Besan Ladoo is among the most loved Indian sweets, which is not only made during Diwali, but also during festivals and poojas throughout the year.
Mostly because these ladoos are melt-in-mouth delicious, but also because they are fairly easy to make, requiring only a handful of readily available ingredients like gram flour, powdered sugar, ghee & some flavorings.
In this post I am sharing my Besan Ladoo Recipe with Step by Step Photos, along with tips on how to make them, and mistakes to avoid while making besan ladoos, so that you can make and enjoy these delicious besan ladoos with your family too. 🙂
Making Besan Ladoos
For the longest time, I have loved Besan Ladoos more than any other kind of Ladoos, even though most folks in my family preferred Churmundo (a Konkani style ladoo, made using wheat & all purpose flour).
But now that I am in-charge of making them, and not just eating them, I am especially glad that they are relatively simple and easy to make.
So long as you keep a few tips in mind, and avoid some common mistakes, it’s fairly straightforward to make perfect, delicious Besan Ladoos every single time.
The 3 Main Ingredients for this Besan Ladoo Recipe
You only need 3 main ingredients to make Besan Ladoos.
- Besan flour (sieved)
- Powdered sugar (sieved)
- Ghee (melted)
Everything else is optional. Though I personally always add elaichi / cardamom powder. It’s kind of non-negotiable for me when it comes to making most Indian sweets.
And if I am making for a larger crowd of friends & family, I also add in raisins and nuts.
There are some who add some rava / sooji / semolina to their ladoos to add additional crunch & texture to their besan ladoos.
But I personally do not like crunchy besan ladoos, so I don’t add rava, but you can.
1. In a flat pan, lightly heat up the ghee, add in the (sieved) besan flour, mix well, and roast the besan on a LOW flame, stirring constantly – till it turns golden in color & leaves a light nutty fragrance.
2. This step will take 20-25 minutes — on a LOW flame, and all the stirring means this is quite the hand workout. But this step of roasting the besan is key to making good besan ladoos.
3. So do not try to speed up the process by increasing the flame, as the besan flour will get burnt, while still being raw. And do not turn off the heat prematurely before you see the besan turning lightly golden in color & leaving a nutty fragrance.
4. Oh and when you first add the besan flour to ghee & start to mix it in, it will form clumps (as you can see in image #3), but do not worry, because as the besan gets roasted, it will loosen up & form a smooth, paste-like consistency (image #4).
5. Once the besan is roasted well, transfer the besan paste in another container, so that it doesn’t keep cooking (image #5).
6. Meanwhile, in a different bowl, mix the powdered sugar & elaichi powder & once the besan paste is cool to touch, mix the 3 together.
7. This will form a soft, a little crumbly dough (image #7), which you can then shape to form ladoos.
8. If you do not achieve your desired ladoo shape at first attempt, try to shape it again in 5-10 minutes. But do not let it stay longer than that, before you try to re-shape the ladoos, because otherwise the ladoo shape will be more firmly set & trying to re-shape it will lead to cracks in the ladoo.
Tips to Make Good Besan Ladoos
1. ROASTING the Besan
This is the single most important step to pay attention to. The quality and taste of the besan ladoos will mostly depend on how well you have roasted the besan.
Under roasting the besan will lead to the ladoos tasting of raw flour, and over roasting the besan will lead to the ladoos tasting bitter or burnt.
2. LOW Flame is Key
While roasting the besan flour, it is important to keep the flame LOW at all times.
Do not try to speed up the process by increasing the flame, as it will lead to the flour getting burnt, while still being raw.
3. CONSTANT Stirring
It is very important to constantly stir the besan flour while it is getting roasted, even though it can be quite the hand workout.
Because it’s also the only way to ensure that the besan will get well and evenly roasted.
Mistakes to Avoid While Making Besan Ladoos
1. Adding Powdered Sugar to Hot Besan Paste
When you take the roasted besan paste off the heat, it is important to let it sit till it is cool to touch, before adding / mixing in the powdered sugar.
Because adding the sugar to hot besan paste, will make the paste loosen up further, which will then make it difficult to be shaped into ladoos.
2. Waiting Too Long to Bind the Ladoos
Once the besan paste is cool to touch, and you have added powdered sugar & flavourings, it’s important to start binding the dough into round ladoos immediately, as the dough is at its most pliable at this time.
That being said, the dough might be too soft to be shaped into perfectly round ladoos. In which case you can try re-shaping the dough in 5 ish minutes or so.
Either way, do not wait too long before you try to shape / re-shape the ladoos, because once the dough starts hardening up, you might see cracks in the ladoos you shape / re-shape.
1. You can use ladoo besan flour (which is coarser) instead of regular besan flour. I personally like the ladoos made of regular besan flour, so I stick to it.
2. Irrespective of the besan flour you use, you can always add a few small spoons of sada rava / semolina to make crunchy besan ladoos. I personally don’t like that kind of crunch to my ladoos, so I skip it.
3. You can add crushed nuts to the ladoos, right along with the sugar and elaichi powder. I skipped it this time because I have a picky eater who doesn’t like nuts. But I highly recommend adding nuts – especially cashews, but even raisins.
More Indian Sweets / Diwali Recipes:
1. Churmundo /Wheat Flour Ladoos
2. Mysore Pak Recipe with time stamps
Besan Ladoo Recipe | Easy Besan Laddu
- In a flat pan, lightly heat up 1/4 cup (melted) ghee, add 1 cup (sieved) besan flour, and roast it on a low flame, stirring continuously till the besan flour turns lightly golden in color and leaves a nutty fragrance.
- When you first start to mix besan flour with the ghee, it might form clumps, but as the besan gets roasted, it will loosen up & towards the end will be more paste like in consistency.
- Once the besan is roasted well, transfer the besan paste into another container, so that it doesn't keep cooking.
- Let the besan paste be cool to touch before you add in 3/4 cup (sieved) powdered sugar and 1/2 tsp elaichi/cardamom powder and mix it well.
- You will now have soft, pliable dough which you can start shaping into ladoos by taking a small portion of flour in your hands & pressing it tightly together, while slowly trying to shape it into small round balls.
- If at first, for some reason, you are not able to get the desired shape of ladoos, try to re-shape the ladoos after 5 minutes or so. Just do not wait much longer before you try to re-shape the ladoos, as that could lead to cracks in the ladoo.
- Even though I haven't added it in this recipe, I highly recommend adding 2 tablespoons of golden raisins or nuts of your choice along with the sugar & elaichi powder.
- If you like crunchy besan ladoos, you can also add 2 tablespoons of sada rava / semolina to the flour.
I’ve done my very best to share the exact measurements, and outline every step, but if something is not clear to you, or you have questions about quantities or alternatives, or anything at all, feel free to ask in the comments. I promise to reply to every single query.
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