Besan Ladoo


Besan/ Gram flour - 2 cups

Sugar - 11/4 cup

Ghee - 1/2 cup

Cardamom - tbsp 1/2

Dry Nuts - 3 tbsp(you can use cashew, pistachio or almond)



  • Heat 2 tablespoons ghee in a pan and fry the crushed nuts well. Remove the fried nuts along with ghee and set aside.
  • In the same pan add 1/2 cup ghee and heat it. Once it is hot (not smoking), add the gram flour and start roasting. maintain low flame through the entire process.

Note: You can use either fine or coarse chickpea flour in this recipe. if you use coarse flour there will be a delicious crunch in your ladoos.

  • Keep stirring continuously. The flour has to completely absorb the ghee, turn golden with a nutty aroma.

Note : Roast the besan in low flame for about 15 minutes. This has to be done only on low flame.

  • Once the besan is roasted, add crushed nuts along with ghee, cardamom powder and mix it all together.
  • Remove from flame, add the powdered sugar and mix well and ensure there are no lumps. Keep mixing till all the sugar is absorbed and the mixture solidifies a bit.
  • At the stage you will find the besan ladoo mixture to be loose. The mixture will solidify on cooling.
  • Once the mixture is warm to handle make balls/ladoos of desired size.

Note: You can refrigerate the mixture for 10 minutes if the mixture is still loose after cooling.