The BEST Besan Ladoo! Easy to make and deliciously sweet! These ladoos are soft, creamy yet you can taste the granular feel from the besan. This is one of the most common and popular Indian sweets made during festivals like Diwali, Ganesh Chaturthi, Raksha Bandhan, etc.
Making besan ladoo at home is very easy. It is pretty hard to mess up with the recipe.
Main ingredients needed for Besan ladoo:
- Besan – Regular fine verity of besan is used. It is also called gram flour or chickpea flour.
- Ghee (Clarified butter) – To get the best taste, always use good quality homemade ghee or store bought one.
- Boora (Tagar) – In India, it is easily available. But here in the USA, this boora sugar is not available, in that case, use powdered sugar instead. No, it is NOT regular sugar in powder form.
The key to getting the perfect and good tasting ladoo is roasting the besan well. Yes, you need to roast the besan on low flame with stirring constantly. If it is not roasted properly, you will have the raw taste of besan. It is not a pleasant taste.
Different stages in besan roasting process:
- First, you will add besan to the hot ghee. As you start, it will be lumpy and you need to make efforts to stir the besan meaning you will feel it heavy.
- As it gets roasted, it starts to loosen up. Ghee will starts to ooze out. Also, you will get a nutty aroma of the besan. It will not be lumpy any more, it is more like a ‘thick paste’. Continue roasting with stirring constantly.
- You will not feel heavy anymore while stirring. It will be more of the runny paste now. This is the right time, you know that besan is roasted nicely and perfectly.
- The pics of all the stages are shown in the step by step photos below.
How to make Besan Ladoo Recipe?
1) Heat the ghee or clarified butter in a pan on LOW heat. Once hot add besan and mix.
2) Roast the besan on low flame with stirring continuously. In the beginning, it will be a little lumpy. Keep on stirring and cooking.
3) As it gets roasted, it starts to loosen up.
4) Continue cooking, it will not be lumpy anymore. You will feel little light while stirring.
5) And then it starts to change color, you will have a nutty aroma of cooked besan and will be paste-like and shiny – meaning ghee starts oozing out. It took me about 10-12 minutes.
6) Remove it to a plate. Let it cool to touch or let it get warm.
7) Once the mixture becomes warm, add powdered sugar and cardamom powder.
8) Start mixing with your fingertips. It will come together like a loose dough.
9) Shape into the ladoo and place on the plate. As the mixture is loose and warm, ladoo will not hold its round shape and will become flat.
11) No worries. After some time it cools down (about 15 minutes later). Then again shape into the round ladoo. Now it will hold its round shape. But be sure, don’t wait too long to cool down. Otherwise, it will get firm.
You can garnish it with chopped nuts or charoli. Alternately you can add chopped nuts into the ladoo mixture before shaping them. Here I have kept them plain.
Besan ladoo are made during the festival or special occasions. During Ganesh Chaturthi festival, it can be offered to Lord Ganesha as a bhog/prasad. During Diwali, it can be served as a snack along with few savory snacks to the guests.
Variations of besan ladoo:
- Add a bit of semolina (sooji) and make rava besan ladoo.
- There is Gujarati style magas ladoo, it is made from coarse besan.
- Khoya is added into the ladoo mixture to make it more rich and heavy.
- Nuts powder (cashew nut powder and/or almond powder) is added into the mixture. It gives nice nutty flavor.
Besan Ladoo Recipe
- 1/3 cup Ghee (clarified butter)
- 1 cup Besan (gram flour)
- ½ cup Powdered sugar (Confectioner’s sugar or icing sugar) (tagar or boora)
- ⅛ teaspoon Green cardamom seeds powder
Making besan ladoo recipe:
- Heat the ghee in a pan on LOW heat. Once hot add besan and mix.
- Roast the besan on low flame with stirring continuously.
- In the beginning, it will be a little lumpy and you will feel heavy. Keep on stirring and cooking.
- As it gets roasted, it starts to loosen up and becomes like a thick paste. it will not be lumpy anymore. You will feel little light while stirring.
- And then it starts to change color, you will have a nutty aroma of cooked besan and will be little runny paste-like and shiny – meaning ghee starts oozing out. This is the time, besan is roasted and ready.
- It took me about 10-12 minutes.
- Remove it to a plate. Let it cool to touch or let it get warm.
- Then add powdered sugar and cardamom powder.
- Start mixing with your fingertips. It will come together like a loose dough.
- Shape into the ladoo and place on the plate.
- You can garnish it with chopped nuts or charoli.
- To avoid the raw taste of besan in besan ladoo, the besan has to be roasted really well.
- Always roast the besan on LOW flame with stirring constantly.
- Do not add sugar into the hot mixture otherwise, sugar will melt and the mixture will become runnier and you will not be able to form a ladoo shape.
- Add sugar to the warm (cool enough to touch) besan mixture.