Low Sodium Besan Ladoo
Indulge in the nutty, aromatic sweetness of Low Sodium Besan Ladoo, a healthier twist on the classic Indian treat! This recipe swaps out traditional white sugar for rich, flavorful brown sugar, while keeping the sodium levels in check for a guilt-free dessert experience. Made with roasted besan (gram flour) and velvety ghee, these ladoos are infused with the warm essence of freshly crushed green cardamom, and studded with chopped almonds and raisins for added texture and nutritional goodness. Perfectly golden and lightly spiced, these homemade ladoos are easy to prepare in under an hour and serve as an irresistible addition to festive celebrations or a delightful anytime snack. Plus, they store well, making them an excellent make-ahead option for busy schedules. Savor each bite of this low sodium treat that's big on flavor and tradition!
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Ingredients
- 2 cups Besan (gram flour)
- 0.75 cups Ghee (clarified butter)
- 1 cup Brown sugar
- 4 pieces Green cardamom pods
- 0.25 cup Almonds
- 0.25 cup Raisins
Directions
Step 1
Begin by finely chopping the almonds and crushing the cardamom pods to extract the seeds. You can discard the shells after retrieving the seeds.
Step 2
In a heavy-bottomed pan, warm the ghee over medium heat.
Step 3
Once the ghee is hot, lower the heat to medium-low and add the besan to the pan. Stir continuously with a spatula or a wooden spoon to roast the besan evenly.
Step 4
Continue to roast for about 20-25 minutes, or until the besan turns a deep golden brown color and releases a nutty aroma. Make sure the flame is not too high to prevent burning and keep stirring to avoid clumping.
Step 5
Add the crushed cardamom seeds to the mixture, followed by the finely chopped almonds. Stir well to combine and continue roasting for another 5 minutes.
Step 6
Remove the pan from heat and let the mixture cool slightly, for about 5 minutes. The mixture should be warm but not too hot to handle.
Step 7
Add the brown sugar to the warm besan mixture. Mix thoroughly until the sugar is completely blended and the mixture comes together into a dough.
Step 8
Take small portions of the mixture and roll them into small balls (ladoo) with your palms. If necessary, lightly grease your hands with a bit of ghee to prevent sticking.
Step 9
Press a raisin gently on the top of each ladoo for decoration.
Step 10
Allow the ladoos to cool completely at room temperature. They will firm up as they cool.
Step 11
Store the finished besan ladoos in an airtight container. They can be kept at room temperature for up to two weeks or refrigerated for a month.
Nutrition Facts
| Serving size | (649.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3452.4 |
| Total Fat 212.1g | 0% |
| Saturated Fat 113.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 454.4mg | 0% |
| Sodium 211.7mg | 0% |
| Total Carbohydrate 329.1g | 0% |
| Dietary Fiber 33.9g | 0% |
| Total Sugars 195.0g | |
| Protein 64.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 357.1mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 2620.1mg | 0% |
Source of Calories