Easy Besan Ladoo Recipe (Indian Sweet Laddu)

Besan Ladoo Recipe: Where Chickpea Flour Is the Star!

Indulge in the flavors of India with Besan Ladoo, a traditional sweet made with besan (Bengal gram flour, aka chickpea flour), ghee, sugar, and aromatic spices like cardamom and nutmeg. Besan Ladoo is a popular treat often prepared during festivals, and its rich taste and melt-in-your-mouth texture make it a favorite among both kids and adults.

In this blog post, we’ll guide you through the process of making Besan Ladoo, sharing pro tips and storage advice along the way!

Can chickpea flour be transformed into dessert?

Easy Besan Ladoo Recipe
Besan Ladoo

Yes, that’s right! Chickpea flour is the foundation of this delectable treat. The trick to scrumptious besan ladoo is to roast the chickpea flour slowly and patiently to create the perfect besan laddoos.

Ingredients to Make Besan Ladoo

Ingredients to Make Besan Ladoo

To get started with making Besan Ladoo, you need to gather three types of ingredients i.e. Dry Ingredients, Wet Ingredients, Additional Ingredients. All of them are mentioned below:

Dry Ingredients

  • 4 cups of besan/Bengal gram flour or chickpea flour
  • 2 cups powdered sugar
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon of nutmeg powder

Wet Ingredients

  • 2 cups of ghee

Additional Ingredients for Flavor and Texture

  • 10 to 12 almonds (for garnish and added crunch)
  • 10 to 12 cashew nuts (for garnish and added crunch)
  • 10 to 12 raisins (for garnish and added sweetness)

Delicious Besan Ladoo Recipe – Step-by-Step Method

As we have all the ingredients so now, let’s walk through the step by step process of making delicious Besan Ladoo:

Step 1: Roasting the Nuts and Raisins

  • Heat 1 tablespoon of ghee in a kadai (pan).
  • Add the nuts and raisins and roast them for 2 to 3 minutes until they turn slightly golden brown.
  • Set aside and let them cool. Once cooled, chop them into small pieces.

Step 2: Roasting the chickpea flour

  • Heat the kadai again and add the remaining ghee. Let it melt.
  • Add the chickpea flour (besan) and mix well to ensure all the besan is coated with ghee.
  • Roast the chickpea flour on low heat, stirring continuously to prevent burning.
  • Initially, you may notice lumps in the besan but don’t worry, they will break down as you stir.
  • Continue stirring and roasting until the besan turns into a smooth, granular texture.

Step 3: Achieving the Perfect Besan Ladoo Texture

  • While roasting, sprinkle some water onto the besan using your hands.
  • This helps in achieving the desired granulated texture of the ladoos.
  • The besan will first turn into a lump and then transform into a smooth mass.

Step 4: Adding Flavors and Sweetness

  • Once the besan reaches a shiny texture and releases a nutty aroma, turn off the heat.
  • Transfer the roasted besan to a plate and let it cool completely.
  • After it has cooled, add cardamom powder, nutmeg powder, dry fruits, and powdered sugar.
  • Mix everything thoroughly with your hands to form a dough-like consistency.

Step 5: Shaping the Besan Ladoos

  • Now, take small portions of the dough and shape them into small besan ladoos.
  • You can garnish them with raisins, almonds, pistachios, or even add a touch of edible silver leaf (vark) for an extra festive touch.

Storage Tips for Besan Ladoo

To keep your Besan Ladoos fresh and delicious for as long as possible, follow these storage tips:

  • Allow the ladoos to cool completely before storing them. This helps maintain their texture and prevents moisture buildup.
  • Store the ladoos in an airtight container at room temperature. Properly stored, they can last for up to 2 weeks.
  • If you prefer a longer shelf life, refrigerate the ladoos. However, bring them to room temperature before serving to enjoy their soft and melt-in-your-mouth texture again.
  • For extended storage, you can freeze the ladoos. Place them in an airtight container or freezer bag to prevent freezer burn. Ladoos can be frozen for up to 3 months.

Enjoy the Richness of Besan Ladoo

Enjoy the Richness of Besan Ladoo

Now armed with the knowledge and tips for making Besan Ladoos, it’s time to savor the rich flavors of this festive sweet treat! Besan Ladoos are perfect for celebrations or a simple indulgence, these homemade besan ladoos will surely satisfy your cravings.

With their irresistible aroma and melt-in-your-mouth texture, Besan Ladoos showcase the culinary heritage of India. So, get ready to impress your family and friends with this delightful Indian delicacy!

Pro Tips for Making Tasty Besan Ladoo

1. Roast Over Low Flame

Roast the besan on low heat throughout the process to ensure even cooking and prevent burning. This slow-roasting technique allows the besan to release its full flavor potential.

It took me around 30 minutes to roast the besan on low heat; it could take you 15 or 35 minutes. If you are unsure, rely on the aroma of the besan rather than the time; smell that nutty aroma, and you will know it’s done.

2. Stir Continuously

Continuous stirring is essential while roasting the besan to avoid any lumps and ensure an even distribution of heat.

Keep an eye on the besan to prevent it from becoming too dark or imparting a bitter taste.

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Besan Ladoo

Besan Ladoo Recipe Summary

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  • Author: Mish
  • Total Time: 60 mins
  • Yield: 30 ladoos 1x


Besan Ladoo is a traditional Indian sweet treat made with roasted besan (gram flour), ghee, sugar, and aromatic spices, shaped into round balls and enjoyed for their rich, nutty flavor and melt-in-your-mouth texture.


  • 4 cups Besan/Chickpea flour
  • 2 cups powdered sugar
  • 2 cups ghee
  • 1 teaspoon cardamom powder
  • ½ teaspoon nutmeg powder
  • 12 pieces almonds
  • 12 pieces cashew nuts
  • 12 raisins


  1. Let us first roast the nuts and raisin.
  2. In a pan heat 1 tablespoon ghee and add all the nuts and raisins and roast them for 2 to 3 minutes till they become slight golden brown in colour. Keep them aside.
  3. Once they cool down chop them into small pieces.
  4. Now heat the kadai again and add the ghee let it heat.
  5. Add the besan little by little and mix well into the ghee stirring continuously.
  6. Roast the besan on low so as not to burn the chickpea flour till you get a nutty aroma about 25 minutes.
  7. You may see lumps in besan but that’s fine as it will gradually break down as you stir.  Keep stirring continuously to avoid burning and even roasting of the chickpea flour.
  8. Sprinkle some water with your hands on the chickpea flour mixture as its cooking, to get that granulated texture of besan ladoos. As you keep roasting, the chickpea flour (besan) will first become a bit lumpy and then turn into a smooth mass.
  9. When the besan has a shiny texture it will have a nice nutty aroma. It took me about 30 to 35 minutes to reach this stage.
  10. Switch off the heat at this time and transfer the mixture to a plate. Keep aside and let it cool completely.
  11. After it’s cool enough to handle, add cardamom powder, nutmeg powder, the roasted nuts and raisins and powdered sugar. Mix it all very well with your hands and form a dough. Now take small portions of the dough and make small balls (ladoos).
  12. Garnish them with raisins/almonds or pistachios. I also added vark.


  1. Roasting the dry fruits also increases the shelf life of the ladoos.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
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