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besan ladoo recipe, how to make besan ladoo recipe | step by step

by dassana amit updated October 31, 2013

besan ladoo, besan ladoo recipe

besan ladoo recipe – 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 ocassions 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 1/4 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 that version the besan is roasted first for few minutes and then ghee is added. personally, i prefer this 2nd method in which we dry roast the besan for few minutes and then add ghee. you can make the besan ladoo with either way.

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

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.

roast besan well for besan ladoo recipe

3: add sugar.

mix sugar besan mixture

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.

stir besan

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

add dry fruits to roasted besan

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 ladoos

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

besan ladoo recipe

if you are looking for more sweet festival recipes then do check coconut ladookesar burfiukadiche modakfried modak, suji halwa and banana sheera or halwa.

besan ladoo recipe details are below:

besan ladoo – makes 10-12 ladoos
 
Prep time
Cook time
Total time
 
besan ladoo – sweet, nutty ladoos made from gram flour.
Author:
Recipe type: sweets
Cuisine: indian
Serves: 2-3
Ingredients
  • 2 cups besan
  • ¼ to ½ cup organic ghee/clarified butter
  • ⅔ to ¾ powdered sugar or fine sugar as required
  • 3-4 green cardamoms
  • 1 tbsp raisins
  • 1 tbsp chopped cashews or almonds (optional)
  • a few chironji seeds/charoli or cashew halves to garnish (optional)
Instructions
  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. approx 14-15 minutes. the aroma of the roasted besan will be clearly felt.
  5. 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.
  6. add dry fruits and cardamom powder and stir well.
  7. let the besan mixture warm or cool down.
  8. don’t cover the pan with any lid while the mixture is cooling down.
  9. 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.
  10. serve besan ladoos immediately or store them in an airtight container.
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.

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{ 32 comments… read them below or add one }

layla September 6, 2013 1

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 :)

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dassana September 6, 2013 2

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.

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Priti August 24, 2013 3

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

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dassana August 25, 2013 4

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.

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Stephen April 27, 2013 5

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

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dassana April 28, 2013 6

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.

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Stephen April 28, 2013 7

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…………..

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dassana April 28, 2013 8

i guess the recipe has not been made till now. hence no one has picked this up.

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Stephen April 29, 2013 9

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.

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dassana April 30, 2013 10

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.

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Harini September 19, 2012 11

That looks brilliant, Dassana! I add kokum butter for laddoos ever since I found it at a mela here.

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dassana September 19, 2012 12

thanks harini. i am still searching for kokum butter. will make my life so easy if i find it.

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Courtney Rae Jones September 19, 2012 13

Wonderful! :) I love these. Beautiful photos! :)

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Kiran @ KiranTarun.com September 19, 2012 14

Love the dark hues on the ladoo!

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Nisa Homey September 18, 2012 15

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.

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chinmayie @ love food eat September 17, 2012 16

They almost look like chocolate laddus! Yummy :)

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nutan September 16, 2012 17

Hi,

usually i love :) almost ur all recipes but sory :( to say ladoos r not looking good…..

thx

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dassana September 16, 2012 18

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.

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Helene Dsouza I Masala Herb September 15, 2012 19

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

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dassana September 15, 2012 20

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.

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beena September 15, 2012 21

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.

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Anamika @ madcookingfusions September 15, 2012 22

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….

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dassana September 15, 2012 23

happy ganesh chaturthi to you and your family too anamika.

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biju September 15, 2012 24

thanku for this recipee

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Richa September 15, 2012 25

love the soft laddoos. i bet they just melt in your mouth! happy ganesh chaturthi to you all!

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dassana September 15, 2012 26

hey richa, wish you too happy ganesh chaturthi.

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Kankana September 15, 2012 27

Happy ganesh chathurti. I Am liking your version of the besan Laddu. I usually make it more dry!

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dassana September 15, 2012 28

happy ganesh chaturthi to you too kankana.

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JENNIFER September 15, 2012 29

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

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dassana September 15, 2012 30

adding coconut is optional. but adding coconut gives a slight different taste than the regular besan ladoos. there is a veg cutlet recipe on the blog here: http://www.vegrecipesofindia.com/vegetable-cutlet-easy-veg-cutlet-recipe/

do try this one. the spice powders can be easily adjusted to your preference.

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radha September 14, 2012 31

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.

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dassana September 15, 2012 32

that why we prefer it be extra cooked & browned so that no rawness remains.

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