Chocolate Truffle Besan Ladoo — Stuffed Diwali Sweet
Roasted besan ladoos stuffed with white chocolate ganache truffles coated in white chocolate. A festive fusion mithai with step-by-step tips for shaping, sealing, and storing.
Equipment
- Heavy bottom Pan
- mini cookie scoop (about 1 tablespoon)
- wire whisk
- parchment-lined tray
Ingredients
For the white chocolate truffles
- 100 grams good-quality white chocolate do not use white chocolate chips; finely chopped, for ganache
- ⅓ cup heavy cream 80 ml; at least 35% fat
- splash vanilla extract (optional)
- 60 to 75 grams good-quality white chocolate do not use white chocolate chips; finely chopped, for coating
For the besan ladoo
- ¼ cup ghee 55 ml; not pre-melted
- 1 cup besan / gram flour 110 g; coarse ladoo besan preferred
- ½ cup boora / tagar / powdered sugar 75 g
- ½ teaspoon cardamom powder
Garnish
- 2 tablespoons finely chopped pistachios optional
Instructions
Make the white chocolate truffles
- Place 100 grams chopped white chocolate in a heatproof bowl.
- Heat heavy cream in a small pan just until it begins to sizzle at the edges. Do not boil.
- Pour the warm cream over the chocolate. Let sit 5 minutes without stirring.
- Whisk until smooth ganache forms. Add vanilla if using. If any chocolate remains unmelted, microwave the bowl in 10-second bursts, whisking between each, until smooth.
- Press plastic wrap directly onto the surface of the ganache. Refrigerate 2 to 3 hours until firm.
- Line a tray with parchment. Use a mini cookie scoop to drop small mounds of ganache onto the tray. Do not shape yet. Refrigerate 30 minutes.
- Working quickly, push each mound from both sides to form a rough ball and roll once between palms. Return to the refrigerator 10 minutes.
- Melt white chocolate for coating in a heatproof bowl over simmering water or in the microwave in 15-second bursts, stirring until smooth. Cool 1 to 2 minutes until slightly thickened but still fluid.
- Dip each chilled truffle in the white chocolate, turning with a fork so it is fully coated. Tap off excess, set on parchment, and refrigerate 20 to 30 minutes until firm. Keep chilled while you prepare the besan mixture.
Roast the besan
- Melt ghee in a heavy pan over medium heat. Add besan and stir. Reduce heat to low.
- Stir constantly 20 to 25 minutes until the flour smells nutty, turns golden, and loosens to a smooth texture. Do not let it burn.
- Transfer to a wide bowl. Cool 10 minutes.
- Add boora and cardamom powder. Mix until evenly combined and sandy in texture.
Stuff and shape the ladoos
- Cool the besan mixture until only slightly warm and still pliable. Remove coated truffles from the refrigerator.
- Take a portion of besan mixture, press between your palms, and make a well with your thumb.
- Place one cold coated truffle in the center. Cover with a little more besan mixture.
- Gently roll once between your palms to seal. Do not reshape. Repeat for about 8 ladoos.
- Press a pinch of chopped pistachios onto each ladoo if using.
Notes
Coarse ladoo besan gives a traditional texture; fine besan works but yields denser ladoos.
Chill truffles twice and keep them cold until stuffing; the white chocolate coat must be firm.
Shape when the besan mixture is slightly warm, not hot and not fully cold.
Do not reshape ladoos after sealing or the shell can break and leak chocolate.
Vegan swap: full-fat coconut cream for ganache; coconut oil or vegan butter for ghee.
Store airtight at room temperature up to 3 days in cool climates, or refrigerate up to 5 days in warm weather.
Truffles keep refrigerated up to 3 days; roast besan up to 4 hours ahead before stuffing.
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