Besan Ladoo is the most popular Indian sweet to make during the festive season. You just need a few ingredients, such as gram flour, ghee, and sugar, to make these melt-in-the-mouth dessert balls. Make this decadent sweet with this easy, fail-proof recipe!
The Indian festive season is filled with lots of fun and food! We make lots of sweets and snacks at this time.
Ladoos are a popular Indian sweet to make during festivals. They are basically sweet balls, and there is a vast variety of ladoos in India – Besan Ladoo, Coconut Ladoo, Rava Ladoo, Chocolate Ladoo, Motichoor Ladoo….the list is endless.
Besan Ladoo is the most popular of them. They are most often made at home during Diwali and Ganesh Chaturthi, but you can also buy them at sweet stores.
Besan Laddu is made by slow roasting besan along with ghee. The whole house fills with a wonderful aroma when you make this sweet. It is so reminiscent of the festive spirit. It is hard to resist eating these ladoos as soon as they are made.
Ladoos are great as a small treat in a kids’ lunchbox. Or as a snack with your evening chai.
Feel free to double this recipe, as otherwise, you might not have ladoo left for the next day after you make them.
Table of Contents
Watch Me Make Besan Ladoo
What is Besan Ladoo?
Ladoo (or Laddu) can be made with many different ingredients and are round in shape. The main ingredients in ladoo are flour, fat, and sugar, with other ingredients varying depending on the type of ladoo you make.
Besan ke laddu is made with gram flour, called besan in Hindi. Gram flour is flour made from split yellow Bengal gram, also called Chana Dal in Hindi. Just for reference, chickpea flour is different and made from white whole chickpeas, also called garbanzo beans.
These ladoos are already nutritious, as they are made with gram flour. You can add chopped nuts and reduce sugar to make these even more nutritious.
More recipes with gram flour – Besan Halwa, Besan Barfi, Khandvi, Khaman, and Magas.
Ingredients
I prefer to keep this recipe as simple as possible, using the fewest ingredients.
Besan: Fine and coarse besan flour is available at Indian grocery stores. The coarse besan might be labeled as Ladoo Besan. I use the Ladoo Besan. It adds a slight crunch with the coarse flour.
You can also use regular fine besan, which gives a melt-in-the-mouth texture. Some people add 1-2 tablespoons of sooji (rava/semolina) per cup of besan to add a little crunch to the ladoo.
Ghee: I prefer to use homemade ghee when making sweets. Store-bought ghee works just as great.
Sugar: Use powdered sugar for this ladoo, also called confectioners’ sugar. If you have granulated sugar, pulse it in a grinder a few times to powder it. You can also use fine caster sugar in place of powdered sugar.
Ground Cardamom: This is green cardamom powder. If you have whole green cardamom pods, you can grind them using a spice grinder. It is okay to grind them along with the sugar as well.
Optional add-ons:
- Sooji/Rava – As I mentioned above, some like to add a little sooji to give the ladoos a crunch.
- Nutmeg – Just a little goes a long way. About 1/8 tsp if you want to add to this recipe.
- Chopped Roasted Nuts – You can add chopped roasted nuts along with the sugar just before binding the ladoo. This is a great way to increase nutrition. You can also top each ladoo with sliced pistachios or cashews to make it look prettier. If you don’t have roasted nuts, you can saute them in ghee for a minute.
Tips to make Perfect Ladoo
Use fresh besan to make ladoo. I understand you don’t have too much control or cannot find the date the besan was made, but use the one you got recently for the best results.
Roast the besan well on a low flame in a heavy-bottomed pan. This is the most important thing to make good besan ladoo. If you don’t roast the besan well, the ladoos will have a raw taste. See the step-by-step instructions for this recipe to see how the texture of the besan changes as it cooks.
Make sure not to over-roast the besan, or else it can burn. You have to keep stirring and watching the besan while making these ladoo. It only takes a minute for the besan to go from being perfectly cooked to burning, so be careful in the final stages.
Be patient and stir on: Making Besan Ladoo is a lot of arm work, and you need to keep stirring continuously. This is crucial for the besan to cook uniformly and not burn.
Cool the roasted besan completely before adding sugar. It will take about 15-20 minutes to cool. This is required so the sugar does not melt, which would make it difficult to bind the ladoos.
If you double or triple this recipe, the roasting time will increase as well.
If making it for toddlers, you can skip adding nuts inside the ladoo or grind them before adding.
Common Questions
Fine and coarse besan flour are available at Indian grocery stores. The coarse besan might be labeled as Ladoo Besan. I use the Ladoo Besan. It adds a slight crunch with the coarse flour.
You can also use regular fine besan, which gives a melt-in-the-mouth texture. Some people add 1-2 tablespoons of sooji (rava/semolina) per cup of besan to add a little crunch to the ladoo.
I have included the approximate time required to roast the besan. But you will also be able to tell from the golden color of the besan and the aroma when it is cooked. See the step-by-step instructions for this recipe to see how the texture of the besan changes as it cooks.
Let the roasted besan cool down completely before adding powdered sugar. If the besan is hot, the sugar melts and loosens the mixture, making it difficult to bind. If you are unable to make the balls because the dough is too soft, you can refrigerate it for 10 minutes and try again.
Store the ladoo in an airtight container in a single layer. They stay suitable for up to a month. You can refrigerate them, but it is not required. If you do refrigerate, then take them out of the refrigerator 1-2 hours before you want to enjoy!
Besan Ladoo (Easy 4-ingredient Recipe)
Video
Ingredients
- 1 cup Gram flour (Besan), 105 grams, I used coarse "ladoo besan", sifted
- 1/4 cup Ghee, 55 grams
- 1/2 cup Powdered Sugar, 60 grams, can reduce to 1/3 cup depending on taste, preferably use boora
- 1/2 teaspoon Cardamom powder (Elaichi)
- 1-2 tablespoon Roasted Nuts, (optional) chopped, such as cashews almonds, pistachios
Instructions
- Heat a heavy-bottomed pan on low heat. Add ghee and let it melt.
- Add the sifted besan to the pan and mix. (Make sure to sift and measure the quantity of besan.)
- The besan and ghee mixture will initially form a clump. Keep stirring and break up to loosen the mixture.
- After about 10 minutes of continuous stirring, the mixture will begin to loosen up.
- Keep stirring, and at around 15 minutes, the besan will have a smooth paste-like consistency. Keep roasting for up to 25-30 minutes until the color changes to golden and a sweet aroma fills your house. If you don't get this paste-like texture, then add a little more ghee.
- Once the color of the besan is changed to golden, remove the pan from the heat. You can transfer the besan to another container to avoid overcooking, or keep stirring it in the pan for 2-3 minutes after taking it off the flame. This will help it cool down.
- Once the besan mixture has cooled completely in about 15 minutes (touch to make sure), add in the sugar, cardamom powder, and nuts/raisins (if using).
- Mix together with your hands so everything is well combined.
- It makes a smooth dough.
- Take a small lemon-sized portion from the dough. Roll between your palms to form a round ladoo. You can apply a little ghee to your hands while rolling. Repeat with the remaining dough. You would get about 8-10 ladoos.
- If the ladoos are not perfectly round, you can reshape them by rolling them between your hands again in 5 minutes.
- You can garnish with chopped nuts while making the ladoo. You can also apply edible silver leaf (chandi ka varak) on the ladoos to make them look more festive. Store the besan ladoo in an airtight container in a single layer. Enjoy!
Notes
- Roast the besan well on a low flame in a heavy-bottomed pan. This is the most important thing to make good besan ladoo. If you don’t roast the besan well, the ladoos will taste raw. See step-by-step images of this recipe so you can see how the texture of the besan changes as it cooks.
- Make sure not to over-roast the besan, or else it can burn. You have to keep stirring and watching the besan while making these ladoo. It only takes a minute for the besan to go from being perfectly cooked to burning, so be careful in the final stages.
- Be patient and stir on: Making Besan Ladoo is a lot of arm work, and you need to keep stirring continuously. This is crucial for the besan to cook uniformly and not burn.
Made this twice and it came out really well . Just in time for Diwali
Your recipes are always easy to understand. Thank you !
I hi.. I loved Ladoo but stopped eating it when I went vegan.. Is there any substitution for ghee?
Hi Pauline – I have not tried, but you could try making them with vegan butter if that might work. I also see many people using coconut oil to make vegan besan ladoo.
Hi Meeta- I have found roasting besan in a microwave provides as good results as on the stove top but is way less laborious.
Hi Monica – Yes, that is a great way to roast besan too. Thank you for sharing!
Sorry, but you should be precise in mentioning the flame intensity. It’s important to say “roast on low heat or medium or high. Also, you should mention the temp of ghee to use. Should it cold, room temp or melted?
I double the recipe, but the mixture never turned to the thick paste. Even after roasting for over a half hr. It simply changed color. I never stopped stirring either.
Please perfect your recipe. Thanks.
Hi Dharmangini – Sorry to hear it did not work well. The flame intensity is mentioned in the first step. Also, the pictures show that the ghee was melted before the besan was added to it. That said, I will make sure to add the grams measurements for ghee to avoid any confusion in the future. Thank you for sharing your feedback.
Very tasty and easy ladoo
I love this ladoo
Thank you so much for your recipe
Hi Sarojini – So good to hear that. Thank you for sharing it 🙂
Can you make this in square pieces instead laddoos?
Hi Ana – That could work, I just have not tried it myself, so I cannot say for sure.
Hi Ana – Here is besan barfà recipe which is cut in square pieces – https://pipingpotcurry.com/besan-barfi/. This recipe uses a sugar syrup.
I used to celebrate Diwali in Bellevue, Washington at T-Mobile with my friends…Lots of great food and great friends. My 11 years there was my introduction to Indian food and culture. Even though I am now retired in Colorado I still have many good friends from around the world from that time. You just never knew what someone would bring to a potluck at work…always good food, and often, at the same time, always a surprise.
Hi Pat – So happy to hear you enjoyed Diwali with your colleagues and friends. It is such a wonderful time of the year with all the holidays 🙂