Besan Ladoo- vegan and gluten free

Ladoo's are a popular Indian sweet. They are basically sweet energy balls, and there is a wide variety of ladoo's in India - Besan Ladoo, however, is the most popular of them all. 
  In modern terms, it's an energy ball made of Gram flour, or besan is a pulse flour made from a type of ground chickpea called the gram chickpea. It is a staple ingredient in Indian cuisine.  
 However, this ladoo was always made with ghee, which is not vegan, so I made them with refined coconut oil and almond flour. Refined coconut oil acts just like ghee in this dessert. These are the most decadent  melt in the mouth energy dessert balls. 

 

Ingredients

 

 2 cups Besan 
 1 cup melted refined coconut oil  
 2 cup blanched almond flour 
2 cup white sugar( dominos white sugar ) - more to taste if needed 
1 teaspoon cardamom / elachi powder .

 2 table spoon refined coconut oil -extra if needed 

 

Directions

 

1- In a large flat bottom pan, heat refined coconut oil. When melted, add 2 cups besan.


2- Roast on low-medium flame until the besan is well combined with coconut oil. (I always use regular besan, not ladoo besan )


3-Continue to roast on medium flame. Keep an eye on the flame besan is quick to burn ( if it appears that it's sticking to the bottom, then reduce the heat just a little bit ). If the mixture turns dry, add 2 tbsp of refined coconut oil. 


4- After  20 minutes or so, the besan starts to change color and release oil.


5-Continue to roast until the besan turns golden brown. It may take approximately 30 minutes. Reduce the heat to low now.


6-Add 2 cups sugar and cook for another minute 


7-Now, add 2 cups almond flour and cook for another minute. Mix well to incorporate everything. The mixture should be dry but easy to make a ball with. 


8-Taste for sugar if required add few tablespoons 


9-Transfer the mixture to a large bowl, allowing it to cool.


10-Add cardamom powder. Mix well 


11-Prepare a table tennis ball-sized ladoo. 


12-Enjoy this besan ladoo for 2 weeks in an airtight container.


Notes::
  1 - I always use besan instead of lasso besan. It always tastes better 


2 - White sugar yields the best results. You are welcome to experiment with other sugar, but the taste may vary.


 3 - The addition of almond flour adds to the flavor and richness

 

Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Hi Shruti, you can replace the gum with Psyllium Husk but watch the water. The dough tends to be a…Jan 19, 12:53
  • Shruti on Aloo Paratha – Gluten free: “Hey Neha, thanks for sharing this recipe. I had been craving for aloo paranthas. Can I replace xantham gum with…Jan 3, 00:35
  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “Yay !! Thank you so happy you love it as much as we do and yes it takes a few…May 10, 23:41