Easy Suji Besan Ladoos
If you love laddu / ladoo but don't feel confident enough to prepare them by yourself, then worry not. The easy method in this Sooji Besan Laddus will guide you through the process of making Ladoos at home.
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Made with semolina (suji), gram flour (besan), and sugar as main ingredients, these Rava Besan Laddus are one of the most loved sweets and a popular Indian sweet snack during Diwali.
Quick, easy to follow video with step-by-step instructions of How to make Suji Besan Ladoo:
These Sooji Besan Ladoos are a sweet ball-shaped Indian dessert with a unique texture and flavor that are perfect for festivals, special occasions, or just as a sweet snack.
Perfect Suji Besan Ladoo Recipe: Quick, Easy & Melt-in-the-Mouth
When festive seasons like Diwali, Raksha Bandhan, or Holi roll around, nothing captures the spirit of Indian celebrations quite like homemade sweets. Suji Besan Ladoo offers the nutty, rich aroma of roasted gram flour (besan) combined with the satisfying, slightly grainy crunch of semolina (suji/rava).
What Makes This Rava Besan Ladoo Recipe Work?
The secret to a perfect suji besan laddu lies in the texture. Pure besan ladoos can sometimes stick to the roof of your mouth if not roasted perfectly, while pure suji ladoos can sometimes feel too dry. Blending the two creates a sweet that is rich, aromatic, and melts beautifully while holding its shape perfectly.
Ingredients You Will Need for Suji Besan Laddu
Besan (Gram Flour) - Use standard besan.
Suji (Semolina/Rava) - Fine suji works best.
Ghee (Clarified Butter) - Melted. You might need 1-2 teaspoons more or less then mentioned in the recipe depending on the flour's absorption.
Sugar - Powdered. Adjust to your sweetness preference.
Green Cardamom Powder (Elaichi) - For that quintessential Indian dessert aroma.
Raisins / Sultanas or Mixed Nuts (optional) - Raisins / Sultanas or finely chopped almonds, cashews, pistachios can be added for extra flavor, crunch and presentation.
Pro Tips for the Best Results while make Sooji Besan Laddu:
Wait for the Color and Aroma: Roasting the gram flour (besan) properly ensures your Rava Besan Laddus won't have a raw taste. Patience is your best ingredient here. Keep the heat strictly on low. Never rush the roasting process by increasing the heat. Roasting on low heat ensures the grains cook evenly inside out. Stir continuously. Roast semolina (rava / sooji) till it turns golden. Roast gram flour (besan) till it turns golden brown and fills your kitchen with a nutty aroma.
Let them cool down: Turn off the heat and transfer semolina (rava / sooji) and gram flour (besan) to different plates to stop the cooking process and to allow them to cool down. Do not add sugar while they are hot, or the sugar will melt making shaping laddus hard.
Grinding: Even though fine semolina is used in the recipe, grinding roasted and cooled semolina (rava / sooji) is important, as this is what will make laddus melt in the mouth or laddus might have too granular texture when you bite into unground semolina.
Mix the Sugar and Spices: Add the powdered sugar and cardamom powder to roasted gram flour (besan) and roasted and ground semolina (rava / suji) and mix to ensure the sugar is evenly distributed.
Adding in the Ghee: Melted ghee should be added, little at a time, to the mixture. Depending on the flour's absorption you might need 1-2 teaspoons more or less ghee than what’s mentioned in the recipe. You should be able to form a rough ball with you press the mixture in your fist. If the mixture feels too dry and you are unable to form a rough ball, add more melted ghee (only 1tsp at a time) and check. Be careful, if too much ghee is added, ladoos won’t hold their shape and will flatten down.
Shape the Ladoos: Take a small portion of the mixture and press it tightly in your palm. Add a raisin on top (optional) and start making a ball (ladoo) by pressing one hand from top and side and other hand from bottom and other side. Roll it into a smooth, round ball. Repeat until all the mixture is used.
Storage: Store this easy Diwali sweet in an airtight container at room temperature. Because these Besan Rava Laddus contain no milk or water, they have an excellent shelf life and easily last for 2-3 weeks.
Whether you are a beginner looking for an easy festive sweet or a seasoned cook wanting a foolproof recipe, these besan suji ladoos turn out incredibly delicious each time and require only a handful of pantry staples. The combination of semolina and gram flour gives them a slightly grainy texture and a nutty flavor, while the sugar gives them a sweet taste. The ghee adds a rich and buttery flavor making them irresistible.
Measurements for all OvalShelf Recipes:
1 Cup = 250ml , 1 TBSP = 15ml, 1 tsp = 5ml
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Frequently Asked Questions
How do you fix a dry sooji besan ladoo mixture?
If your suji besan ladoo mixture is too dry to bind into balls, add 1 to 2 teaspoons of warm, melted ghee. Mix thoroughly with your hands until the mixture holds its shape when pressed tightly in your palm.
Why are my suji besan ladoos sticking to the roof of my mouth?
Ladoos stick to the roof of your mouth if the besan (gram flour) is undercooked. To prevent this, always roast the besan stirring continuously on low heat until it turns golden brown and releases a nutty aroma.
How long do homemade suji besan ladoos last?
Homemade suji besan ladoos last for 2-3 weeks at room temperature. Store them in an airtight container in a cool, dry place. Because this recipe uses only ghee and no milk or water, they do not require refrigeration.
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