Besan Ladoo holds a special place in Indian sweets. These little golden balls of happiness are my go-to recipe when I want something sweet but don’t have much time. Made with chickpea flour that’s slowly roasted in fragrant ghee, they smell amazing while cooking. The nutty flavor from roasted besan pairs beautifully with crunchy almonds and cashews. Plus, they store well for weeks, making them perfect for gifting or keeping on hand for unexpected guests. Trust me, once you try these homemade ladoos, you’ll never want store-bought ones again.
About the Recipe
This Besan Ladoo recipe is perfect for beginners who want to try making Indian sweets at home. You don’t need any special equipment or hard-to-find ingredients. The secret is patience while roasting the chickpea flour – this step gives the ladoos their signature nutty flavor and golden color. The combination of ghee, nuts, and cardamom creates an irresistible aroma that fills your kitchen. These ladoos taste even better the next day when all the flavors have melded together. They’re naturally gluten-free and vegetarian too.
Why You’ll Love This Recipe
You’ll fall in love with how simple yet delicious these ladoos are. The roasting process fills your home with the most wonderful nutty aroma – it’s like aromatherapy while cooking. Each bite melts in your mouth with a perfect balance of sweetness and nuttiness. They’re not overly sweet like some store-bought versions, and you can actually taste the roasted chickpea flour. The texture is soft but holds together perfectly. Best part? You can make a big batch and they stay fresh for weeks. They’re also naturally packed with protein from the chickpea flour, so you can feel a bit better about having seconds.
Besan Laddu / Besan Ladoo
Cooking Tips
Keep the flame low while roasting the besan – this is crucial. High heat will burn the flour and make it bitter. Stir constantly for even browning. The flour is ready when it turns light golden and smells nutty. Let the mixture cool enough to handle before adding sugar, or it will melt completely. If your mixture feels too dry to form balls, add a teaspoon of warm ghee. Wet your palms slightly while shaping to prevent sticking.
Serving and Storing Suggestions
This recipe makes about 15-20 medium-sized ladoos and takes roughly 30-35 minutes to prepare. Serve them at room temperature as a sweet treat after meals or with tea. They’re perfect for festivals, celebrations, or whenever you crave something sweet. Store in an airtight container at room temperature for up to 3 weeks. They actually taste better after a day or two when the flavors develop.
Similar Recipes
- Coconut Ladoo
- Rava Ladoo (Semolina Ladoo)
- Motichoor Ladoo
- Til Ladoo (Sesame Ladoo)
Nutrient Benefits
Chickpea flour is naturally high in protein and fiber, making these ladoos more nutritious than many other sweets. The almonds and cashews add healthy fats and vitamin E. Ghee provides fat-soluble vitamins and has been valued in traditional cooking for its digestive properties. Cardamom aids digestion and adds natural flavor without artificial additives. While these are still a sweet treat, they offer more nutritional value than refined flour-based desserts.
Besan Ladoo
Ingredients
- 2 cup Chickpea Flour / Besan Flour
- 125 g Ghee
- 5 to 6 Almonds finely chopped
- 5 to 6 Cashew Nuts finely chopped
- 3/4 tsp Cardamom Powder
- 125 g Sugar
Instructions
- Heat ghee in a pan over low flame.
- When the ghee has melted fully, add the chickpea flour and stir well for 10 to 20 minutes.
- When the flour turns light brown, add the cardamom powder, cashew nuts and almonds.
- Mix well and remove from flame.
- Once cool enough to handle add the sugar and mix well.
- Make small/medium laddus and place them on a flat plate.
- Store them in an airtight container.
- Serve as needed.
Recipe Video
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Frequently Asked Questions
Why did my besan ladoo mixture turn out too dry to shape?
This usually happens when the besan is over-roasted or there isn’t enough ghee. Add a teaspoon of warm ghee at a time until the mixture holds together when pressed. The mixture should feel slightly moist and hold its shape when squeezed in your palm.
How do I know when the chickpea flour is perfectly roasted?
The besan is ready when it changes from pale yellow to light golden brown and releases a nutty, toasted aroma. This typically takes 15-20 minutes on low heat. If it starts smelling burnt or turns dark brown, it’s overdone and will taste bitter.
Can I make besan ladoo without ghee using oil instead?
While ghee gives the best flavor and texture, you can substitute with coconut oil or any neutral oil. Use the same quantity but note that the taste will be different. Ghee solidifies as it cools, which helps bind the ladoos better than liquid oils.
My ladoos are falling apart when I try to shape them – what went wrong?
This happens when the mixture is too hot or too dry. Let it cool until comfortable to handle, then add small amounts of warm ghee or milk. Press firmly while shaping and let them set for 30 minutes before moving them.
