Delicious Besan Ladoo Recipe | How to Make Besan Ladoo

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Learn how to make mouthwatering Besan Ladoo a traditional Indian sweet made from chickpea flour. In this article, I will explain to you easy to follow recipe guides through the process of creating these delectable aromatic treats that are perfect for celebrations and special occasions.

Here is the recipe for Besan Ladoo a popular Indian sweet treat made from roasted chickpea flour


  • 1 cup besan (chickpea flour)
  • 1/2 cup ghee (clarified butter)
  • 1/2 cup powdered sugar (adjust to taste)
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • Chopped nuts for garnish (almonds, cashews)


1/ Roast Besan: Heat a heavy-bottomed pan or kadai over low to medium-low heat. Add the besan and dry roast it while stirring continuously. Roast until it turns aromatic and changes color to a light golden brown. This should take about 10-12 minutes. Be careful not to burn it; roast it on low heat for even browning.

2/ Add Ghee: Once the besan is roasted, add the ghee to it. Continue to stir and roast the mixture for another 10-12 minutes. The mixture will start to release a nutty aroma, and the ghee will start separating. The besan will turn a deep golden brown.

3/ Saffron Infusion (Optional): If using saffron, crush a few strands and soak them in a tablespoon of warm milk. Add this saffron milk to the besan-ghee mixture and stir well. This will give the ladoos a lovely color and flavor.

4/ Add Cardamom Powder: Add the cardamom powder to the mixture and stir well.

5/ Cool Slightly: Remove the pan from the heat and allow the mixture to cool slightly. It should still be warm but not too hot to handle.

6/ Add Sugar: Gradually add the powdered sugar to the warm besan mixture. Mix well until it’s evenly incorporated. Adjust the sugar quantity to suit your taste preferences.

7/ Shape into Ladoos: While the mixture is still warm, take small portions in your hands and shape them into round ladoos (balls). You can make them as big or as small as you like. If the mixture starts to cool and becomes difficult to shape, you can add a little warm ghee to make it more pliable.

8/ Garnish: Press a piece of chopped nut (almond or cashew) into the center of each ladoo for garnish.

9/ Set and Cool: Allow the besan ladoos to cool completely at room temperature. They will firm up as they cool.

10/ Store: Once the ladoos have cooled completely, store them in an airtight container. They can be stored at room temperature for about a week.

Enjoy your homemade Besan Ladoos as a delightful Indian sweet treat!

Tips And Tricks To Make Perfect Besan Ladoo


Quality of Besan (Chickpea Flour): Use good quality fresh besan for the best results. Ensure it doesn’t have a bitter taste, which can affect the ladoos’ flavor.

Slow Roasting: Roast the besan on low to medium-low heat. Patience is key here; slow roasting ensures even cooking and the right color and aroma.

Constant Stirring: Stir the besan continuously while roasting to prevent it from burning or forming lumps. A heavy-bottomed pan or kadai works best.

Ghee Ratio: The besan to ghee ratio is important. Use enough ghee to achieve a crumbly texture that holds together when shaped into ladoos.

Saffron Infusion: Adding saffron strands soaked in warm milk not only imparts a lovely color but also enhances the flavor. It’s optional but adds a luxurious touch.

Cardamom Powder: Freshly ground cardamom adds a delightful aroma and taste to the ladoos. Use it sparingly for the best results.

Warm Sugar: Add powdered sugar to the warm besan mixture. Warm sugar helps it blend evenly. Adjust the sugar quantity to your sweetness preference.

Shaping Ladoos: Shape the ladoos while the mixture is still warm, but cool enough to handle comfortably. Applying a little ghee to your palms can prevent sticking.

Consistent Size: For uniform presentation, try to make ladoos of similar size. You can use a small measuring cup for this purpose.

Garnish Creatively: Garnish each ladoo with a piece of chopped nut (almond or cashew) for added texture and a touch of elegance.

Cooling Time: Allow the ladoos to cool completely at room temperature before storing. They may seem soft when warm but will firm up as they cool.

Storage: Store Besan Ladoos in an airtight container in a cool, dry place. They have a good shelf life and can last for a couple of weeks.

By following these tips and tricks, you’ll be able to make perfect, aromatic Besan Ladoos that will be a hit at any celebration or as a sweet treat for your loved ones



The nutrition facts for Besan Ladoo can vary based on the specific ingredients and portion size, but here’s an approximate breakdown for a standard serving size of one ladoo (about 20 grams)

  • Calories: Approximately 80-90 calories
  • Total Fat: 5-6 grams
  • Saturated Fat: 3-4 grams
  • Cholesterol: 10-15 milligrams
  • Sodium: 1-2 milligrams
  • Total Carbohydrates: 7-8 grams
  • Dietary Fiber: 0-1 gram
  • Sugars: 5-6 grams
  • Protein: 1-2 grams

Please note that these values are approximate and can vary depending on the specific recipe, the ratio of ghee and sugar used, and the size of each ladoo. Besan Ladoo is a calorie-dense sweet, so it’s best enjoyed in moderation as part of a balanced diet.

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