Besan Ladoo Recipe
Learn how to make traditional Besan Ladoo with gram flour, ghee, and jaggery for a healthy and authentic Indian sweet.
Besan Ladoo (also spelled Besan Laddu) is a traditional Indian sweet made with slow-roasted gram flour (besan), ghee (clarified butter), and jaggery or sugar, flavored with cardamom. These golden, bite-sized ladoos are loved for their rich taste, simple ingredients, and strong presence in Indian festivals and celebrations. Easy to make with basic pantry staples, besan ladoos can be enjoyed as a healthy Indian sweet or served as a delicious dessert after meals. This recipe provides step-by-step instructions to make perfect homemade besan ladoos without using condensed milk.
Ingredients List and Substitutes
- Besan (gram flour / chickpea flour) : Use regular besan for authentic taste. As a substitute, you can use roasted chickpea flour or sattu, though the flavor will be slightly different.
- Ghee (clarified butter) : Gives richness and binding. If ghee is not available, you can use unsalted butter or coconut oil, but ghee provides the traditional flavor.
- Grated jaggery : Jaggery gives a caramel-like taste and is healthier. If jaggery is not available, powdered sugar works well. You can also use coconut sugar or brown sugar as an alternative.
- Nuts : You can add cashews and raisins for sweetness, crunch and nutrition. You can substitute with almonds, pistachios, or even walnuts. If you don’t have raisins, you can use dried cranberries, chopped dates, or skip them.
- Cardamom powder : It adds fragrance and flavor in ladoos. If cardamom is not available, skip it or you can use nutmeg powder or a few saffron strands.
How to Make Besan Ladoo
1. Take a heavy-bottomed non-stick pan and add 2 cups of besan (gram flour). Dry roast it on medium heat for a couple of minutes, stirring constantly, until the raw smell disappears and a nutty aroma comes out.
2. Add ½ cup of ghee (clarified butter) to the roasted besan. Mix thoroughly and continue roasting on low to medium flame. Stir the besan-ghee mixture for 15 to 20 minutes until it turns golden brown and aromatic. This roasting step is the secret to making soft, melt-in-the-mouth besan ladoos at home.
3. Transfer the hot roasted mixture to a wide plate or bowl and allow it to cool for about 10 minutes, just until warm. You can roast chopped cashew nuts, raisins, or other dry fruits lightly in ghee and mix them with the besan at this stage for extra flavor.
4. Add ¾ cup of grated jaggery (or ½ cup powdered sugar as an alternative). Use clean hands to knead it for a few minutes until the sweetness is mixed evenly and the mixture holds together. This helps make soft, homemade besan ladoos.
5. Take a small portion of the mixture in your palms and gently roll it into a round ball. Repeat the process with the remaining mixture to form 10–12 ladoos, depending on size. If the laddu feels too dry, add 1 teaspoon of warm ghee in the mixture. Your traditional Indian sweet besan ladoos are ready to serve.
Serving and Storage Tips for Besan Ladoo
Serve fresh, warm besan ladoos on a plate as a traditional Indian sweet. They are often served during Indian festivals like Diwali, Holi, or Ganesh Chaturthi and can also be enjoyed as a healthy homemade snack with tea or coffee. Garnish with a few extra chopped nuts or a light sprinkle of cardamom powder for added flavor.
Always store besan ladoos in an airtight container at room temperature. They stay fresh for up to 2 weeks but eat them within 7 days. For longer storage, you can refrigerate them for 3–4 weeks. Make sure they are completely cool before storing to prevent moisture and maintain their soft, melt-in-the-mouth texture.
Frequently asked questions
Ghee is an essential ingredient for taste and binding ladoos, but you can try using coconut oil as a vegan alternative (flavor will differ).
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.
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.
Yes, you can add chopped cashews, almonds, pistachios, or raisins while mixing the roasted besan and ghee. This is optional but adds extra flavor and texture.
Yes, you can use powdered sugar as an alternative to jaggery. Jaggery gives a richer, caramel-like flavor, while sugar gives a sweeter taste.
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 / chickpea flour
- ½ cup ghee clarified butter
- ¾ cup grated jaggery or ½ cup powdered sugar as alternative
- 2 tablespoons chopped cashew nuts
- 1 tablespoon raisins optional
- ½ teaspoon cardamom powder optional
Instructions
- Heat a heavy-bottomed non-stick pan and dry roast besan on medium heat, stirring constantly until the raw smell disappears and a nutty aroma develops, perfect for authentic besan ladoos.
- Add ghee and mix thoroughly. Continue roasting on low-medium flame until the besan-ghee mixture turns golden brown and fragrant, ensuring soft, melt-in-the-mouth ladoos.
- Stir in chopped cashew nuts and raisins. Roast for a few minutes until the dry fruits are lightly toasted. Transfer the mixture to a plate and let it cool slightly for easy shaping of ladoos.
- Add grated jaggery or powdered sugar. Knead the warm mixture to evenly incorporate the sweetness and bind everything together, creating traditional Indian sweet besan ladoos.
- Shape small portions into round balls. Add a little ghee if the mixture feels dry. Repeat for remaining mixture. Serve the festive homemade besan ladoos immediately or store in an airtight container.
Notes
- Roast besan carefully to avoid burning; this ensures soft and flavorful ladoos.
- You can substitute dry fruits as desired or skip them.
- You can easily store these ladoos in an airtight container for up to 2 weeks.
