Besan Ladoo Recipe
Learn how to make Indian besan ladoos at home with gram flour, ghee, and jaggery. This Indian festive sweet is perfect for Diwali or any special occasion. Naturally sweetened and made with dry fruits.
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.