Besan Ladoo is a popular Indian sweet made by roasting besan (chickpea flour) with ghee, flavored with sugar & cardamom, and rolled into spherical little fudge balls, called Ladoo, or Laddu. Here's my 30-minute quick and easy microwave recipe for this decadent dessert!
For your convenience, I have also included a tried and tested stove-top recipe as well. If you're looking to make this in your Instant Pot, it can made using the 'saute' feature (instructions included).
What does Besan Ladoo Taste like?
Besan Ladoo needs no introduction. It is one of the extremely popular sweets in India. The texture of Besan Ladoo is somewhere in between creamy and chewy, which are two great qualities to have in a one dessert 🙂
Roasting besan, gives it a sweet crisp texture, and then when it's bound together with confectioners sugar, nuts and ground cardamom, it gets a rich, fudgy, melt-in-your-mouth texture.
Quick and Easy Microwave Recipe, Perfect for Weeknight Festivities
This is one of the popular sweets to make for festivities like Holi, Diwali, and kids simply love it. Here is my super quick and easy recipe using the gadget that I can't imagine life without- the microwave.
I reduce the cooking time for this dessert to a third by using the microwave and it also makes it almost fail-proof. It's a convenient way to enjoy this delicious sweet without having to spend a few hours in the kitchen stirring continuously!
Since the total time needed to make these ladoos is under 30 minutes (including cooling time), it makes it easy enough to pull off at the end of a work day, especially when festivities fall on a weekday.
My kids love Besan Ladoo, and have been helping me make this on Diwali every year since they were 7. It's that easy, which makes it a perfect dessert to get the kids involved in during the festivities! This Indian dessert is a regular part of our Indian Diwali dinner party menu.
Key Ingredients for Making Besan ladoo
I used coarse besan or chickpea flour for this recipe, which is also known as Ladoo Besan. But, if you only have regular fine besan handy, simply replace 1 tbsp from the 1 cup required for this recipe, with 1 tbsp semolina (soozi). This will add a nice crunch to the texture.
Another key ingredient is Ghee. Always start with a good quality Ghee. That really makes or breaks the flavor of this sweet. I make Ghee at home using this easy recipe, but you can use your favorite brand of store-bought ghee as well.
Besan Ladoo Recipe Using the Microwave
Traditionally, this ladoo is made by roasting the besan low and slow in ghee, till it changes color from dark yellow to a medium golden brown. That's how my mother-in-law made it for decades and passed on her amazing recipe to me.
Depending on the quantity of besan, this can take up to 30 minutes, and requires continuous stirring (some serious elbow grease 🙂 Since I'm always looking for shortcuts, I decided to experiment a little.
I tweaked my mom-in-law's recipe and used the microwave to speed up the roasting process. I ended up replacing the long and tedious process with an 'under 5 minute' cooking time in the microwave, and few more minutes for rolling the ladoos.
Microwave Cooking Technique
The time to roast besan in the microwave is anywhere between 3-5 minutes. The actual time depends on the strength of your microwave.
So, I would say, after the 3 minute mark, keep an eye on the Besan. Do increments of 30 seconds or 45 seconds if you feel it's getting done too soon. Stir it well each time. This is really important to distribute the heat evenly.
For me, the sweet spot is around the 4:30- 4:45 minute mark.
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 medium golden brown. And second, you can start smelling a sweet aroma of besan in the whole house.
I remember when I was a kid, whenever my Mom made this ladoo, she would keep coming to my room to ask if I could smell the Besan. You know what, it still works for me 🙂
Here's How I make Besan Ladoo in the Microwave
Take a microwave safe bowl and melt ghee, about 30-40 seconds. Add coarse Besan and salt and mix well. (Pic 1)
If you are using fine ground Besan, remove 1 tablespoon from the quantity and replace it with 1 tablespoon soozi (semolina). Mix everything till the Besan has absorbed all 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.
Microwave on the default setting for a total of 3-5 minutes, depending on the temperature range of 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)
Besan is done roasting when it changes to a medium golden color and the fragrance of Besan becomes strong. (Pic 4) For me, it gets done anywhere between 4:30 - 4:45 mins.
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 confectioners sugar and ground cardamom, and mix till the sugar is incorporated well. (pic 6)
Check if the mix can bind well by pressing between your fingers. 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. (pic 7).
To make ladoos, take a small portion of the mix in the palm of your hand (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. This is the part where watching the video will be helpful. (pic 8)
I have demonstrated two techniques of rolling the ladoos in the video, so choose whichever one is most convenient. Once the ladoo is formed, decorate it with the reserved nuts, by gently pressing in a pinch on top.
Great For Making Ahead and Potlucks
This recipe is great for potlucks and parties because:
- It can be made ahead and stored for 1-2 weeks.
- Takes 30-minutes to make these ladoos, which includes 15-20 mins cooling time.
- Its Vegetarian and Gluten-Free.
- Can be made Nut-Free by skipping nuts.
- Besan Ladoos are bite-size finger food, easy to eat and serve.
- And coz.... who doesn't LOVE LADOOS!
Whenever I am hosting friends for an Indian festival, I make this recipe a week ahead and the ladoos taste amazing. Its a bite-size portion ladoo, so makes for easy finger-food, no extra utensils needed to eat this.
How to Make Besan Ladoos On the Stove or Instant Pot
The same recipe can be made on the stove-top, in a heavy bottom pan, or in your Instant Pot using the SAUTE feature.
✓ Heat the pan on medium heat. Alternatively, turn on Saute mode in Instant Pot (medium/normal). Take a heavy bottom sauce pan and melt ghee. Add coarse Besan and salt and mix well. Stir till the Besan has absorbed all the ghee.
✓ Keep stirring continuously till the mix changes to a medium golden color and the fragrance 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 and mix till the sugar is incorporated well. Check if the mix can bind well by pressing between your fingers. 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.
✓ To make ladoos, take a small portion 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.
This is the part where watching the video will be helpful. I have demonstrated two techniques of rolling the ladoos, so choose whichever one is most convenient.
✓ Once the ladoo is formed, top it with the reserved chopped nuts and plate it.
Tips for Making Perfect Besan Ladoo
- For best results, use coarse besan, also known as 'Ladoo Besan'. If you only have fine besan , take out 1 tbsp and substitute with 1 tbsp semolina (soozi).
- 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 Besan. Do increments of 30 seconds or 45 seconds if you feel it's getting done too soon. Stir it well each time. For me, it gets done anywhere between 4:30 - 4:45 mins.
- If making a larger quantity, use a wider bowl to maximize surface area.
- To ensure that besan is roasted well, I use two signs to confirm. 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.
More Indian Desserts from my Kitchen
Here are some other Indian desserts that I love to make and my family really enjoys.
- Sooji Sheera / Sooji Halwa (Semolina Pudding)
- Kesar Badam Halwa (Saffron Almond Fudge)
- 10-minute Coconut Ladoo (Coconut Fudge)
- Fried Gujiya (Deep-Fried Milk Fudge Turnovers)
- Baked Gujiya (Baked Milk Fudge Turnovers)
- Carrot Burfi (Gajar Ki Burfi)
- Carrot Halwa (Gajar ka Halwa)
- Kheer (Rice pudding)
- Nankhatai (Almond Spice Cookies)
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Besan Ladoo in Microwave
Ingredients
- 1 cup Ladoo Besan Flour : coarse ground chickpea flour
- ½ cup Confectioners Sugar (Powdered Sugar)
- 4 tablespoons ghee melted
- 4 tablespoons assorted chopped nuts optional(I used Pistachios & Almonds)
- ½ teaspoon Cardamom Powder 4-6 pods if using Cardamom Pods
- 1 pinch salt
Instructions
- Prep: if using nuts, 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 coarse Besan and salt and mix well. If you are using fine ground Besan, remove 1 tablespoon from the quantity and replace it with 1 tablespoon soozi (semolina). Mix everything till the Besan has absorbed all the ghee.
- Microwave on the default setting for 3-5 minutes, depending on the temperature range of your microwave. During these 3-5 minutes, take the mix out every minute, (or every 30 seconds if you microwave is strong), and stir well.
- It is done cooking when the mix changes to a medium golden color and the fragrance of Besan becomes strong. For me, it gets done anywhere between 4:30 - 4:45 mins. Add chopped nuts (optional) and let it cool for 20-30 minutes.
- The mix should be cool to the touch. Add confectioners sugar and cardamom powder and mix till the sugar is incorporated well. Check if the mix can bind well by pressing between your fingers. If it feels too crumbly, add a tablespoon or so of dry milk powder to bind it.
- To make ladoos, take a small portion of the mix in the palm of your hand (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. This is the part where watching the video will be helpful. I have demonstrated two techniques of rolling the ladoos, so choose whichever one is most convenient. Once the ladoo is formed, top it with the reserved chopped nuts and plate it.
Video
Notes & Recipe Tips
Tips for best Besan Ladoo:
- For best results, use coarse besan, also known as 'Ladoo Besan'. If you only have fine besan , take out 1 tbsp and substitute with 1 tbsp semolina (soozi).
- 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 Besan. Do increments of 30 seconds or 45 seconds if you feel it's getting done too soon. Stir it well each time. For me, this quantity gets done anywhere between 4:30 - 4:45 mins.
- If making a larger quantity, use a wider bowl to maximize surface area.
- To ensure that besan is roasted well, I use two signs to confirm. 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.
Nutrition
This recipe was was updated in 2019 with new photos, helpful information, tips, and step-by-step photos.
