High Protein Traditional Besan Laddu
Elevate your sweet treat game with this High Protein Traditional Besan Laddu recipe! Combining the timeless charm of classic besan laddu with the nutritional punch of whey protein powder, this recipe offers a guilt-free indulgence packed with wholesome ingredients. Nutty roasted chickpea flour infused with the rich aroma of ghee and cardamom pairs beautifully with powdered jaggery for natural sweetness, while crunchy almonds, cashews, and pistachios add irresistible texture. Perfectly portioned into bite-sized delights, these protein-packed laddus are ideal as a quick post-workout snack or a festive dessert. Ready in just 30 minutes, this modern twist on a traditional favorite strikes the perfect balance between health and flavor, making it a must-try recipe for fitness enthusiasts and dessert lovers alike!
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Recipe Information
Ingredients
- 2 cups Besan (chickpea flour)
- 0.75 cup Ghee (clarified butter)
- 0.5 cup Whey protein powder (unflavored or vanilla)
- 1 cup Powdered jaggery (or powdered sugar)
- 1 teaspoon Cardamom powder
- 2 tablespoons Chopped almonds
- 2 tablespoons Chopped cashews
- 1 tablespoon Chopped pistachios
- 2 tablespoons Milk (optional, to bind)
Instructions
Heat the ghee in a heavy-bottomed pan on low-medium heat. Once the ghee melts, add the besan (chickpea flour) and stir well to break any lumps.
Roast the besan in the ghee for 10–12 minutes, stirring continuously. The mixture will begin to release a nutty aroma, and the color will turn golden brown. Be cautious to prevent the besan from burning.
Lower the heat and add the chopped almonds, cashews, and pistachios. Roast the nuts with the besan mixture for 2–3 minutes until slightly toasted.
Turn off the heat and allow the mixture to cool for about 5 minutes (but not completely).
Sift the whey protein powder into the mixture to avoid any lumps and mix well.
Add the powdered jaggery and cardamom powder to the mixture. Combine thoroughly. The heat in the mixture will help the jaggery melt, binding everything together.
If the mixture feels too dry to shape into laddus, add 1–2 tablespoons of warm milk gradually, mixing until the consistency is pliable but not sticky.
Take a small amount of the mixture in your hands and shape it into round laddus by pressing and rolling gently between your palms.
Continue shaping laddus until all the mixture is used up. You should get approximately 12 laddus, depending on the size.
Allow the laddus to cool and firm up completely before storing in an airtight container. They can be stored at room temperature for up to one week or refrigerated for up to two weeks.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 29 mg | 1% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 18.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
