Besan Ladoo recipe with step-by-step photos and a video recipe. Besan laddu or chickpea flour ladoos are made with only three ingredients- chickpea flour/besan, sugar, and ghee. This sweet is made especially during the festival season (like Diwali, Rakshabandhan, etc.) in India.
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Among all the ladoos, besan laddu is my favorite. Besan laddoo has a mouthwatering flavor...it just melts into the mouth. It reminds me of my childhood memories. My mother makes besan ke laddu during the Diwali festival.
Along with it, the other Indian sweet recipes that we loved were Besan burfi, Til ladoo, Moong Dal Ladoo, Rava ladoo, and Peanut ladoo.
About this recipe
You can make this besan ladoo recipe quickly with only 3 ingredients and they taste amazing.
The only difference I made while making this ladoo is that I replaced powdered sugar with boora. The ladoos tasted super delicious and everybody at home enjoyed it. I have already shared the recipe for making Boora in my previous post.
However, you can also make it with powdered sugar too. Just replace the boora with powdered sugar. The rest of the process is the same. I made boora the previous day and used it in making Besan ke ladoo.
How long should I roast the gram flour to make ladoo?
Roast the gram flour until you start to get a nutty aroma from it. Also, you will notice that it starts to become light golden.
For making besan ke laddoo, roast the gram flour on a low flame. Keep stirring the gram flour continuously while roasting it.
When you start roasting the gram flour (besan), it will absorb all the clarified butter(ghee). You may feel that the mixture is dry but don't worry keep roasting it. Do not add more ghee at this stage.
After 7-8 minutes of roasting on a low flame, you will see that the ghee starts to ooze out of the roasted flour. This is a sign that the gram flour started to roast.
After that roast the gram flour for 2 minutes. You will get a nice aroma of the roasted gram flour. Keep an eye on the flour. Stir it continuously to avoid burning the flour.
If the gram flour is not roasted well, the ladoos will taste bitter and will spoil the taste of besan laddus.
Also, if the gram flour is over-roasted then there is the probability of getting a burnt smell in the laddus.
How to make Best Besan Ladoo with step-by-step photos
Preparations:
- Sieve besan/chickpea flour and keep it aside.
- Also, sieve boora or powdered sugar and keep it aside. If you sieve it you will get a smooth melt-in-mouth ladoos.
- Chop some pistachios. You can add any dry fruits of your choice. Keep it aside.
Making Besan Laddu
- Heat ½ cup of ghee/clarified butter in a pan on low heat.
- When the ghee melts, add chickpea flour/besan to it. Mix it well and keep the flame on low-medium. Keep stirring it continuously to avoid the besan from burning.
- Roast the besan till it is golden brown in color and turns aromatic. It might take around 10-15 minutes. Switch off the flame.
- Immediately, transfer the mixture to a mixing bowl. This is done because the pan is hot and flour will continue to roast and might burn. Let the mixture cool down a little bit so that it is easy to handle.
- If the mixture looks dry add 1 teaspoon of ghee/clarified butter to it. Now add cardamom powder to it and mix it well. Touch the mixture and see whether it is warm.
- This is the stage to add the boora/tagar to it. Do not add boora or powdered sugar when besan is too hot. Otherwise, the boora will start to melt.
- If you do not have boora you can also add powdered sugar to the mixture. Please refer to the notes if using powdered sugar.
- Start shaping the ladoos. Apply some ghee on your palms. Take a small portion of the mixture and roll it to make small balls out of it.
- Garnish with dry fruits of your choice. Besan ladoo is ready 🙂 You can store it in an airtight container. Stays good for a month.
Tips to make Perfect besan ladoo
- Roast the gram flour (besan) on a low flame. Making 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 ladoo recipe.
FAQs
If the ladoo mixture is not binding, it means it is dry. You need to add some ghee and mix it well with the mixture. Be careful and add ghee slowly, 1 teaspoon at a time, and then test whether it is able to hold shape. If not then add another teaspoon.
There may be two reasons. First, if the quantity of ghee increases in ladoos then they will not hold shape. So, follow the measurements while adding ghee to make the besan laddu.
Do not put too much ghee in the beginning for roasting the besan. If the quantity of ghee/clarified butter increases, then ladoos will not hold their shape. They will become flat.
You can always add more Ghee while shaping the ladoos. So be careful while adding Ghee.
Second, when the ladoo mixture is hot and you start to shape the ladoos then also it will not hold its shape. Let the mixture cool down a little bit and you will be able to shape the ladoos.
If the besan ladoo tastes bitter it means besan is not roasted well. If the besan is raw, the ladoos made with it will taste bitter.
Also, if you have roasted the besan flour on high heat then its color may change to golden but it will be raw. That's why besan should be roasted always on low heat.
You can store them at room temperature for 2 weeks. The ghee starts to smell bad after 2 weeks. For a longer shelf life refrigerate after 2 weeks.
Storage Suggestion
- You can store the ladoos at room temperature for 15 days.
- To increase its shelf life, you can transfer them to an airtight container and store it in the refrigerator. However, it turns hard as the ghee solidifies. In this case, take it out and let it come to room temperature before you consume it.
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Recipe Card
Besan Ladoo recipe | Tips to make perfect besan ladoo
Ingredients
For making Besan Ladoo:
- 2 cup besan/chickpea flour/gram flour
- 1 ¼ cup boora/powdered sugar
- ½ cup ghee/clarified butter
- ½ teaspoon cardamom powder
For the garnishing:
- 1 tablespoon sliced pistachios
Instructions
Preparations for making Besan ladoo recipe
- Sieve besan/chickpea flour/gram flour and keep it aside.
- Also, sieve boora or powdered sugar and keep it aside. If you sieve it, you will get a smooth melt in mouth ladoos.
Making Besan Ladoo
- Heat ½ cup of ghee/clarified butter in a pan over low heat.
- When the ghee melts, add chickpea flour/besan to it.
- Mix it well and keep the flame on medium. Keep stirring it continuously to avoid besan from burning.
- Roast the besan until it is golden in color and turns aromatic. Also, you will see that the ghee starts to ooze out of the roasted flour. It might take around 10-15 minutes. Switch off the flame.
- Immediately, transfer the mixture to a mixing bowl. The pan is hot and flour will continue to roast and might burn.
- Let the mixture cool down a little bit so that it is easy to handle. If the mixture looks dry add 1 teaspoon of ghee / clarified butter to it.
- Now add cardamom powder to it and mix it well.
- Touch the mixture and see whether it is warm. This is the stage to add boora/powdered sugar to it. Do not add boora/powdered sugar when the besan is too hot. Otherwise, the boora will start to melt.
- If you do not have boora you can also add powdered sugar to the mixture. Please refer to the notes if using powdered sugar.
- Start shaping the ladoos. Apply some ghee on your palms. Take a small portion of the mixture and roll it to make small balls out of it. Garnish with dry fruits of your choice.
- Besan ladoo is ready 🙂 You can store it in an airtight container.
Video
Notes
- I used only ½ cup of ghee while roasting the besan/chickpea flour and later added 1 teaspoon ghee while shaping the ladoos.
- Do not add 1 cup ghee for roasting the flour. If the quantity of ghee increases the ladoos will not hold its shape.
- It is always good to start with less ghee to roast flour and add more ghee later while shaping the ladoos.
- If making the ladoos with powdered sugar, first, powder 1 cup sugar with 3 cardamoms. Then sieve it and keep it aside. No need to add cardamom powder to the recipe. Rest of the procedure is the same. Measure 1 and ¼ cup of powdered sugar and add it to the ladoo mixture.
- 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.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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.
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.