Besan laadu is a love language in Goa. This humble laadu, made with simple ingredients like chickpea flour, sugar, and ghee, graces Goan households on all occasions and festivals. Be it Ganesh Chaturthi, Diwali, a wedding, or a thread ceremony, besan ladoo is a must on the list of things to serve guests. 

I have to be honest, this was not one of my favorite laadus. However, I do cherish the memories associated with making these in my granny’s house. I remember it mostly being during weddings of my aunts or during Dattajayanti that Bhabhi (my granny) would make them. The chana dal was roasted and then ground on a daatem (grinding stone). The aroma of besan filled the house as I saw her tirelessly roasting the flour she had recently ground. My duty was to peel open the raisins so that they stick to the laadus. As the ghee was poured and the final mixture took the form of the delicious round bite sizes, I knew I was up for a treat.

Now I know I said these weren’t my favorite, but there is a catch. I loved to eat them when they were warm. Though my granny did not encourage much of the “tasting while cooking” behavior, this might have been one exception for me. Rolled right out of her hands with the extra warmth of her love, I can recollect the little masterpiece melting in my mouth.

Now this laadu is no easy feat to make. Usually made as a task for the entire family, this is my attempt to simplify the recipe for those of us who do not have the luxury of help. It is still tedious, and hence the quantities in this recipe are large since I made a big batch to give out to friends. If you want to make a smaller batch, just reduce the quantities accordingly. Have fun making these! 

What you will need:

Ingredients	Quantity
Ladoo Besan	1kg
Ghee	250 g
White Sugar	350 g
Nutmeg Powder	1/2 teaspoon
Cloves Powder	1/2 tablespoon
Raisins	75 nos

Prep time: 30 minutes

Cook time: 1 hour

Time to make laadu: 30 minutes

Servings: Makes around 75 laadu

How to make it:

• In a mixer, add the sugar and grind to a coarse powder. Note: I used less sugar to make these. However, you can add more sugar according to your preferred sweetness level. 
• Powder nutmeg finely in a mortar and pestle. 
• Powder cloves coarsely as well.
• Open the raisins slightly to expose the sticky part so that they stick to the ladoos. This is optional, and you can use the entire raisin as well. 
• Heat ghee in a large kadai. Add the ladoo besan and roast on a slow flame. Tip: Use ladoo besan, which is a bit coarse compared to normal besan and gives the ladoos a good texture. Roast the ladoos on a very slow flame to avoid burning the flour.
• Once the flour turns a darker yellow and you have the aroma of the besan, your mixture is done.
• Add the powdered sugar, nutmeg, and cloves powder and mix well.
• Let the mixture cool down so that it is easy to handle. 
• Take a small amount in your hand and start forming round balls. 
• Add a raisin once the ball is rolled, and roll once more before setting them aside. 
• Repeat till all the mixture is done. 
• These store well in an airtight container for up to two months. Enjoy!