Besan Laddoo | Besan Laddu | Besan Ka Ladoo

Besan Ladoo

When dad and mom came to help me for my second pregnancy, I wanted to make some kind of an easy sweet for them. At the same time, Sanvi should also like the sweet.

When I gave options to Sanvi, she picked up Besan Ladoo. Usually, Sanvi likes burfis, ladoos and urundais a lot. I have made so many varieties of ladoos for her. This time she said she wanted Besan Ladoo. I did not give a second thought. I have made Besan Ladoo during my initial years of marriage.

Preparation time: 10 mins
Cook time: 20 mins
Makes: 10 nos.
Recipe Category: Sweet
Recipe Cuisine: Indian


Besan flour/chick pea flour/kadalai maavu – 1/2 cup
Sugar or powdered sugar – 1/2 cup
Ghee – 1/4 cup
Cardamom powder (elaichi) – little less than1/4 teaspoon or 2 nos.
Cashew nuts – 1 tablespoon (add more if desired)
Raisins – 1 tablespoon (add more if desired)
Saffron – 3 strands (optional)

Note. The ingredients shown will vary with the original quantity.


1. Sieve the besan flour once. Now add the besan flour to the pan and under medium flame, dry roast it well by stirring continuously until the color changes to golden brown. The flour should roast well or else it will not taste good. This will take about 10 minutes. Transfer the roasted besan flour to a large mixing bowl and let it cool down.


  • Keep stirring continuously or else the besan flour would burn (become dark brown) at the bottom of the pan and will not taste good.

2. Heat Ghee in another pan. Fry the raisins and cashew nuts until the cashew nuts turn golden brown and raisins plump up. In the second picture below, you can see how the raisins are small and in the third picture, you can see the raisins plump up.

3. Add the fried cashew nuts and raisins to the besan flour. Powder the sugar with cardamom (elaichi) and add it to the besan flour.

4. Mix the powdered sugar, besan flour, fried cashew nuts, and raisins well and then add melted hot Ghee. When the mixture is warm enough, combine well to form a smooth laddoo and shape it well to form small balls. You can grease your hands with ghee to avoid sticking. Let the laddoos cool down completely, and then store it in an airtight container.

Now Besan Laddoo is ready!


  • Be sure you roast besan flour well if not the laddoos will taste raw.
  • To make a smooth and perfect laddoo, apply little Ghee on your fingers and shape them.
  • If you add more Ghee, the laddoo will be more moist and shiny. At the same time, do not add Ghee more than required as it will make laddoos very soft and you will find difficult to hold them.
  • Do not lessen the quantity of Ghee because it adds taste and helps to shape up laddoos.
  • You can use chopped pistachios and chopped almonds for garnishing the laddoos.
  • For crunchy laddoos, you can also add 1 tablespoon of roasted sooji (ravai) along with besan flour.
  • If you have added a lot of Ghee and cannot make firm laddoos, refrigerate the laddoo mixture for 30 minutes and then shape up the laddoos. Refrigerating the laddoo mixture will solidify the Ghee and helps to make firm laddoos.
  • You can also add few drops of milk for binding the mixture, but it will lessen the shelf life of the laddoos.
  • If the laddoo mixture has dried up, add little Ghee and shape it again.

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