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Besan Ladoo Recipe

Time and servings

Nutrition

Per ladoo.

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About

Besan Ladoo, also known as Besan ke Laddu, is a traditional Indian sweet made with roasted chickpea flour and sugar. It is simple yet flavorful and is often topped with dry fruits for added richness. Families prepare it during festivals, celebrations, and even as a daily dessert snack after lunch or dinner. The recipe highlights how basic ingredients create a timeless delicacy. The roasted chickpea flour gives a nutty aroma, while ghee provides a melt-in-mouth texture. This sweet remains one of the most popular homemade treats in Indian kitchens. It is straightforward to prepare and always appeals to both children and adults. Traditionally, people make Besan Ladoo with just chickpea flour and sugar, but premium additions make it more special. Adding cashew, almond, or pistachio powder enhances the richness and gives it a halwai-style touch. Mixing a small portion of rava with the besan makes the ladoo crunchy and crisp. Some use powdered sugar for smoothness, while others use jaggery or sugar syrup for a healthier variation. Each method brings a different taste and texture, but keeps the ladoo equally delightful. This flexibility makes the recipe versatile and customizable. No matter the variation, the result always remains festive and indulgent. Fun Fact:
In many Indian households, kids are often given warm besan ladoos during winter because elders believe the roasted besan and ghee keep the body warm and boost immunity.

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Ingredients

  • ¾ cup ghee
  • 2 cup besan / gram flour
  • 2 tbsp rava/ semolina (coarse)
  • 2 water
  • 1 cup powdered sugar
  • ½ tsp cardamom powder
  • 2 tbsp pumpkin seeds

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Instructions

  1. In a kadai pan heat ¾ cup ghee and add 2 cup besan.
  2. Cook until the besan absorbs all the ghee.
  3. Add 2 tbsp rava and continue to roast till the besan turns aromatic.
  4. Keep roasting on low flame till the ghee releases from the sides and turns golden brown.
  5. Sprinkle 2 tbsp water and mix well. This helps the besan and rava to turn ga rainy texture.
  6. Cook till the mixture turns aromatic.
  7. Transfer to the plate and cool completely.
  8. Once the besan mixture is cooled, add 1 cup powdered sugar, ½ tsp cardamom powder and mix well.
  9. Also, add 2 tbsp of roasted pumpkin seeds and mix well.
  10. Shape the ladoo and garnish it with pistachios.
  11. Finally, enjoy Besan Ladoo Recipe tastes great for a week.

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Step-by-step

1
In a kadai pan, heat ¾ cup ghee and add 2 cups besan.
2
Cook until the besan absorbs all the ghee.
3
Add 2 tbsp rava and continue to roast till the besan turns aromatic.
4
Keep roasting on low flame till the ghee releases from the sides and turns golden brown.
5
Sprinkle 2 tbsp water and mix well. This helps the besan and rava to turn ga rainy texture.
6
Cook till the mixture turns aromatic.
7
Transfer to the plate and cool completely.
8
Once the besan mixture is cooled, add 1 cup powdered sugar, ½ tsp cardamom powder and mix well.
9
Also, add 2 tbsp of roasted pumpkin seeds and mix well.
10
Shape the ladoo and garnish it with pistachios.
11
Finally, enjoy the Besan Ladoo Recipe, which tastes great for a week.Besan Ladoo Recipe

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Video

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Tips

Besan Ladoo looks simple, but it requires careful attention at every step. These tips make it taste rich and give it a halwai-style touch.
  1. Roasting Besan: Roast besan on a low flame to release aroma, but avoid high heat as it can burn quickly.
  2. Ghee Quantity: Use enough ghee to bind the mixture well, but do not add extra or the ladoos turn greasy.
  3. Continuous Stirring: Stir the flour continuously to ensure even roasting, and break up any lumps as they form.
  4. Shaping: Shape ladoos while the mixture is still warm, but wait a minute if it feels too hot to handle.
  5. Toppings: Add chopped or powdered dry fruits for a premium touch, but stick to plain ladoos for a classic taste.

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FAQ

Besan Ladoo is made of roasted chickpea flour, ghee, and sugar, often topped with dry fruits.
It tastes raw if you do not roast the besan properly on a low flame until golden and aromatic.
Add the right amount of ghee and avoid overcooking the mixture to keep the ladoos soft.
Yes, you can use jaggery or sugar syrup for a healthier variation, but sugar gives the classic halwai style.
If there is insufficient ghee, add a little more while shaping the dough while it is still warm.
Add cashew, almond, or pistachio powder to the roasted mixture for a richer and premium taste.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/besan-ladoo-recipe-besan-ke-laddu-besan/