Besan Laddu: Diwali Special Recipe Series

How to Make Besan Ladoos without Sugar / Besan Laddu

Hello Foodies,

Yay, and here we are - the best time of the year, India's Biggest festival Diwali is around the corner. How about it? This year's Diwali try to make healthy homemade snacks. I'm talking about chakli, chivda, ladoos, shakkarpara, and more favorite Diwali snacks. So, I have started Diwali special recipe series with this sugar-free three ingredients besan ladoos. These besan ladoos are Dr.K's(my husband) favorite ones. So I have started Diwali preparation with this besan ladoos😊.

Right now, the weather is just about perfect, which makes it absolutely ideal for enjoying the Diwali festival and snacks with your near and dear ones. There are so many Diwali-inspired sweets to put on your bucket list too. I'm busily dreaming of all the balushahi, chiroti, motichoor ladoos, and malai ladoos to be made!

YouTube Video:

These three ingredients sugar-free besan(Chickpeas Flour) ladoos are one of the famous festival delights. These are soft, aromatic, and has a fantastic texture. To make them more flavorsome, add cardamom powder, and garnish with your favorite nuts. If you have diabetes, replace jaggery with stevia or sweetener, so that you can relish this delicacy guilt-free. These quick ladoos can make for a nice dessert after an elaborate meal. These ladoos have a long shelf life so that you can prepare it ahead of time and store in an airtight container for 3-4 weeks.

So friends, try this easy peasy sugar-free besan ladoos at home and relish in the sweet flavors of besan ladoos.

These Besan Ladoos are:

Ladoos are soft and taste delicious!
It takes 45 minutes to make these ladoos.
These besan ladoos are vegetarian, nut-free, and gluten-free.
These are bite-sized finger food, easy to eat, and serve.
It stays good for up to 3-4 weeks.

Use Coarse Chickpeas Flour(Besan/Gram flour):

Coarse besan will help in holding the structure of the laddoo, so use the coarse besan.
The smoother the besan, the pastier the end product.

Why have I added Milk 1 Tbsp?

Milk adds a richer taste and fluffier texture, and it gives texture to ladoos as we bought from halwai shops.
You can skip the milk and add water if you like, as water can increase its shelf life than milk.

There are just so many reasons to love this Diwali festival season—where even to begin? Here, we've rounded up a few of our very favorite Diwali savory and sweet snacks, so you can remind yourself of the best that the season has to offer:

Preparation Time: 5 Minutes; Cooking Time: 35 Minutes.

Each Besan Ladoo Contains 135 Cal.

Step-by-step Recipe:

Ingredients:

Besan 2 Cups
Ghee ½ Cup or 8-9 Tbsp
Jaggery 1 Cup, grated
Cardamom Powder 1 Tsp (Optional)
Milk/Water 1 Tbsp (Optional)

Instructions:

In a heavy bottom pan, heat the ghee over low to medium flame.
Add besan and stir well, and cook over low to medium flame.
Ghee roast and cook the besan for 10-15 minutes or until besan becomes very fragrant and begins to darken in color.
Add 2 tbsp of ghee1, and keep stirring as the besan might stick to the bottom of the pan.

Once the besan turns light brown, add/sprinkle 1 Tbsp of milk/water and mix well for 4-5 minutes.
Milk adds a richer taste and fluffier texture to the ladoos.
Once done, transfer the mixture into the plate and let it cool before shaping it into ladoos.

Once cooled, add cardamom powder and jaggery and mix well.
Take a handful portion of the mixture in hand and press it firmly and roll to make ladoos.

Garnish the besan ladoos with your favorite nut(it's totally optional), and besan ladoos are ready to relish. Enjoy!!!
Store the besan ladoo in an airtight container for 3-4 weeks.

Tips to make soft delectable ladoos:

If the mixture seems too crumbly, dip it in a little ghee and continue pressing and rolling to make ladoos.
If you don't find ghee, then you can substitute plain unsalted butter, but it will have much less flavor.
If it is too dry to form ladoos, mix in another teaspoon of ghee and try again, and keep adding ghee until the balls stick together.
They will also be easier to form if you put the mix in the fridge for 20–30 minutes.
Start with 6-7 Tbsp of ghee, if there is still dry besan after the next step, or if you like soft ladoos, add more 1 Tbsp of ghee at a time.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 135 calories, along with 15.81 g carbohydrates, 1.47 dietary fiber, 6.43 g fats, and 3.15g Protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Recipe:

Ingredients:

Besan 2 Cups
Ghee ½ Cup or 8-9 Tbsp
Jaggery 1 Cup, grated
Cardamom Powder 1 Tsp (Optional)
Milk/Water 1 Tbsp (Optional)

Instructions:

In a heavy bottom pan, heat the ghee over low to medium flame.
Add besan and stir well, and cook over low to medium flame.
Ghee roast and cook the besan for 10-15 minutes or until besan becomes very fragrant and begins to darken in color.
Add 2 tbsp of ghee1, and keep stirring as the besan might stick to the bottom of the pan.
Once the besan turns light brown, add/sprinkle 1 Tbsp of milk/water and mix well for 4-5 minutes.
Milk adds a richer taste and fluffier texture to the ladoos.
Once done, transfer the mixture into the plate and let it cool before shaping it into ladoos.
Once cooled, add cardamom powder and jaggery and mix well.
Take a handful portion of the mixture in hand and press it firmly and roll to make ladoos.
Garnish the besan ladoos with your favorite nut(it's totally optional), and besan ladoos are ready to relish. Enjoy!!!
Store the besan ladoo in an airtight container for 3-4 weeks.

If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too!
Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!