Besan Ladoo Recipe | Besan Ke laddu | Besan Ke Ladoo | Besan Laddu Recipe

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Besan Ladoo Recipe | Besan Ke laddu | Besan Ke Ladoo | Besan Laddu Recipe


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Diwali or Deepavali, is the festival of lights. It is one of the most popular festivals of India. Diwali is celebrated to symbolize the spiritual victory of light over darkness, good over evil, and knowledge over ignorance. A festival full of sweet childhood memories, full of fireworks, lots of sweets and snacks(faral), lighting of diyas every possible corner of the House. A celebration full of joy. 

Wishing you all a very Happy Diwali 2021!!


Ladoos are very popular homemade sweets in India. They can be made in bulk and stored and consumed for many days. One of the most popular ladoo recipe is Besan Ladoo or Besan ke Laddu. 

Besan Ladoo Recipe | Besan Ke laddu | Besan Ke Ladoo | Besan Laddu Recipe is very popular Indian sweet made from Besan/gram flour, powdered sugar / bora sugar and Ghee(Clarified Butter). Besan ke Laddus are made by roasting Besan/gram flour and ghee together, and after about half an hour of roasting sugar powder is added to make tasty ladoos. Besan or gram flour is the fine flour made from chickpeas or chana dal. 

There are many varieties of besan ke laddu, this recipe is one of the most popular, I learned it from my mother-in-law. She used to make them so easily and this is her signature recipe. You can make these ladoos by adding jaggery also.

I have followed this easiest recipe of Besan ladoo. The most important part of making besan laddu is the roasting besan or gram flour. If the roasting is perfect with the right amount of ghee added at the right time ladoos will be perfect.

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Cuisine: Indian

Servings: 20 medium sized ladoos

Preparation: 10 minutes

Cooking Time: 40 minutes

Making Ladoos: 15 minutes

Type: Sweets

Served on: Festivals and special occasions.


  1. Besan / Gram Flour: Two Bowls
  2. Ghee/Clarified Butter: ½ to One Bowl
  3. Powdered Sugar: One bowl
  4. Dry fruits Mix: ¼ Bowl
  5. Cardamom powder: Half tea spoon
  6. Milk: Four tea spoons



Start with Roasting Besan

  • In a heavy bottom kadai add half bowl ghee and melt it. Then add besan and start roasting. Flame should be low to medium.
  • Keep roasting for 10 minutes and add ghee in between. Raw smell of the besan will be gone by this time.
  • Continue roasting for another 10 minutes. Besan starts releasing ghee slowly and colour starts changing. By this time besan is fully wet and you can feel heavy while roasting. 
  • Add ghee if required at this stage other wise keep roasting. After about 25-30 minutes of roasting on low to medium flame besan starts leaving the bottom of the kadai and you feel light while roasting. 
  • When besan releases ghee and is in the form of a semi thick batter, it is almost done. Add three to four tea spoons of milk at this stage and mix and roast immediately. This is the bonus step for the ladoo recipe. Milk changes the colour of the besan and make it little crunchy.
  • Now switch of the gas and remove the kadai from the stove. Let the roasted besan cool for some time.

Adding Sugar

  • As I mentioned powdered sugar is added to the roasted besan. I usually use sugar powder made freshly in mixer just before the besan is roasted. As powdered sugar becomes crystal very soon. And it is not ideal for making ladoos.  
  • Once the besan is cool add one bowl of sugar (You can adjust the amount of sugar more or less according to your choice).
  • Add chopped dry fruits mix and cardamom powder and mix well with besan.

Making Ladoos

  • Once the sugar is mixed well with the besan start making ladoos. Take small portion of the mixture, press it from all the side to form a rough shape; and then roll it on your palm make a perfect circular ladoo. 

Besan Ladoo Recipe | Besan Ke laddu | Besan Ke Ladoo | Besan Laddu Recipe

Step by step photos

In a heavy bottom kadai add half bowl ghee and melt it.


Then add two bowls of besan or gram flour.


Roast on low to medium flame for five minutes while stirring continuously.


After 15 minutes of roasting.


20 minutes after roasting.


After 30 minutes of roasting.


Add milk at  this stage.


Adding Dry fruits


Adding Sugar


Making Ladoos.



1. Use coarse besan for making ladoo as it gives grainy texture to the ladoos.

2. Fine besan may cause ladoos to stick to your teeth and tongue while eating.

3. Add ghee in parts to make a perfect consistency of ladoo mixture

4. Stirring continuously right from the beginning is very important. Otherwise besan may burn and the whole mixture is ruined by its burnt smell

5. Always add sugar at 2:1 ratio it is perfect for ladoos. But you can add more or less sugar to adopt your requirement.

6. After making ladoos leave them open for two to three hours to sit. After that you can store them in an airtight container up to three weeks. Or more if refrigerated. Shelf time is dependent on the weather condition where you live.

Pro Tips for  making Besan Ladoo Recipe | Besan Ke laddu | Besan Ke Ladoo | Besan Laddu Recipe

  • Besan or gram flour need to be roasted well so that it is cooked thoroughly which also releases its aromatic flavors. 
  • Proper roasting helps in getting the correct dough consistency so that the ladoos will form and stay together.
  • You can dry roast the besan or gram flour first and then add the ghee after some time, or add ghee first and flour next.
  • Take care to continue stirring constantly so that no lumps form and you should not burn the besan.
  • Patience is required to roast the ingredients. Don’t make hesitation to make the process quickly.
  • The mixture will loose sides of the pan and become one. This is the sign that the besan is fully cooked.
  • At this moment add four teaspoons of milk, it is a pro tip from my mother-in-law. It gives really a nice color to the mixture also make it crunchy.

Please Note: 

  1. By chance you added more ghee and ladoos are not able to shape?
  2. Don’t worry, dry roast some besan till it becomes slightly pink. Then add this to the ladoo mixture. Add some more sugar if required. Then make the ladoos.
  3. Or the besan mixture is too dry and doesn’t hold the shape?
  4. Heat some ghee and add to the mixture and mix well. Now make the ladoos. 
  5. You left the besan mixture too long and it has become hard before adding sugar?
  6. Heat the besan mixture kadai for few minutes, ghee starts releasing, now add sugar and make ladoos. Don’t forget to keep the flame low.

You may also try my other sweet recipes…

Tambittu Ladoo recipe

Ukadiche Modak Recipe

Steamed Kadabu recipe

I hope you are going to try this recipe. If you made this comment and tell me how you liked this recipe.

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