Besan Laddoo

If there is one sweet that undeniably unites the diverse Indian subcontinent, it has to be Laddoos. These dense, spherical mounds of saccharine explosion, made of sugar, flour and clarified butter, are the speciality served at every Hindu religious festival, be it Diwali or Ganesh Chaturthi. But one doesn't need to wait for festivals to guiltlessly wolf down Laddoos one after the other, because they're also available all year round in confectionery shops across the country.

Besan Laddoo, or Ladoo made of chickpea flour, is possibly one of the most loved types of Laddoo. Other than its characteristic nutty taste, what makes Besan Laddoo so popular is that it is one of the only types of Laddoo that can be preserved for weeks.

While making Besan Laddoos isn't laborious, the process can prove quite technical. This is because the dough is treated at different temperatures throughout the process. For the mound, besan flour is roasted in a pan of ghee and stirred with milk until it starts giving off a caramel-like aroma. The mixture is then taken off the heat and kneaded with salt, sugar and cardamom powder. Confectioner’s sugar is used specifically to make these Laddoos, as the starch content of this sugar prevents the dough from drying out and retaining a softer texture. It also needs to be kneaded in when the dough is warm so that the sugar doesn't crystallise before the balls are shaped. Once the mixture has transformed from being crumbly and dry to a denser, more malleable dough, it is separated into balls that feel dry to the touch but melt in your mouth.

Laddoos have been a part of the Indian culinary repertoire since the beginning of civilisation. The first iteration of Laddoo was conceived as early as 2600 BC, during the Harappan civilisation, according to 2017 archaeological excavation in Rajasthan. During the dig, seven identical spherical balls were unearthed in perfect form, which was revealed to be made of wheat, barley, chickpea and other pulses, and oil. Since Harappans were heavily reliant on agriculture as a means of livelihood, it made sense for these balls to be made of grains instead of animal produce.

Historians suggest that these balls may have been the oldest version of a nutritional bar, with an abundance of protein, carbohydrate and fat in their content. The Harappans presumably consumed their Laddoos as a quick, healthy meal substitute and served them to deities as religious offerings.