Besan Ladoos are an emotion for us Indians. It is loved by everyone for it’s soft, melt in the mouth deliciousness!! Besan Ke Ladoo / Besan Ladoo Recipe is made with gram flour, sugar, and ghee (clarified butter). If you love Besan Ladoos as much as we do, then do try my foolproof, no-fail recipe today 🙂 

Sweets like Besan Ke Ladoo / Besan Ladoo Recipe are a must around in every household in India during festivals like Diwali or Dusherra. The gram flour or besan is roasted in ghee (clarified butter) until aromatic and golden. Then this pasty mixture is cooled and mixed with sugar and any nuts, etc of your choice 🙂 The result is a super scrumptious bliss ball (ladoo) that just can’t stopping popping in your mouth!!

Besan Ke Ladoo / Besan Ladoo Recipe

Besan Ke Ladoo / Besan Ladoo Recipe is essentially the same from all regions in India with a little difference from family to family. These recipes are handed down through generations and people rarely divert from their family recipe when it comes to traditional sweets like these ladoos. 

However, I’ll be sharing my Mom’s recipe for these ladoos. It is our family recipe, she has been making these for us for ages and learned it from her mother when she was young. This is a tried and tested version for Besan Ke Ladoo / Besan Ladoo Recipe. You just need to follow this recipe to the ‘T’ and you will have a batch of beautiful golden ladoos.

Besan Ke Ladoo / Besan Ladoo Recipe

Roast – This step is very important so the color and the aroma are perfect. Be careful and follow this step on the lowest flame. Be patient and keep stirring all the time.

Sweetener – You can add regular powdered sugar or bhura shakkar which is traditionally added for making these ladoos. Do not add icing sugar or castor sugar. Add the sugar only after the mixture has cooled down completely.

Shape – Shape them immediately after adding the sugar so that the texture is right. If the climate is too humid, refrigerate the mixture for 30 minutes and then roll them into ladoos.

Now, let’s make some ladoos.

In a large pan, take ghee. Let it melt but not boil. Keep the flame on low.

Besan Ke Ladoo / Besan Ladoo Recipe

Then add the sieved besan (gram flour), mix it well. The ghee will first get absorbed into the besan.

Besan Ke Ladoo / Besan Ladoo Recipe

After roasting this mixture for 15-17 minutes on low flame, the besan will release the ghee and the consistency turns into a thick liquid.

Besan Ke Ladoo / Besan Ladoo Recipe

You will see the mixture bubbling, keep the flame on the lowest setting, and continue stirring the mixture.

After about 8-10 minutes of cooking the liquid mixture, it will melt completely and the color turns a deeper shade of yellow, almost a golden brown.

Besan Ke Ladoo / Besan Ladoo Recipe

️You will see small bubbles rising continuously. You will have to stir constantly.

At this point, add 1 tsp. water into this mixture and mix well. (this is the trick to get that grainy texture in the ladoos, if you don’t want to, then skip this step).

Besan Ke Ladoo / Besan Ladoo Recipe

Stir and cook for another 4-5 minutes on low flame. Then transfer this liquid mixture into a stainless steel bowl and let it come to room temperature (stainless steel bowl helps to cool the mixture very fast).

Besan Ke Ladoo / Besan Ladoo Recipe

Once the mixture cools down completely, it will solidify on its own. Then add the sugar, and cardamom powder and mix well. This is what the consistency looks like, it’s perfect to roll into ladoos.

Besan Ke Ladoo / Besan Ladoo Recipe

If the climate is humid and the mixture feels too soft to roll into ladoos, refrigerate the mixture for 30 minutes and then make the ladoos, the mixture solidifies as the ghee sets in the refrigerator and it’s easier to make ladoos.

Once the ladoos are ready, store them in a stainless steel container, it will stay fresh for 2-3 weeks at room temperature. Store them in the refrigerator if the climate is hot and humid. If you store them in the refrigerator, bring them to room temperature before consuming so that the ladoos soften a bit.

Besan Ke Ladoo / Besan Ladoo Recipe

Besan Ke Ladoo / Besan Ladoo Recipe
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Besan Ke Ladoo / Besan Ladoo Recipe

Besan Ke Ladoos are popular sweets from India, made with gram flour (besan), clarified butter (ghee), and sugar. They are melt in the mouth soft and have the most delicious flavor! 

Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 medium - large ladoos
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup + 2 tsp besan gram flour
  • 3/4 cup ghee (at room temperature, not melted) clarified butter
  • 1 cup + 1/4 cup bhura shakkar / powdered shakkar powdered sugar
  • 3/4 tsp elaichi powder cardamom powder
  • 1 tsp paani water
  • pista katran sliced pistachios, to garnish

Instructions

  1. In a large pan, take ghee. Let it melt but not boil. Keep the flame on low. 

  2. Then add the sieved besan (gram flour), mix it well. The ghee will first get absorbed into the besan. 

  3. After roasting this mixture for 15-17 minutes on low flame, the besan will release the ghee and the consistency turns into a thick liquid.

  4. You will see the mixture bubbling, keep the flame on the lowest setting, and continue stirring the mixture.

  5. After about 8-10 minutes of cooking the liquid mixture, it will melt completely and the color turns a deeper shade of yellow, almost a golden brown. 

  6. You will see small bubbles rising continuously. You will have to stir constantly. 

  7. At this point, add 1 tsp. water into this mixture and mix well. (this is the trick to get that grainy texture in the ladoos, if you don't want to, then skip this step). 

  8. Stir and cook for another 4-5 minutes on low flame. Then transfer this liquid mixture into a stainless steel bowl and let it come to room temperature (stainless steel bowl helps to cool the mixture very fast). 

  9. Once the mixture cools down completely, it will solidify on its own. Then add the sugar, and cardamom powder and mix well. This is what the consistency looks like, it's perfect to roll into ladoos. (refer pictures above).

  10. If the climate is humid and the mixture feels too soft to roll into ladoos, refrigerate the mixture for 30 minutes and then make the ladoos, the mixture solidifies as the ghee sets in the refrigerator and it's easier to make ladoos. 

  11. Once the ladoos are ready, store them in a stainless steel container, it will stay fresh for 2-3 weeks at room temperature. Store them in the refrigerator if the climate is hot and humid. If you store them in the refrigerator, bring them to room temperature before consuming so that the ladoos soften a bit. 

Recipe Notes

You can add chopped and fried nuts to the cooled ladoo mixture if you prefer, I skip it.  
I added regular powdered sugar. Measure the sugar and the powder the same. Measure it again before adding it to the mixture. 
Lastly, the texture and consistency of the ladoo mixture depend on the besan too, so if the mixture is too loose even after refrigeration, you can 1 tsp. to 1.5 tsp of roasted besan to the mixture and then try making the ladoos. 

 

Love,
Shreya

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