Let me show you how to make Besan Ladoo with this easy, authentic recipe that tastes incredible every time. My friend Nadee gave me this Besan Ladoo (Chickpea Flour Sweet Balls) recipe, and I had to try it out. I was amazed that I had never tried this fantastic Indian treat before. It is sweet, rich, and crumbly with a touch of spice.
Now, I make it all the time because I just cannot get enough—it is that delicious.
Check out the video recipe below to learn how to make Besan Ladoo with this easy, authentic method!
Check Out Also: Unbelievably Good Gnanakatha Cookies — A Must-Try Recipe!
What is Besan Ladoo?
Besan Ladoo is a popular Indian sweet made from roasted chickpea flour (besan), ghee (clarified butter), sooji, which is also called semolina and sugar.
These delightful treats are rolled into small, round balls and often flavored with cardamom and garnished with nuts and raisins. They have a rich, crumbly texture and a sweet, nutty flavor that makes them a favorite during Indian festivals and celebrations. If you have never tried them before, you are in for a real treat!
What Does Besan Ladoo Taste Like?
Besan Ladoo has a rich, nutty flavor with just the right amount of sweetness. It crumbles in your mouth in the most delightful way. The roasted chickpea flour gives it a unique taste, and the touch of cardamom adds a warm, aromatic note. I fell in love with these treats at first bite, and if you are into crumbly sweet treats with a hint of spice, I think you will too.
Check out the step-by-step recipe below to see how to make Besan Ladoo at home!
Classic Besan Ladoo Recipe
14
servings10
minutes50
minutes315
kcal1
hourBesan Ladoos are traditional Indian sweet balls made by roasting chickpea flour (besan) in ghee until fragrant, mixing with semolina, cashews, raisins, and warming spices like cardamom. The mixture is then combined with a sugar syrup and shaped into round ladoos once cooled slightly. These nutty, grainy textured treats are a beloved dessert for festivals and special occasions.
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Ingredients
1 cup (120 grams) melted ghee
1 1/2 cups (180 grams) besan flour (chickpea flour)
1 1/2 cups (180 grams) sooji (semolina)
1 tablespoon (14 grams) ghee (for roasting)
2 tablespoons (20 grams) cashew pieces
2 tablespoons (20 grams) raisins
1/4 teaspoons Cardamom powder
1 1/2 cups Sugar
1 cup Water
Directions
- Prepare the Besan Mixture: In a frying pan, add 1/2 cup (120 grams) of melted ghee. Then, add 1 1/2 cups (180 grams) of besan flour (chickpea flour). Mix the besan flour and ghee on low heat until well combined and the color turns golden brown.
The texture should be smooth but slightly grainy. This will take about 30 minutes. Once ready, scoop the mixture into a large mixing bowl and set it aside.
- Toast the Sooji: In the same frying pan, add another 1/2 cup (120 grams) of melted ghee. Then, add 1 1/2 cups (180 grams) of sooji (semolina).
Continue mixing it with the ghee on medium-low heat for about 10 minutes, ensuring it blends evenly and starts to smell a bit toasty.
Add the sooji mixture to the besan mixture in the mixing bowl, and give everything a good mix until well combined.
- Roast Cashews and Raisins: In the frying pan, add 1 tablespoon (14 grams) of ghee. Then, add 2 tablespoons (20 grams) of cashew pieces and 2 tablespoons (20 grams) of raisins. Roast them on medium heat until they turn golden brown, then add them to the mixing bowl.
- Add Cardamom Powder: Add cardamom powder to the mixing bowl. Mix all ingredients thoroughly until well combined.
- Prepare the Sugar Syrup: In the frying pan, add 1 1/2 cups (300 grams) of sugar and 1 cup (240 ml) of water. Keep mixing continuously over medium-low heat and check the consistency with your fingers until it forms a single thread when pulled apart.
- Add the besan-sooji mixture and let it cool: Pour the besan and sooji mixture from the mixing bowl into the sugar syrup in the pan. Stir over medium heat until everything is well blended.
Transfer the mixture back into the mixing bowl and let it cool for about 20 minutes until it is just warm.
Pour all the mixture from the mixing bowl into the melted sugar mixture in the pan. Keep stirring over medium heat until everything is blended. Check the video below for more details.
- Shape the Ladoos: Pour the mixture back into the mixing bowl and let it cool for about 20 minutes until it is just warm.
If the mixture is still too runny, refrigerate it for 5 minutes to help it firm up, or add a bit of roasted besan or powdered sugar.
When the mixture cools it becomes thick enough to shape but if it is still too runny, refrigerate it for 5 minutes to help it firm up, or add a bit of roasted besan or powdered sugar.
Grease your palms with ghee to prevent sticking and shape the mixture into ball-sized ladoos while it is still warm.
- Store and Serve: Let the besan ladoos set for a few minutes until firm. Once firm, you can eat them right away or store them in an airtight container for up to 2 weeks.
Recipe Video
Notes
- Adjusting Consistency: If the mixture is too runny, refrigerate for 5 minutes or add a bit of roasted besan or powdered sugar to help it firm up.
- Ghee Quality: Use high-quality ghee for the best flavor. The aroma and taste of ghee significantly impact the overall taste of the besan ladoos. Here is an easy way to make your own ghee at home.
- Roasting Besan: Be patient while roasting the besan. It’s crucial to roast it on low heat and stir continuously to avoid burning. The color should turn golden brown, and it should have a nutty aroma.
- Consistency Check for Sugar Syrup: The sugar syrup should reach a single-thread consistency. To check, take a small drop between your thumb and index finger and pull apart gently. If a single thread forms, the syrup is ready.
- Shaping the Ladoos: Shape the ladoos while the mixture is still warm. If the mixture cools down too much, it may harden and become difficult to shape. Greasing your palms with ghee can help prevent sticking.
- Storage: Store the ladoos in an airtight container at room temperature. They can stay fresh for up to 2 weeks, making them a great make-ahead sweet treat for special occasions or festivals.
Nutrition Facts
- Total number of serves: 14
- Calories: 315kcal
- Carbohydrates: 41g
- Protein: 5g
- Fat: 15g
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Common Besan Ladoo Mistakes and How to Fix Them
1. Not Roasting the Flour Enough: One mistake I made at first was not roasting the besan (chickpea flour) enough. If it is undercooked, the ladoos will taste raw and bitter. Make sure to roast the flour on low heat until it turns golden brown and gives off a nutty aroma. It might take some time, but it is worth it.
2. Using Too Much Ghee: It is tempting to add extra ghee, but too much can make the ladoos greasy and hard to shape. Stick to the recipe and add ghee gradually until the mixture holds together when you press it.
3. Not Letting the Mixture Cool: I learned the hard way that trying to shape the ladoos while the mixture is too hot can burn your hands. Let it cool enough to handle, but not so much that it hardens and becomes difficult to shape.
4. Not Mixing Properly: If the mixture is not mixed well, the ladoos can end up with lumps of sugar or flour. Mix thoroughly until everything is well combined and smooth.
5. Rushing the Process: Patience is key. I used to rush through the steps, but taking your time ensures each stage is done correctly, resulting in better-tasting ladoos.
These tips have helped me make perfect Besan Ladoo every time. I hope they help you too!
Your Thoughts on This Besan Ladoo Recipe?
Got any questions or thoughts about making Besan Ladoo? Feel free to share them in the comments below—I would love to hear from you!
Jen
