Besan Ladoo Recipe
Besan Ladoo (also spelled Besan Laddu) is a traditional Indian sweet made from slow-roasted gram flour (besan), finely ground flour made from split brown chickpeas (chana dal), ghee (clarified butter), and jaggery or sugar, flavored with cardamom and dry fruits like cashews, almonds and raisins. These round golden ladoo balls known for its rich taste, simple ingredients, and deep-rooted presence in Indian festivals, rituals and other celebrations. Whether you’re looking for a quick Indian dessert, an healthy sweet, besan ladoos are an easy to make with basic pantry ingredients like flour, sugar, ghee. In this recipe, learn the step-by-step instruction to make perfect besan ladoos at home, with bite-sized shape and no condensed milk.
Ingredients for Besan Ladoo
- 2 cups besan (gram flour / chickpea flour)
- ½ cup ghee (clarified butter)
- ¾ cup grated jaggery – or – ½ cup powdered sugar (as an alternative sweetener)
- 2 tablespoons chopped cashew nuts
- 1 tablespoon raisins (optional)
- ½ teaspoon cardamom powder (optional, for flavor)
How to Make Besan Laddu at home
Roast the Besan (Gram Flour)
1. Take a heavy-bottomed non-stick pan and add 2 cups of besan (gram flour). Dry roast it over medium heat for about 2 minutes, stirring continuously. This helps eliminate the raw smell and brings out a nutty aroma.
2. Add ½ cup of ghee (clarified butter) to the roasted besan. Mix thoroughly and continue roasting on low to medium flame.
3. Keep stirring the besan-ghee mixture for about 15 to 20 minutes until it turns golden brown and aromatic. This roasting step ensures a rich, melt-in-the-mouth texture in the final ladoos.
Add Dry Fruits and Nuts
4. Add 2 tablespoons of chopped cashew nuts, 1 tablespoon of raisins, or any other dry fruits of your choice to the roasted mixture.
5. Mix well and cook for another 2–3 minutes, until the dry fruits are slightly toasted and the mixture smells fragrant.
6. Transfer the hot mixture to a wide plate or bowl and let it cool for about 10 minutes, just until warm.
7. Then add ¾ cup of grated jaggery (you can also use ½ cup powdered sugar as an alternative). Using clean hands, knead and mix the warm mixture for about 5 minutes to evenly incorporate the sweetness and bind the mixture together.
Shape the Ladoos (Sweet Balls)
8. Take a small amount of the mixture in your palms and roll it gently into a round ball. Repeat the process with the remaining mixture to form 10–12 ladoos, depending on size. If the mixture feels too dry, add a teaspoon of warm ghee.
Serving & Storage Tips for Besan Ladoo
- These traditional Indian sweets are perfect for Diwali, Holi, or festive occasions. Serve them warm or at room temperature.
- You can store ladoos in an airtight container at room temperature for up to 7–10 days.
FAQs
Mixture may not have been mixed properly after adding sugar or jaggery. You can break lumps with a spatula or sieve the besan before roasting.
Ghee is an essential ingredient for taste and binding ladoos, but you can try using coconut oil as a vegan alternative (flavor will differ).
Too much ghee in the mixture or not allowing enough cooling time before shaping can cause besan to become soft or oily. Let the mixture cool slightly before making the ladoos.
Recipe Card
Besan Ladoo Recipe
Equipment
- 1 Heavy-bottomed pan
- 1 Wide mixing plate or bowl
- 1 Wooden spoon or spatula
Ingredients
- 2 cups besan gram flour
- ½ cup ghee clarified butter
- ¾ cup grated jaggery or ½ cup powdered sugar
- 2 tbsp chopped cashew nuts
- 1 tbsp raisins or your favorite dry fruits
- 1 tsp cardamom powder optional
Instructions
- Heat a heavy-bottomed pan over medium flame to roast the besan.
- Add 2 cups of besan (gram flour) and dry roast it for 2 minutes, stirring continuously to remove raw aroma.
- Add ½ cup ghee (clarified butter). Mix ghee well and continue roasting for 15–20 minutes on low-medium flame until golden brown and aromatic.
- Stir in 2 tbsp chopped cashew nuts and 1 tbsp raisins. Mix everything well and roast for another 2–3 minutes until dry fruits are lightly toasted.
- Transfer mixture to a large plate or bowl. Let it cool slightly (should be warm, not hot).
- Add ¾ cup grated jaggery or ½ cup powdered sugar. Mix well using your hands for about 5 minutes until well combined.
- Take a small portion and roll into a round ball using your palms to shape into ladoo. Repeat with the remaining mixture to form 10–12 ladoos.
Notes
- You can adjust jaggery or sugar quantity to taste.
- If ladoo mixture feels dry while shaping, add 1–2 tsp warm ghee.
- You can also add a pinch of cardamom powder for extra flavor.
- Store besan ladoo in an airtight container for up to 7–10 days at room temperature to keep fresh.
