Low Sodium Besan Laddoo
Elevate your festive snack game with these *Low Sodium Besan Laddoos*, a wholesome twist on the classic Indian dessert! This recipe keeps the rich nutty flavor intact while reducing sodium content, making it a perfect guilt-free indulgence. Featuring chickpea flour roasted to golden perfection in aromatic ghee, paired with natural sweetness from powdered jaggery and a hint of cardamom, these laddoos are irresistibly fragrant and soft. Garnished with slivers of almonds and pistachios, they offer a delicate crunch that complements every bite. Ready in just 40 minutes and packed with traditional flavors, these laddoos are an ideal treat for celebrations or as a healthy snack option. Plus, they’re easy to store and stay fresh for up to two weeks! Perfect for those seeking low sodium desserts or gluten-free sweets that don’t compromise on taste.
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Recipe Information
Ingredients
- 2 cups Besan (chickpea flour)
- 1 cup Ghee (clarified butter)
- 1.25 cups Powdered jaggery (or powdered sugar)
- 4 units Green cardamom pods
- 0.25 cup Almond slivers
- 0.25 cup Pistachio slivers
Instructions
Begin by placing a heavy-bottomed pan on low heat and add the ghee to the pan. Allow it to melt completely.
Once the ghee has melted, gradually add the besan (chickpea flour) into the pan, stirring continuously to ensure the flour is well incorporated with the ghee without forming any lumps.
Continuously roast the besan on low heat until it turns golden brown and emits a fragrant nutty aroma, approximately 20-25 minutes. Ensure you stir consistently to prevent burning.
While the besan is roasting, shell the green cardamom pods and grind the seeds to a fine powder using a mortar and pestle or a spice grinder.
Once the besan is roasted, reduce the heat and add the powdered jaggery (or powdered sugar) into the pan. Mix thoroughly with the roasted besan until the sugar is fully incorporated.
Add the ground cardamom powder to the mixture and mix well.
Remove the pan from the heat and allow the mixture to cool slightly until it is just warm enough to handle but not too hot.
With slightly greased hands (use a dab of ghee), take a small portion of the mixture and shape it into round balls or laddoos. Repeat this step until all the mixture is used.
Once shaped, press some almond and pistachio slivers on the top of each laddoo for added flavor and decoration.
Allow the laddoos to cool completely. They can be stored in an airtight container for up to two weeks.
Nutrition Facts
Calories |
4612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.5 g | 361% | |
| Saturated Fat | 150.8 g | 754% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 462.7 g | 168% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 330.3 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 3033 mg | 65% | |
*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.
