An Ayurvedic Indian sweet for the festive season

When it comes to Indian sweets, few recipes are as loved and timeless as besan laddu made with ghee. These golden, melt-in-the-mouth sweets are not only a festive favourite during Diwali, Raksha Bandhan, and weddings but also carry deep roots in Ayurvedic wellness traditions.

The Ayurvedic Benefits Of Besan And Ghee

Besan (gram flour) is rich in protein and fibre, making it a nourishing base that supports digestion and balances kapha dosha. Ghee, often described in Ayurveda as a rasayana (rejuvenator), enhances immunity, strengthens the body, and promotes mental clarity. When roasted together, besan and ghee create a sattvic (pure and calming) food that is both grounding and energising.

Cardamom, a common addition in this recipe, not only adds fragrance but also supports digestion and reduces excess heat in the body. Chopped nuts like almonds or cashews contribute healthy fats and a satisfying crunch.

Why Besan Laddu Is A Festive Staple

In India, sweets are symbols of joy, love, and prosperity. Besan laddus are a staple during Navratri and Diwali celebrations, weddings, and special gifting occasions. Sharing these laddus represents an offering of vitality and blessings to loved ones.

Unlike store-bought sweets, homemade laddus are infused with your patience and care, especially during the slow roasting of besan. This process not only enhances flavour but also makes the laddus light, fragrant, and deeply satisfying. And your kitchen will smell divine!

Recipe

Ingredients:

2 cups besan (gram flour)

½ cup ghee (melted)

1 cup powdered sugar (we use coconut sugar to make it refined sugar free)

½ tsp cardamom powder

2 tbsp chopped nuts (optional)

Method:

Heat ghee in a heavy bottomed pan and add besan. Roast on low flame, stirring continuously, until the flour turns golden brown and aromatic (around 15–20 minutes).

Remove from heat and allow the mixture to cool for 8–10 minutes. It should be warm but not hot.

Add sugar, cardamom, and nuts. Mix well until combined.

While still warm, take small portions and roll them into laddus. If the mixture feels dry, add a spoonful of warm ghee.

Let them cool completely before storing in an airtight container. They keep well for 2–3 weeks at room temperature.

Whether gifted during festivals, offered at a puja, or enjoyed as a homemade treat, besan laddus with ghee carry the richness of Indian tradition and the nourishment of Ayurveda. More than just a sweet, they remind us that food can be both healing and celebratory.