Warm, nutty, and sweet, besan ladoo is a favorite treat across India. These little sweets pack a rich, roasted flavor thanks to gram flour, ghee, and sugar. Families make them for festivals, weddings, and celebrations, but you’ll also find them in everyday snack boxes.
Besan ladoo holds a special place in Indian homes. Its simple ingredient list, melt-in-your-mouth texture, and irresistible aroma keep generations coming back for more. Whether you’re new to Indian sweets or grew up eating them, besan ladoo brings comfort and joy with every bite.
This is one of my favourite ladoos of all. I just love it but unfortunately do not make it quite often. So this Diwali I thought to start my Diwali snacks preparation using this delicious and yummy Besan Ladoos. This is my mom’s recipe which she is following for years.
Essential Ingredients in Besan Ladoo
Every besan ladoo starts with a handful of pantry staples, but each plays a bigger part than you might think. These ingredients are simple on their own, yet together, they deliver the signature taste, texture, and nutrition that make this sweet so popular.
Besan is the backbone of this sweet. Milled from dried chickpeas, it’s much more than a flavor base.
Ghee is the magic that gives besan ladoo its rich mouthfeel, nutty taste, and signature aroma.
The sweetness in besan ladoo can come from either bura, white sugar or jaggery, and each brings its own highlights. Bura adds a distinct flavour and texture to this ladoos and it can be easily made at home. Watch this video of mine on how to make Bura at home.
Few Tips to consider for this Besan Ladoo:
Roasting of the gram flour
There are 2 methods of making besan ladoos the traditional way. Either you can dry roast the gram flour first and add ghee later or roast the gram flour along with the ghee.
Today I have roasted the gram flour along with the ghee. Making of these ladoos take time. One can however multitask to save time. However constant stirring of the flour is critical.
Why my ladoos are sticky or raw?
The gram flour has to be roasted on slow. It is one of the most important steps. If you rush, the gram flour will be raw and it will stick to the upper palate of the mouth. You would be able to taste the raw gram flour.
Use a heavy bottom pan or kadai and roast it on slow. Do not be tempted to increase the speed of your stove. You would burn the gram flour and that will not taste good.
I have lumps in my ladoo
Lumps can be easily removed by roasting it on slow. If you see any lump while roasting just break it up and it would be fine.
I am unable to bind my ladoos
If you are unable to bind the ladoos that means you have added less ghee. Add 1-2 tablespoon of ghee and you should be able to bind them. If it still does not work, keep the mixture in the fridge for 10 minutes and then you should be able to form balls.
I added too much ghee and the mixture is a bit runny
If you are unable to bind the ladoos due to runny mixture or loose mixture, let it sit at room temperature for some time. The besan will absorb the ghee. If there is so much ghee that it is floating on the top, remove it with a spoon. Do not discard the ghee, it can be used in other recipes. The key to remember is to add ghee slowly as required. Do not add all the ghee in one go, add slowly as required and you will be fine.
Coarse Besan for Ladoos
Generally, these Ladoos are made with a bit coarser texture Gram flour. However, outside India, you might not be able to find it in some countries. As for me I just get the fine variety of gram flour. In that case, the ratio of ghee required is a bit less. So my advice would be to start with half a cup of ghee and add more only if required.
Another tip is that you add a tablespoon of ghee or water once the ladoos are roasted, the besan will absorb the liquid and be slightly coarser texture.
Type of Sugar used in Ladoos
Secondly, the sugar has to be added in crushed or powdered form. It should be added only when the mixture has almost cooled. If you add sugar to a hot or warm mixture it will melt and make it runny. Also Khand or Boora or Tagar sugar is best to use in such sweets. I make it with boora or white sugar or Demerara sugar. If your sugar has big crystals, powder it to but to a little coarse texture.
Consistency of mixture
Third, the mixture at times appears to be a bit soft or runny. Or you are not able to form the balls. Do not worry. In cold countries just leave it outside for some time (30-40 minutes). The besan will absorb the ghee. Or you can keep the mixture in the fridge for 10 minutes and then you should be able to form balls.
Few More Ladoo Recipes on my blog:
Besan Ladoo
Ingredients
- 270 grams Besan / Gram Flour 1 Cup
- 160 gms Cup Ghee 3/4-1 Cup (Clarified Butter)
- 1 teaspoon green Cardamom powder (Elaichi)
- 180 gms Sugar 1 Cup , Demerara, Granulated Sugar or Khand/Bura
- 2 tablespoon Nuts Almonds, Cashew, Melon Seeds
- 1 teaspoon nuts for garnish
- 1 tablespoon Water / Milk Optional – to make ladoo granular
Instructions
- In a heavy bottom pan add in 1/2 Cup of the ghee. Remaining ghee should be added only if required.160 gms Cup Ghee
- Add in the Besan/Gram Flour and dry roast on slow until it releases a nice aroma.270 grams Besan / Gram Flour
- This will take 10-15 minutes.
- Add more ghee if you feel the besan is getting too dry and is yet not roasted.
- The roasting process takes time around 30-45 minutes. Be patient.
- Once fragrant and golden brown the besan is roasted..
- Add a teaspoon of milk or water to this mixture. This is optional step, but makes the besan granular.1 tablespoon Water / Milk
- Switch off and remove the mixture in another bowl.
- Let the mixture cool to lukewarm, just slightly warm to the touch.
- Add the sugar. (Remeber to powder the sugar before adding in the besan if the sugar granules are big in size.)180 gms Sugar
- Add nuts and cardamom powder.1 teaspoon green Cardamom powder, 2 tablespoon Nuts
- Mix everything. Shape it in the form of ladoos.
- Garnish with chopped almonds, pistachio or cashew nuts.1 teaspoon nuts
- Store it in an air tight container. They stay good for more than a month.
Notes
- 1 tsp = 5 ml, 1 Cup=235 ml
- I have detailed most of the steps and have tried to answer the most common problems. If you are still facing problem or have any more question, please comment below.
- More or less ghee might be required depending on the flour texture. Add ghee slowly and in batches and not all at once.
- One can add nuts and raisins of choice.
- Few add a pinch of turmeric powder for colour, I do not add any.
Updates
This post was first added on my blog on 21st October 2019. Today the 29th August 2025, I am updating the contents of this post a bit and adding fresh pics. Recipe remains the same.
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Jayashree T Rao
Friday 12th of September 2025
Besan ladoo is made during every Diwali at home. We love it and they make a good festive snack to store. Your ladoo looks delicious. The tips are handy.
Swati
Wednesday 15th of November 2023
All time favourite ladoo. Thanks for all the details to get perfect besan ladoos. Your besan ladoos look so inviting.
NARMADHA
Monday 11th of November 2019
Besan Ladoo looks so inviting and melt in mouth texture. I also make in the same way of roasting besan flour in ghee. Perfect treat for any festivals or occasions.
Renu Agrawal-Dongre
Tuesday 12th of November 2019
Thank You
sasmita
Sunday 10th of November 2019
Laddosss and that too besan ke laddoos are fav since childhood !! the well explained recipe here one should follow to make without any fail. Much pretty presentation too renu, love to pick from screen itself ;)
Renu Agrawal-Dongre
Monday 11th of November 2019
Thank You
Preethi Prasad
Sunday 3rd of November 2019
Besan Ladoo is so perfectly made Renu. One of my favourite sweet anytime.Very well explained.
Renu Agrawal-Dongre
Monday 4th of November 2019
Thank You