- July 7, 2025
📝 About Besan Ladoo
Besan Ladoo (or Besan ke Laddu) is a traditional Indian sweet made with gram flour (besan), ghee, and sugar, flavored with cardamom and often garnished with nuts. This popular festive treat is especially cherished during Diwali, Ganesh Chaturthi, and weddings.
Soft, aromatic, and melt-in-the-mouth, these ladoos are simple to make and a hit with all age groups. The key lies in slow-roasting the besan until it turns golden brown and emits a rich, nutty aroma.
🟡 Besan Ladoo Recipe – How to Make Perfect Besan Ke Laddu at Home
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Servings: 12–15 ladoos | Cuisine: Indian | Course: Dessert
Difficulty: Easy | Best For: Diwali, Raksha Bandhan, Festive Occasions
🧾 Ingredients (Makes 10–12 ladoos)
| Ingredient | Quantity |
|---|---|
| Besan (gram flour) | 1 cup (120 g) |
| Ghee (clarified butter) | ⅓ to ½ cup (70–100 g) |
| Powdered sugar (boora or tagar preferred) | ¾ cup (100 g) |
| Cardamom powder (elaichi) | ½ tsp |
| Chopped nuts (optional) | 1–2 tbsp (almonds, pistachios) |
| Raisins (optional) | 1 tbsp |
| Saffron strands (optional) | few, soaked in 1 tsp warm milk |
🥣 Step-by-Step Instructions
🔹 Step 1: Sift and Measure Ingredients
Sieve besan to avoid lumps and keep it fine.
Use fine powdered sugar (boora or tagar gives best texture).
If you don’t have boora, grind regular sugar and sieve it.
🔹 Step 2: Roast Besan in Ghee (Slowly and Thoroughly)
In a heavy-bottomed kadai or pan, melt ⅓ to ½ cup ghee on low heat.
Add 1 cup besan gradually, stirring constantly.
Roast the besan on low flame for 20–30 minutes, stirring continuously.
It will start as a dry, clumpy mixture.
Then it becomes smooth and grainy as it absorbs ghee.
Finally, it will turn golden, give off a nutty aroma, and start releasing ghee slightly.
⚠️ Do not rush roasting. If besan is undercooked, the ladoos will taste raw.
🔹 Step 3: Cool the Mixture Slightly
Once besan is fully roasted, turn off the flame.
Let it cool down completely (at least until warm, not hot), around 20 minutes.
Do not add sugar when the mixture is hot — it will melt and ruin texture.
🔹 Step 4: Add Sugar and Flavor
Once the mixture is warm, add:
¾ cup powdered sugar
½ tsp cardamom powder
Saffron milk (if using)
Chopped nuts or raisins (optional)
Mix everything thoroughly using hands or a spatula.
🔹 Step 5: Shape the Ladoos
Take a portion of the mixture and roll it into round balls using your palms.
If it feels too dry to bind, add 1–2 tsp melted warm ghee and mix again.
Optionally, press a nut on top of each ladoo.
🧊 Storage
Store in an airtight container at room temperature for up to 2 weeks.
In hot climates, you can refrigerate (let them come to room temp before serving).
💡 Tips for Perfect Besan Ladoo
| Tip | Why it helps |
|---|---|
| Use fine besan | Ensures smooth, melt-in-mouth texture |
| Roast on low flame | Brings out nutty flavor and prevents burning |
| Cool before adding sugar | Keeps ladoos from becoming sticky or greasy |
| Adjust ghee carefully | Too little = dry ladoos; too much = greasy ladoos |
| Use tagar/boora sugar | Gives grainy, professional texture like halwai-style |
❓ Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Ladoo not forming | Mixture is dry | Add 1–2 tsp warm ghee |
| Ladoo is sticky | Sugar added too early | Let mixture cool completely before adding |
| Tastes raw | Besan not roasted enough | Roast longer on low heat |
| Turns hard | Sugar melted due to heat | Add sugar when mixture is just warm |
