besan ladoo, besan ladoo recipe

besan ladoo recipe with step by step photos – one of the popular ladoos often made during festive occasions. besan ladoo is easy and healthy sweet which is made all over india.

i have shared 26 ladoo recipes on the blog. this besan ladoo is one of the most popular ladoo recipe on blog along with coconut ladoo, boondi ladoo and rava ladoo. apart from this ladoo, besan is used to make variety of sweets recipes like:

i know, two ways of making besan ladoos:

  1. in the first method, the besan or gram flour is roasted in ghee till it start giving a nutty fragrance. this method has a slight different texture. it is easy but with the ghee added first there is too much hand work required while stirring the ladoo mixture. i have already posted this method of making besan ladoo recipe.
  2. another very common method used in north india is to dry roast the besan or gram flour first and then add the ghee after some time and roast it further till it start giving nutty fragrance. this method i have learned from my mil who is making besan ladoo since ages. as per my experience, this is more fool proof method and the taste and texture of the besan ladoos also comes better than the first method.

while making besan ladoos, its important to roast the gram flour well, till it starts releasing the ghee and also will starts giving nutty fragrance. if you add sugar into the gram flour before it is roasted well, then the uncooked gram flour will have a raw taste in the ladoo and you won’t get the perfect sweet taste in the ladoos.

also roast the gram flour on low flame and keep on stirring continuously. secondly, once you add the sugar then stir continuously so that no lumps are formed.

besan ladoo recipe

overall, besan ladoos are easy to make and they are very nutritious and healthy. to make them more healthy, you can add dry fruits like almonds, raisins, cashews or pistachois. they are also good during the winters. and also loved by most kids. you can make them in bulk and store in air tight container.

besan ladoo recipe below:

besan ladoo recipe
4.6 from 66 votes

besan ladoo recipe - makes 15 medium ladoos

besan ladoo recipe - a popular ladoo made from gram flour, powdered sugar and ghee.

course sweets
cuisine north indian
prep time 5 minutes
cook time 18 minutes
total time 23 minutes
servings 15 ladoo
calories per serving 142 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 2 cups besan (gram flour)
  • ½ to ⅔ cup ghee - add more ghee, if required
  • 1 cup powdered sugar or boora
  • 4 green cardamoms - powdered in a mortar-pestle (choti elaichi or hari elaichi)
  • 1 or 2 tablespoon golden raisins (kishmish)

how to make recipe?

  1. dry roast the besan in a kadai or pan on slow flame for about 11-12 mins.
  2. keep on stirring continuously right from the beginning. so that the besan is not burned and so that there is even browning.
  3. while roasting the besan, melt the ghee and keep aside.
  4. after 11-12 minutes of total roasting time, add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.
  5. the besan would start to give a nice nutty fragrance and will start releasing ghee.
  6. once you get a strong nutty fragrance then switch off the fire.
  7. remove the pan from the stove and keep down.
  8. add powdered sugar or boora. for best taste use the boora.
  9. stir well so that no lumps are formed.
  10. add the powdered cardamom and raisins. you can also add chopped dry fruits at this stage. stir well.
  11. once you have mixed the besan ladoo mixture well then let it cool down to room temperature.
  12. make small or medium sized besan ladoos and store them in air tight container.

recipe notes

  1. if you are unable to form besan ladoos even when the mixture has cooled completely, then keep the mixture in the fridge for 20-30 mins. the ghee will solidify a bit and you will be easily able to form the besan ladoos.

lets start step by step besan ladoo recipe:

1. dry roast the besan or chickpea flour in a kadai or a pan in a low flame. stirring often so that besan gets browned evenly and does not burn.

besan for besan ladoo recipe

2. the besan still being roasted and after 11-12 mins, the color has changed. when you are roasting the besan, melt the ghee and keep aside.

besan for besan ladoo recipe

3. then add the melted ghee and stir well.

ghee for besan ladoo recipe

4. mix well and and continue to stir for about 5-6 minutes. it will start releasing ghee and will give a nice fragrant aroma. if you add the sugar before the besan is cooked fully then your besan ladoo will have taste of uncooked besan and won’t be tasty. so wait for these two signs (nutty fragrance and besan will release ghee) before adding sugar in next step.

making besan ladoo recipe

5. remove the kadai or pan from the stove and keep down. add the powdered sugar or boora and stir well so that no lumps are formed. you will get the best taste in besan ladoo with boora which is easily available in indian markets.

sugar for besan ladoo recipe

6. add the raisins and stir well.

raisins for besan ladoo recipe

7. let the besan mixture become warm or cool down and then shape into medium sized besan ladoos.

besan mixture for besan ladoo recipe

8. store besan ladoo in air tight container and serve when required. for more sweets recipes you can check this collection of 121 diwali sweets recipes.

besan ladoo recipe, besan ladoo

295 thoughts on “besan ladoo recipe, how to make besan ladoo | easy diwali sweets recipe”

  1. Hi

    Hope you are doing well .
    I tried it and as usual it came out damn good . Your recipies are really simple and makes me wonder ‘ am i really this good at cooking?’
    Coz I never got a chance to cook and when I had to ….. I found you and life is sorted since then .

    Thank u soo much for sharing your recipies with all of us .


    1. Welcome Vidhi. I am fine and hope the same for you. Glad to know that recipes are coming out well and adding to your confidence in cooking. Thanks for your sweet and positive feedback.

  2. I always wanted to prepare besan ladoo and today I was able to prepare the best ever ladoos with your recipe.If you correctly follow this recipe then the ladoos will come out like the ones shown in the picture.I was really happy and surprised to see the results.Thank you so much for the detailed recipe and pictures.It was very informative also!

  3. Hi Dassana
    I made this today…got 15 perfect besan laddoos. One more super recipe from you to bank on ! Many thanks !

  4. Hello Dasanna.
    I need help…tried to make laddu ..but the consistency of batter is more like a gooey halwa…the mixture has nearly reached room temperature…what can be done now?
    Thanx in advance

  5. Tried this recipe yesterday. The ladoos were delicious. Thank you for your generosity in sharing all these recipes. Happy Diwali to your family and you.

  6. Hello,

    A great fan of your recipies. I made this just now, but the mixture is very greasy and refrains from forming a circle like ladoo instead melts apart. Is there any workaround for this?

  7. Hey buddy thank you so much for your amazing recipe……..mene aaj hi bnaya and am so happy ..

    Thanks you & happy diwali brother.

  8. Hi,
    I’m a little confused….do we add sugar immediately after we swtch off the flame or wait for it to cool first? Wont the sugar melt in the hot mix?

    1. sugar has to be added when the besan is hot. sugar does melt but not like a syrupy solution. as soon as you place the kadai down, add the sugar and mix very well with a spoon.

  9. hi – thanks for the lovely recipe – quick question – does 2 cups flour mean 500 grams of flour? thanks

  10. Hi Ms D

    I have been quite a fan of your site. Thank-you very much for posting these wonderful receipes. However this time i seemed to have done a boo-boo:-{. I think I added too much ghee so it is like a thick paste. Like a dosa batter in consistency. Is there any way to rectify this or after adding sugar it will become thicker and it will be of the righ consistency then ??

    1. Welcome Farah. Thanks for your positive words. After adding sugar it will be fine. also if you refrigerate the ladoo mixture for some minutes then the ghee will solidify and the mixture will look solid. and you can easily make ladoos.

  11. Hi dasanna.. I tried many of ur dishes it turned out to be good Everytime.. I like your picture guide ND thnx again 😘… The notes the hardness ND softness of d cook u describe priscribly it helps lotzz for me this ramazan… Thank again 😍

  12. Hello dassana! I tried many of ur dishes ND it turned out to be good Everytime… Am inspired by ur dishes … As am not such a good cook ur guidance helped me out this ramazan … 😘I love d way u picture guide ND say important notes .. dt really helps us lotzz especially while cooking … The time, the hardness softness all u describe priscribly I loved it… Thank again,😍

  13. Hi ma’am, I have added normal sugar by mistake instead of powdered sugar. Can anything be done now?

  14. Hello, can we. Add refined oil instead of ghee? And will the quantity be same for the oil too?

    1. indrani, with oil the besan ladoos don’t hold shape. i had once made with coconut oil and with coconut oil they hold shape. both coconut oil and ghee becone solid at cool temperature or in the fridge. but with coconut oil the aroma of coconut oil is felt. you can use 1/3rd cup coconut oil. add more if required.

  15. Hi,l tried this recipe n the ladoos r very tasty.Thankyou for posting this recipe as l love these ladoos.l visit this site frequently as ur recipes r easy n the photos be a help.Thankyou once again.

  16. MadamJi, These days due to hectic schedule ppl have forgotten to celebrate festivals & when they forgot festivals, they even stop preparing Sweets…
    You are doing great job by not only posting recipes but also giving alerts for festivals, your are the ppl who are securing the culture & Tradition of our great Nation

    1. break the ladoos and then mix everything. cook them on a low flame stirring often, till the besan gets cooked. cool the mixture and then again shape in ladoos.

  17. Another superb recipe frm u dat came out so yummy..i m so glad dat i tried ur recipe to make ladoos for d first time in my life. And they came out just so scrumptious dat one cannot be satisfied just by one ladoo…a no fail recipe…thumbs up to u..?

  18. Made this for diwali. My parents loved it. Followed every detail that has been mentioned and it turned out more yummy than I expected. Thanks dassana. Love your blog.

  19. Made this recipe for diwali. The ladoos just melt in the mouth. Thanks a ton for a nice recipe with proper measures. My family loved the ladoos 🙂

  20. When you mention powdered sugar do you mean the powdered sugar that has corn starch which you get in American grocery stores or sugar that is grounded?

    1. sangavi, its just plain sugar which is ground and without corn starch. in india we just get ground sugar without the addition of corn starch. i usually grind sugar granules in the grinder to get a fine sugar powder.

  21. Hi,
    Tried the recipe today. Tastes very well. But the ladoo is too soft and is not retaining its shape. Where would I gone wrong? I added a little extra ghee. Is that the problem? Thanks.

    1. could be that the extra ghee is the problem. just let it cool down a bit more and then shape into ladoos. the ghee needs to solidify a bit and then you can shape them into ladoos.

  22. I made the laddoos today.. they taste good but the colour has become dark.. what can I cover them up with.. like a coating..nariyal may be??

    1. looks like the besan has got roasted more. just coat them with desiccated coconut. or you can even go a step ahead and coat them with melted chocolate. melt some milk chocolate or sweet chocolate in a double boiler. if the chocolate is not sweet, then you can add some powdered sugar. let it cool a bit or become warm. roll the besan ladoos in it and then place them on a foil. once cooled the chocolate will harden up and there will be a nice coating of it on the ladoos. but coating with coconut is an easier and quick option.

      1. Thanks a ton for the quick response.. will try both chocolate and dessicated coconut.. it will add to the variety 😉

  23. Really thanks for the step wise receipe of ladoo. Its great success.. i always view/refer your site for any any anything receipe i think of making.. it really helped me a lot always..
    And if made step by step as u said, the receipe never fails till now…

  24. Hello Dassana ,
    I made these ladoos today, the besan was roasted well but i think there was an excess because of which the ladoos were not getting shape , i kept the mixture in the refrigerator and then formed the ladoos , then it took the perfect shape but soon lost their shape and began to flatten, i thought keeping them in the fridge would retain its shape… did tht but now the ladoos have become hard 🙁 and lost their shape … wht should i do?

    1. deepshika, just keep them at room temperature and they will be fine. its due to the ghee getting solidified. you can keep at room temperature only. no need to keep them in the fridge. keep in a cool dry place in your kitchen.

  25. Mam, i jst loved this recipe of urs.
    I hve been following ur recipes though i make some changes and modify the recipe. Bt there are many recipes which i simply followed since i ws new to those recipe. U r a true inspiration for me…

  26. Hi dassan,
    Thank you for this recipe.. it turned out very well and everyone loved it.
    However, i have one query.
    When i was mixing sugar in the roasted besan mixture.. a lot of lumps were formed.. i gave the entire mixture a quick run in the mixture grinder and that solved the problem.. however, how can i avoid formation of lumps from next time..

    Thank you for all your amazing recipes..

    1. thanks nia. depending on the quality and texture of besan, lumps can form. you can sieve the besan twice or thrice and this will help in getting rid of lumps. another method is to add more ghee.

  27. Hi Mam, I am not a big fan of besan ladoos as i like boondi ladoos more but these are my Husband’s favourite so i tried these ladoos by following your recipe ist time and they came out so good. Tastes bettre then sweet shop ladoos . Even i like taste of these ladoos however i didnt like besan ladoos before. All thanxx to u ..U r sooo good.

      1. You could try a besan-sugar-ghee proportion of 4:2:1, and then add a little more ghee as needed. That would be 1 kg besan, 500 g of sugar and 250 g of ghee. That’s what I followed (I halved Dassana’s the recipe) and it turned out great! Just be sure not to add too much ghee or the laddoos won’t hold shape.

  28. I made these laddoos following steps.. N it came out very well.. I hv made it for Ganesh chaturthi prasad.. At first it was runny but letting it sit for some time the shape came well.. Thanks fr the recipe.. It was a big success as I hv tried it for the first time.. Now I will make again n again.. 🙂

  29. Hi, I follow your so many recipes, but this time it didn’t come out well. After adding boora, still d dough was too loose to shape laddus. What could hv gone wrong.?

    1. neha, let the laddoo mixture cool down and the ghee solidify a bit. then you can shape the ladoos. if the ghee is too fluid or molten then its difficult to shape the ladoos. so let it solidify till you can shape the ladoos.

  30. Hi dasna,
    Thanks for the recipe, this is exactly how my grandma would make them, i remember having peeked as a kid.
    I plan to make them and hope they will be as tasty as she would make them 🙂
    Just one quick question app. how many ladoos will this measurment yield?

  31. The ladoos came out very well! This was de frst time in tryin’ sweets wid besan! I shared my ladoos wid my frnds and cousins, and dey reallie loved it! I thought I cud’ve made more ladoos! Thankyou so much!

  32. Hi, i made these laddus twice- once with roasting with ghee from starting and once dry roasting besan and then adding ghee after 10-12min. With the second method, the laddu is sticking in the mouth. What I understand from few other queries and yours answers is that either the besan is not roasted enough or I used super fine besan. To correct it, can I break the laddus and re-roast them again for a while? Will that help?

    1. arshi, for any besan to be roasted with ghee or without ghee, always use a heavy kadai or a thick bottomed pan or kadai. from experience i have seen is that if the kadai is made of steel and does not have a thick bottomed base, then the besan gets roasted uneven with some of it too browned and some raw. yes you can break and re roast them. there is no issue with that. it will change the texture and the stickiness will go away as then the besan will be roasted well.

  33. Thanks a lot for this recipe. I just made the ladoos and they were perfect and I could shape them also perfect. The taste is great and I have made around 30 ladoos. Once more thank you! <3

  34. Hey,

    I just tried your receipe..tastes yummy..but I roasted my besan for 12 minutes and it turned dark brown just like sooji halwa..also I wasn’t able to make round shape of laddus 🙁 any tips for shaping them..

    1. the besan has got too much roasted and thats why the dark brown color. depending on the thickness and quality of pan or kadai used, it will take less or more time for the besan to roast. the besan should not become dark brown. try adding a few teaspoons of ghee and see if you can make a round ladoos.

  35. I once made using less ghee ,n yes they remained intact at room temperature.. But a generous amount of ghee makes the ladoos tastier.. Thanx for ur valuable tips.. ☺ I have received lots of complements for these ladoos

  36. Awesome recipe…I tried it for the 1st time n the laddoos were great..laddoos were soft ,becomes hard when kept in refrigerator..n it tastes even better when it is intact.. It again softens when kept at room temperature.. How can we keep the laddoos intact in room temperature?

    1. thanks dimpi. they become dense or hard as the ghee in them solidifies at cool temperatures which is there in refrigerators. at room temperature they will soften as the ghee also softens. to keep them intact at room temperature, you need to find a cool dry place in your kitchen. keep them in this place. they won’t be intact like that in the fridge, but will be a bit intact. another option is to add less ghee. as less ghee will keep them intact.

  37. hi, how long can i store these in a dry, cool place// what is the shelf life? and how long can i store them if i keep them in a refrigerator?

    1. besan ladoos stay good for a month at a room temperature which is cool and dry. in a humid and warm or hot temperature zone or climate , they good for a week to 15 days. in a refrigerator you can store them for a month.

  38. Hi mam, i am a regular follower of ur site. I also have made most of ur shared recipes. Plz mam can u share some soybean recipes as it is my favorite one….

    1. thank you sandeepta. by soybean you mean the beans or the soybean chunks and granules? i do not use soybean chunks and granules as i have heard that in india they do not make it well. if its the beans, then i can add recipes with them.

  39. hi,maam, i made besan laddoo yesterday but there is still raw taste. is there something i can do to fix it. i had refrigerated the mixture.Can i add ghee and cook them again ?Please help. Thanks in advance

  40. Hi Mam,your recipes are really awesome,the laddoos I made was yummy,but the besan was sticking to the mouth for some reason,which I can’t understand,and your recipes are very easy to cook and very delicious

    1. thanks priyanka. if the besan is roasted well, it won’t stick on the mouth. very finely ground besan can also give this sticking effect. so i would suggest to use besan which is not very finely ground. usually for ladoos, i use homemade besan. i grind the chana dal in the near by grinding mill. i have heard, the besan which is available in shops, contain less of chana dal and more of ground peas.

  41. You are just awesome… I love all your recipes.. You make all dishes look easy and possible. Specially when you explain each step with pictures…

  42. Thank you for sharing the recipe!
    If I want to make besan halwa, instead of ladoo, what should be done differently?

    1. for besan halwa, you will need to add water or milk to get the halwa consistency. first roast the besan till it become golden and fragrant. then add ghee and sugar. mix very well. then add hot water. stir very well so that lumps are not formed. cook for a few minutes stirring often. when the halwa leaves the sides of the pan, this means that its done. add dry fruits and raisins. mix well and then serve. for this recipe you can use about 2 cups water. also increase the ghee to 3/4 cup.

          1. Many a thanks to you.. we made the halwa and it turned out so nice.. so smooth and velvety
            Only that I overdid the sugar, but I’ll rectify that the next time

  43. I’m super excited to try these. I love ladoos!! I’m wondering if you or anyone else has tried to make them with artificial sweetener. (diabetic) I have the stevia kind that measures the same as sugar, cup for cup. I don’t mind trying and posting results but if you already have experience with this please let me know.

  44. Hello dassana
    I just finished making these ladoos. They came out really good. I have to thank you for your big heart that you share everything via your blogs. It’s such a blessing for women like me. Good work dassana. God bless you.

  45. Very easy recipe,i had also tried pani puri infact my cousin post a comment by using my name,thank u dassana and i really want to celebrate divali and hooly

  46. Hi Dassana, very delicious recipe. What is ‘boora’? Is this a Hindi word? Any English equivalent for this? Here in US we get powdered sugar but never heard of boora. Please enlighten me. Also, I have another question – I have noticed in the Indian grocery stores here they sell two varieties of besan flour – one is really fine and the other is somewhat coarse (actually it looks like a blend of fine and coarse flour and they label it as ladoo flour). What would you recommend for making this ladoo? fine or coarse?

    1. hi rom, boora is punjabi hindi word and it is the desi variety of powdered sugar. you can use the regular powdered sugar. i usually use fine flour for making besan laddoos. you can make with the coarse flour also, but then the proportions of ghee and sugar will change. i have tasted the coarse besan ladoos as a temple prashad and they have a granular texture and these ladoos tastes different from the ladoos made with fine flour. personally i feel with fine flour they taste better. just my personal preference.

      1. Dassana, thanks so much for your prompt response. You are doing a great service for many cooking enthusiasts by providing invaluable recipes through your website. Thanks again. Rom

  47. Easy receipe for ladoo. I had already tried your receipes I.e. malai kofta kaju kari dal makhni all are very easy n tasty. Thnx

  48. Hiii…

    Yesterday i tried this & everyone liked this . Thanks for the simple & easy sweets 🙂 .

  49. I tried ur besan ladoo receive.made it first time..but with the help of ur recipe I made it too good.everyone like it.ur method for preparing recipe is too good….thanks.

  50. I love besan ka ladoo but when I make them they become hard.
    What should I do to make them soft..?

  51. Excited to make these today! What if I have added the ghee, but during the cooking it seems too dry? Can I add more ghee during that time or will it become spoiled?

  52. I made the ladoos exactly using the same quantity, however the besan sticks up in the mouth. What mistake would have I made while preparing? Have I not roasted the besan enough? It is the first time I have prepared any sweet so I am not sure, what I have done wrong. Can u guide me?

  53. I make it just now…. it is very sweet in taste bt it is black in colour.. why it is not in golden colour

  54. I tried it and really it was amazing .
    Actually I am not a good cook.but I got appreciation for my laddoos.really happy. Thank you so much.all bcoz of you.

  55. hi I have some multigrain flour left at my place. I think it’s a mixture of bajra, rice, etc. Can I substitute besan in the above recipe with the multigrain flour?

  56. i roasted the besan properly and followed ue instructions but after addition of ghee n further frying for 5-6min there was no sign of ghee. The mixture looked like breadcrumbs.
    I added powdered sugar and mixed well but still no sign of ghee. I again put back the mixture on slow fire so that may be the sugar will melt and it will have a binding consistency but still no good results. At last i added litlle milk, then the mix got some binding consistency n i cud form laddoos. The texture of laddoos is sticky, more like barfi. I m not satisfied with the end result. Kindly tell what must hv went wrong.

    1. the entire mixture should have a glossy and shiny look which comes from ghee. if you would have stirred for some more minutes, then i think you would have seen the ghee releasing on the surface and sides. depending on the intensity of the flame and the thickness of the pan, this will take less or more time. the time measured in the recipe post is just a guideline.

      1. Same happened to me too. Are you sure we have to use just 1/4 of Ghee for the 1 measure of besan ? I added some more ghee runtime and it was better.Receipe is the best though very nicely explained and yummy pics 🙂

        1. thanks bhumi. i used organic cow ghee which is very good quality than the other brands of ghee. if you use a good quality of ghee then less amount is needed. so its good you added some more ghee. recently i have started using baba ramdev cow ghee and found it good.

    2. Mine were like this as well. Besan must come in different grain sizes. My besan is called “ladu besan”, but it is a coarse grain. As a result, the mixture always looked like breadcrumbs, and no amount of cooking would have changed that. The ghee could also not be absorbed by such a coarse, hard flour. When I tried one of the finished ladoos, the large grains were crunchy.

      Additionally, if the ladoos had turned out, I would have wanted to add more cardamom as the flavour was almost undetectable.

  57. Thank you for your wonderful recipes. Every one that I have tried has become a staple at home. Bihari vangi, kadai mushroom, dal tadka, and now this besan laddoo. All turned out amazing. It has always been difficult to make good veggie recipes…my husband never appreciated my effort. We eat non veg too. Now, my husband and I can’t get enough of the yummy veggies. Thanks again! You are now my go to gal for all my vegetarian recipes.

  58. Thanks for the recipe,
    My ladoos taste of raw besan.
    You told to add more sugar and roast it again.
    Wont it get hard after roasting?

  59. Dibyarashmi Mohanty

    Hi chef ,
    Thank u for sharing the recipe. Can I make besan ladoo without those golden raisins and cardamoms ?

  60. Hiii you r really amazing I tried ur moong dal halwa today it was really delicious I will try ur more recipes thank you so much

  61. Hi I am living in the south america guyana and I want to try to make the besan ladoo but over here we don’t have besan gram could you suggest what I could use instead thank you

  62. I tried your kadai paneer and besan ladoo recipes. Both turned out great! At first the besan ladoos tasted raw because I under cooked them 🙁 And then I put them back on the stove and cooked them a bit more; and refrigerated them. I served them the next day and got good reviews! The kadai paneer I also loved, great simple recipe. Thank you!

  63. My ladoos just won’t bind together. I used what was termed “ladoo besan” at the indian store and had a coarser texture than fine besan. Besides that I followed the recipe to the T. What could I be doing wrong?

  64. Dear Dassana,
    I had posted a comment before. It didn’t appear! Don’t know why!

    Tried this recipe. Added more ghee than required.Then kept the mixture in fridge for about 30 minutes. I could then form laddoos. The laddoos don’t have a raw taste. Yet they feel slightly sticky in mouth. I wonder if it’s because of the quality of the gram flour… Thanks a ton for the recipe and very helpful tips.

    P.S: I have been following recipes from your website since sometime. And they have been a great help in improving my cooking skills. I had tried making dhoklas manytimes before. But those attempts were a failure. Imagine my joy, when I followed your recipe and they came out right! Finally! Look forward to many more joyful discoveries on your blog…

  65. Hi Dassana,

    First of all, a very happy and prosperous Diwali to you and your family

    I tried making besan laddoos. I added more ghee than required. So kept the mixture in refrigerator for the ghee to solidify. I could then form the laddoos. Now my question is, should I continue to store the formed laddoos as well in the fridge? Or can I simply store them at room temperature in a airtight container? Thank you in advance.

    P.S : Have been following recipes from your blog since a while. And they have been a great help in improving my cooking. I had tried making dhokla many times before coming across your recipe. They were always a disaster. Imagine my joy when they finally came out right after following your recipe! Tried posting thanks then , but could not find the “leave a Reply” option then! Thank you for the wonderful recipes on the blog. And like I read somewhere in the comments from your blog-Keep up the good work!

    1. you can store the ladoos in the fridge or even at room temperature. thanks for the sweet comment and the feedback, nageshwari 🙂 do try other recipes as well.

  66. Tried out this recipe for Diwali. It came out just the way it should. Thank you so much for the recipe. Your tips were very helpful.

  67. Thank you so much for this recipe! I made a batch before this with a different recipe and it was a mess! Too much ghee. Your tips and method are much better. Mine came out beautifully! I’m not a pro at cooking and was intimidated making this but now no more!!

    1. welcome ritika. glad to know that you could make besan ladoo using this recipe. its a tried and tested recipe. anyone should be able to make the ladoos…. if instructions are followed carefully.

  68. Hi, what could be the reason for a strong aftertaste and smell of raw besan, despite roasting the besan for a long time?


    1. rawness should not be there. many things are involved while roasting besan, so the timing mentioned on the post will differ with the type and size & thickness of pan, intensity of flame, quality of besan etc. so perhaps in your case, the besan should have been roasted more.

  69. Hi Dassana,

    I tried the Besan laddoo and it has a slightly bitter after taste. What could that mean? Also mine turned to very very light coloured ladoos not as brown as yours. Please advise so I could improvise next time.

    Thanks again for such wonderful recipes 🙂


  70. i am himani. i am so impressed by your such a nice job. you help many people by your such a kind job . thanks .

  71. Hi Dassana…I dont know what ur blog has done to me.. i never liked to cook… but now i am cooking this or the other recipe everyday from ur blog. my kids are loving it..Thank you…
    Today i made besan lodoos following the other recipe that u have given.. Ladoos are good to taste and there is absolutely no raw taste.. but afterwards mouth feels too dry… what do u think could be the reason…how can i improve?? next time i’ll try this recipe… Thanks!!

    1. thanks a lot reena for your kind feedback. by dryness do you mean, you feel like drinking water after eating the ladoos? since the ladoos are sweet, some folks drink water. possibly the reason for dryness could also be less ghee as depending on the quality of besan, the amount of ghee required can be less or more. next time you can add a few more teaspoons of ghee.

  72. Hi.
    Actually I prepared besan ladoos as u said n according to ur points n time…n even I roasted besan up to that smell comes…when I tasted ladoos,it gives tastes a little bit raw(kacha besan flavor) though I roasted up to besan changes its color n smell comes…in looks,texture,color everything was grt but slightly kachapan was remained…
    Give me some tip to improve.

    Thanks in advance,

  73. Hi there,
    Just made these yummy besan laddoo for Ganesh chaturthi; it came out really really nice. Thanks gain for this recipe.

  74. WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  75. Hi Dassana,

    Thanx for this excellent reciepi . my family members were surprised after eating this ladoos, it turned out great……..thanx sweety

  76. 21st Aug is my daughters birthday, and I am going to suprise her by making besan ladoos. So, today I am going to make and i hope it comes out well. So, pray for me friends, otherwise I myself will be surprised.

  77. I tried this recipe today. Followed your recipe word for word and the roasting for 10-12 minutes as you said, caused it to burn and become a dark brown colour. And when I added sugar it didn’t mix and formed lumps. Please explain what I did wrong?

    1. the besan has to be stirred continuously. otherwise the besan will burn and will get uniform color. the roasting time varies from pan to pan and also the intensity of the flame. if the pan is not thick bottomed, then the besan will roast quickly. if you stir very well, lumps will not be formed. so next time when you prepare, stir the besan often. when you see the color changing and the besan giving a nutty aroma, you can switch off the flame. then add powdered sugar and stir very well.

  78. Hi Dassana,

    I wanted to know if this is regular cooking besan, or is there a separate type (coarser, finer etc) that is used for making ladoos. Would love to try this! Have tried a few of ur recipes with great success! Thanks for sharing these!

  79. Hi I am new in this side but I just want your opinion, can I use olive oil instead of ghee in the ladoo

    1. welcome amita to the site. you can make besan ladoos with olive oil or any other oil. just reduce the amount of oil. the taste will change. best taste comes with ghee. secondly, binding ladoos might be a issue. sometimes it binds well with oil and some times it does not.

  80. I love the way you explain every step so much in detail with pictures, esp the minutes required to stir etc… keep up the good work… i am becoming your fan 🙂

  81. Hi,
    I m new to this site. But now I have been trying to cook recipes as per u. The way of explaining is very simple. Now I too think I can cook. Thanks to u!!!
    N the besan laddoos turned delicious.

  82. Hi,
    I made the laddoos using your recipe which I am sure is great. Just that I fumbled a little with desi ghee…theres too much ghee now apart from the besan which I roasted too much 🙁
    The photos remind me a of the laddoos packed in my bags made by my mum when I would go from Delhi to Bombay for my college.
    Any suggestions on how I could improvise this? I hate to throw all of this away.
    (P.S. – I am a newbie in cooking and just moved to the US a few years ago – so my mistakes are more silly than most people here)

    1. the over roasting is fine. it gives a more nuttier flavor and texture. if the mixture has cooled, can you make the ladoos now from it. do try refrigerating for about 30-40 mins and then see if you can make the ladoos. if not, then i would suggest you to dry roast some more besan and add it to the mixture. also add some powdered sugar to balance the sweetness.

  83. sweta shubha kohli

    thanks i now knw my mistake y my ladoos tasted bit kachha, thank u so much. u have lovely way of narrating and explaining things.

  84. Thanks! They came out great! My son and husband loved them! Looking forward to try more recipes from your website!

  85. hi dasana. I am badly searching the recipe of the laddoo that pregnant women eat.I don’t know the exact name of the laddoo but I know it’s a little spicy, and we use garlic powder to do it.Please if you have any recipe of that laddoo or any suggestion of the alike recipe, send me. As I am expecting in weeks to come, I want to try this laddoo.thanks in advance.

    1. hi gavnisha, i know about ladoos that are given after delivery like methi ladoos, gond/edible gum ladoos etc. these ladoos are heaty and not taken during pregnancy. we usually make wheat flour ladoos with ghee for pregnant women and they are sweet. i do not know about spicy ladoos with garlic. you can make ragi (finger millet), wheat flour ladoos (don’t add gond), besan or rava ladoos. congrats and take care.

  86. Hi – My besan ka laddus taste of raw besan. Can I re-fry them on the gas (they already have sugar and everything in them)? Thanks.

  87. I am so tempted to lift off those ladoos off my screen!
    Just the other day I was taking down the recipe from my Aunt and we were discussing the nuances.
    Lovely composition and delicious post 🙂

      1. Hello!!
        Thks a tonnnnn!!! For making cooking all easy by the proper steps disclosing, I m recently married and my husband eats food, with the help of all your receipes, I won his heart fully

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