Besan Ladoo
Besan ladoo are round, melt-in-the-mouth sweets made from gram flour roasted slowly in ghee until it smells like toasted nuts. There are only five ingredients, and the one thing that matters is patience at the stove: 20-25 minutes of low heat and steady stirring. They keep for a week, so they are easy to make ahead for Diwali or to pack into boxes for friends.
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Cool and set
- 30 mins
- Total Time
- 1 hr 5 mins
- Servings
- 16 ladoos
How do you make Besan Ladoo?
To make besan ladoo, roast 200 g besan (gram flour) in 115 g ghee over low heat, stirring constantly, for 20-25 minutes until golden and nutty. Cool until just warm, then mix in 100 g powdered sugar, cardamom and chopped pistachios. Press and roll into 16 balls and let them set for 30 minutes.
- Total time
- 1 hr 5 mins
- Calories
- 145 per serving
- Protein
- 3 g
- Yield
- 16 ladoos
- Difficulty
- Easy
- Method
- Pan roasting
Ingredients
Equipment
Heavy-bottomed pan or kadai · Silicone spatula or wooden spoon · Mixing bowl
Quick Directions
Roast the besan
Melt the ghee in a heavy-bottomed pan over low heat.
Cool until warm
Scrape the mixture into a bowl and let it cool for 10-15 minutes, until it is warm but comfortable to touch.
Mix in the sugar
Add the powdered sugar, cardamom and most of the nuts.
Shape the ladoos
Take about 2 tbsp of the mixture (around 27 g), squeeze it firmly in your palm, then roll it into a smooth ball.
Let them set
Leave the ladoos on a plate for 30 minutes to firm up before you serve or store them.
Step-by-Step Instructions
Follow these detailed steps to make the perfect besan ladoo.
Roast the besan
Melt the ghee in a heavy-bottomed pan over low heat. Add the besan and stir constantly, breaking up any lumps. At first it looks like damp sand. Keep stirring and scraping the bottom for 20-25 minutes, until it turns golden brown, smells nutty and loosens into a smooth, glossy paste.
Cool until warm
Scrape the mixture into a bowl and let it cool for 10-15 minutes, until it is warm but comfortable to touch. If you add the sugar while the besan is hot, the sugar melts and the ladoos will not hold their shape.
Mix in the sugar
Add the powdered sugar, cardamom and most of the nuts. Mix with a spoon, then with your hands, until everything is evenly combined.
Shape the ladoos
Take about 2 tbsp of the mixture (around 27 g), squeeze it firmly in your palm, then roll it into a smooth ball. Press a few pieces of nut on top. If the mixture crumbles, work in 1-2 tsp melted ghee. You should get about 16 ladoos.
Let them set
Leave the ladoos on a plate for 30 minutes to firm up before you serve or store them.
Recipe Tips
- Keep the heat low the whole time. On high heat the flour browns in spots while the rest still tastes raw.
- Coarse besan, sold as ladoo besan, gives a slightly grainy bite. Fine besan makes smoother, softer ladoos. Both work.
- Gram flour is naturally gluten-free, but some brands are milled or packed alongside wheat. If you are cooking for someone with celiac disease, buy besan labelled gluten-free and check the label on the powdered sugar too.
- If the ladoos slump as they sit, the mixture was too warm. Chill it for 10 minutes and roll them again.
Variations
- Mix 2 tbsp desiccated coconut in with the sugar.
- Add a pinch of ground nutmeg or a few crushed saffron threads with the cardamom.
- Stir in 2 tbsp chopped cashews or raisins with the sugar for more texture.
Nutrition (per serving)
| Calories | 145 |
|---|---|
| Protein | 3 g |
| Carbs | 14 g |
| Fat | 8.5 g |
| Saturated fat | 4.5 g |
| Fibre | 1.5 g |
| Sugar | 7.5 g |
| Sodium | 10 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.
- Freezer
- Freeze in a sealed container for up to 2 months and thaw at room temperature.
Besan Ladoo FAQs
Why does my besan ladoo taste raw?
The besan was not roasted long enough. Keep it over low heat, stirring constantly, for 20-25 minutes until it turns golden, smells nutty and loosens into a smooth paste. Undercooked besan tastes bitter and beany.
Why won't my ladoos hold their shape?
Either the mixture is too dry or the sugar went in while it was hot. Work in 1-2 tsp melted ghee if it crumbles, and let the roasted besan cool until just warm before adding the sugar.
Is besan ladoo gluten-free?
Yes. Besan is made from chickpeas, so it contains no wheat. Some brands are processed alongside wheat, so if you need to avoid gluten strictly, buy besan labelled gluten-free and check the powdered sugar label too.
What is the difference between besan and chickpea flour?
Besan is usually milled from split brown chickpeas (chana dal), while flour sold as chickpea or garbanzo flour is often made from white chickpeas. Both work in this recipe. Chickpea flour can taste a little beanier, so roast it until it smells fully nutty.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
