Besan Ladoo Recipe | Besan Ke Laddu

5 from 46 votes

Besan Ladoo Recipe | Besan Ke Laddu

Besan Ladoo or Besan Laddu is a popular, best, and easy Indian sweet recipe prepared using gram flour (besan or chickpea flour), ghee, and sugar. These laddus are served or distributed to friends and family during special occasions and festivals such as Diwali, Ganesh Chaturthi, and Holi.

Prep Time15

Cook Time15

Rest Time15

Total Time45

Course: Desserts, sweets

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: ladoo

Calories: 157kcal

Author: Kushi

Equipment

1 Nonstick pan or Kadai

Ingredients

½ cup Sugar
2 Cardamom pods
¼ cup Ghee
1 cup Chickpea flour or Gram flour or Besan
Pistachios, vark, or dried rose petals for garnish (optional)

Instructions

Preparing Besan Laddu Mixture

Add sugar and cardamom powder in a mixer or blender and blend it to a fine powder. Keep this aside.
½ cup Sugar, 2 Cardamom pods
Heat ghee in a nonstick pan or kadhai on medium-low flame. Once the ghee is hot and melted, add besan and keep stirring on medium-low flame. If you see any lumps, ignore them. After few minutes, the besan will loosen up, and then it will form a smooth paste.
¼ cup Ghee, 1 cup Chickpea flour or Gram flour or Besan
To make this laddu, you will have to keep stirring to roast it evenly and avoid burning from the bottom. Always keep the flame medium-low to low.
After a few minutes, it will slowly start changing its color. The flour will absorb all the ghee and turn into a thick mass. As you continue to saute, the consistency of the mixture will be like a liquid. Eventually, the mixture will turn from light yellow to golden and becomes aromatic. It took me 15 minutes. You will have to switch off the flame at this point.
Please don't go by my timing because the time it takes to reach the final stage will depend on the pan used, the intensity of the flame, etc. Check my video on how to make besan ladoo to get a clear picture. (Depending on the brand and texture of besan, the quality of ghee, the mixture may be of paste-like consistency, sometimes watery or a solid mass too. All these are just normal. All you have to concentrate on is roasting and making it airy, aromatic. )
Removing the mixture at the right time is very important. Else it will burn.
Stir the mixture for another 3 to 4 minutes once you switch off the flame so that the temperature drops quickly and doesn't cook further.
Let the mixture cool completely. You will see that the consistency slowly changes from liquid to thick paste as it cools down.
To know if you have roasted chickpea flour right, taste it. If it is raw, it means it is undercooked. If it is nutty, then it is perfectly roasted, and if you have roasted it for a longer time than needed, there will be a bitter aftertaste.

How to make Besan Ladoo?

Once the mixture has cooled down, add the powdered sugar and mix.
If you add sugar when the mixture is hot, it will melt and ruin the mix, and you will not be able to make ladoos.
First, mix using a spoon. Then use your hands to mix so that the powdered sugar is well incorporated. The warmth in your hands will help in binding all the ingredients.
Finally, take a small portion of the mixture and shape them into balls of the desired size. I got around eight lime-sized laddus.
If your laddu does not look round, don't worry. First, form a rough ball using the mixture. Shape them gently after 5 to 10 minutes by rolling them between your palms to form a smooth ball. Don't wait for too long, as the laddus will set, and you may find it difficult to reshape.
Garnish with crushed pistachios or dried rose petals or edible silver leaves/vark.
Pistachios, vark, or dried rose petals for garnish
Store them in an airtight container and serve as and when required.

Video

Notes

Read the post above where I have shared key tips and mistakes that you can avoid to make the best besan ladoo at home.

Store, Make ahead.

Store the besan laddu in an airtight conatiner for up to two weeks. You can refrigerate them for up to two months. Just warm for a few seconds before serving if needed.
You can make besan laddu ahead of time and store it during festivals like Diwali. This laddu is a perfect addition to mithai or sweet boxes that are often distributed on special events such as Diwali, Christmas, Birthdays, Christening or Naming Ceremonies, Weddings, etc.

Besan Ladoo with Jaggery

You can use store-bought jaggery powder instead of sugar, and it works fine with the recipe. To adjust the sweetness, you may have to add a little extra amount of jaggery.

Nutrition