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 to 20 minutes. Do not add sugar to hot besan else the sugar will melt and then you won’t be able to bind the ladoos.

step by step picture collage of making besan ladoo

9- After 15 to 20 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

8 pieces of besan ladoo arranged in a round plate
Manali
Besan Ladoo is popular Indian sweet made with gram flour (besan), ghee and sugar! It's often made for festivals and special occasions!
4.92 from 24 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Sweets
Cuisine Indian
Servings 10 ladoos
Calories 109 kcal

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
 

  • Before you start, sift the besan and then measure it. It should come to 1 cup (125 grams). Keep it aside.
  • To a heavy bottom pan, add the ghee and let it melt on low heat.
  • Once the ghee melts, add the sifted besan to the pan. Heat should be low at all times.
  • 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!)
  • 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.
  • 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 to 20 minutes. Do not add sugar to hot besan else the sugar will melt and then you won't be able to bind the ladoos.
  • After 15 to 20 minutes, the besan would cool down and be easy to touch. Add in the sugar and nuts/raisins (if using).
  • Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.
  • 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.
  • Store besan ladoo in airtight container and enjoy! You may garnish with nuts or edible silver leaves (chandi ka vark).

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. 
  4. Depending on the quality of besan, sometimes it might taken even more than 25-30 minutes for it to roast. Aroma of roasted besan and the color change to golden-ish color is what you should be looking for. 

Nutrition

Calories: 109kcalCarbohydrates: 13gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 12mgSodium: 8mgPotassium: 102mgFiber: 1gSugar: 7gCalcium: 5mgIron: 0.6mg
Keyword besan ladoo
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

 

90 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. What could you substitute for the besan flour because I have run out and am really wanting to make these now.
      Love the taste first time making then though.

  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. 5 stars
    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. 5 stars
    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?

  6. 5 stars
    Hi Manali,

    Just made these ladoos and they were delicious. Can I use ladu besan (coarse type) or does it have to be the superfine besan? Also any suggestion on which brand of chandi ka vark to use.

    Thank you.
    Priti

  7. Besan ka Ladoo is my favorite. Millions of times help mom in making them. Today I was making them after a while, so just was googling it and found your recipe. I have never made by measure. So I follow your measurements. They turned out very good

  8. Good recipe Manali and easy too but what exactly did you mean by one serving ? Is one serving one single laddoo or two laddoos ? Plz clarify as I am trying to gauge calories and sugar per laddoo . Thanks .

  9. Hey Manali, my first time making a sweet for Diwali. So I’ll thought I’ll start with this. Can I use the regular sugar we get in north America?
    Thanks!

  10. 5 stars
    Hi Manali ,you recipe is awesome. I just had a challenge and unable to figure out what wrong I did. My besan never turned a liquid as yours. Took me 45 mins may be I was on too low flame. They look bit dry …

    One thing I want to mention was my besan was from may this year so not new pack of u think that’s the issue. Can you please share feedback ?

    1. Which besan did you use? It could be the quality of besan and 45 minutes is a lot, besan roasts well at around 20-25 mins..did you use the same amount of ghee? Maybe your quality of besan needs more ghee, that’s all I can think of

  11. I saw laddoos in a netflix kids program called mighty little bheem. Wanted to try to make them for my little one. Nd came across your recipe that looks amazing and is so well written out. My little one is allergic to dairy, is there an alternative to butter that I can use? Also, when looking for gram flour, I saw besan gram flour. Is this the right stuff to use? Or just normal gram flour? Thank you.

  12. Hi Manali! I’ve made besan laddoos for a long time, and recently wanted to make them again for my neighbors who had a baby. That’s how I found your recipe. But I had no idea my besan was supposed to liquify!? All the times I’ve made these laddoos, it’s never happened. So I tried it with yours, and roasted more than 30 mins, and it still stayed clumpy. Finally, I added more ghee, and then it turned into kind of a mass, like melting play-doh, but still not liquid. I kept it on low heat and followed all the directions. But it just didn’t happen. In the end, I still made them and brought them to my neighbors. The dad is Indian, and he loved them. I just want to know how to do liquid besan. Lol. Or maybe sometimes it’s ok if it roasts without becoming liquid? Thank you!!

    1. Hi Taylor, yeah it doesn’t necessarily have to turn liquid, it will depend on the quality of besan. As long as you roasted the besan well, it’s all good!

  13. How much ghee are you suppose to use? Thank you so much for this wonderful recipe, I can’t wait to try it.
    Do you have a video version for this recipe as well?
    Thank you!

    1. it’s all mentioned in the recipe, please check the recipe card below where it says “1/4 cup ghee, clarified butter, 60 ml, not melted:. Don’t have a video yet, sorry about that.

  14. 5 stars
    Hey, Manali They tasted really good.
    Thanks for these proper instruction with pictures made it easier for me.
    My first attempt was successful because of you. Cheers.

  15. 5 stars
    Hi, Ma’am

    Your recipe is great I have tried making Besan me Ladoo by your recipe. All my family members liked it a lot. I made Besan ke ladooo two times one time by normal ghee that is available in the market.
    . You recipes are superb , Thanks a lot

  16. 5 stars
    Hi!
    Your detailed steps go a long way in ensuring that we do not go wrong. I’ve tried the recipe and the ladoos turned out well.
    I plan to try out some of your other recipes too.
    Thank you.

  17. 5 stars
    I was searching for instant pot recipes, so happy to have found your website! Thanks Manali for such detailed recipes. You made me feel so proud for a first successful try. I couldn’t get the liquid consistency as well, but just taking off the heat and mixing the besan well after 30mins worked out all good.

  18. 5 stars
    Hello,
    Tried the besan ladoo recipe …they were delicious. Very easy to make.
    A question though …at what stage can I add soaji and should I roast soaji before adding ?
    Thanks

  19. 5 stars
    Hello,
    I tried your recipe today and laddu’s came out really well, tasted awesome. They were much better than the store brought ones. Thank you for the pictorial presentation. it made my life easy .

  20. Tasted yum but didnt get into the shape .. initially it was loose n later we could not do anything about it

    1. Can powdered jaggery be used instead of powdered sugar? Can’t wait to try them – look so good in the pics! Thanks for all your lovely recipes!

  21. Thanks for such a detailed recipe. In case I want to double the recipe do I need to increase the roasting time? So instead of 25-30 mins should it be roasted for 50-60 mins. If adding sooji which is separately roasted is it to be added after switching off the besan?

    1. i will roast sooji separately since it takes much less time to roast. I have not tried doubling the recipe but I assume roasting time will remain almost same.

  22. 5 stars
    Hi just finished making these and so not tasted yet but wanted to ask if they need to be stored in the fridge or not. Thanks

  23. 4 stars
    Hi,
    Made the ladoos they tasted great although when I was shaping them it still felt little gooey. It was not able to sustain the shape more like kept falling flat.
    Any idea why ?

    Thanks,
    Mayanka

    1. was it too hot when you made these? you could have kept the mixture in the fridge for a bit. Also you can add some ground nuts if this is happening, might help. Also, make sure you add sugar only besan is completely cooled.

  24. 5 stars
    You are awesome. Never let us get stuck at any point because you had a description of all the problems that could possibly occur. Thank you so much. Loved it❤

  25. 5 stars
    Hello Malini ,On occasion of Krishna Janmashtami I made laddoo it turned out excellent 👌 thanks for the recipe texture was perfect , especially my daughter enjoyed it.

  26. Hi Manali

    Thanks for the recipe.
    Can you please let me know if we can use normal oil instead of ghee in the recipe

    Thanks

  27. 5 stars
    First time making Ladoo ever so I thought this sounded like a nice easy start.

    My presentation is going to take some getting use to but thank you sooooooooo much for your recipe tips, the stages photos were very helpful too.

    We use to have sweets like this in work on Diwali and the taste came rushing back to me, it was perfect!

    My little one is also a very big fan, thank you again for sharing!

  28. 4 stars
    Hi Manali,

    Thank you for the recipe, it was very easy to follow. I had one issue I need help with. My ladoo’s came out sticky and didn’t roll nicely. Any suggestions?

    1. maybe you added the sugar when besan was still warm ? either way just pulse some nuts or if you have almond flour, you can use that and to the besan and then bind the ladoos. You can also always roast some more besan and add to the mixture.

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