Danedar Besan Ladoo recipe made with fine besan (chickpea flour), pure ghee, and homemade boora sugar. Learn the halwai-style trick to make perfectly grainy, aromatic ladoos this festive season, easily at home.
My Danedar Besan ke Ladoo recipe is unique because it gives you the same halwai-style texture using regular fine besan. You don't need mota besan to get that grainy look and feel. A simple trick of sprinkling a little water while roasting besan creates a perfect danedar texture every time.
Among all the ladoos, besan ladoo is my favourite. Its flavour and aroma instantly take me back to my childhood, reminding me of Diwalis filled with the aroma of homemade sweets and festive celebrations.
My mom would make besan ke ladoo, nevri, shakarpara, and crispy Mahrashtrian chakli, filling the house with the most amazing aromas. You may also like our besan burfi, til ladoo, moong dal jaggery ladoo, Maharashtrian rava ladoo, and peanut ladoo.
This Danedar Besan Ladoo Is So Good!
I love Danedar Besan ke Ladoo because of its perfect grainy texture and melt-in-mouth bite that does not stick to the mouth.
I have tried making it at home so many times, and honestly, it didn't turn out perfect initially. I got the besan roasted just right, sprinkled water for a grainy texture, but whenever I added powdered sugar, the ladoos turned soft. That is when I learned the secret of replacing powdered sugar with boora or tagar.
Over time, I discovered the perfect measurement for besan ladoo: 2 parts besan, 1 part ghee, and 0.5 part boora. Now my ladoos come out perfectly grainy every time. Try this recipe to bring that authentic halwai-style magic home.
- Preeti Nayak
Quick Look: Halwai Style Besan Ladoo Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 11
- Calories: ~199 kcal per serving (based on nutrition panel)
- Cook Method: Roast besan in ghee → sprinkle water for grainy texture → roast until golden → cool slightly → add boora and cardamom → shape into ladoos.
- Difficulty: Easy, great for festive treats
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Ingredients Notes
- Boora or Tagar: It can be made easily at home within 5 minutes. All you need is sugar and a little ghee. I have already shared the recipe for making boora at home. You can make besan ladoo with powdered sugar too, but it will not be as grainy.
- Besan: You can use any type of besan (coarse or fine) to make this ladoo. If you want danedar (grainy) ladoos, go for mota besan. But if you have only fine besan, that also works well. I have used fine besan for this recipe.
How to make Danedar Besan Ladoo at Home
Step 1: Heat 3 tablespoons of ghee (clarified butter) in a heavy-bottom pan on a low flame.
Step 2: Once the ghee melts, add chickpea flour (besan). Stir well and keep the flame on medium. Keep stirring to prevent burning.
Step 3: At first, the besan will soak up all the ghee. Add 4 tablespoons more ghee and continue roasting. Roast until the besan turns golden, releases ghee, and gives a lovely aroma. This takes around 20-25 minutes.
Step 4: Sprinkle 2-3 tablespoons of water over the roasted besan and mix well. This step gives the ladoos that danedar (grainy) texture.
Step 5: Roast for a few more minutes until it smells perfectly roasted. Switch off the flame.
Step 6: Immediately transfer the roasted mixture to a bowl. Let it cool slightly until it is warm to the touch. If it looks dry, add 1 teaspoon of ghee and mix.
Step 7: Add cardamom powder. When the mixture is warm (not hot), add boora or powdered sugar. Mix well until everything combines nicely.
Step 8: Apply a little ghee on your palms. Take small portions and roll them into smooth, round ladoos. Garnish with dry fruits. Your danedar besan ladoo is ready. Once completely cool, store in an airtight container.
Recipe Tips
- Roast the gram flour (besan) on a low flame. Making the best besan ladoo will require some time and patience. Roasting on low heat increases the aroma of besan.
- Add ghee or clarified butter as required. Do not increase or decrease the quantity of ghee while roasting the ladoos.
- Roast the besan with only ½ cup ghee. If required, you can always add more ghee while shaping the ladoos.
- While roasting the gram flour, keep stirring continuously.
- Let the roasted gram flour cool down completely before adding powdered sugar or boora to it.
- You can easily double or triple this danedar besan ladoo recipe.
Recipe FAQs
Roast the gram flour (besan) until you start to get a nutty aroma and it turns light golden in colour. For making besan ke ladoo, always roast the gram flour on a low flame and keep stirring continuously to prevent it from burning. Initially, the besan will absorb all the ghee, and the mixture may seem dry. Don't worry, keep roasting the besan and do not add more ghee at this stage. After about 7-8 minutes of roasting on a low flame, you will notice that the ghee begins to separate from the flour. This is a sign that the besan is roasting properly. Continue roasting for 2 more minutes until the flour gives off a rich, aromatic scent. Keep a close eye on it and stir continuously. Proper roasting is important. If the gram flour is under-roasted, the ladoos may taste bitter and spoil the flavour. On the other hand, if it is over-roasted, it may develop a burnt smell that will affect the taste of your besan ladoos.
If the ladoo mixture is not binding, it means it is too dry. You need to add some ghee and mix it well with the mixture. Add the ghee gradually, one teaspoon at a time, and test if the mixture holds its shape. If it still does not bind, add another teaspoon and mix again.
There are usually two reasons why besan ladoos don't hold their shape:
1. Too much ghee: If you add more ghee than required, the ladoos will become soft and flat. Always follow the correct measurements while adding ghee. Do not add too much ghee at the beginning while roasting the besan. You can always add a little more ghee later while shaping the ladoos, if needed.
2. Mixture is too hot: If you try to shape the ladoos while the mixture is still hot, they will not hold their shape. Let the mixture cool slightly before shaping, and the ladoos will form perfectly.
If the besan ladoo tastes bitter, it means the besan was not roasted properly. If the besan is raw, the ladoos made with it will have a bitter taste. Also, if you roast the besan on high heat, its colour may turn golden, but it will still be raw inside. That is why besan should always be roasted on low heat.
You can store them at room temperature for up to 8-10 days. The ghee starts to smell bad after that. For a longer shelf life, transfer them to an air-tight container and refrigerate.
Recipe Card
Danedar Besan Ladoo Recipe
Ingredients
For making Besan Ladoo:
- 2 cup besan also called chickpea flour/gram flour
- 1 cup boora (if you dont have boora use powdered sugar)
- ½ cup ghee/clarified butter
- ½ teaspoon cardamom powder
For the garnishing:
- 1 tablespoon sliced pistachios (optional)
Instructions
- Heat 3 tablespoons ghee (clarified butter) in a heavy-bottom pan on low flame.
- Once the ghee melts, add chickpea flour (besan). Stir well and keep the flame on medium. Keep stirring to prevent burning.2 cup besan also called chickpea flour/gram flour
- At first, the besan will soak up all the ghee. Add 4 tablespoons more ghee and continue roasting. Roast until the besan turns golden, releases ghee, and gives a lovely aroma. This takes around 20-25 minutes. Lower the heat if it burns.
- Sprinkle 2 -3 tablespoons of water over the roasted besan and mix well. This step gives the ladoos that danedar (grainy) texture.
- Roast for a few more minutes until it smells perfectly roasted. Switch off the flame.
- Immediately transfer the roasted mixture to a bowl. Let it cool slightly until warm to touch.
- Add cardamom powder. When the mixture is warm (not hot), add boora or powdered sugar. Mix well until everything combines nicely.½ teaspoon cardamom powder, 1 cup boora (if you dont have boora use powdered sugar)
- Apply a little ghee on your palms. Take small portions and roll them into smooth round ladoos. If it is not binding properly add 1 teaspoon ghee and mix. I added remaining ghee here. Garnish with dry fruits. Your Danedar Besan Ladoo is ready! Once completely cool, store in an airtight container.1 tablespoon sliced pistachios (optional)
Notes
- I used only 7 tablespoon of ghee while roasting the besan/chickpea flour, and later added 1 teaspoon of ghee while shaping the ladoos. You may need more or less ghee depending on besan.
- Do not add all the ghee for roasting the flour. If the quantity of ghee increases, the ladoos will not hold their shape.
- It is always good to start with less ghee to roast flour and add more ghee later while shaping the ladoos.
- For a danedar (grainy) texture in ladoos, always use boora sugar or tagar. Do not use powdered sugar, as it will make the ladoos soft.
- If making the ladoos with powdered sugar, first, powder 1 cup of sugar. Then sieve it and keep it aside. The rest of the procedure is the same.
- Increase the quantity of sugar if you have a sweet tooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Rajeev
I tried it and they came out so well. Perfectly sweet the way I like it. Thanks for sharing.
Preeti
So glad you liked it. Thankd for the feedback.
Priyanka
I added 11/4 cup ghee so the mixture became too runny. What should I do because refrigerator theory didn't work.
Preeti
That's why I mentioned in the post not to add more ghee.
You can roast more besan with little ghee and then add it to the ladoo mixture. Taste and add sugar powder accordingly. Try to bind the ladoos.