Besan Ladoo Recipe

Besan Ladoo Recipe

Besan Ladoo Recipe
Besan Ladoo

Besan Ladoo is delicious sweet balls made with gram flour, sugar, ghee & cardamoms. Ladoos are ball-shaped SWEET delights from Indian cuisine made during festivals & celebrations. Besan ladoo is not only delicious & aromatic but also have a melt in the mouth texture.

Apart from GULAB JAMUN, RASMALAI and RASGULLA this besan ladoo are also quite popular and are made for DIWALI. I made these for Ganesh Chaturthi along with COCONUT LADOO.

Tips to make best besan ladoo

1.Besan or gram flour: Always choose good quality flour to avoid a bitter taste. The best choice is the freshly milled flour or using a fresh pack of besan. Gram flour has a nature to turn bitter within a few months of milling.

So always taste it first before using to ensure it is not bitter.

There are 2 kinds of besan available in the market. The smooth kind and the coarse variety. If you prefer the crunch in your besan ladoo then choose the later one.

If you prefer a melt in the mouth texture then choose the smooth and fine besan.

2. Roasting besan correctly is the key to aromatic and delicious ladoos. If this step is not done properly the aroma does not come out from the besan resulting in raw tasting besan ladoos.

If the flour is over-roasted, the ladoos can have a bitter and burnt flavor. So roasting the flour stirring constantly on a medium to low heat is very important.

When the besan is roasted properly it turns to a semi-liquid state and your kitchen will be filled with a great aroma.

3.Nonstop stirring: You have to keep stirring non-stop & continuously without taking a break-even for a few seconds especially at the later stage. Otherwise, there are chances of the besan getting burnt.

4. Ghee: Using good quality puree ghee helps to make these besan ladoos more aromatic.


2 cups besan or chickpea flour or gram flour
1 ¼ cup organic sugar or boora shakkar or powdered jaggery
4 to 5 green cardamoms or elaichi
½ cup ghee (if needed add 1 tbsp more)
¼ cup cashews (optional)


Powder sugar and cardamom pods finely in a mixer jar. Set aside.
Add ghee to a heavy bottom pan and melt it.
Keep 3 tablespoons ghee in the pan and remove the rest to a bowl.
Add besan and stir well to coat the flour with ghee.
On a medium flame keep stirring and begin to roast the besan.
When it begins to turn slightly aromatic & changes to a slightly deeper color, set the flame to lowest.
Then add the rest of the ghee.
Keep roasting on a low flame stirring continuously without stopping. Otherwise, the besan may burn.
After a while, besan begins to turn a dark golden in color. Keep stirring.
At one stage when the besan is roasted well, the ghee begins to ooze out from the flour & turns very aromatic.
Within a few seconds, it turns to a semi-liquid stage. Be cautious at this stage as it may burn quickly.
Remove the pan from the stove immediately and begin to cool down by stirring it for another 2 mins.
I place the pan immediately on a cork board to bring down the temperature.
Cooldown the roasted besan completely. This step is important.

How to make besan ladoo

When the besan cools down add powdered sugar.
Mix very well to combine the sugar.
At first, your mixture may seem dry but keep mixing or knead it with your hand.
You will have a greasy besan ladoo mixture.
Take small portions and roll to balls. You can make about 16 ladoos.
Store besan ladoo in airtight jars and use up to 3 weeks.
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