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Besan Ladoo Ki Recipe
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Besan Ladoo Ki Recipe - Gram Flour Laddu | How to Make Besan Laddu

Besan Ladoo Ki Recipe, prepared by roasting besan until it turns to golden brown with a nice aroma, then  mixed with powdered sugar, nuts, flavoured with cardamom & then shaped into round balls.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert / Festival Recipe, Dessert / Sweet / Festival Sweet
Cuisine: Indian
Keyword: besan ladoo, ladoo, laddu, besan ki ladoo, kadalaimavu laddu,
Servings: 10 Medium Sized Ladoos
Calories: 150kcal
Author: Padma Veeranki


  • 1 Cup Besan Gram Flour/Chickpea Flour
  • 1/4 cup Ghee + 1 tsp To fry Nuts
  • 1/2 cup Sugar Powdered
  • 2 tbsp Milk Powder or Khoya (Optional)
  • 1/2 tsp Green Cardamom Powder
  • A Pinch of Nutmeg Powder
  • Few Almond & Cashews Finely chopped

For Garnish:

  • Few Pistachios & Saffron (Optional)


  • Sift chickpea flour to remove any lumps and use.
  • Heat ghee in a heavy bottomed pan over MEDIUM LOW heat.
  • Once hot, add besan and mix with the help of spatula.
  • Roast besan over medium low heat by stirring continuously, otherwise it will burn.

Different Stages of Roasting:

  • Stage1: 5 min- In the beginning, it will be a little lumpy and you will feel heavy to stir. Keep on stirring and cooking.
  • Stage 2: 10-12 min- As it gets roasted, it starts to loosen up and becomes like a thick paste. It will not be lumpy anymore. You will feel a little light while stirring.
  • Stage 3: 18-20 min- At this stage it starts to change colour to dark golden hue. You will have a nutty aroma of cooked besan. It will be little shiny and have a runny paste-like consistency, meaning ghee starts oozing out. This is the time, besan is roasted and almost ready.
  • For a grainy texture, add a splash of water, say 1-2 tablespoons of water and stir very fast at this moment to absorb water. The water will be completely absorbed and you will get a grainy texture.
  • Stage 4: Cook for another 2- 3 minutes and turn off the heat (approximately after 25 min).

Making Ladoos:

  • Transfer it to a bowl and let it cool a bit. Check after 8- 10 minutes, mixture should be slightly warm (neither too hot nor cold).
  • Toast a few finely chopped almonds and cashews in a tablespoon of ghee and add to the besan mixture.
  • Then, add powdered sugar, cardamom and nutmeg powder. Optionally, you can add milk powder or khoya.
  • Start mixing with your fingertips. It will come together like a loose dough. Start making ladoo by taking a tablespoon of mixture in hands and shape them to round shape. Make all besan ladoo like wise and garnish with pistachio.
  • Let them cool down completely. Store the in airtight container. They can keep fresh for about a week or even longer if you refrigerate.

Recipe Video



  • Make sure to use a fine quality of Besan. You can also make it at home or a flour mill by blending chana dal to a fine powder.
  • Stir the besan over medium low to low heat and stir continuously.
  • ROASTING is the key to making perfect besan ladoo. Roast besan until golden brown in ghee till you get a nutty fragrance. If you don't roast well, the ladoos will have a raw taste. At the same time, do not roast the besan for too long, then the ladoo will have a bitter taste.
  • Roasting time would depend on the size and thickness of pan used.
  • Don't be skimpy with ghee....be generous!! 
  • To make it more healthy, add dry fruits, cashew, and raisins. Instead of using chopped nuts, you can also add coarse powder of nuts to give a texture to the ladoo and it also enhances the taste.
  • While adding the sugar powder, the mixture should be slightly warm and not too hot or cold.
  • Adjust sugar powder to your liking.
  • Roll the ladoos firmly to make sure that they do not break easily...you really have to put some effort to roll them tightly.