Low Sodium Traditional Besan Laddoo
Indulge in sweetness guilt-free with these Low Sodium Traditional Besan Laddoos, a healthier twist on the classic Indian dessert. Crafted with roasted gram flour, rich ghee, and the natural sweetness of jaggery, this recipe ensures authentic flavors while keeping salt content minimal. Infused with aromatic cardamom powder and optional chopped nuts for added crunch, these laddoos are roasted to perfection, giving them a signature nutty aroma and golden hue. Perfect for festive celebrations or a sweet craving, they require minimal prep and cook time, firming up beautifully as they cool. These melt-in-your-mouth delights are a standout treat that marries tradition with health—a must-try for anyone looking to savor Indian sweets without the guilt.
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Recipe Information
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)
Instructions
Set up all ingredients. Sift the besan (gram flour) to remove lumps, ensuring a fine texture in the laddoos.
In a large, thick-bottomed pan or kadai, heat the ghee over low heat until it melts completely.
Add the sifted besan to the melted ghee and mix well to form a paste-like consistency.
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.
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.
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.
If using chopped nuts, mix them into the batter at this stage for added texture and flavor.
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.
Place the formed laddoos on a tray or plate to cool completely. Once cooled, they will firm up and hold their shape.
Store the laddoos in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
3606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 270.1 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2579 mg | 55% | |
*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.
