Besan ladoo is one of the most widely made Indian sweets, offered as prasad, packed in Diwali boxes and sent to children living away from home. Grandmothers in north and west India often judge a cook by it, because the whole dish depends on patience: the besan must be roasted slowly in ghee until it changes colour and smell completely.
Properly made, the ladoo is grainy yet melts in the mouth, with a deep, nutty, toasty flavour and the warmth of cardamom. Coarse besan or a little semolina gives the characteristic texture. Underroasted besan tastes raw and sticks to the palate, which is why there are no shortcuts here. Slow, steady heat matters more than any particular recipe.
At a glance
| Region | Pan-Indian |
|---|---|
| Cuisine | North Indian |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Serves | 8 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | besan (gram flour) / ghee / sugar / cardamom |
Ingredients
- 2 cups coarse besan (laddu besan), about 200 g
- 1/2 cup ghee (about 110 g), plus 1-2 tbsp if needed
- 3/4 cup powdered sugar or bura (about 120 g)
- 1/2 tsp green cardamom powder
- 2 tbsp chopped almonds and pistachios
- 1 tbsp milk (optional)
Method
- Melt the ghee in a heavy-bottomed kadhai on low heat. Add the besan and stir to combine; it will look like wet sand.
- Roast on low heat, stirring continuously and scraping the bottom, for 20-25 minutes. The besan will first look lumpy, then turn smooth and loose as it releases ghee.
- Keep roasting until it turns a deep golden colour and smells nutty and aromatic. If it looks dry at any point, add 1 tbsp more ghee.
- For a softer, grainier texture, sprinkle 1 tbsp milk over the besan at this stage; it will froth. Stir until the froth subsides, about 1 minute.
- Turn off the heat, add the chopped nuts and cardamom powder, and transfer the mixture to a plate. Let it cool for 10-15 minutes until warm but comfortable to touch.
- Add the powdered sugar and mix thoroughly with your hand.
- Take a portion and press it firmly in your palm, then roll into a smooth ball. Make about 16 ladoos and leave them to set for an hour before storing.
Tips
- Never add the sugar while the mixture is hot – it melts and the ladoos turn flat and sticky.
- If the ladoos will not bind, warm a spoon of ghee and mix it in.
- Store in an airtight tin at room temperature for up to two weeks.
Serve with
On its own, or as part of a Diwali sweet platter.