Besan Ladoo

5 from 1 vote

Rich and delicious, melt in the mouth besan ladoos.

This Indian sweet recipe made from chickpea flour, sugar and ghee is naturally gluten free and easy to make!

Prep Time10

Cook Time35

Total Time45

Course: Sweets

Cuisine: Indian

Diet: Vegetarian

Servings: ladoos

Calories: 128kcal

Author: Smruti

Sift besan and set aside. Sift powdered sugar to remove any large chunks. Set aside. In a thick bottom pan heat ghee on low flame.
Once the ghee melts, add the sifted besan. Mix well and separate the clumps.
Roast the besan on medium flame for 25-30 minutes till it is golden in color, nutty and aromatic. It will start to release ghee.
On roasting it further it will turns to a smooth paste. Add a teaspoon of ghee if it feels dry.
Remove from heat and transfer the besan to a wide plate so that it cools quickly.
Add cardamom powder and nutmeg powder. Mix well.
Once the mixture cools for 15-20 minutes, add in sugar. Add almonds, cashews, pistachios and raisins (if using).
Mix well.
Grease palms with some ghee and form small balls using the mixture. I could make 9 medium size ladoos.
Place some nuts on top. Serve or store in an air tight container.

Use fresh besan for the recipe. Besan that has been sitting for months may not give the best result. It can be milled fresh and used too. Sift the besan and sugar before using it in the recipe. That step eliminates lumps in the mix and results in super smooth ladoos.
Roast the besan on low flame till it is nutty. This is the only crucial step in the recipe that needs some attention. It does take time, but it will all be worth in the end! My grandmother often said that the neighbors should be able to tell that besan ladoos are being made from the aroma of roasted besan. That is how flavorful it becomes!
Use a thick kadhai or non stick pan to roast the besan. Remember that the pan might be super hot so transfer the besan on roasting to avoid it from burning.
Use good quality ghee for the recipe. I make my own using this recipe.
Adding sugar after the mixture has cooled completely is essential. If we add sugar to to hot besan, it will melt and make the entire thing turn to liquid and it will not bind together.
If you like grainy texture, substitute fine besan with ladoo besan or coarse besan.
The nutrition information is for one ladoo made with this recipe.