Besan ladoo recipe

Besan ladoo recipe
Summary Not available
Diet : Vegetarian
Total time : 40 mins
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Besan ladoo recipe

Summary Not available
Total Time40 mins
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Keyword: 30-60 min, Indian Home Style, North India
Person: 15
Calories: 235kcal


  • 400 g besan
  • 100 g butter melted
  • 250 g sugar
  • 1 tbsp cardamoms
  • 50 g cashews


  • Preparation for besan ladoo Powder sugar and cardamom pods finely in a grinder/blender jar
  • Set aside
  • Heat a pan and add 1½ tablespoons ghee
  • When it melts, add chopped cashews and fry them until lightly golden
  • Remove them to a small bowl
  • Add besan to the same pan
  • On a medium low flame keep stirring and begin to roast the besan for 5 to 6 mins
  • You may see small lumps of ghee and flour
  • Just ignore them
  • After 5 mins, it begins to turn slightly aromatic & changes to a slightly deeper color
  • Regulate the flame to lowest immediately
  • Add rest of the ghee
  • Mix well and keep roasting on a low flame stirring continuously without stopping
  • Otherwise it may burn
  • Besan will absorb all of the ghee and turn lumpy at this stage
  • Just continue to cook it stirring constantly
  • After a while besan begins to turn deep golden in color and aromatic
  • Your kitchen will be filled with a aroma indicating the flour is well roasted
  • It took 25 mins for me to reach this stage
  • Timing may vary depending on the kind of pan and intensity of heat used
  • Be cautious at this stage & remove the pan quickly from the stove
  • Begin to cool down by stirring it for another 2 to 3 mins
  • Cool little bit of the roasted besan and taste test it
  • It should be nutty and not taste raw even a bit
  • Cool down the roasted besan completely
  • This step is important
  • How to make besan ladoo When the besan cools down add powdered sugar
  • If you prefer less sweetness in your ladoos, add little lesser than mentioned in the recipe
  • I use all of the powdered sugar
  • Mix very well to combine the sugar
  • At first your mixture may seem dry but keep mixing or knead it with your hand
  • The warmth in your hand will melt the ghee and bind all of them well
  • Take small portions of this and press down in your palm to roll to balls
  • You can make about 8 ladoos
  • Store besan ladoo in a air tight jar at room temperature and use within 3 weeks
  • Alternately you can refrigerate them for up to 2 to 3 months
  • Reheat them in microwave for 15 to 20 seconds or in the oven at 80 C or 160 F for a few minutes until they become warm


No extra notes


Calories: 235kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 254mg | Fiber: 3g | Sugar: 20g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg


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