Besan ke Laddu or Besan Ladoo is a popular Indian sweet made from gram flour, powdered sugar and clarified butter (ghee).
These round sweet balls are made by roasting the gram flour and ghee together, and then adding sugar to make a thick pasty dough that is then formed into delicious, melt-in-your-mouth balls.
Besan is gram flour which is nothing but flour made from split & husked black chickpeas or chana dal.
There are many ladoo varieties, but besan ladoo is one of the most popular, especially during festive occasions.
About this Besan Ladoo Recipe
This besan ladoo recipe is made with an easy method. Generally, the most important part of making a tasty ladoo is the roasting method.
The ingredients need to be roasted enough so that they are cooked thoroughly which also releases their aromatic flavors. Proper roasting also helps in getting the correct dough consistency so that the balls will form and stay together.
Once you have that down, the rest of this recipe is easy! The roasting method I outline in this post, along with the tips below, will have you making tasty ladoos in no time.
My trick is to dry roast the besan or gram flour first and then add the ghee after some time, opposed to adding the ghee right away.
You then continue to roast it further until it starts giving a nutty fragrance before adding the sugar. Be sure to continue stirring constantly so that no lumps form.
I learned the roasting method I use in this recipe from my mother-in-law, who has been making tasty besan ladoo for years.
Although it is easy, patience is required so that you don’t roast the ingredients too quickly. Patience and a strong stirring arm!
This foolproof method will give you a ladoo with the perfect sweet taste and melt-in-your-mouth texture every time.
Tips for Making Besan Ke Laddu
- Roasting: It is very important to roast the besan (gram flour) very well until it starts releasing ghee and also starts giving a nutty fragrance. Roast the gram flour on low or medium-low heat and keep on stirring continuously. Depending on the pan thickness, size and intensity of flame, the timing of roasting will vary.
Sugar: The sugar that is traditionally added is what we call “boora” or “bura” in Hindi. Boora is ground unrefined sugar and made with sugar which is not processed or bleached, but nowadays you can also see boora made with refined sugar in the Indian markets.
You can even add powdered sugar or castor sugar. Most of the times I powder raw sugar in a mixer and add in the ladoo. But with castor sugar or powdered white sugar the taste is different as some companies add corn starch in them.
- Adding sugar: If you add sugar into the gram flour before it is roasted well, then the uncooked gram flour will have a raw taste in the finished ladoo and you won’t get the perfect sweet taste. Also, once you add the sugar then stir continuously so that no lumps are formed.
- Shaping: If you are unable to form the besan ladoos even once the mixture has cooled completely, then keep the mixture in the fridge for 20 to 30 minutes. The ghee will solidify a bit and you will easily be able to form the ladoos.
- Scaling: Double or triple this besan ladoo recipe and store the extra in an airtight steel container for a quick and easy snack or dessert all week.
Alternative Method for Making Besan Laddu
If you are looking for a challenge, there is an alternative method to the foolproof one used in this recipe and it gives the ladoo a slightly different texture.
This second method, the besan or gram flour is roasted in ghee right away until it starts giving a nutty fragrance.
With the ghee added first there is even more stirring required to ensure that the mixture doesn’t get lumpy and has the right final texture.
For this reason, it is a slightly trickier method and is not recommended for beginners.
Variations to this Besan Ladoo Recipe
Besan ke ladoo is a great kid-friendly sweet as it has a great taste along with the health benefits of the gram flour.
To make besan ladoo even more healthy, you can add dry fruits and nuts like almonds, raisins, cashews or pistachios.
How to make Besan Ladoo
1. Take a heavy kadai or wok or pan and keep on a low heat. Add 2 cups besan (200 grams gram flour) in the kadai.
2. Begin to dry roast besan on low to medium-low heat.
3. Stir often so that besan gets browned evenly and does not burn. When you begin to roast besan, you will see small lumps in the flour. These lumps disappear later.
4. Below you can see, the besan which has been roasting for 12 mins. You can see the color has changed.
5. Then add ½ cup ghee (125 grams).
6. Mix very well.
7. Continue to stir often and cook this mixture of besan and ghee.
8. Keep on roasting for about a total of 12 to 15 minutes stirring non-stop. Depending on the thickness & size of pan, intensity of flame the timing of roasting will vary.
9. The mixture will thicken and the color will also change.
10. Soon you will see that the mixture will start releasing ghee and will give a nice fragrant aroma. Some ghee will float on top and and you will see a molten lava kind of consistency where the ghee is floating. The mixture will also loose sides of the pan and become one. These are the signs that the besan is fully cooked. If you add the sugar before the besan is cooked fully then your ladoo will have the taste of uncooked besan, so pay attention to these signs. Once you see these signs, you can move on to the next step.
11. Remove the kadai or pan from the stove and keep on your kitchen countertop. Add the powdered sugar or castor sugar or boora and stir well so that no lumps are formed. You will get the best taste in besan ladoo with boora or powdered unrefined cane sugar which is easily available in Indian markets and many grocery stores.
12. After adding sugar mix really well. Begin to mix with all the strength from your hands. You have to mix this part vigorously so that the powdered sugar melts in the flour and ghee mixture.
13. Mix very well. The entire sugar has to be mixed evenly with the roasted besan and ghee mixture.
14. Add the 1 to 2 tablespoons raisins (chopped), 1 teaspoon cardamom powder and 10 to 12 cashews which have been chopped. You can use any nuts like almonds, pistachios, pecans, walnuts, pine nuts. Just chop them before adding.
15. Mix again very well and let the ladoo mixture cool completely at room temperature.
16. Then shape into medium-sized ladoo with your palms. If you are not able to shape in balls then freeze the mixture for 5 minutes or refrigerate for 20 minutes. Depending on the quality and consistency of ghee as well as the room temperature you may be able to easily shape these or not.
17. Store besan ladoo in an airtight steel container. Besan ke laddu keeps well for a month and more at room temperature. In a highly humid and hot temperature, refrigerate them. Before eating let the ladoo come at room temperature, so that the ghee softens.
18. Serve Besan ke Laddu. While serving you can garnish with some chopped nuts or cashews like I have done.
This recipe post is from the archives (Oct 2013) and has been republished and updated on 17 August 2020.
Besan laddu is a popular ladoo made from gram flour, powdered sugar and clarified butter (ghee).
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Cuisine North Indian
Difficulty Level: Moderate
Servings 15 medium sized besan ladoo
Dry roast the besan in a kadai or pan on slow flame for about 11-12 mins.
Keep on stirring continuously right from the beginning. So that the besan is not burned and so that there is even browning.
While roasting the besan, melt the ghee and keep aside.
making besan ladoo
After 12 minutes of total roasting time, add the melted ghee and continue roasting the besan for some more 12 to 15 minutes stirring non-stop.
The besan would start to give a nice nutty fragrance and will start releasing ghee.
Once you get a strong nutty fragrance then switch off the fire.
Remove the pan from the stove and keep down.
Add powdered sugar or boora. For best taste use boora.
Stir well so that no lumps are formed.
Add the powdered cardamom and raisins. You can also add chopped dry fruits at this stage. Stir well.
Once you have mixed the ladoo mixture well then let it cool down to room temperature.
Make small or medium-sized besan ladoo and store them in an airtight container.
Calories: 142kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 8mgPotassium: 114mgFiber: 1gSugar: 9gVitamin A: 220IUVitamin C: 0.1mgCalcium: 6mgIron: 0.6mg
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