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Besan Ladoo (Chickpea Flour Sweet)

Name: Besan Ladoo (Chickpea Flour Sweet)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 cup (100g) Besan (Chickpea Flour); 1/2 cup (115g) Ghee (clarified butter), plus more if needed; 3/4 cup (100g) Powdered Sugar (Boora/Tagar or fine granulated sugar pulsed in mixer); 1/2 teaspoon Cardamom Powder; 1 tablespoon Chopped Pistachios or Almonds for garnish (optional)

By Recipe Heaven Kitchen17 Mar 20260

Prep15 min

Cook25 min

Servings12

DifficultyEasy

Delight in the rich, aromatic, and melt-in-your-mouth goodness of Besan Ladoo, a beloved traditional Indian sweet. Made from roasted gram flour (besan), ghee, and powdered sugar, these fragrant spherical treats are a staple during festivals like Diwali, Raksha Bandhan, and weddings. Our easy-to-follow recipe guides you to perfectly grainy and flavorful Besan Ladoos that will leave everyone asking for more. Experience the authentic taste of Indian celebrations at home!

Written by

Abhishek Akbari

Home cook and food blogger behind Recipe's Heaven. Every recipe here is personally tested in my kitchen — from quick weeknight dinners to festive Indian feasts — so you get results that actually work.

Ingredients

1 cup (100g) Besan (Chickpea Flour)
1/2 cup (115g) Ghee (clarified butter), plus more if needed
3/4 cup (100g) Powdered Sugar (Boora/Tagar or fine granulated sugar pulsed in mixer)
1/2 teaspoon Cardamom Powder
1 tablespoon Chopped Pistachios or Almonds for garnish (optional)

Instructions

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1. **Roast Besan:** In a heavy-bottomed kadai or large non-stick pan, heat 1/2 cup of ghee over low heat. Add the besan (chickpea flour). Begin roasting the besan on low flame, stirring continuously. This step is crucial and takes about 15-20 minutes. The besan will gradually change color from pale yellow to a golden brown and release a fragrant, nutty aroma. It will also become lighter in texture as it roasts.
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2. **Check for Consistency (Optional):** If the mixture looks too dry while roasting, you can add 1-2 tablespoons of ghee, a little at a time, until it reaches a thick, paste-like consistency. The mixture should be able to hold its shape when pressed.
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3. **Cool Slightly:** Once the besan is perfectly roasted, turn off the heat. Transfer the roasted besan mixture to a large bowl or plate to cool down slightly. It should still be warm, but not hot, as adding sugar to very hot mixture will melt the sugar too much.
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4. **Add Sugar and Cardamom:** Once the mixture is warm (not hot), add the powdered sugar and cardamom powder. Mix everything thoroughly with your hands or a spoon until well combined. If using Boora/Tagar, it adds a lovely grainy texture.
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5. **Shape the Ladoos:** Take small portions of the mixture (about 1.5-2 tablespoons) and gently roll them between your palms to form smooth, round ladoos. If the mixture feels crumbly, press it firmly together as you roll. Garnish each ladoo with a chopped pistachio or almond, if desired.
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6. **Store:** Let the ladoos set at room temperature for an hour. Once set, store them in an airtight container.

Frequently asked questions

What is the secret to grainy Besan Ladoo texture?▾

Using coarse besan (laddu besan) or adding a tablespoon of sooji (semolina) or rava to fine besan can create a grainy texture. Also, gently 'darra' (mix in a way that creates texture) the besan by adding a little water/milk while roasting, then evaporating, helps.

Why do my Besan Ladoos turn hard?▾

Ladoos can turn hard if the besan is not roasted enough, or if it's over-roasted. Also, adding sugar when the besan mixture is too hot can cause the sugar to crystallize and make the ladoos hard. Ensure the mixture is just warm.

Can I make Besan Ladoo with less ghee?▾

You can try to reduce the ghee slightly, but it's essential for the flavor, texture, and binding of the ladoos. If you reduce too much, the ladoos might be dry and crumbly, making them difficult to shape.

What is the best way to roast besan?▾

Roast besan on a very low flame with continuous stirring. This ensures even cooking and prevents it from burning. It should take about 15-20 minutes for a beautiful golden color and nutty aroma. Patience is key!

How long do Besan Ladoos last?▾

When stored in an airtight container at room temperature, Besan Ladoos can last for 7-10 days. If refrigerated, they can last up to 2-3 weeks, though their texture might become firmer.