Low Sodium Traditional Besan Laddoo
Delight in the classic goodness of Low Sodium Traditional Besan Laddoo, a healthier twist on the beloved Indian sweet. Crafted with roasted gram flour (besan), aromatic ghee, and nature’s sweetener—jaggery—this recipe skips the added salt, letting the nutty, caramel-like flavor shine through. A dash of cardamom powder infuses the laddoos with a warm, spiced aroma, while optional chopped nuts add a delightful crunch. Perfectly portioned and indulgently rich, these laddoos are both festive and nutritious. With only 10 minutes of prep and pantry-friendly ingredients, this low-sodium dessert is a guilt-free treat that stays fresh for weeks, making it a must-try for sweets lovers of all ages!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Besan (gram flour)
- 0.75 cups Ghee (clarified butter)
- 1 cup Jaggery (powdered or grated)
- 0.5 teaspoons Cardamom powder
- 2 tablespoons Chopped nuts (optional, e.g., cashews, almonds)
Directions
Step 1
Set up all ingredients. Sift the besan (gram flour) to remove lumps, ensuring a fine texture in the laddoos.
Step 2
In a large, thick-bottomed pan or kadai, heat the ghee over low heat until it melts completely.
Step 3
Add the sifted besan to the melted ghee and mix well to form a paste-like consistency.
Step 4
Roast the besan-ghee mixture on low heat, stirring continuously to prevent sticking or burning. Continue this for about 20-25 minutes, until the mixture emits a nutty aroma and turns golden brown. This step is crucial to achieving the laddoo's nutty flavor.
Step 5
Once the besan is roasted, remove the pan from heat and let it cool for 5-7 minutes. It should remain warm but not hot enough to melt the jaggery.
Step 6
Add the jaggery and cardamom powder to the warm besan mixture. Mix thoroughly until the jaggery dissolves completely and incorporates evenly. The mix will become slightly sticky and hold together.
Step 7
If using chopped nuts, mix them into the batter at this stage for added texture and flavor.
Step 8
While the mixture is still warm, take small portions and shape them into round balls (about 1.5 inches in diameter) using your palms. If the mix sticks to your hands, lightly grease your palms with ghee.
Step 9
Place the formed laddoos on a tray or plate to cool completely. Once cooled, they will firm up and hold their shape.
Step 10
Store the laddoos in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
Nutrition Facts
| Serving size | (692.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3606.4 |
| Total Fat 201.6g | 0% |
| Saturated Fat 112.6g | 0% |
| Cholesterol 454.4mg | 0% |
| Sodium 235.6mg | 0% |
| Total Carbohydrate 396.1g | 0% |
| Dietary Fiber 28.9g | 0% |
| Total Sugars 270.1g | |
| Protein 59.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 332.5mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 2578.8mg | 0% |
Source of Calories