Besan Ladoo Recipe | Traditional Indian Sweet Mithai
Tarla Dalal
• Updated : Jan 27, 2026
besan ladoo is one of the most popular mithai in Indian cuisine. It might be known by various names, but this delicious laddoos of spiced and sweetened besan is famous all over the country.
besan ladoo are made and relished for festivals, family events and different occasions. Some people also serve besan ke ladoo as prasadam. All you need is patience while making besan ladoo, patience is the key.
Table of Content
About Besan Ladoo, Indian Mithai
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Ingredients
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Methods
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How to make besan ladoo
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FAQs
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Related Besan Ladoo Recipe
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Tips for Besan Ladoo Recipe
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Nutrient values
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Ingredients used for making besan ladoo are simply available in every Indian household pantry. All you need to do to make besan ladoo is heat ghee in a non stick pan, once the ghee is hot. Add besan and keep stirring it continuously which will prevent it from burning. Do not strictly leave it unattended. You will need to roast the besan for 13-15 mins atleast. You will know the besan is cooked when the besan would turn golden brown and has a nice aroma. Further, transfer it in a plate and let it cool down. Once the mixture has come to room temperature, add sugar. Also, add coarsely grounded almonds which would give laddus a nutty taste and finally cardamom powder which would enhance the taste of it. Mix well and roll into laddoos. The finish of the laddoos should be shiny, which is an indication of perfectly cooked besan ladoo.
Where is besan ladoo from ?
Besan ladoo (also called besan ke laddu or besan laddoo) is a classic Indian sweet made from roasted gram flour (besan), ghee, sugar, and often cardamom/nuts. It doesn’t have a single exclusive origin state—it’s a traditional sweet enjoyed across much of North India and beyond for centuries.
That said, it’s particularly associated with and famous in these states/regions:
• Punjab, Haryana, and Uttar Pradesh — This is the core heartland where besan ladoo is a staple homemade sweet for festivals (like Diwali), weddings, and celebrations. It’s often called a quintessential North Indian mithai, with many families having their own generational recipes.
When making this, remember that the rich flavour of the besan ladoo depends on how well you cook the besan. Under-cooking it will leave behind a raw taste, which will ruin the whole recipe. So, make sure you cook it well. The proportion of ghee and besan is also important as you might end up with a dry or very soft besan ladoo if it is not done right.
Once you have the mix ready, take some in your palm, shape it into a round and keep rolling it in your hand till you get a smooth, lustrous, ghee-tinted texture on the surface. besan ladoo will look so irresistible at this stage that you would just want to pop it into your mouth! That’s when the laddoo is ready.
If you liked this, you are sure to also enjoy other Traditional Indian Mithai recipes made from besan like Mysore Pak, Sweet Boondi and Mohanthal.
Tags
Soaking Time
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Preparation Time
10 Mins
Cooking Time
13 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
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Total Time
23 Mins
Makes
18 ladoos
Ingredients
For Besan Ladoo
- 4 cups besan (Bengal gram flour)
- 1 cup ghee
- 2 cups powdered sugar
- 1/4 cup coarsely powdered almonds (badam)
- 1/2 tsp cardamom (elaichi) powder
For The Garnish
- 1 tbsp almond (badam) slivers
Method
For besan ladoos
- To make besan ladoo, heat the ghee in a deep non-stick pan, add the besan, mix well and cook on a medium flame for 13 minutes, while stirring continuously.
- Switch off the flame and keep stirring for 1 more minute.
- Transfer the mixture into a plate and keep aside to cool for 1 hour or till the mixture cools down completely.
- Add the sugar, coarsely powdered almonds , cardamom powder and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
- Take a small portion of the mixture and shape it into a round ladoo
- Repeat step 5 to shape 17 more besan ladoos.
- Garnish the besan ladoos with almond slivers and store in an air-tight container.
Handy tip:
- besan ladoos can be stored in an air-tight container at room temperature for 15 days.
Besan Ladoo Recipe | Traditional Indian Sweet Mithai Video by Tarla Dalal
Besan Ladoo, Indian Mithai recipe with step by step photos
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To make besan ladoo, heat the 1 cup ghee in a deep non-stick pan. Use good quality ghee for flavorful magaz. Traditionally, thick bottomed pan are used to prepare Indian sweets and the entire procedure is done on a low flame. Also, it is very important to measure all the ingredients accurately. We have used 1 cup of soft ghee at room temperature which is 1 cup even after melting
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Once the ghee has melted and turned hot.
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Add the 4 cups besan (Bengal gram flour). We have used regular fine variety of gram flour. If you love a coarse texture, use grainy flour or a combination of fine besan with a tbsp of semolina or add fine caster sugar instead of powdered sugar to enjoy that crunchy bites. Also, sift the besan if it has lumps.
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Mix well to combine the ghee well and cook on a medium flame, while stirring continuously. If the besan is not roasted properly, you will have a raw taste and the besan ladoos won’t be tasty. There are different stages in the cooking of besan.
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As you start, it will be crumbly and lumpy. You need to stir continuously from all the sides to break the lumps. Cook on a medium flame or else the besan will quickly change colour yet remain uncooked. When you roast it more, the lumps start to break and loosen up. Ghee will start to ooze out. Also, you will get a nutty aroma from the besan.
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Switch off the flame and keep stirring for 1 more minute. Our besan is golden brown with a nice aroma at this stage. If the flour is over roasted, the laddus will have a bitter and burnt flavour.
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Transfer the mixture into a plate and keep aside to cool for 1 hour or until mixture cools down completely.
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Don’t wait for too long to cool down. Otherwise, the sugar won’t mix well.
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Add 2 cups powdered sugar. Do not add sugar into the hot mixture otherwise, sugar will melt and the mixture will turn runny and you will not be able to form a ladoo. Also, increase the quantity of sugar if you like sweeter besan ladoo.
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Add 1/4 cup coarsely powdered almonds (badam). You can toss in other dried fruits like pistachios, walnuts, cashew nuts too.
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Add 1/2 tsp cardamom (elaichi) powder to enhance the flavour of besan laddus.
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Mix well to combine everything.
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Mix while rubbing the mixture in between your palms till it gets a crumbly texture.
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Take a small portion of the mixture and shape it into a round besan laddu. Ensure the besan ladoos have no cracks. Also, grease your palms with ghee while making balls if required.Press it till the ghee oozes out and the besan laddu has a shiny texture.
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Repeat step 12 and 13 to shape 17 more besan ladoo recipe| besan ke ladoo | besan ladoo with step by step photos.
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Garnish the besan laddoos with almond almond (badam) slivers.
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Serve besan ke ladoo and store the besan ladoo in an air-tight container and use as required.
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- What are the main ingredients in this Besan Ladoo recipe?
The key ingredients are gram flour (besan), ghee, powdered sugar, coarsely powdered almonds, and cardamom powder plus almond slivers for garnish. - How long should I roast the besan for perfect ladoos?
Roast the besan with ghee on medium heat for about 13–15 minutes until it turns golden brown and gives a nutty aroma. - Why does my besan taste raw after making ladoos?
A raw taste usually means the besan wasn’t roasted long enough; it should be cooked until golden and fragrant before adding sugar. - When should I add the sugar?
Add the sugar only after the besan mixture has completely cooled to prevent the sugar from melting and making the mixture runny. - Can I use something other than ghee?
Yes, some people use alternatives like coconut oil or dalda, but ghee gives the best traditional flavour and texture. - Why aren’t my ladoos binding into balls?
If the mixture doesn’t bind, it may be too hot or have too much ghee. Let it cool a bit, refrigerate briefly, or add a little more roasted besan to help them hold shape. - Can I make this recipe vegan?
To make vegan ladoos, you can substitute ghee with coconut oil or another neutral-flavoured plant oil. - How should I store Besan Ladoo, and for how long?
Store them in an airtight container at room temperature; they typically stay good for up to ~15 days. - Can I add other nuts or flavours?
Yes you can add pistachios, cashews, or even tweak spices like cinnamon or saffron for variation, though the classic uses cardamom. - What if my ladoos are too sweet or too salty?
Adjust the sugar amount to your taste while mixing after cooling; adding more roasted besan or nuts can balance overly sweet batches.
If you liked this Besan Ladoo Recipe then also check out other recipes like:
1. Roast Besan on Low Flame
Roast the besan slowly on low heat to avoid burning the flour. High heat can burn the outer layer while leaving the inside uncooked, making the laddu taste raw.
2. Stir Continuously While Roasting
Keep stirring the besan constantly so it cooks evenly and develops a nice nutty aroma this helps prevent lumpy or unevenly roasted flour.
3. Look for Aroma & Color Change
The besan is done when it turns golden brown and you smell a rich, nutty aroma. If it’s over-roasted, it can turn bitter, so watch the color closely.
4. Cool Before Adding Sugar
Let the roasted mixture cool down (warm, not hot) before adding powdered sugar adding sugar while the mixture is hot can make it runny and difficult to shape.
5. Use Powdered Sugar for Smooth Texture
Always use fine powdered sugar rather than granulated sugar. Powdered sugar blends better and gives a smoother mouthfeel.
6. Grease Your Palms with Ghee
Before shaping laddoos, grease your palms lightly with ghee. This not only prevents sticking but also gives shiny, smooth ladoos.
7. Don’t Rush Shaping
Shape the ladoos while the mixture is still warm if it cools completely, you might find it harder to bind and roll into smooth balls.
8. Add Nuts or Variations for Texture
You can toss in coarsely chopped nuts (like almonds, pistachios, cashews) for extra crunch and flavor mix them in along with the sugar and cardamom.
9. Adjust Ghee for Consistency
If the mixture seems too dry and crumbly while shaping, add a little warm ghee the right amount of ghee ensures the laddoos bind well without being greasy.
10. Store правильно
Store your besan ladoos in an airtight container at room temperature. They stay good for about 2 weeks if kept sealed.
Nutrient values (Abbrv)per plate
| Energy | 307 Calories |
| Protein | 8.0 g |
| Carbohydrates | 38.1 g |
| Fiber | 5.6 g |
| Fat | 13.6 g |
| Cholesterol | 0 mg |
| Sodium | 27 mg |
Click here to view Calories for Besan Ladoo, Indian Mithai
The Nutrient info is complete
Pintu
Sept. 17, 2022, 1:11 p.m.
Can we use dalda instead of ghee? Or give any vegan alternative for ghee. Thanks!
Tarla Dalal
Sept. 17, 2022, 1:11 p.m.
Hi, You can try using dalda.. or coconut oil. Do try the recipe and give us your feedback..
Surathna
June 7, 2021, 7:48 p.m.
Delicious, quick-to make laddus. They had the correct texture (soft and pliable) unlike other besan laddus which are usually dry and crumble on touch. The laddus I made disappeared in a jiffy!
krupa
April 2, 2021, 3:23 p.m.
can one add jaggery instead of sugar. pls suggest.
Tarla Dalal
April 2, 2021, 3:23 p.m.
Hi Krupa, We would not suggest to add jaggery instead of sugar as the taste is best with sugar itself.
Arpita Sarvaiya
March 30, 2021, 5:19 p.m.
Hello mam, I big fan of u. I tried besan ke laddo at home n I can''t believe that I can make it so tasty. It''s all done by ur recipe. Thanks a lot mam.
Tarla Dalal
March 30, 2021, 5:19 p.m.
Thanks Arpita. We are delighted you loved the Besan Laddoo recipe. Please keep posting your thoughts and feedback.
Akansha
Jan. 25, 2021, 7:53 p.m.
Indias no. 1 sweet
Tarla Dalal
Jan. 25, 2021, 7:53 p.m.
Thanks Akansha. Keep trying new recipes and posting your comments. We would love to hear from you.
Rachna Bhalla
Jan. 14, 2021, 8:14 p.m.
Your each and every recipe are wonderful, yummy & easy to make. Experience really matters. Thank you so much for this recipe.
Tarla Dalal
Jan. 14, 2021, 8:14 p.m.
Thanks Rachna. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Kundan raj
Dec. 9, 2020, 7:26 a.m.
Tarla Dalal
Dec. 9, 2020, 7:26 a.m.
Thanks Kundan. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Foodie 06
June 4, 2020, 10:27 p.m.
Perfect recipe and perfect laddus...making laddus was never so easy....
Lateesha Sheikh
May 12, 2020, 1:55 a.m.
I want to know , as to why shouldn''t we add rava too , to the besan laddoo recipe ?? Won''t that get a crispier taste ?Though I love the besan laddoo by itself .
Tarla Dalal
May 12, 2020, 1:55 a.m.
Hi Lateesha, We have not added as besan ladoos as they are always made only with besan. If you wish you can add and try with rava also
Isha kalra
May 11, 2020, 11:23 p.m.
Maam mne isme cheeni pees kar dali h lekin cheeni moti pisi h.. To mne besan ko garam kar liya.. taki cheeni achhe se ghul jaye.. Kya ye ghul jayegi.. or kya mere ladoo theek ban payenge... Plz help
Tarla Dalal
May 11, 2020, 11:23 p.m.
Hi Isha, Use powdered sugar as mentioned in the recipe and follow the recipe perfectly it will come out great.
Foodie #646270
May 7, 2020, 1:32 a.m.
Tarla Dalal
May 7, 2020, 1:32 a.m.
We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Anurag
April 24, 2020, 10:39 a.m.
Hello - This is a great recipe. I followed it to the letter and the result was great. Everyone in the family liked it. Thanks to you, I am giving a friendly competition to my wife and more amusingly she is liking it. She is like - you can look at Mam''s books and do the needful on all the 7 days.
Tarla Dalal
April 24, 2020, 10:39 a.m.
Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Meera Shukla
March 27, 2020, 8:13 p.m.
That''s marvelous ladoos made it so easy to prepare_x0001F330_
Tarla Dalal
March 27, 2020, 8:13 p.m.
Meera thanks so much for trying our recipe, it means a lot to us.
Foodie #696156
Sept. 19, 2019, 3:24 p.m.
hello mam... besan kachcha rah gaya jisse wah muh me chipak raha h... ise thik karne ka koi upay bataye
Foodie #696156
Sept. 10, 2019, 3:06 p.m.
beSan kachcha rah gaya jisse wah muh me chipak raha tha..kuch upay bataye
Christy
March 16, 2018, 5:23 a.m.
HI.. There today i tried Besan ladoo , Just perfect recipe it was really great came out to be soo tasty . Thanks
Tarla Dalal
March 16, 2018, 5:23 a.m.
Thank you for your feedback. Happy cooking.!
Foodie #672227
Nov. 8, 2016, 10:30 a.m.
Can we add stevia powder instead of sugar?
Tarla Dalal
Nov. 8, 2016, 10:30 a.m.
We have not tried using stevia.
Rachna
Sept. 6, 2016, 12:58 p.m.
Awwsome. Full proof recipe.
Tarla Dalal
Sept. 6, 2016, 12:58 p.m.
Hi Rachna, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Rachna
Aug. 28, 2016, 3:03 p.m.
Mohan nair
Aug. 25, 2016, 3:46 p.m.
Hi, This is the second time in searching for an easy recipe, of besan laddoo. No, surprise you are great, Tarlaji. Better than all; Easier than all. Moreover, Tastier than all. No other words to describe, but, easy, tasty, and crispy. Love your marvelous recipes. And no suggestions, I can make because that may change your method of creation. Regards from Cochin.
Tarla Dalal
Aug. 25, 2016, 3:46 p.m.
Hi Mohan Thank you very much for liking our recipe. We are delighted to know you love our recipe. Feel free to share any feedback with us. Happy cooking!
Sabina
April 12, 2016, 2:33 p.m.
Tried and tested as said by our dear Tarla Dalal...miss you so much but you live on in everything that I try out of your awesome recipes. Thank you Tarla Dalal and team for continuing her legacy.
Tarla Dalal
April 12, 2016, 2:33 p.m.
Hi Sabina, We are very happy to know you are enjoying our hard work and recipes. Do keep trying more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Prerna
Feb. 22, 2016, 3:23 p.m.
Thanks maam for sharing such a superb receipe....i wud try to make as per your instructions...but i want to ask a question can we add rava to make the ladoos more crisp...and can you suggest that in case we prefer to add rava then shud it be roasted along with besan or in seprate....i am confused
Tarla Dalal
Feb. 22, 2016, 3:23 p.m.
Hi Prena, We would not suggest you to add rava, Try this recipe as it is and we are sure you will relsih every bite of it. Do let us know how it turns out. Happy Cooking !!
Sonal Modi
Feb. 22, 2016, 2:24 p.m.
Loved by all family members.
Mansi J
Jan. 22, 2016, 5 p.m.
Besan Laddoo..always dreaded to make them..But you have made it soooooo easy for me...I made them for trial it came it just tooo good...Even better than the ones you get outside..Superb..
Sowmya Bhat
Jan. 18, 2016, 5:51 a.m.
Laddoos came out very well. Thanks for a very simple recipe mam.
Tarla Dalal
Jan. 18, 2016, 5:51 a.m.
Thanks Sowmya. Keep trying new recipes and posting your comments. We would love to hear from you.
Mrs Fahim
Dec. 24, 2015, 9:38 a.m.
I''m from Pakistan and love this site
Tarla Dalal
Dec. 24, 2015, 9:38 a.m.
Hi Mrs Fahim. Great to know that some one from Pakistan is following us. Welcome. Please keep posting your thoughts and feedback. Happy Cooking.
shubham
Oct. 19, 2015, 9:23 a.m.
Thnk u mam for your wonderful recepies. When i got admission in engineering,i knew nothing to cook..now my engineering is going to finish and thanks to you..i am a good cook now..and even my family members love the dishes i prpepare for them..your recepies helped me a lot in these 4 years to survive..thnk h a lot mam
Tarla Dalal
Oct. 19, 2015, 9:23 a.m.
Hi Shubham, we are delighted you loved the Besan Ladoo recipe and thank you for your kind words that inspire the Tarla Dalal team. Great story on how you became a good cook while doing your engineering. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
nikira tulsakar
Aug. 18, 2015, 3:49 p.m.
very yummy n soft......
Shreya
April 16, 2015, noon
Ma''am I tried this receipe it was yummy....thanks a lot ma''am
Chini Desai
Dec. 6, 2014, 12:26 p.m.
Archana Das
April 9, 2013, 12:20 p.m.
Hello ma''am, I''ll be trying this recipe for the first time. I wanted to know that, what should be the size of the cups, that we shall use for besan and ghee and sugar? Please help.. Thank you.
Tarla Dalal
April 9, 2013, 12:20 p.m.
Hi Archana, You get these set measuring cups in the market, they are very useful to get all the recipe perfect.
srilaths
Sept. 17, 2012, 10:18 a.m.
Shailza
Dec. 27, 2010, 10:57 p.m.
Besan k ladoo mein Besan kachha reh gaya is there any solution???
Tarla Dalal
Dec. 27, 2010, 10:57 p.m.
Hi Shailza, Make sure your flame is on medium as mentioned and not slow.
