This is hands down the BEST besan ladoo recipe you’ll ever try—easy to make and wonderfully satisfying. These sweet little spheres are melt-in-the-mouth soft with a delicate, creamy texture, yet they retain a lovely graininess from the roasted gram flour (besan), which gives them their iconic taste and mouthfeel.
What makes these besan laddus truly special is the slow roasting of besan in pure ghee until it turns aromatic and golden brown, filling your kitchen with a warm, nutty fragrance that signals something amazing is cooking. The addition of powdered sugar, cardamom, and sometimes chopped nuts takes these from simple to absolutely divine. The ghee not only binds everything together but also adds richness without making them greasy.
These traditional Indian sweets are not only incredibly delicious but also hold a deep cultural significance. Besan ladoos are widely prepared during auspicious occasions and festive celebrations such as Diwali, Ganesh Chaturthi, Raksha Bandhan, and even during weddings or religious offerings (prasad).
What’s more, you don’t need any fancy ingredients—just a handful of pantry staples. With some patience and the right technique, you can create these golden beauties right at home that rival any sweet shop’s version.
Whether you’re making them for a special festival, a family gathering, or just to satisfy your sweet tooth, these homemade besan ladoos are guaranteed to impress. Once you try them, you’ll never want to go back to store-bought again!
❤️ Why I Love This Besan Ladoo Recipe
- You’ll require as it were 4 fixings to make this besan ladoo recipe. Exceptionally few but the conclusion result is divine.
- This is a beginner-friendly besan ladoo recipe. It exceptionally simple and beautiful difficult to mess up with the recipe.
- The surface is delicate, melt-in-your-mouth kind.
- Perfect make-ahead dessert for uncommon events or celebrations. It remains great for up to a week at room temperature in an air proof container.
- While cooking (broiling besan), the entirety house is filled with sweet simmered besan smell.
- Kids will beyond any doubt adore this ladoo. You can pack into their snack-box or serve them as an after school snack.
Besan ladoo are made amid the celebration or uncommon events. Amid the Ganesh Chaturthi celebration, it can be advertised to Ruler Ganesha as a bhog/prasad. Amid Diwali, it can be served as a nibble along with few savory snacks to the guests
🧾 Ingredient Notes
Here is the pic of the fixings utilized in besan ladoo recipe. As it were 4 fixings but the result is super duper delicious.
- Besan (gram flour): Besan is ground up chana dal (part bengal gram) and exceptionally effortlessly accessible in Indian basic need stores. There is comparable flour called chickpea flour (garbanzo flour) and it more prevalent in American basic supply stores. This chickpea flour is ground up white chickpeas (garbanzo beans).
- FYI, besan is exceptionally fine vs chickpea flour is small coarse. To make BEST besan ladoo, you must utilize besan (gram flour).
- Ghee: It includes abundance, additionally act as a authoritative specialist. If you don’t mind do not diminish its sum for the purpose of making it moo calorie.
- Powdered sugar: I am utilizing confectioners’ sugar aka icing sugar. Customarily, boora or tagar is utilized in making besan ladoo and it is not accessible in the USA. So powdered sugar is the best, closest substitute. NO, it is not standard sugar in powder form.
Different Stages In Besan Roasting Process
- First, you will include besan to the hot ghee. As you begin, it will be knotty and you require to make endeavors to blend the besan meaning you will feel it heavy.
- As it gets simmered, it begins to release up. Ghee will begins to overflow out. Moreover, you will get a nutty smell of the besan. It will not be uneven any more, it is more like a ‘thick paste’. Proceed broiling with mixing constantly.
- You will not feel overwhelming any longer whereas blending. It will be more of the runny paste presently. This is the right time, you know that besan is broiled pleasantly and perfectly.
- The pics of all the stages are appeared in the step by step photographs below.
👩🍳 How To Make Besan Ladoo? (Stepwise)
1) Begin by warming ghee (clarified butter) in a thick-bottomed pan over low heat. This is essential, as gentle heat ensures the besan cooks evenly without burning. Once the ghee has completely melted and is mildly hot (not smoking), add the besan (gram flour) to the pan. Immediately begin mixing the besan into the ghee to coat it uniformly.
2) Broil the besan on moo fire with blending ceaselessly. In the starting, it will be a small knotty. Keep on blending and cooking.
3) As it gets simmered, it begins to extricate up.
4) Persist with the slow roasting process. The mixture will no longer be clumpy and will feel lighter as you stir — a sign that the besan is nearing perfect roasting. At this point, the aroma will be deep, warm, and inviting — that’s your cue the besan is fully cooked. Be cautious not to overcook, as even a slight burn can affect the final taste of your ladoos.
5) And at that point it begins to alter color, you will have a nutty smell of cooked besan and will be paste-like and glossy – meaning ghee begins overflowing out. It took me almost 20 minutes.
6) Expel it to a plate. Let it cool to touch or let it get warm.
7) Once the blend gets to be warm, include powdered sugar and cardamom powder.
8) Begin blending with your fingertips. It will come together like a free dough
9) Shape into the ladoo and put on the plate. As the blend is free and warm, besan ladoo will not hold its circular shape and will gotten to be flat.
10) No stresses. After a few time it cools down (approximately 15 minutes afterward). At that point once more shape into the circular ladoo. Presently it will hold its circular shape. But be beyond any doubt, don’t hold up as well long to cool down. Something else, it will get firm. Decorate them with chopped nuts or charoli.
💭 Tips For Making Perfect Besan Ladoo
- Cook on Low Heat Only: It’s absolutely essential to roast the besan (gram flour) on a low flame. High heat can burn the flour quickly on the surface while leaving the inside raw, which will ruin the texture and flavor of your ladoos.
- Keep Stirring Constantly: While roasting, continuous stirring is a must. This helps avoid besan from catching at the bottom of the pan or developing patchy browning. It requires patience — for a single cup of besan, it takes around 20 minutes of steady stirring. Yes, your arm might feel the workout, but the delicious, nutty aroma and perfect texture of properly roasted besan are well worth the effort!
- Scaling the Recipe: You can double or triple the recipe if you’re making ladoos in bulk, especially during festivals or for sharing with friends and family. However, keep in mind that increasing the quantity also increases the roasting time. For instance, while 1 cup of besan may take 20 minutes, 2 cups may take 30 minutes and 3 cups around 40 minutes. Be patient and don’t rush the process.
- Never Add Sugar to Hot Mixture: A very important tip — never add powdered sugar when the roasted besan is still hot. If you do, the sugar will melt, making the mixture greasy and ruining the ladoo texture. Always allow the besan mixture to cool down to a warm (not cold) temperature, then mix in the sugar to ensure smooth binding and a perfect, melt-in-the-mouth finish.
📖 Variations
- To give a delightful texture and slight crunch to the ladoos, you can add a small quantity of semolina (sooji or rava) while roasting the besan. This variation is popularly known as rava besan ladoo, and it adds a lovely bite that contrasts with the melt-in-the-mouth feel of traditional ones. Make sure to roast the semolina well along with the besan so that there’s no raw taste.
- In Gujarat, there’s a popular traditional variation called Magas Ladoo, which is made using coarse besan instead of the fine variety. This gives the sweet a grainier, crumbly texture that many people find irresistible. The preparation also includes a generous amount of ghee and is often flavored with cardamom and nutmeg, making it a rich festive treat.
- For an extra rich and indulgent version, some recipes include khoya (mawa) in the besan mixture. Adding khoya gives the ladoos a dense, creamy texture and boosts the overall richness, making them a luxurious sweet perfect for special occasions or celebrations like weddings and Diwali.
- You can also enhance the flavor and nutritional value by incorporating finely ground nut powders such as cashew nut powder, almond meal, or a blend of both into the roasted besan. These powdered nuts not only deepen the taste with a subtle nutty aroma but also help bind the mixture naturally without needing excessive ghee or sugar.
