How to make besan ladoo

Besan ladoo can easily be said to be everyone’s favourite. The aroma of roasted besan in pure ghee with elaichi is irresistible. What’s great about it, that it needs only 4 ingredients that are easily available in our pantry.

Made mainly from chickpea flour, sugar and ghee, these ladoos can be made in an easy way and can be stored in an air tight jar. Moreover, they have a dry texture which means that they can be carried along easily. They are a little heavy in nature which means winters are the right time to consume besan ladoos. Besan ladoos can be garnished with various nuts, pistachio toppings and sometimes varak (super fine filigree foil sheet) also.

The origin of ladoos has an interesting fact behind. It is said and believed that the basic concept of ladoos came from the ancient Indian times when hakims or ved (ancient doctors) used laddos to guise in bitter tasting medicines.

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Besan Ladoo

Besan ladoo can easily be said to be everyone's favourite. The aroma of roasted besan in pure ghee with elaichi is irresistible. What's great about it, that it needs only 4 ingredients that are easily available in our pantry.
Course Sweets
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 Ladoos
Author Anju Bhagnari


  • Besan 2 cups
  • Powdered sugar 1 cup
  • Pure ghee ½ to ¾ cup
  • Elaichi powder ¼ teaspoon
  • Raisins 10 ( optional )
  • Cashewnuts 5 ( optional )


  1. Melt the ghee add keep aside.
  2. Heat a nonstick pan or a thick bottom pan on low flame.
  3. Add the besan and stir continuously for about 12 to 15 minutes.
  4. The besan will gradually change colour.
  5. When it turns light golden brown, at that point add the melted ghee.
  6. Add only ½ cup, keeping little bit aside to add later, if need be.
  7. Keep on stirring continuously without stopping as it might burn.
  8. Within 8 to 10 minutes, the besan will darken to deep golden colour and the mixture will leave the ghee from the sides.
  9. This shows that the mixture is done. Shut off the flame.

  10. Remove the pan too from the hot gas stand. Add the elaichi powder and powdered sugar.

  11. Whisk continuously till the sugar mixes totally and it all looks like one homogeneous mixture.
  12. Let it cool down to warm when it can be handled easily.
  13. Take a lemon sized ball of the mixture and using both the palms gently roll to make ladoos.
  14. If the ladoos look very dry, add melted ghee 1 tablespoon at a time and see if it comes together now.
  15. Alternately, If the ladoos look moist and are not holding the shape, keep the mixture for 5 minutes in the fridge.
  16. Remove and try again. Due to the cold, ghee will start to solidify and ladoos are easier to make and give smooth shape.

  17. Ready all ladoos similarly and keep to cool and harden a little.
  18. This quantity will give approximately 10 big ladoos.
  19. Store them in an airtight container.
  20. Chopped cashewnuts and whole raisins can be added to make them richer in taste.
  21. The ingredients quantity can be easily be doubled to get a bigger batch.



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