Besan Ladoo

Besan Ladoo is one of the most popular Indian sweets.

Made with gram flour, sugar and ghee, this dessert requires only a handful of ingredients but tastes amazing!

8 pieces of besan ladoo arranged in a round plate

Festivals are incomplete without sweets and in India festivals are incomplete without ladoos.

Ladoo, an Indian sweet can be made using various ingredients and is round in shape.

We make ladoos out of so many ingredients, there’s motichoor ladoo, aata ladoo, coconut ladoo, rava ladoo, this ladoo, that ladoo and this list is endless.

Out of all these amazing ladoos, besan ladoo is my absolute favorite.

What is Besan Ladoo

Besan Ladoo is a round dessert ball made with gram flour which is called besan in Hindi and hence the name.

Flour is roasted with ghee (clarified butter) and then sugar is added and then it’s shaped into round balls.

Nuts and raisins can be added. Some people also add sooji (rava/semolina) to the besan for the crunch.

However I personally prefer this ladoo plain, minus the sooji.

It is definitely my favorite ladoo and also one of my favorite sweets ever.

Back home during Diwali, I would always scan through the sweet boxes to see if any one of them had besan ladoo in them.

My nani (maternal grandmother) used to make the besan ladoo. So I kind of grew up eating these homemade ladoos.

I have so many memories associated with them. I don’t think my ladoos can ever match hers though as they were simply the best! 🙂

besan ladoo served in a blue bowl with some diyas in the background

Tips to Make Besan Ladoo

So, the ingredient list to make these ladoos is pretty small but here are few things to keep in mind!

Roast the besan properly: the most crucial thing to keep in mind while making besan ladoo is to make sure the besan is roasted well.

It will take time and you will need to have lot of patience.

Do not rush this step! If you don’t roast the besan properly, the ladoos will taste bitter and raw.

And how would you know that besan is roasted? You will be able to tell from the aroma and also the color of the besan will change to a golden-ish hue.

Also, the besan turns into a smooth paste once it’s cooked (see pictures below in the recipe steps).

But don’t over roast it either else you will burn it.

Keep the heat on low at all times: equally important is to keep the heat to low at all times. If the heat is high, the besan will turn brown and even burn while still being raw.

besan ladoo placed in a plate with few them of broken to show the inside

Keep stirring continuously: yes, this recipe is a good hand workout. You need to stir continuously as you roast, which will be around 20 to 25 minutes! But the end result will be worth it, trust me!

Let the roasted besan cool down before adding sugar: once the besan has roasted let it cool down for at least 15 minutes before adding the sugar.

If you add the sugar while besan is still warm, the sugar will melt and loosen up the mixture and you won’t be able to bind the ladoos.

And that’s about it. If you keep these things in mind, you will end up with good homemade Besan Ladoos.

They are truly my favorite sweets to make and I make them every single Diwali or any for any other festival for that matter.

 

Method

Before you start, sift the besan and then measure it. It should come to 1 cup (125 grams). Keep it aside.

1- To a heavy bottom pan, add the ghee and let it melt on low heat.

2- Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.

3- Mix the besan and the ghee together, at first it will form a clump.

4- Don’t worry and keep stirring, it will start to loosen up a bit. This is how it looks like 7 to 8 minutes after adding besan.

step by step picture collage of making besan ladoo

5 & 6- Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes (picture 6), it will turn into a smooth paste like consistency.

7- I roasted the besan for around 25 minutes on low heat until it had a nice golden-ish color. Your kitchen will also be filled with a aroma by then.

8- Remove pan from heat. If you want transfer the besan to another container so that it doesn’t cook further and doesn’t burn.

I didn’t transfer it. So after removing pan from heat, I kept stirring for 2 to 3 minutes until it cooled down a little.

Then add the cardamom powder and mix and now let the besan cool down for at least 15 minutes.

step by step picture collage of making besan ladoo

9- After 15 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).

10- Mix everything together until the sugar and nuts are well combined.

11- You will get a smooth besan dough.

12- Now, pinch a small bowl from the dough. Press and roll between your palm to form a round shape. Repeat with the remaining dough.

You would get 8 to 10 ladoos. Don’t worry if they don’t look perfectly round.

Once you shape them, let them sit for 5 to 10 minutes and then shape again if they don’t look perfect. Just don’t wait for too long else it will set and then it will be difficult to change the shape.

step by step picture collage of making besan ladoo

Store besan ladoo in airtight container and enjoy! You may garnish with nuts or edible silver leaves (chandi ka vark).

besan ladoo arranged in a round plate

If you’ve tried this Besan Ladoo Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in November 2013.

Besan Ladoo

Besan Ladoo is popular Indian sweet made with gram flour (besan), ghee and sugar! It's often made for festivals and special occasions!

8 pieces of besan ladoo arranged in a round plate
Course Sweets
Cuisine Indian
Keyword besan ladoo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 ladoos
Calories: 109 kcal
Author: Manali
5 from 3 votes
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Ingredients

  • 1 cup besan , gram flour, sifted, 125 grams (measured after sifting the flour)
  • 1/4 cup ghee, clarified butter, 60 ml, not melted
  • 1/2 cup powdered sugar, 65 grams, also known as confectioners sugar, you can add more to taste
  • 1/4 teaspoon cardamom powder
  • 2 teaspoons chopped nuts like almonds, cashews, optional

Instructions

  1. Before you start, sift the besan and then measure it. It should come to 1 cup (125 grams). Keep it aside.

  2. To a heavy bottom pan, add the ghee and let it melt on low heat.

  3. Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.

  4. Mix the besan and the ghee together, at first it will form a clump. Don't worry and keep stirring, it will start to loosen up a bit. (See pictures above to see how it looks at every stage!)

  5. Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes (see picture 6 above), it will turn into a smooth paste like consistency.

    I roasted the besan for around 25 minutes on low heat until it had a nice golden-ish color. Your kitchen will also be filled with a aroma by then.

  6. Remove pan from heat. If you want, transfer the besan to another container so that it doesn't cook further and doesn't burn.

    I didn't transfer it. So after removing pan from heat, I kept stirring for 2 to 3 minutes until it cooled down a little.

  7. Then add the cardamom powder and mix and now let the besan cool down for at least 15 minutes.

  8. After 15 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).

  9. Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.

  10. Now, pinch a small bowl from the dough. Press and roll between your palm to form a round shape. Repeat with the remaining dough.

    You would get 8 to 10 ladoos.

  11. Store besan ladoo in airtight container and enjoy! You may garnish with nuts or edible silver leaves (chandi ka vark).

Recipe Notes

  1. If you want crunch in your ladoo, you can add few tablespoons of sooji (rava/semolina). Another good idea will be to add fine caster sugar in place of powdered sugar. I personally love that in my ladoo but since it's not easily available, I often make the ladoos with powdered sugar.
  2. If your ladoos don't look perfectly round after you shape them, wait for 5 to 10 minutes and then roll between your hands to shape them again. Don't wait too long though, else ladoo will set and then you won't be able to change the shape.
  3. If you prefer sweeter ladoos, you may add 3/4 cup of powdered sugar. 
Nutrition Facts
Besan Ladoo
Amount Per Serving
Calories 109 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 8mg 0%
Potassium 102mg 3%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 7g
Protein 3g 6%
Calcium 0.5%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

17 thoughts on “Besan Ladoo

  1. Hi Manali,
    Thankyou for all your wonderful recipes. I have already tagged alot of them in the “Try these soon” list!
    I have a question regarding this recipe. Do I need to change anything to make besan barfi instead of ladoos?
    Thankyou. Aastha

    1. Hi Aastha, glad you like the recipes on my blog 🙂 Unfortunately you cannot make besan barfi using besan ladoo recipe. The barfi needs some sugar syrup so the recipe will be little different. I will post the recipe for besan barfi sometime soon 🙂

  2. Hey Manali,
    Tried ur besan ladoo recipe today!! They tasted awesome!! Thank you so much for such an easy recipe!
    Thanks
    Priyanka

  3. Hi! This is my first time making these and I have a few questions:

    By sugar, powdered do you mean white sugar or powdered sugar?

    When making the balls at the end I had to put a lot more melted butter in it to make them stick, but they still don’t. They’re really crumbly and won’t seem to stick.
    Maybe it’s becasue I used the wrong sugar?

    When roasting the besan should I be stirring it? My butter turns chunky when roasting and I don’t know if it’s supposed to do that.

    Thank you so much!

    1. white sugar which is powdered…so you take regular granulated white sugar and then pulse in a food processor to powder it. This is different than powdered sugar which is used in frosting recipes etc. You should be stirring the besan at regular intervals. This is to make sure it roasts evenly. Grease your palms and press the mixture between your palm to bring it together. It will come together…


  4. Hey manali the recipe is just awesome. I lov your recipes thanku so much for marvelous recipes , i am from pakistan but i use to cook things from your blog , they are amazing , keep up the good work , lots of love❤️❤️ And also please tell me the recipe of almond cake


  5. Hey Manali,

    I tried making besan ke ladoo. Some how they turned out to be raw and leaves an after taste on tongue. I read every where that nothing can be done after the sugar is added. Even though I account this as an experience however I still want to give an effort of making them better. So far I thought of baking them in the oven between 150 to 200 farenheit. Do you think there is any other way I can I can save them?

    1. Hmm it’s tough to salvage it after you have added sugar. Try roasting in the oven but I am not sure it will work. Maybe you can try making cheela/pancake like thing with it now? A sweet cheela?

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