Besan Ladoo or Besan Ke Laddu recipe is one of the most popular Indian desserts made using besan (aka gram flour/chickpea flour), sugar, and ghee. It's prepared during festivals and special occasions at home.
Every time I see Besan Ladoo (Besan Unde as called in Kannada), it brings back lots and lots of fond memories from my childhood days. My mom always made these for Panchami and Gowri/Ganesh Festival as a tradition. I literally used to gobble and stuff it into my mouth, whenever I saw it.
Every time, my Mom packed me a box of Besan Ladoo and Chiroti (Desert) while I was returning back to Bangalore from my native place and this tradition has continued even now when she ships me packages to the US. Those are the most delicious besan ladoos ever.
What is Besan Ladoo?
Besan Ladoo, also known as Besan Ke Laddu or Gram flour ladoo is an aromatic, delicious, melt-in-the-mouth round-shaped Indian dessert/sweet made of besan (gram flour/chickpea flour), sugar, ghee, and some nuts. Besan is the Hindi name for Gram flour and Ladoo typically means round-shaped sweet.
Besan ladoos are usually prepared during festivals and special occasions. Besan ladoo recipe is prepared by slowly roasting gram flour in ghee until the golden brown color, cooled, and then combined with sugar and nuts to make round shaped balls.
Some other popular ladoos in India are motichur ladoo, coconut ladoo, rava ladoo, moong dal ladoo, peanut ladoo, and dry fruits ladoo.
Ingredients for Besan Ladoo
You just need 4 key ingredients to make this Besan laddu recipe
- Besan (Gram Flour) - Use fresh, good quality besan. There are 2 varieties of besan flour available in the Indian Grocery store. Fine and Coarse Besan (also labelled as Ladoo Besan) variety. I use Fine Besan for making besan laddus. If Besan is old make sure to taste before preparation as they can taste bitter.
- Ghee - Good quality pure ghee adds the best flavor to the ladoos. You can use homemade or store bought ghee. Homemade ghee is the best.
- Sugar - Always use powdered sugar for this recipe. If you have granulated sugar, blend it in a blender to make a fine powder or use fine caster sugar. You can use any variety of sugar in this recipe.
- Cardamom - I have used green cardamom. It adds nice aroma and flavor to the ladoos. You can also add saffron strands along for flavor.
- Nuts - I have used chopped almonds and pistachios. You may also use roasted cashews and raisins for this ladoo.
How to Make Besan Ladoo
Before you start making besan ladoo it's important to measure the quantity else ladoos may not bind and ruin.
Add sugar and green cardamom into the blender or grinder and blend them to make a fine powder. Keep it aside.
Heat ghee in a heavy bottom pan on a low flame, and once it melts add besan to it. Combine everything well and break the lumps. Ignore the small lumps.
Keep stirring continuously with a spatula on low flame for 8-10 minutes or until besan slightly changes its color and is aromatic.
Note: It took about 25-30 minutes in total to roast the besan ghee mixture.
After about 10 minutes, the besan mixture will start to loosen up (see the pic for reference) and turn light golden brown.
Keep roasting continuously for another 15-20 minutes on low flame until the mixture turns golden color and by now the kitchen is filled with a sweet aroma.
Once the besan starts to release ghee, besan ladoo mixture is ready.
Transfer the ladoo mixture to a bowl or a plate. This will help to avoid overcooking. Allow it to cool.
Once besan and ghee mixture has completely cooled (in about 10-15 minutes), add powdered sugar, nuts, and cardamom powder to it. Don’t add the sugar to the hot besan mixture else it will melt and it will be difficult to bind the laddos.
Mix everything together with your hands to incorporate sugar and nuts with the besan and ghee mixture.
Grease your palm with some ghee. Then take some mixture in your hand and make round balls. You will get around 15-16 medium ladoos.
You can garnish the ladoos with pistachios or slivered almonds.
Tips to Make Best Besan Ladoo
- Use freshly brought besan/gram flour to make these laddos. The older gram flour tends to get bitter after few months of milling. So taste it before making ladoos.
- You need to stir continuously on low heat for about 20-25 minutes for uniform roasting. It's a lot of handwork so be patient. If the heat is high then besan will turn brown while still being raw and even may burn.
- Always cool down the roasted besan mixture for at least 15 minutes before adding the sugar.
- Use the best quality pure ghee for the best flavor and aroma.
- Roasting time will depend on the quantity of besan used. If you double this recipe, the roasting time will increase.
- You can add nuts of your choice or skip them.
FAQs
Generally, it takes about 20-25 minutes to roast 1 cup of besan and 30-35 minutes to roast 2 cups of besan. The aroma and golden color of roasted besan are what you should be looking for.
Which Besan is best for Besan Ladoo?
There is a fine and coarse gram flour variety available in Indian grocery stores. I use fine variety as it gives a melt-in-the-mouth texture. If you are using coarse besan (aka Ladoo Besan) ladoos will have a slight crunch.
You may also add 2 tablespoons of fine semolina (rava/sooji) for 1 cup of besan flour to get a little crunch to the laddus.
How can I fix besan ladoo if it's not binding?
Generally, when powdered sugar is added to a hot roasted besan mixture, it melts and binding ladoos are difficult. So cool down completely before adding powdered sugar.
If you are unable to make the balls, then refrigerate the mixture for about 10-15 minutes or add some almond flour and try. You could also roast some additional besan and add to the mixture and try again to make ladoos.
Storage Suggestions
You can store besan ladoos in an airtight container for up to 2-3 weeks at room temperature. You can also refrigerate for longer shelf life.
More Indian Dessert Recipes
- Instant Coconut Ladoo
- Badam Halwa using almond flour
- Milk Powder Burfi
- Rice Kheer(Rice Pudding)
- Carrot Almond Kheer
- Coconut Jaggery Burfi
Besan Ladoo Recipe
Ingredients
Measuring cup used ,1 cup = 250ml
- 2 cups besan sifted
- ½ cup ghee
- 1 cup powdered sugar
- 3-4 green cardamom
- 2 tablespoons pistachios chopped
- 2 tablespoons almonds chopped
Instructions
- Before you start making besan ladoo it's important to measure the quantity else ladoos may not bind and ruin.
- Add sugar and green cardamom into the blender or grinder and blend them to make a fine powder. Keep it aside.
- Heat ghee in a heavy bottom pan on a low flame, and once it melts add besan to it. Combine everything well and break the lumps. Ignore the small lumps.
- Keep stirring continuously with a spatula on low flame for 8-10 minutes or until besan slightly changes its color and is aromatic.
- After about 10 minutes, the besan mixture will start to loosen up (see the pic for reference) and turn light golden brown.
- Keep roasting continuously for another 15-20 minutes on low flame until the mixture turns golden color and by now the kitchen is filled with a sweet aroma.
- Once the besan starts to release ghee, besan ladoo mixture is ready.Note: It took about 25-30 minutes in total to roast the besan ghee mixture.
- Transfer the ladoo mixture to a bowl or a plate. This will help to avoid overcooking. Allow it to cool.
- Once besan and ghee mixture has completely cooled (in about 10-15 minutes), add powdered sugar, nuts, and cardamom powder to it. Don’t add the sugar to the hot besan mixture else it will melt and it will be difficult to bind the laddos.
- Mix everything together with your hands to incorporate sugar and nuts with the besan and ghee mixture.
- Grease your palm with some ghee. Then take some mixture in your hand and make round balls. You will get around 15-16 medium ladoos.
- You can garnish the ladoos with pistachios or slivered almonds.
Notes
Tips to Make Best Besan Ladoo
- Use freshly brought besan/gram flour to make these laddos. The older gram flour tends to get bitter after few months of milling. So taste it before making ladoos.
- You need to stir continuously on low heat for about 20-25 minutes for uniform roasting. It's a lot of handwork so be patient. If the heat is high then besan will turn brown while still being raw and even may burn.
- Always cool down the roasted besan mixture for at least 15 minutes before adding the sugar.
- Use the best quality pure ghee for the best flavor and aroma.
- Roasting time will depend on the quantity of besan used. If you double this recipe, the roasting time will increase.
- You can add nuts of your choice or skip them.
Nutrition
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