Besan ladoo is a popular Indian sweet made from 3 basic ingredients, gram flour (besan), powdered sugar, ghee, and flavored with cardamom powder. They are absolutely delicious and melt in mouth and must-have for celebrations and festivals.
Sharing how to make besan laddu that is perfectly firm (not crumbly) and melts in the mouth.
Ladoo is very popular in India and always part of celebrations and festivals like Diwali, Ganesh Chaturthi, and more.
There are many varieties of laddu like atta ladoo, rava ladoo, coconut ladoo, motichoor ladoo but besan ladoo is one of the most popular ones amongst them!
At my mom's you will always find homemade besan ladoo stocked up. As kids, we would eat one for a quick snack or dessert.
Mom always makes them for Diwali so I make them too otherwise I feel my Diwali faral is incomplete.
Besan Laddu
Ladoo is a round ball shaped sweet made from flour, sugar and fats.
When gram flour, also known as besan in Hindi is used, the Ladoo is called Besan ladoo.
They are known as besan ke laddu in Hindi or besanache ladu in Marathi.
You can make this besan ladoo recipe using just gram flour, sugar, and ghee but I like to flavor it with cardamom and add some chopped cashews for texture and crunch.
I've used a fine variety of besan but a coarse variety of besan also known as Laddu besan can be used too. It adds more texture to the ladoos.
Sometimes semolina (sooji or rava) is added to fine besan if Laddu besan is not available for that same kind of texture. I've skipped it.
My aaji (grandmother) always garnished laddu with raisins so I do it too otherwise I feel the look is incomplete.
Besan laddu recipe is really easy to make although it does require time and patience.
To make besan ladoo start by roasting the besan on its own and then in ghee till it turns golden brown and fluffy and a nutty fragrance fills your kitchen.
Cook the besan really well so that raw flavor is gone.
Then add sugar, cardamom, cashews to this nice and aromatic besan (after cooling), and roll into balls to make delicious Besan ladoo.
Recipe Ingredients
- Besan - also known as gram flour or chickpea flour. It's a gluten-free flour and readily available in many Indian stores as well as online. I've used regular besan variety but for grainier ladoo use mota besan also known as Laddu besan.
- Ghee - I prefer using homemade ghee for the best flavor.
- Sugar - Use powdered sugar for the best results.
- Flavor - cardamom powder (optional but recommended)
- Dry fruits - cashews and raisins (optional)
Step by Step Method
Roasting the besan
1 - Heat a pan on medium-low heat and dry roast the besan for 15-20 mins. Stir continuously and consistently so that the besan is not burned and cooks evenly.
2 and 3 - Add ghee and mix well. It will look dry and clumpy. Don't worry
4 - Continue roasting for another 7-8 mins stirring continuously. The mixture will look more smooth and together now.
5 - As you continue cooking, the mixture starts to loosen up. This is how it looked after 5 mins.
6 and 7 - It will start to loosen more get more smoothly, keep stirring on low heat. I roasted for about 20 mins total.
Time may vary based on the thickness and quality of the pan. It will also give a nice aroma.
8 - The besan is done when it looks light, fluffy, goldenish with shine on top and your kitchen is filled with a nice aroma.
To make the ladoo mixture
9 - Stir in cardamom and chopped cashews and stir to combine. Take it off the heat.
Allow to cool for 10-15 mins in the same pan or transfer to another bowl to stop cooking. I do it in the same pan to avoid extra dishes. Just stir in between so you don’t burn or cook the besan more.
10 to 12 - Add in the powdered sugar and mix. It will look dry and crumbly but don’t worry. Mix and knead well.
The heat will cause the ghee to melt and bring the mixture together.
To roll the besan laddu
13 - I use a cookie scoop to portion out 9-11 mini besan laddoo, they are perfect 2 bite treats.
14 - Take one portion and press the mixture between palm and fingers to bind. The heat will cause the ghee to melt and is sufficient for forming balls.
15 - Add a raisin in the middle and then press the mixture again to bind and give a roughly round shape.
16 - Roll it between palms to make them smooth ball keep aside. Roll the remaining in the same manner.
Delicious, nutty and melt in mouth Besan Ladoos are ready!!
Storage
Besan ladoo can be stored in an airtight container and they will stay good at room temperature 2 weeks.
Store them in the refrigerator for longer use. Reheat in the microwave for about 10 seconds before enjoying them.
Recipe tips and notes
Roasting:
- This is the most important step and takes time but so worth it! Don't rush through it!
- Roast the besan on low heat stirring consistently.
- If you roast the besan on high heat or don't stir it often, chances are you may burn it which causes the besan to turn bitter in taste and remain uncooked tasting raw.
- Roast till its fragrant, smooth, fluffy, and aromatic.
Sugar:
- Use powdered sugar since we won't be melting the sugar and it easily melts and mixes with besan.
- This is regular granulated sugar that is powdered not the storebought powdered kind. Simply blend the regular sugar to a powder.
- Add powdered sugar only after besan has cooked completely. Adding it when besan is still cooking will result in besan not cooked properly and tasting raw.
- Add sugar when the mixture has cooled down a bit but slightly warm (not hot or cold). If you add it straight off the stove, it will make the mixture more loose and binding difficult.
Shaping Ladoo
- Make ladoo while the mixture is still warm to touch as it's easier to shape them.
- If the mixture is dry, ladoo is not binding, or not forming into a round shape, add a little warm and melted ghee and mix. Start with a tablespoon and add more if required.
- You can even add milk in place of ghee. A splash of warm milk to the roasted besan makes the besan grainer. If milk is added the shelf life is reduced and the ladoo has to be refrigerated for longer shelf life.
- If the laddoo is not holding its shape, more on the liquidy side. Refrigerate for 10 mins and then try again. The ghee will solidify and you should be able to form a round shape.
FAQ's
If you roast the besan on high heat or don't stir it often, chances are you may burn it which causes the besan to turn bitter in taste and remain uncooked tasting raw. Alway roast besan stirring consistently at low heat to avoid burning.
Yes, use dry powdered jaggery in place of sugar. The color will vary but rest of the process remains the same.
If the ladoo mixture is dry, the ladoo will not bind, or not form a round shape. The reason is usually less ghee used while roasting. To fix dry besan mixture, add a little warm and melted ghee or warm milk and mix. Start with a tablespoon and add more if required and then roll ladoo.
If the ladoo is not holding its shape and is more on the liquid side. This happens if ghee used is more. Don't worry! Refrigerate for 10 mins and then try again. The ghee will solidify and you should be able to form a round shape. Alternately, add more dry roasted besan without ghee to mix, adjust sugar as need, and then form ladoo.
More Diwali Recipes
Hope you enjoy this Besan Ladoo recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Besan Ladoo
Ingredients
- 1 cup besan gram flour
- ¼ cup ghee clarified butter, not melted
- ¾ cup powdered sugar adjust to taste
- ½ teaspoon cardamom powder
- 10 cashews chopped, optional
- 11 raisins for garnishing
Instructions
Roasting the besan
- Heat a pan on medium-low heat and dry roast the besan for 15 mins. Stir continuously and consistently so that the besan is not burned and cooks evenly.
- Add ghee and mix well. It will look dry and clumpy. Don't worry and continue roasting for another 7-8 mins stirring continuously. The mixture will look more smooth and together now.
- As you continue cooking, the mixture starts to loosen up.
- It will start to loosen more look more smoother. Keep stirring on low heat.
- The besan is done when it looks fluffy and light with shine on top and your kitchen is filled with a nice aroma. I roasted for about 20 mins total. Time may vary based on the thickness and quality of the pan. It will also give a nice aroma.
To make the ladoo mixture
- Stir in cardamom and chopped cashews and stir to combine. Take it off the heat.
- Allow to cool for 10-15 mins in the same pan or transfer to another bowl to stop cooking. I do it in the same pan to avoid extra dishes. Just stir in between so you don’t burn or cook the besan more.
- Add in the powdered sugar and mix. It will look dry and crumbly but don’t worry. Mix and knead well.
- The heat will cause the ghee to melt and bring the mixture together.
To roll the besan laddu
- I use a cookie scoop to portion out 9-11 mini besan laddoo, they are perfect 2 bite treats.
- Take one portion and press the mixture between palm and fingers to bind. The heat will cause the ghee to melt and is sufficient for forming balls.
- Add a raisin on top and then press the mixture again to bind and give a roughly round shape.
- Roll it between palms to make them smooth ball keep aside. Roll the remaining in the same manner.
- Delicious, nutty and melt in mouth Besan Ladoo is ready!! Besan ladoo can be stored in an airtight container and they will stay good at room temperature 2 weeks.
Notes
- This is the most important step and takes time but so worth it! Don't rush through it!
- Roast the besan on low heat stirring consistently.
- If you roast the besan on high heat or don't stir it often, chances are you may burn it which causes the besan to turn bitter in taste and remain uncooked tasting raw.
- Roast till its fragrant, smooth, fluffy, and aromatic.
- Use powdered sugar since we won't be melting the sugar and it easily melts and mixes with besan.
- This is regular granulated sugar that is powdered not the storebought powdered kind. Simply blend the regular sugar to powder
- Add powdered sugar only after besan has cooked completely. Adding it when besan is still cooking will result in besan not cooked properly and tasting raw.
- Add sugar when the mixture has cooled down a bit but slightly warm (not hot or cold). If you add it straight off the stove, it will make the mixture more loose and binding difficult.
- Make ladoo while the mixture is still warm to touch as it's easier to shape them.
- If the mixture is dry, ladoo is not binding, or not forming into a round shape, add a little warm and melted ghee and mix. Start with a tablespoon and add more if required.
- You can even add milk in place of ghee. A splash of warm milk to the roasted besan makes the besan grainer. If milk is added the shelf life is reduced and the ladoo has to be refrigerated for longer shelf life.
- If the laddoo is not holding its shape, more on the liquidy side. Refrigerate for 10 mins and then try again. The ghee will solidify and you should be able to form a round shape.
Awesome recipe!! But I made a mistake. Can I fix under roasted besan?
Thank you! Unfortunately, it's tough to fix besan after sugar is added. Try roasting it in the oven or microwave for few mins stirring at regular intervals, might help!!
Love all the details in your recipe. But mine ended up being like pedas after a while and lost the shine
Thanks Purna for trying! It is natural for the besan Ladoo to lose shine as they set since the shine is from ghee. As the ghee solidifies the shine disappears. You can warm it in the microwave for a few seconds and the shine will reappear but they will turn soft at this point.
Sorry the shape didn't hold. They probably still taste delicious irrespective of the shape 🙂 But to address them turning flat, you can reshape them. Microwave 1 ladoo at a time for about 30 seconds or more till it turns soft. While it's still warm roll them. If it's still losing shape, allow to cool a bit and then shape again. As the ghee solidifies they hold shape better. So you might have to roll them twice. Hope this helps!
The ladoos look great. You have managed to make them all the same size. How did you manage that! I love your detailed instruction.
Delicious ladoos!