Besan Ladoo

Besan Ladoo is the most popular Indian sweet to make during the festive season. You need just a few ingredients, such as gram flour, ghee, and sugar, to make these amazing 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 huge 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.

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 with white whole chickpeas or garbanzo beans.

These ladoos are already healthy and 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 super simple with the least ingredients.

Besan: There is fine and coarse besan flour 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 use normal fine besan as well, which gives a melt-in-the-mouth feeling. 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 ground 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 get a crunch to the ladoos.
• 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 the 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 in ghee for a minute to roast them.

How to make Besan Ladoo?

Let’s start with making the ladoos.

• In a heavy bottom pan, add ghee on low heat. Once the ghee has melted, 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 start 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 when the color will have changed to golden, and there will be a sweet aroma filling your house.
• Remove the pan from heat. You can transfer the besan to another container to avoid overcooking, or you can keep stirring the besan in the pan for 2-3 minutes after taking it off the flame. This will help it cool down. I did not transfer to another pan.

• After the besan and ghee mixture has cooled down, add the cardamom powder to the mixture and mix. 
• Once the besan mixture has cooled completely in about 15 minutes (touch to make sure), add in the sugar and nuts/raisins (if using). Mix together with your hands to make 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 8 to 10 ladoos.

Store besan ladoo in an airtight container in a single layer. Enjoy!

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.

Tips to make Perfect Ladoo

1. 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.
2. Roast the besan well on low flame in a heavy bottom 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 recipe step-by-step images when making this so you can see how the texture of the besan changes as it cooks.
3. 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.
4. 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.
5. 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 and makes it difficult to bind the ladoos.
6. If you double or triple this recipe, the roasting time will increase as well.
7. If making it for toddlers, you can skip adding nuts inside the ladoo or ground them before adding.

Common Questions

More Indian Desserts You’ll Enjoy

• Gulab Jamun
• Kesar Pista Shrikhand
• Mawa Gujiya
• Moong Dal Halwa
• Sabudana Kheer