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    Home » Desserts

    Mom's Besan Ladoo

    Published: Oct 21, 2019 · Modified: Oct 3, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 21 Comments

    557 shares
    Jump to Recipe

    Besan Ladoo are creamy, golden-hued, melt-in-your-mouth dessert balls often made during festivals and special occasions. One of the easiest Diwali recipes, besan laddoo or laddu is made with besan/gram flour, ghee, and sugar-laced with aromatic cardamom, nutmeg, and saffron. 

    Besan Ladoo in a black plate with saffron and pistachios on the side

    As a child, I recall waiting earnestly for the time when our heirloom copper pans would be brought out for roasting the besan for ladoos. As my mother patiently slow roasted the besan, adding ghee by spoonfuls, the entire house would fill with heavenly aromas, and we couldn't wait to lay our hands on the finished dish! 

    Besan Ladoo in two plates
    Jump to:
    • Tips
    • Notes
    • Ingredients
    • Steps
    • Storing
    • FAQs
    • Recipe
    • Mom's Notes:

    The soft and creamy besan laddoo is rich in texture and nutrition, making it a perfect snack to quell that sweet craving. Recently my friend shared homemade besan ladoos with her friend from the Philippines that the entire family devoured. These delicious ladoos are so simple to make that they soon tried out out a batch of their own! 

    Today, I’m sharing with you our family recipe to make perfectly soft and delicious Marathi besan ladoos that are finger-licking good and super easy to make. I promise they will fly off your pantry shelf as soon as you have made them and your kids will love you for packing this treat into their lunch boxes. So go on, give them a try!

    What is Besan?

    Besan also known as gram flour is flour made from the yellow split Bengal gram or chana daal. It is also sometimes called chickpea flour, However, there is a slight difference between the two. Chickpea flour is made from whole white chickpeas or garbanzo beans.

    Besan is available as coarse and finely ground in the Indian grocery stores. Traditional Maharashtrian Besan Ladoo that I grew up eating is made with superfine gram flour. I use Swad superfine gram flour and the package also refers to it as chickpea flour. So if you end up buying besan from Indian groceries, it most likely will be labeled as gram flour/chickpea flour. Besan is also sold as coarse flour and the ladoos made with it also taste equally delicious.

    Tips

    Ministry Of Curry’s Pro tips for making besan laddu:

    1. Use fresh, good quality besan/gram flour. I usually buy the fine besan from Indian grocery stores.
    2. Sift the flour and then measure it for the perfect proportion of besan, ghee and sugar.
    3. I like using homemade ghee for this recipe with its nutty taste and aroma.
    4. Use a thick bottom pan or a heavy nonstick pan for roasting the gram flour.
    5. Make sure to sift the gram flour and powdered sugar to remove any lumps.
    6. Use low to medium heat to fry the besan or gram flour to ensure the flour gets uniformly roasted.
    7. Allow the hot flour and ghee mixture to cool down before adding the sugar.
    8. You can grease your palms with ghee before shaping the balls so that the mixture does not stick to your hand.
    9. If the mixture is too soft and sticky, add some more dry roasted besan to the mixture amd then shape the laddoo.

    Notes

    Here are some special notes from Mom:

    The besan and ghee must be slow-roasted over low heat stirring constantly until it gets light and fluffy, golden brown, and aromatic. The timings in the recipe are for 1 cup of besan flour. It takes 25 minutes to roast 1 cup of besan, 35 minutes for 2 cups, and 45 minutes for 3 cups of besan. The more the quantity, the roasting time will increase.

    Ingredients

    • Besan/gram flour
    • Ghee
    • Powdered sugar
    • Ground nutmeg
    • Ground Cardamom
    • Saffron (optional)
    • Almonds or Pistachios (optional)
    Ingredients for basan laddu

    Steps

    Step 1 - Add ghee and besan to a medium-sized heavy-bottomed pan. Keeping the heat low, slow roast the besan flour, while stirring constantly with a spatula. Continue to stir evenly and break the lumps that will form initially (photos 1 - 4).

    process shots showing how to roast besan with ghee

    Step 2 - After about 10 minutes, the flour will start to loosen up and become light and fluffy. Continue roasting for another 10 to 15 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma (photos 5 - 8).

    process shots showing how to roast besan with ghee

    Step 3 - Turn the heat off and take out the mixture into a bowl. This will avoid the besan from being overcooked. Allow it to cool for about 15 minutes or until it is lukewarm to touch. Add saffron, cardamom, nutmeg, and pistachios (photos 9 - 12).

    process shots showing roasted flour   garnished with saffron and nuts

    Step 4 - Add powdered sugar and mix well. Next, massage the mixture with the palm of your hands, and as you do so the ghee starts to release, allowing the mixture to bind together. Take 2 to 3 tablespoons of the mix at a time and start pressing and shaping to form round balls (photos 13 - 16). Repeat with the remaining mix.

    process shots showing how to roll  laddu

    Storing

    Store in an airtight container. These laddus will stay good at room temperature for 8 to 10 days. For longer shelf life keep them in the refrigerator and optionally heat them in the microwave for about 10 seconds before enjoying them.

    Besan laddu served in small brass plates

    FAQs

    What are laddu made of?

    There are many different varieties of laddu made in India. My favorite ones are Rava laddo, Motichoor ladoo and these easy, no-fail Besan Ladoo. The main ingredient for Besan laddu and Motichoor ladoo is gram flour while rava ladoo is made with fine semolina. 

    Is besan laddu healthy?

    Besan ladoo has refined sugar but can be reduced as per your taste. They are not deep-fried, so I would call them relatively healthy and the best part is that they are gluten-free. You can also skip the nuts in case of allergies and they will still be equally delicious.

    What is the significance of Diwali?

    Diwali is the most prominent and widely celebrated festival in India. Falling around the Autumn season, Diwali signifies the triumph of good over evil and is also popularly known as the festival of lights. Friends and family members dress up in finery and get together over 4-5 days of festivities to exchanges sweets, gifts, and good wishes. 

    Did you enjoy this delicious recipe? Here are some more of my family recipes made during the Diwali festival:

    • Layered Karanji / Gujiya with rose-flavored coconut filling
    • Shankarpali
    • Rava Laddu with fresh coconut
    • Saranachi Puri or Satori
    • Savory Chakli with homemade rice and lentil flour

    Love Indian desserts? Here are some of my go-to desserts when I am hosting a party:

    • Gajar Ka Halwa
    • Lauki Ka Halwa
    • Rice Kheer
    • Mango Shrikhand
    • Sevai Kheer

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Besan Ladoo in a platter with saffron and pistachios on the side
    Print Recipe Pin Recipe Save Saved!
    4.49 from 25 votes

    Traditional Besan Laddu (ladoo) recipe

    Besan ladoo are creamy, golden-hued, melt-in-your-mouth dessert balls made with besan/gram flour, ghee and sugar laced with aromatic cardamom, nutmeg and saffron.
    Prep Time15 mins
    Cook Time30 mins
    Cooling Time15 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: Indian
    Servings: 8 ladoo
    Calories: 117kcal
    Author: Archana Mundhe

    Ingredients

    • 1 cup fine besan / gram flour sift before measuring
    • ¼ cup ghee
    • ½ cup powdered sugar sifted
    • 1 tablespoon pistachios thinly sliced, optional
    • ¼ teaspoon ground cardamom
    • ⅛ teaspoon ground nutmeg
    • ¼ teaspoon saffron

    Instructions

    • Add ghee and besan to a medium sized heavy bottomed pan. Keeping the heat low, slow roast the besan flour, while stirring constantly with a spatula. Continue to stir evenly and break the lumps that will form initially.
    • After about 10 minutes, the flour will start to loosen up and become light and fluffy. Continue roasting for another 10 to 15 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma.
    • Turn the heat off and take out the mixture into a bowl. This will avoid the besan from being overcooked. Allow it to cool for about 15 minutes or until it is luke warm to touch.
    • Add powdered sugar, cardamom, nutmeg, saffron and pistachios. Massage the mixture with the palm of your hands, and as you do so the ghee starts to release, allowing the mixture to bind together.
    • Take 2 to 3 tablespoons of mix at a time and start pressing and shaping to form round balls. Repeat with the remaining mix. Makes 8 ladoo.
    • Store in an airtight container in a cool dry place. The laddus will stay good at room temperature for 8 to 10 days. For longer shelf-life keep them in the refrigerator and remember to heat in the microwave for about 10 seconds before enjoying them.

    Video

    Notes

    Pro tips for perfect besan laddu:
    1. Use fresh, good quality besan/gram flour. I usually buy the fine besan from Indian grocery stores.
    2. Sift the flour and then measure it for the perfect proportion of besan, ghee, and sugar.
    3. I like using homemade ghee for this recipe with its nutty taste and aroma.
    4. Use a thick bottom pan or a heavy nonstick pan for roasting the gram flour.
    5. Make sure to sift the gram flour and powdered sugar to remove any lumps.
    6. Use low to medium heat to fry the besan or gram flour to ensure the flour gets uniformly roasted.
    7. Allow the hot flour and ghee mixture to cool down before adding the sugar.
    8. You can grease your palms with ghee before shaping the balls so that the mixture does not stick to your hand.
    9. If the mixture is too soft and sticky, add some more dry roasted besan to the mixture and then shape the laddoo.

    Mom's Notes:

    The besan and ghee must be slow-roasted over low heat stirring constantly until it gets light and fluffy, golden brown, and aromatic. The timings in the recipe are for 1 cup of besan flour. It takes 25 minutes to roast 1 cup of besan, 35 minutes for 2 cups, and 45 minutes for 3 cups of besan. The more the quantity, the roasting time will increase.

    Nutrition

    Calories: 117kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 194mg | Fiber: 4g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 3mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Mansi says

      October 25, 2019 at 9:53 am

      recipe did not work for me. i chnaged it for 12 ladoos and used .5 cup ghee, even after 40 minutes no ghee separated. i improvised and put some more ghee, still no where close to the pics above.

      Reply
      • Archana says

        October 25, 2019 at 3:45 pm

        Mansi if you double the recipe, it should be roasted for atelast 45 mins as mentioned in my notes. Also teh ghee does not really separte but the flour become liquidy, light and fluffy.

        Reply
    2. Ratna Wynn says

      October 27, 2019 at 1:23 pm

      I love your recipes but this one did not work. I doubled the recipe but 1 hour later still no separation. A shame

      Reply
      • Archana says

        October 29, 2019 at 12:33 pm

        I am so sorry that this did not work out. Were you using fine besan?

        Reply
    3. Ashwini says

      May 10, 2020 at 2:29 pm

      Its yum!! Inspired
      BESAN LADOO5 stars

      Reply
    4. Nea says

      July 21, 2020 at 2:46 pm

      These ladoos are so perfect brings back childhood memories of my aaji making them!! The addition of saffron gives it such a special touch. Thanks so much Archana to you and your mom for sharing this recipe!!5 stars

      Reply
    5. Aparna says

      August 03, 2020 at 2:36 pm

      Can you use confectionary sugar instead of powdered? If yes, what amount would you use?

      Reply
      • Archana says

        August 04, 2020 at 4:16 pm

        Yes, start with same quantity, taste a bit and add more by spoonfuls if needed.

        Reply
    6. VT Mukundan says

      August 10, 2020 at 6:56 am

      It was brilliant, the photos were a great guide to know how well I'd cooked the besan. The end product (I used minimum ghee and sugar) was delightfully tasty with a slight roasted crunch!5 stars

      Reply
    7. Nita says

      November 03, 2020 at 12:06 pm

      When you say 6 servings, how many laddoos can I make with this recipe? How many laddies in each serving?

      Reply
      • Archana says

        November 03, 2020 at 9:18 pm

        This recipe makes 12 to 15 ladoo

        Reply
    8. SR says

      November 03, 2020 at 5:25 pm

      How many ladoos do you usually get with this recipe? I'm looking forward to making these for Diwali gift boxes so trying to figure out if I need to double the recipe.

      Reply
      • Archana says

        November 03, 2020 at 9:17 pm

        You can make 12 to 15 with the recipe.

        Reply
    9. Aboli says

      November 06, 2020 at 4:33 pm

      Nice and simple recipe, but is 1/4 ghee proportion correct for 1 cup besan? I started with it but eventually needed to add more ghee for the required consistency.

      Reply
      • Archana says

        November 06, 2020 at 10:10 pm

        Yes I always use 1/4 cup but you can use upto 1/2 cup 🙂

        Reply
        • SR says

          November 11, 2020 at 6:04 pm

          The recipe says to use 1/4 cup, but you noted above you use 1/2 cup. Which should we use? I made two batches using both measurements and in one, it was too soft to stay in the ball shape (roasted more besan and added it) and in the other one, all I had was roasted powder and had to add more ghee to get it stick together. Both ways, the end result tasted good but required some modifications.

          Reply
          • Archana says

            November 13, 2020 at 4:52 pm

            I would suggested adding 1 to 2 tablespoons more ghee as needed. Depending on the fineness of the besan you may need more. I always use the amount noted in the recipe.

            Reply
    10. Radhika Sawant says

      November 08, 2020 at 6:53 pm

      Best besan ladoo recipe!!!!5 stars

      Reply
    11. Dhanya says

      November 10, 2020 at 8:17 pm

      Hi Archana, Can we use regular cane sugar instead of powdered sugar?

      Reply
      • Archana says

        November 13, 2020 at 4:53 pm

        I would recommend powdered sugar

        Reply
    12. Pallavi Shirke says

      November 15, 2020 at 12:19 am

      Made these and came out soo good ! Love your recipes . Doubled the quantity and it did take 45 mins . I used coarse besan ( ladoo beaan) . That might be the reason i needed little more ghee than mentioned in recipe!

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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