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by [Archana Potdar] · This post may contain affiliate links · 62 Comments
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A classic, traditional Indian sweet! A great choice for prasadam or just an afternoon snack.
A ladoo that does not need much expertise to make is made from besan or Bengal Gram flour and ghee or clarified butter.Besan Ladoo is made for any festival or special occasion also called Besan laddu or Besan Unde! In fact, festivities even Ganesh are incomplete without them.
Besan Unde uses pantry ingredients chickpea flour (besan), clarified butter and sugar! Toss in a few dry fruits and you have a yum Besan Ladoo, a round ball of magic that melts in your mouth.
You can also check some other ladoos like Tambit, and Easy Semolina Laddoo. But like me, you may prefer a chakli before a cup of tea.
Content:
- Besan Ladoo and me
- Why make MSK recipe?
- How to make Besan Ladoo
- For Your Questions
- Your Shopping List
- Other Sweets you may like
- Recipe Card
- Pin for Later
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Besan Ladoo and me
As a child, any festival meant one delicious laddoo made from besan, and anytime, anyplace used to be “Unddi” time! Something we used to try and eat as many as we could lay our (grubby) hands on as kids.
I remember for my aunt’s wedding when laddoo and avalakki (poha) was made at home the entire clan sitting to make these balls of delicious sweet both Besan Ladoo and Rava Ladoo. I must have been about 5-6 years old. I helped too, eating quite a few as they were being made!
One of the many traditional recipes that granny made the best. Mine gave me 2 because I was her favourite but now I think they were smaller than the regular ladoos she made.
Besan Ladoo‘s shelf life is 2-3 weeks so they were our travel companions too. My mom carried them in steel containers while travelling. The heat of the train journey used to melt the ghee and we had one big lump in the container. Even on the train, she made the ladoos for us. However, the results of eating too many of them are tummy upsets. We have some hilarious memories of the mishaps we had while travelling and too many laddoos.
Why make MSK recipe?
Like most other recipes on my blog this recipe is
- Easy
- Delicious
- Gluten-free
- Kids love them
- double up as a snack and dessert
How to make Besan Ladoo:
Ingredients:
You will need these ingredients for exact measures please check the recipe card.
- Besan or chickpea flour
- Clarified buutter/ghee
- Powdered white sugar
- Green cardamom or elichi
- Dry Fruits
- Optional ingredients: Sooji or rava is added to Besan Ladoo to give it a slight crunch. But then these ladoos are called Rava Besan Ladoo.
Substitutes:
- I have seen recipes using oil in place of ghee. I will not recommend it but you are welcome to try it out.
- Use nutmeg and cardamom as flavouring agents.
Method:
- In a thick wok add clarified butter and besan on low flame start heating the mixture stirring constantly.
- You may need to add more clarified butter about ¼ cup but go easy add about 2 tablespoons at a time. Resist the temptation to add more clarified butter.
- After about 20-25 minutes the batter changes colour from yellow to deep amber and the aroma is heavenly.
- Switch off the gas and let it cool fully.
- Meanwhile, grind the sugar and cardamom the nutmeg piece if you plan to add it in the mixer to a fine powder.
- Mix the powdered sugar mixture in the cooled besan mix this forms a dry dough but when squuezed comes together.
- Check for sweetness, add more sugar or flavourings if needed.
- Now make small balls of the mixture and stick a nut and raisin before rolling it into a smooth ball.
Storage:
- Your laddu stays good for 3 weeks if stored in an airtight box.
For Your Questions
Pro-tips:
- Ideally use coarse chickpea flour to make ladoos.
- Ghee or clarified butter while I prefer my homemade ghee you can try the commercial ones you like.
- Roasting the besan is the most important job. Low flame and lots and lots of patience.
- Stir constantly this is not a heavy-duty stirring but a job that gives you fantastic results. If the besan is not roasted properly the ladoos will taste raw and will be bitter. This is your crucial step.
- Cooking on low flame and patience this is most important . The low heat cooks the besan properly. If you increase the heat then the flour does turn amber yellow, brown but it will be raw. Your ladoo will taste bitter.
- Your besan and clarified butter/ghee mixture should be like a paste and not runny. But if needed add 1 tablespoon at a time.
- Lastly, let the besan cool completely before you add the sugar. I generally do my roasting in the evening. Then next day add the sugar and make my ladoos. This way the batter cools completely. Adding sugar in warm batter messes up the batter and you cannot shape the ball.Do roast on low flame and stir constantly.
- You can add the nuts and raisins to the dough and mix it up and then make the ladoos. What happens is a disappointment as the. nuts and rasins are not evenly distributed.
Frequently asked questions:
-
So how do you know if the besan is roasted?
As besan roasts, you will get a heavenly aroma. But the most important test is the colour changes from batter changes colour from yellow to deep amber an unmistakable hue. The batter stops being lumpy smoothes out.
-
How can I fix excess ghee in Besan Ladoo?
Ooh! been there and have really rued not being patient and adding the extra ghee. Do not worry there is a solution.
Take another wok, add some more chickpea flour and roast on low flame till you get a good aroma and the colour changes.
Please remember not to add any ghee to this chickpea flour.
Once done cool and add it to the batter especially if you have added sugar to the batter already.
You will have to add some more powdered sugar to bring up the sweetness of the batter. -
What will happen if I over roast the besan and ghee?
While it is important to roast the besan properly on low flame it is also important that you do not over roast the besan. You will get a burnt smell for the ladoos and they will taste weird. Also, remember that the heat of the pan will also continue cooking the besan.
Your Shopping List:
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Other Sweets you may like:
- Kheer, Shavige Payasa or Vermicelli Payasam
- No Syrup Rava Ladoo Recipe
- Bhagari Chi Kheer with Jaggery
- R for Rasgulla
Recipe Card:
Besan Ladoo Recipe
Use pantry ingredients to make Besan Ladoo. Also called Besan Laddu or Besan Unde! In fact festivities are incomplete without them.
5 from 12 votes
Print Pin Rate Save Recipe
Course: Desserts, Snack
Cuisine: Indian
Keyword: Besan, Ladoo, Traditional Food, Travel Snacks
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Servings: 15 ladoos
Calories: 144kcal
Author: ArchanaPotdar
Equipment
Kadhai/wok
Spoons and Ladles
Bowl for mixing
chutney jar of mixer/blender
Ingredients
- 2 cups besan/split bengal gram flour coarsely ground
- 1 ½ cups powdered sugar
- 1 cup ghee/clarified butter
- ½ teaspoon cardamom powder
- Nuts and raisins
Instructions
In a thick kadhai/wok mix the ghee and besan.
On low flame keep stirring the besan. You will need about 20-25 min.
Your batter consistency should not be runny but more like a paste so do not add all the ghee at once. You can always add a little later.
You have to continue stirring till the colour changes from yellow to deep amber and the aroma is heavenly.
Switch off the gas and let it cool fully.
Add the cardamom powder and sugar. Mix well.
Now make small balls of the mixture and stick a nut and raisin before rolling it into a smooth ball.
Notes
Pro-tips:
- Ideally use coarse chickpea flour to make ladoos.
- Ghee or clarified butter while I prefer my homemade ghee you can try the commercial ones.
- Roasting the besan is the most important job. Low flame and lots and lots of patience.
- Stir constantly this is not a heavy-duty stirring but a job that gives you fantastic results. If the besan is not roasted properly the ladoos will taste raw and will be bitter. This is your crucial step.
- Cooking on low flame and patience this is most important . The low heat cooks the besan properly. If you increase the heat then the flour does turn amber yellow, brown but it will be raw. Your ladoo will taste bitter.
- Your besan and clarified butter/ghee mixture should be like a paste and not runny. But if needed add 1 tablespoon at a time.
- Lastly, let the besan cool completely before you add the sugar. I generally do my roasting in the evening. Then next day add the sugar and make my ladoos. This way the batter cools completely. Adding sugar in warm batter messes up the batter and you cannot shape the ball.Do roast on low flame and stir constantly.
- You can add the nuts and raisins to the dough and mix it up and then make the ladoos. What happens is a disappointment as the. nuts and raisins are not evenly distributed.
Nutrition Facts
Besan Ladoo Recipe
Serving Size
1 piece
Amount per Serving
Calories
144
% Daily Value*
Fat
6.5
g
10
%
Carbohydrates
18.7
g
6
%
Fiber
1.4
g
6
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Pin for Later:
More Akshay Tritiya Festive Recipes
- Upwas chi Suran chi Bhaji Recipe
- Delicious Kalan Recipe
- Chawal ki Kheer Recipe
- Aam Ras(Mango Pulp) Recipe
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Reader Interactions
Comments
Priya Suresh says
All time favourite besan laddoos and they looks extremely delicious.
Reply
Srivalli Jetti says
Those laddos have surely turned out so delicious Arch..good job in shaping it so neatly!
Reply
Srivalli Jetti says
Not sure if my comment came through!..the laddos look very nicely shaped..very delicious one..
Reply
Nalini says
Amazing besan ladoos, perfectly shaped.
Reply
Jayashree says
These have come out so well - perfectly round and shiny.
Reply
Vaishali says
Love laddoos anytime and began ones top the list ! Perfectly made beauties .
Reply
PJ says
Ladoos look so good and perfectly shaped, Archana! Superb!
Reply
Pavani says
Perfectly made besan laddoo. They look amazing.
Reply
Sandhya Ramakrishnan says
The laddoos are so smooth and perfect!
Reply
Harini says
Perfectly made laddus, Archana
Reply
Sapna says
Besan Ladoo are my favourite. Looks yummy.
Reply
preeti says
Perfectly done ladoo
Reply
Shobha Keshwani says
Laddoos look so well made and delicious. It is amazing how they taste so good with just a few ingredients. All available in our kitchens and we can make them anytime unplanned also.
Reply
ArchanaPotdar says
Thnaks, Shobha
Reply
LINSY PATEL says
some desserts are ever green no matter how many times you make that , you are still going to love it and this is that perfect one. looks lovely and delicious
Reply
ArchanaPotdar says
Thanks, Lindsy. You hit the nail on the head.
Reply
Superduper kitchen says
Besan ladoos look delicious. Easy to make sweet with simple ingredients.
Reply
ArchanaPotdar says
Thanks, dear.
Reply
priya vj says
Gannu bappa will be very happy to get these rich and delicious ladooos . I love besan ladoos but as you said cannot gorge more for the fear of upset stomach . Love yhe shiny finish on your ladoos
Reply
ArchanaPotdar says
Thanks, Priya.
Reply
Mina Joshi says
Besan ladoos look delicious. I haven't made these for a long time. Reading your recipe, I am tempted to make them too.
Reply
ArchanaPotdar says
😀 Love the fact that I am not the only one tempted.
Reply
Jayashree T.Rao says
Besan ladoo is the best sweet that we can prepare , it stays good for a long period and tasty too. They look delicious.
Reply
ArchanaPotdar says
Thanks.
Reply
Mayuri Patel says
I've often tasted besan ladoo especially when given out as prasadam but haven't tried making them at home. They definitely are melt in the mouth kind and tasty. I think for this upcoming festivities I should try making them.
Reply
ArchanaPotdar says
Do try, send them across. I love them.
Reply
Padma Veeranki says
Who can say no to such a wonderful ladoo...Easy to make dessert with simple ingredients and so so delicious to binge on!!
Reply
ArchanaPotdar says
😀
Reply
Priya Srinivasan says
Wow look at those perfect little spheres! So smooth and shiny! i love making ladoos, as they are one of the quickest, easiest and most versatile dessert to make! I have never made besan ladoo this way, would love to try next time!
Reply
ArchanaPotdar says
😀 Thanks, Priya.
Reply
Jolly says
Long time I didn’t make besan ladoo at home, now I am craving it by seeing your delicious post. They’re perfectly made and shape too. Lovely!
Reply
ArchanaPotdar says
Thanks.
Reply
Bless my food by Payal says
I am always willing to surrender myself for these delicious besan ladoos. By merely looking at their pictures, my mouth is watering. Yum.Reply
ArchanaPotdar says
Thanks.
Reply
Pavani says
Beautifully made besan ladoo Archana. They look rich and decadent. Loved reading your memories associated with these 🙂Reply
ArchanaPotdar says
Thanks.
Reply
Lata Lala says
These are my all time favourite besan ladoos and they looks extremely delicious. It's a must recipe to be made during festival season.Reply
ArchanaPotdar says
True. Thanks, Lata.
Reply
amrita says
As you said Besan ladoos are favorite in almost all Indian homes. Your Besan ladoo has turned out so smooth and looks absolutely melt in moouthReply
ArchanaPotdar says
😀 Thanks.
Reply
Sandhya Ramakrishnan says
The ladoos are so smooth and perfect! Love festival season so we can enjoy our memories and also indulge in all our favorite sweets.Reply
ArchanaPotdar says
Thanks.
Reply
Uma Srinivas says
This is one of the favorite ladoo. We make this for Ashtami and Diwali too. Looks yummy and neat.Reply
ArchanaPotdar says
Thank you.
Reply
Jagruti's Cooking Odyssey says
These Besan ladoos are classic and so delicious, a must recipe for any ladoo lovers. Thanks for sharing.
Reply
ArchanaPotdar says
Thanks.
Reply
Padma Veeranki says
This ever green classic dish is something we can never get bored of......Besan ladoo looks so delicious with perfect texture with a melt in the mouth feel...Apt for the festive season!!Reply
ArchanaPotdar says
Thanks, Padma.
Reply
sapana says
Besan ladoo is heart and soul of Indian sweets. Love it to the core. You have made them so perfectly Archana. I feel like grabbing some from the screen.Reply
ArchanaPotdar says
Thanks, Sapana.
Reply
kalyani says
besan ladoo definitely brings back a lot of memories.... these are so perfectly made arch...
Reply
ArchanaPotdar says
Thanks, Kalyani.
Reply
Renu says
I have my silly memories with this besan ladoo. One of my favourites and the good thing is that it is my sons favourite too. Love your tips and tricks on making this.Reply
ArchanaPotdar says
Thanks, Renu.
Reply
Lathiya says
I love besan ladoos and these ones look delicious. THank you for sharing video instructions to make it easier for beginners.Reply
ArchanaPotdar says
thanks.
Reply
Azlin Bloor says
These besan laddoos look simply amazing, Madame Scientist! They are a great celebratory recipe I think and pleases everyone!Reply
ArchanaPotdar says
😀 it is! Thanks, Azlin.
Reply
Mayuri Patel says
Love besan ladoo, they literally just melt in the mouth if made properly. Love the easy recipe and best part is that one can make them well ahead of any festival.Reply
ArchanaPotdar says
😀
Reply
Sadaf Shaikh says
Hi
I have made recently besan laddu but unfortunately besan doesn't roasted properly and it tastes raw 😕
Pls suggest something what to do
And how to fix this.
ThanksReply
ArchanaPotdar says
Thanks you for trying the recipe. I am sorry yourBesan Laddus are not well done.
I assume you have added sugar to make the laddus. If the sugar was not added, you could have roasted it more and followed the method.Unfortunately, there is no fix for this.
How much besan have you used?If it is your first try and a small quantity, Isuggest using it to make Kadhi. Blend 1 laddu in well in the buttermilk then heat it. Temper the kadhi separately. You will have to adjust the taste.Hope this works for you. Please let me know how it goes.Reply
5 from 12 votes
