Besan Ka Ladoo

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A classic Indian festive sweet made with roasted gram flour

Besan Ladoos are rich, aromatic Indian sweets prepared from gently roasted gram flour, ghee, sugar, and warm spices. Traditionally served in Indian homes as a festive treat—much like cookies or chocolates—these ladoos are an essential part of celebrations such as Navratri, Diwali, and Holi. Soft, nutty, and melt-in-the-mouth, they can be enjoyed any time of the day.

Prep Time: 10 minutes
 Cook Time: 30 minutes
 Total Time: 40 minutes
 Servings: 9 ladoos
 Cuisine: North Indian
 Texture: Soft, rich, crumbly

Ingredients

For the Ladoos

  • 1½ cups besan (gram flour)

  • 2 tablespoons fine sooji (semolina)

  • ½ cup unsalted melted butter or ghee

  • ¾ cup sugar

  • 4 tablespoons sliced almonds (badam)

  • ¼ teaspoon coarsely ground cardamom seeds (elaichi)

For Garnish

  • 1 tablespoon melted ghee

  • 1 tablespoon sliced pistachios

Instructions

Step 1: Roast the Besan

  1. In a large heavy-bottomed frying pan, combine besan, semolina, and melted ghee.

  2. Cook on medium heat, stirring continuously with a spatula to prevent burning.

  3. Roast until the mixture turns light golden brown and releases a sweet, nutty aroma—about 7–10 minutes.

    • Do not cook on high heat, as the besan will not roast evenly.

  4. Remove from heat and allow the mixture to cool until warm (not room temperature).

Step 2: Flavor the Mixture

  1. While still warm, add sugar, cardamom, and sliced almonds.

  2. Mix thoroughly until evenly combined.

Step 3: Shape the Ladoos

  1. Take about 2 tablespoons of the warm mixture into your palm.

  2. Gently press and roll between your palms to form smooth, round ladoos.

  3. Each ladoo is traditionally about the size of a ping-pong ball, though size can be adjusted.

Step 4: Garnish

  1. Lightly dip one side of each ladoo about ¼ inch into melted ghee.

  2. Press the ghee-coated side gently into sliced pistachios so they adhere.

  3. Place ladoos on a plate with the garnished side facing up.

Step 5: Cool & Store

  • Allow the ladoos to cool completely at room temperature.

  • Store in an airtight container.

Storage

  • Keeps well for 2–3 weeks at room temperature when stored properly.

Tips & Variations

  • For a richer flavor, replace sugar with powdered jaggery (adjust sweetness).

  • Cashews or raisins may be added along with almonds.

  • If mixture feels dry while shaping, warm slightly or add ½–1 teaspoon melted ghee.

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