Besan Ladoo

Besan Ladoo is a popular Indian sweet that's a must-have during festivities. Made with just 5 ingredients, it is prepared by roasting besan (gram flour) with ghee, sugar & cardamom, then cooled and rolled into spherical little fudge balls, called Ladoo, or Laddu.  

Enjoyed by many readers these past few years, here's my 30-minute, quick and easy recipe for this decadent dessert!

Ladoo, also known as Laddu, are rich, decadent fudge balls that are made with a variety of ingredients, including flour, dried fruits, and nuts, along with sugar and ghee.

If you've enjoyed the Coconut Ladoo and Rava Ladoo recipes, you'll love this homemade besan ladoo recipe. This recipe is naturally vegetarian and gluten-free and can be made nut-free by skipping nuts.

It's far superior to any store besan ladoo and comes together in just 30 minutes. Let's get started!

Besan ka ladoo is a must-have for festivities like Holi, Diwali, and Rakhi. This easy recipe includes instructions for a quick microwave recipe as well as a stovetop version for besan ke laddu.

Looking for more desserts for Indian festivities? Try this collection: Easy Indian Desserts & Sweets Recipes.

Since the total time needed for this recipe is under 30 minutes, it is ideal for when festivities fall on a weeknight. It is also a great recipe to get the kids involved in the celebrations! My girls have been helping me make these ladoos on Diwali since they were 7 years old.

Alright, let's make some ladoos!

Ingredients- Notes & Substitutions

It only takes a handful of ingredients to put these delicious ladoos together. Let's take a look at some ingredient notes and possible substitutions. Scroll to the recipe card for exact quantities.

Besan: I used coarse besan or gram flour, which is also known as Ladoo Besan.  But, if you only have regular fine besan on hand, simply replace 2 tablespoons of besan with sooji (semolina).  This will add a nice crunch to the texture.

Ghee: For best results, always start with good quality ghee.  That really enhances the flavor of this laddu.  I use homemade ghee, but feel free to use your favorite store-ready brand.

Sugar: We need confectioner's sugar, which is also labeled as powdered cane sugar. If regular sugar is all you have, you will need to grind it to a super fine consistency before using it.

Cardamom powder: Freshly ground cardamom makes a world of difference, especially in Indian sweets. I deseed 3-5 green cardamom pods, then use my spice grinder to powder them.

Nuts: Adding nuts is optional in this recipe, but I highly recommend them. I use a mix of pistachio and almonds, but you can do either exclusively.

Dietary Variations: To make a nut-free ladoo, skip the nuts altogether. To make this recipe 100% vegan, replace the ghee with coconut fat, just know that it will have a prominent coconut flavor throughout.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Besan ladoo

There are two ways you can make besan ka ladoo at home- in the microwave, or on the stovetop. Let's start with the easiest option first, using the microwave.

Besan Ladoo in Microwave

Step 1: Roast Besan

Melt ghee & add besan: Take a microwave-safe bowl and melt ghee, for about 30-40 seconds. Add besan and salt, and mix well. (Pic 1)

Mix besan and ghee: Mix well till the besan absorbs the ghee. The mix should look like wet sand at this point. (Pic 2). If your mix looks too dry at this stage, add another 1-2 tablespoons of ghee in increments.

Cook in microwave: Using the default setting of your microwave, cook this mix for 3-5 minutes, depending on your microwave. Important: During these 3-5 minutes, take the mix out every minute, (or every 30 seconds if your microwave is strong), and stir well. (Pic 3)

Check for doneness: Your eyes and nose will tell you when the besan is done. It will turn to medium golden color and its aroma will fill the room. For me, it gets done anywhere between 4:30 - 4:45 mins (Pic 4).

How to tell when besan is done? I use two signs to confirm that besan is roasted enough. First, the color or besan darkens to a medium golden brown.  Second, you can start smelling a sweet aroma of besan in the whole house.

Step 2: Add Sugar & Nuts (if using)

Add nuts & sugar: Add chopped nuts (optional) and let it cool for 20-30 minutes. (pic 5 ). Check to see if the mix is cool to the touch, then add powdered sugar and ground cardamom, and mix till the sugar is incorporated well. (pic 6)

Step 3: Shape Ladoo

Check binding consistency: Check if the mix can bind well by pressing between your fingers. If it feels too dry, add up to a tablespoon of ghee. Alternatively, add 1-2 tablespoons of dry milk powder if it's too wet to hold shape. (pic 7).

Form ladoos: To make ladoos, take about a tablespoon of the mix in your palm (you can use a cookie spoon for this). Press and roll between your palm by moving your hand in a circular motion to shape it like a ball. Ladoo is ready! Top it with the reserved nuts, by gently pressing in a pinch on top. (pic 8)

Shaping Tip: If the ladoo mix feels too crumbly, add a tablespoon or so of ghee and mix well to bind it. Alternatively, if it feels too wet, add 1-2 tablespoons of dry milk powder, or pop it in the refrigerator for 15-20 minutes. That solidifies the ghee a bit, making it easier to shape ladoos. 

Stovetop Besan Laddu recipe

• Heat a heavy bottom non-stick fry pan on medium heat.  Add ghee and let it melt. Add besan and salt. Mix until besan absorbs the ghee.
• Keep stirring continuously till the mixture darkens to medium golden color and the aroma of besan becomes strong.  Depending on the heat intensity and quantity, it can take from 12-15 minutes. Watch it closely though.
• Transfer besan to a mixing bowl to prevent over-roasting. Add chopped nuts (optional), and let it cool for 20-30 minutes.
• When the mix is cool to the touch, add confectioners sugar and ground cardamom. Mix well to incorporate the sugar.  Check if the mix can bind well by pressing between your fingers. 
• To make ladoos, take about a tablespoon of the mix in your palm (you can use a cookie spoon for this). Press and roll between your palm by moving your hand in a circular motion. This helps shape it like a ball. After that, top it with finely chopped or sliced nuts.

Microwave vs. Stovetop Method - Which is easier?

My mother-in-law would always follow the traditional recipe, and roast the besan low and slow in ghee, till it turned medium golden brown. Depending on the quantity of besan, that would take her up to 30 minutes and required continuous stirring.

By using the microwave, I replaced that tedious stovetop roasting process with a 4-5 minute hands-off cooking time. So I would say that the microwave recipe is much easier.

Tips for Making Perfect Besan Ladoo

• Use Ladoo Besan: For best results, use coarse besan, known as 'Ladoo Besan'. If fine besan is all you have, replace 2 tablespoons of besan with sooji (semolina). 
• Quality of ghee matters: Always start with a good quality ghee for this recipe. I make ghee at home using this recipe.
• Microwave Roasting Time: After the 3 min mark, keep an eye on the besan mix. Cook it in increments of 30 seconds. If you feel it's getting done too fast, increase the increments to 45 seconds .  Stir it well each time. For me it takes between 4:30 - 4:45 mins.
• If making a large quantity: Use a wider bowl to maximize surface area and ensure even cooking. 
• Besan roasting tip: I use two signs to ensure that I don't under or over roast the besan. First, the color darkens to medium golden brown.  And second, you can start smelling a sweet aroma in the whole house. 
• Consistency Tip: If it feels too crumbly, add a tablespoon or so of ghee and mix well to bind it. Or, if it looks too wet, add 1- tablespoons of dry milk powder.
• Shaping tip: If you are unable to form the ladoo from the cooled mix, refrigerate it for 15-20 minutes. That will solidify the ghee a bit, making it easy to shape your ladoos. 
• Make ahead for parties: This recipe is great for potlucks and parties. Prepare these ladoos and store them in an airtight container for up to 2 weeks.

Frequently Asked Questions

More Indian Desserts from my Kitchen

Here are some more Indian desserts that my family really enjoys:

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📖 Recipe

Besan Ladoo

Aneesha Gupta

Easy, fail-proof recipe for Besan Ladoo or Besan Laddu, a popular Indian sweet made with gram flour, powdered sugar, ghee & cardamom powder.

4.65 from 31 votes

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Cook Time 5 mins

Cool 20 mins

Total Time 30 mins

Course Dessert

Cuisine Indian

Servings 20 ladoos

Calories 72 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup Ladoo Besan Flour : coarse ground chickpea flour
• ▢ ½ cup Confectioner's Sugar (Powdered Sugar)
• ▢ 4 tablespoons ghee melted
• ▢ 4 tablespoons assorted chopped nuts optional(I used pistachios + almonds)
• ▢ ½ teaspoon cardamom Powder 4-6 green pods
• ▢ 1 pinch salt (small pinch)

Cook ModePrevent your screen from going dark

Instructions

 

Microwave Besan Ladoo

• Prep: if using nuts, finely chop your favorite nuts. I use pistachios and almonds. Keep 1 tablespoon aside for garnish.
• Take a microwave safe bowl and melt ghee, about 30-40 seconds. Add besan and salt, and mix well. Add besan and salt, and mix well.
• Mix well till the besan absorbs the ghee. The mix should look like wet sand at this point. Note: If your mix looks too dry at this stage, add another 1-2 tablespoons of ghee in increments.
• Using the default setting of your microwave, cook this mix for 3-5 minutes, depending on your microwave. Important: During these 3-5 minutes, take the mix out every minute, (or every 30 seconds if your microwave is strong), and stir well. 
• Your eyes and nose will tell you when besan is done. It will turn to a medium golden color and its aroma will fill the room For me, it gets done anywhere between 4:30 - 4:45 mins. Mix in chopped nuts (if using) and let it cool for 20-30 minutes.
• Check to see if the mix is cool to the touch, then add confectioners sugar and ground cardamom, and mix till the sugar is incorporated well. 
• Check if the mix can bind well by pressing between your fingers. If it feels too dry, add up to a tablespoon of ghee. Alternatively, add 1-2 tablespoons of dry milk powder if it's too wet to hold shape, .
• To make ladoos, take about a tablespoon of the mix in your palm (you can use a cookie spoon). Press and roll between your palm by moving your hand in a circular motion to shape it like a ball. Ladoo is ready! Top it with the reserved nuts, by gently pressing in a pinch on top.

Stovetop Recipe for Besan ke Ladoo

• Heat a heavy bottom non-stick fry pan on medium heat.  Add ghee and let it melt. Add besan, and salt. Mix until besan absorbs the ghee.
• Keep stirring continuously till the mixture darkens to a medium golden color and the aroma of besan becomes strong.  Depending on the heat intensity and quantity, it can take from 12-15 minutes. Watch it closely though.
• Transfer besan to a mixing bowl to prevent over-roasting. Add chopped nuts (optional), and let it cool for 20-30 minutes.
• When the mix is cool to the touch, add confectioners sugar and ground cardamom. Mix well to incorporate the sugar.  Check if the mix can bind well by pressing between your fingers. 
• To make ladoos, take about a tablespoon of the mix in your palm (you can use a cookie spoon for this). Press and roll between your palm by moving your hand in a circular motion. This helps shape it like a ball. After that, top it with finely chopped or sliced nuts.

Video

Notes

• Use Ladoo Besan: For best results, use coarse besan, known as 'Ladoo Besan'. If fine besan is all you have, replace 2 tablespoons of besan with sooji (semolina). 
• Quality of ghee matters: Always start with a good quality ghee for this recipe. I make ghee at home using this recipe.
• Microwave Roasting tip: After the 3 min mark, keep an eye on the besan mix. Cook it in increments of 30 seconds. If you feel it's getting done too fast, increase the increments to 45 seconds .  Stir it well each time. For me it takes between 4:30 - 4:45 mins.
• If making a large quantity: Use a wider bowl to maximize surface area and ensure even cooking. 
• Besan roasting tip: I use two signs to ensure that I don't under or over roast the besan. First, the color darkens to medium golden brown.  And second, you can start smelling a sweet aroma in the whole house. 
• Consistency Tip: If it feels too crumbly, add a tablespoon or so of ghee and mix well to bind it. Or, if it looks too wet, add 1- tablespoons of dry milk powder.
• Shaping tip: If you are unable to form the ladoo from the cooled mix, refrigerate it for 15-20 minutes. That will solidify the ghee a bit, making it easy to shape your ladoos. 
• Make ahead for parties: This recipe is great for potlucks and parties. Prepare these ladoos and store them in an airtight container for up to 2 weeks.

 

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Serving: 1ladoo | Calories: 72kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 5mg | Potassium: 64mg | Sugar: 3g | Calcium: 8mg | Iron: 0.4mg

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This recipe has been updated with new photos, step-by-step instructions, and helpful tips.