Besan Ladoo Recipe – Easy Homemade Recipe

Besan Ladoo Video Recipe

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Ingredients For Besan Ladoo

  • 2 cups (200g) besan/chickpea flour
  • 1 ½ cups (180g) powdered sugar
  • ¾ cup (180ml) ghee/clarified butter
  • 1 teaspoon cardamom powder
  • 12-15 kaju/ cashwes roughly chopped
  • 4-5 pista/pistachios for garnishing

Main Equipments Used

  • Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
  • Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Besan Ladoo

  1. In a heavy bottom pan on a medium low flame, add ghee and once it melts add besan to it.
  2. On a medium low flame, stir it continuously for 8-10 minutes or until besan turns slightly golden brown and aromatic.
  3. Besan will start to release ghee.
  4. At this point add 2 tablespoon of water and sprinkle it on the besan mixture. This will turn the mixture little grainy.
  5. Cook for another couple of minutes on low flame.
  6. Transfer the ladoo mixture on a bowl to cool down. Don’t leave it in the pan, as it will keep cooking in the pan’s heat and become dark in colour.
  7. Once completely cooled, add cardamom powder, cashews and powdered sugar in it and mix until well combined. Don’t add the sugar in hot mixture else it will become runny.
  8. Take the ladoo mixture in between your palms and form ladoos, big or small as per your preference
  9. In a plate let the ladoos cool down completely for 6-7 hours before storing them, else they might become soggy.
  10. Store in an airtight container for upto 3 months.

Recipe Notes For Besan Ladoo

  • Cool down the mixture completely before making ladoos. If you will add sugar into the hot mixture the sugar will release water and it will become runny.
  • If your ladoo mixture is very soft and unable to form ladoos then dry roast 2-3 tablespoon of besan separately and add to it. This will make the mixture thick.

Step By Step In Pictures For Besan Ladoo

  1. In a heavy bottom pan on a medium low flame, add ghee.

2. Once it melts add besan to it.

3. Mix it properly and remove the lumps.

4. Keep stirring it continously and once it starts to cook, it will become frothy.

5. The besan will start to change colour.

6. Keep stirring till it gets a nice golden brown colour and starts to release ghee.

7. At this point add 2 tablespoon of water and sprinkle it on the besan mixture. This will turn the mixture little grainy.

8. The besan ladoo mixture is now ready.

9. Transfer the ladoo mixture on a bowl to cool down. Don’t leave it in the pan, as it will keep cooking in the pan’s heat and become dark in colour.

10. Once completely cooled, add cardamom powder, cashews and mix.

11. Now add powdered sugar in it and mix until well combined. Don’t add the sugar in hot mixture else it will become runny.

12. The mixture is ready to be rolled in ladoos.

13. Take the ladoo mixture in between your palms and form ladoos, big or small as per your preference.

14. Ready to serve. Store in an airtight container for upto 3 months

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