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besan ladoo recipe, how to make besan laddu recipe | sweets recipes

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besan ke ladoo recipe
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besan ladoo recipe with step by step photos – i don’t think i need to write anything about besan ladoo. every indian knows about besan ladoo. it is one of the most common sweets made during every festive or special occasions in india.

for my international readers who are new to the words besan and ladoo – basically these are sweetened roasted chickpea flour balls spiced with cardamom and nutmeg. besan ladoos are delicious and also make for a nice sweet treat.

this besan ladoo recipe is simple and easy to make. just some wrist muscle power is required to stir the ladoo mixture 🙂

to make these ladoos you can use either powdered sugar or regular fine granule sugar. if you use the latter then the ladoos have a grainy texture and has its own taste and charm. for a smooth softer textured ladoos, add powdered sugar.

i usually add a little extra ghee to make the ladoos. however these besan ladoos can be made with ¼ cup ghee too. the ladoos can be made with oil too, but while making the ladoo balls, they don’t hold shape as well as the ones made with ghee.

apart from this method, i have also shared the other way of making besan ladoos. in the other version the besan is roasted first for few minutes and then ghee is added. personally, i prefer this other method in which we dry roast the besan in ghee for some minutes. you can make the besan ladoo with either way.

if you are looking for more festival sweet recipes then do check coconut ladoo, boondi ladoo, besan halwa, motichur laddu and banana sheera or halwa.

besan ladoo recipe details are below:

besan ladoo recipe

besan ladoo recipe - makes 10 to 12 ladoos

besan ladoo recipe - sweet, nutty ladoos made from gram flour.
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course sweets
cuisine indian
prep time 5 minutes
cook time 30 minutes
total time 35 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

  • 2 cups besan (gram flour)
  • ½ to ⅔ cup organic ghee (clarified butter) - do add more ghee if required
  • ⅔ to ¾ cup powdered sugar OR superfine sugar as required - i added organic unrefined cane sugar
  • 3 to 4 green cardamoms (choti elaichi or hari elaichi)
  • 1 tablespoon raisins (kishmish)
  • 1 tablespoon chopped cashews (kaju) or almonds (badam) (optional)
  • a few chironji seeds (charoli) or cashew halves to garnish (optional)

how to make recipe

  1. heat ghee in a thick bottomed pan or kadai.
  2. add the besan and stir.
  3. stir and continue to roast for 6-7 minutes on a low flame, till you start getting a nutty fragrance from the besan.
  4. continue to roast on a low flame till the color has changed and you start seeing the ghee, beginning to release from the besan. if the mixture looks dry to you, then add more ghee.
  5. approx 14-15 minutes. the aroma of the roasted besan will be clearly felt.
  6. add sugar. stir & mix for 5-7 minutes remember to keep on stirring so that the mixture does not stick to the bottom of the pan and burns. switch off the flame.
  7. then add dry fruits and cardamom powder and stir well.
  8. let the besan mixture warm or cool down.
  9. don't cover the pan with any lid while the mixture is cooling down.
  10. once the besan ladoo mixture cools down or is warm enough for you to handle, then make small or medium sized besan ladoos from the mixture.
  11. serve besan ladoos immediately or store them in an airtight container.

recipe notes

if you are not able to make the ladoos if the mixture is dry, then add 1 or 2 tbsp of melted hot ghee in the mixture and mix well.

if you are not able to make the ladoos of the mixture is too smooth and does not hold shape. then let the mixture cool and make the ladoos. if still not able to, then add refrigerate the mixture for 20-30 minutes. after refrigerating the mixture becomes firmer and then you can form the ladoos easily.

remember too do the entire roasting on a low flame. also continuous stirring is required so as to get a uniform cooking and even color.


lets start step by step besan ladoo recipe:

1: heat ghee in a thick bottomed pan. add the besan and stir. keep on stirring and continue to roast for 6-7 minutes on a low flame, till you start getting a nutty fragrance from the besan (chickpea flour).

roast besan for making besan ladoo recipe

2: continue to roast besan on a low flame till the color has changed and the ghee starts to release from the besan. approx 14-15 minutes and the aroma of the roasted besan will be clearly felt. if the besan is not roasted well then you will get a raw taste in the ladoo. if the mixture looks dry to you, then add a few tablespoons of ghee( 1 to 3 tbsp or more if required).

roast besan well for besan ladoo recipe

3: add superfine sugar or powdered sugar. i added organic unrefined cane sugar.

sugar besan mixture to make besan ladoo recipe

4: stir & mix on a low flame for 5-7 minutes remember to keep on stirring so that the mixture does not stick to the bottom of the pan and burns. switch off the flame.

stir besan for preparing besan laddu recipe

5: then add dry fruits and cardamom powder. i have added raisins here.

add dry fruits to make besan laddu recipe

6: stir the besan mixture well. let the besan ladoo mixture get warm or cool down.

besan ladoo mixture

7: once the besan ladoo mixture cools down or is warm enough for you to handle, then make small or medium sized besan ladoos from the mixture.

besan ladoo recipe

8: serve besan ladoos immediately or store them in an airtight container.

besan ladoo recipe




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Reader Interactions

{ 55 Responses }

  2. When it comes to having beasan ladoo , some ppl find difficulty in eating entire . They prefer to have half of ladoo.but making into half scrambles entire half , n cant make better use of it, becomes powder.
    Here is trick to make into half, hold ladoo with tips of both hands like alternate arrangment of one left hand one right hand at the center of laddu covering its diameter create pressure along the dia . It becomes into half

  4. Hi Dassana,

    Usually I like your recipes a lot but ladoos dint come out well.
    I was so excited to try this recipe on dushera. It took almost 45-50 mins to roast the besan on low flame but din’t get the consistency like yours in step 4&5; added more ghee side by side as well. It was so dry. Besan got burnt at the end 🙁 could you please check if 1/2 cup of ghee ia enough for 2 cups of besan.

    • hmmm. it should not take so long. i always measure and add the ingredients so the amount of ghee is fine. i used ghee at room temperature, so it could be that at room temperature the ghee is in a semi solid condition then when kept in the fridge. thus the amount will be more. the quality of ghee also makes a difference. the consistency in step 4 and 5 is after adding sugar. the sugar melts thus the mixture has a soft molten consistency. if you plan to make ladoos for diwali, then there is an easier method than this one and you can try this one – https://www.vegrecipesofindia.com/besan-ladoo-recipe-easy-besan-ladoos/.

      but i will increase the amount of ghee in the post and also mention to add more if required.

  8. Love the pictures. I want to make these but was looking for a microwave version. Do you have a microwave recipe for besan laddoos? I have made it from a recipe from internet but cant find that one anymore…

  10. When should we switch off the flame exactly? It is bit confusing in the 5th point. Thankyou for the recipe I would really gonna try this.

  12. hi di I made besan ladoo today bt they are nt formed well and there is some problem in taste too…what can I do next time to make good shaped ladoo….plz tell me…

      • first the mixture is dry and as u said I add some melted ghee in it….then it become loose…..bt when I try to shape it breaks…..after aa long struggle I give them a shape bt nt like ur laddoos …..can I mix some condensed milk or whipping cream in it…

        • the mixture has become too loose. i think extra ghee has gone into it. let the mixture cool down completely or refrigerate for about 10 mins. remove and form the ladoos. don’t add condensed milk or whipping cream. alternatively, you can also some besan and then add to the mixture.

  13. Tried the laddoos today but they refused to form and I followed your recipe exactly. The aroma was good but the texture too grainy. Can you review the recipe again for accuracy? Would really appreciate it as this is my husbands favourite sweet 🙂

    • layla, i just made the besan ladoo last week using the same recipe and i will update the new photos soon. usually the texture is little grainy and secondly gram flour has to be cooked very well otherwise you will get the raw taste. there are different types of besan or gram flour available in the market and each one will have a different absorbing and cooking capacity. you should have just added little bit more ghee or oil and then you would have been able to form the besan ladoos.

  14. Hi Dassana,
    I LOVE LOVE LOVE your recipes. Thank you for sharing them with us.
    I would like to make these ladoos for Ganesh Chathurthi this year. It will be my first time trying them and I wanted to ask if any readers had made these.
    I have been reading the forum and I think the recipe is accurate, but I wanted to be sure.
    Thanks

    • hi priti. you can easily make this recipe. i have made these besan ladoos many times. if you make in oil, then the ladoos become a bit flat as oil is not able to hold the shape since oil is liquid at room temperature. if you make in ghee than the ladoos will hold shape since ghee is dense and solid at room temperature. i recently made them and have to update the pics with the new ones. i would suggest using powdered sugar as they dissolve easily.

  15. Well Dassana you sure got that wrong, the quantities are wrong, I followed your recipe and ended up with liquid in the pan ……. too much oil or not enough flour, I am remaking as I type mixture is cooling in the pan, used 1/3 cup oil and it still is loose will see when it cools

    • Hi Stephen

      I checked the recipe in the notes which i had and you are right.
      The besan quantity should be doubled.. that is 2 cups.
      I am sorry this spoiled your cooking.
      I will update the recipe.
      Its very rare that such a mistake has happened. Thanks for pointing out the error.

      • Hi Dassana
        These things happen not the end of the earth but what I don’t understand is why no one else has picked this up so either they have not made the recipe or they are not real people Oooops…………..

          • Well Dassana to be fair to you I’ve read through the comments again and I believe your right people are hinting that they have made this but have not.
            My second attempt before I read your comment re: quantities, I cut back the oil content but still too loose, I cook the flour till it was dark and the aroma was wonderful still too soft to roll into balls so ate it off a spoon, taste was great but too sweet and grainy for me I will try again soon, will reduce the sugar content.
            May I add that I think you have worked very hard to produce a very nice site.

            • if the flour is cooked till dark brown, then they taste grainy. for smooth texture its better to just fry the flour till its rawness goes away. the mixture does appears loose. whilst its slighly hot, the ladoos have to be formed. but when you start to form the ladoos, the mixture starts to bind together and becomes one. or what can be done is grease a cake tin or a cake pan. pour the entire mixture in it. even the surface with a spatula and smoothen it. let it cool. then you can slice and serve them as a halwa or fudge. you can even garnish the surface with some cashews or almonds or pistachios. the sweetness of the sugar depends upon its quality. so it can always be adjusted.

              regarding the comments, i did check and felt that no one has made the recipe. thanks for the words.

  19. Dassana, the next time I make I will try your recipe, especially adding coconut. I like the pictures with the incense sticks or zambranithiri as we call it in malayalam.

    • thanks nutan for writing honestly. as i have mentioned in the post, we like the besan to be over roasted and hence the color. it is a matter of personal preference & choice. i wish i could make you taste the ladoos which were so good.

  22. yes we love ladoos! I never owned a recipe, we r christians soo ladoos are quite rare in our house. But we always get some from our hindu neighbors for ganpati. I was wondering that day, from where they originated in India? Do u have any Idea what the story of those yummy ladoos is? just curious… =)

    Happy Ganpati from my side! =D

    • happy ganesh chaturthi to you to helene. i really don’t know where they originated in india. i just know that ladoos are festival dishes. different types of ladoos are made during various festivals or special ocassions.

  23. wonderful welcome sweet for favorite ganesha 🙂 the cashew halves look very cute on the ladoos and ladoos look very tempting… i love the flowers u used for the pics… very lovely.

  24. Happy ganesh chathurti to you & Amit! Lovely twist to the regular besan ladoos by adding in dessicated coconut, next time I plan to make your way, with dessicated coconut in my ladoos. Agarbatti’s adding to the festivity Dassana….

  28. i like the besan ladoo recipe as i didnt know u have 2 add des.coconut.
    will definately try . it will taste great am sure.can u pls share vegetable cutlet recipe.
    my somehow becomes a flop.thanks

  29. These are darker than the normal ladoos. But it would also mean that you are sure that the raw-ness of besan will not mar the taste. Very nice.