Diwali without the aroma of ghee-roasted besan simply doesn’t count in our home. This year was no different—at least that was my promise. But keeping the realities of the new normal in mind, I gathered some courage to walk an unfamiliar path.
My family is always up for food experiments, so convincing them to try something new wasn’t a challenge. However, time has not been my best friend lately, which meant I had only one opportunity to prepare the sweets and savories at home.
The basic besan laddoo recipe can be found here
Butterscotch-flavored besan laddoo is an idea I had been toying with for quite some time. Over the years, my mother has experimented with the traditional besan laddoo recipe to make it more flavorful, crunchier, less sticky, and beautifully melt-in-the-mouth.
And that, to me, is the definition of a perfect besan laddoo—one that is neither greasy to touch nor powdery to eat, but soft, rich, and delicately balanced in texture.
Ingredients
For the laddoos
3 cups coarsely ground besan (slightly coarser than rava)
1 cup cow’s ghee
1½ cups powdered sugar
½ cup butterscotch granules
¼ cup butterscotch praline (or additional butterscotch granules)
¼ cup mixed dry fruits – cashews, almonds, pistachios and raisins
For the butterscotch praline
2 tbsp cream
2 tbsp ghee or butter
2 tbsp brown sugar
Method
1. Prepare the butterscotch praline
Heat a non-stick pan and add the brown sugar. Do not stir until the sugar begins to melt.
2. Make the caramel base
Gently swirl the pan until the sugar melts completely and turns a slightly darker shade. Add butter and stir quickly. Remove the pan from the flame (stand at a distance as it may bubble). Add cream and cook for another 20–30 seconds. Allow it to cool.
3. Crush the praline
Once the praline cools, crush it using a mixer or rolling pin. Set aside. (You can also use store-bought butterscotch granules.)
4. Roast the besan
Roast the besan on a very low flame for 20–25 minutes. Add ghee gradually as needed. This is the most time-consuming step and requires patience.
Tip: Begin roasting the besan without ghee. This allows it to cook evenly from within before browning. Add ghee gradually as the roasting progresses.
5. Achieve the right colour
Roast the besan until it reaches a shade slightly darker than golden amber. When sugar is added later, the color will lighten slightly to the perfect golden shade.
6. Mix the ingredients
Allow the roasted besan to cool completely. Add powdered sugar, crushed praline, butterscotch granules and mixed dry fruits.
7. Prepare for binding
Keep a couple of tablespoons of melted ghee ready.
8. Bind the mixture
Using the base of your palms, gently knead the mixture. This warms the mixture and helps with binding.
9. Shape the laddoos
Once the mixture begins to hold shape, roll into laddoos. Lightly toss the laddoo between your palms to give it a smooth finish and gentle shine from the ghee. Place them carefully in a container to set.
Your butterscotch besan laddoos are ready!
Golden Tips
If the mixture becomes too mushy:
Let it rest in a cool, dry place. Add powdered cashews or almonds. In extreme cases, add dry roasted besan (microwave plain besan in 1-minute bursts for about 10 minutes, stirring each time).If the mixture is too dry:
Add a few drops of hot melted ghee (up to 2 tbsp).If laddoos don’t hold their shape:
Refrigerate the mixture briefly before shaping. Once refrigerated, consume within 1–2 weeks and preferably store the laddoos in the refrigerator.Use cow’s ghee:
Avoid buffalo milk ghee as it can sometimes cause the laddoos to lose their shape.
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Samosa