Besan Ladooबेसन लड्डू

Name: Besan Ladoo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 18 servings
Cuisine: Uttar Pradesh
Ingredients: 2 cups besan (chickpea flour) — बेसन; 1/2 cup + 2 tbsp ghee — घी; 3/4 cup powdered sugar (or boora) — बूरा; 6 pods green cardamom, seeds ground — इलायची; 2 tbsp cashews, chopped — काजू; 2 tbsp almonds, chopped — बादाम; 1 tbsp pistachios, sliced (for garnish) — पिस्ता

⏱ Prep 10m🍳 Cook 25m🍽 Serves 18🌿 Vegetarian

Video: Hebbars Kitchen (YouTube)

Besan ladoo is one of the most beloved Indian sweets, made from roasted chickpea flour, ghee, and sugar. A staple at Diwali, Ganesh Chaturthi, and almost every festive occasion, its nutty fragrance from the slow-roasted besan fills the kitchen with warmth. The secret to a perfect ladoo lies in patience — the flour must be roasted on low heat until it turns golden and smells toasty.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪besan (chickpea flour) — बेसन2 cups
▪ghee — घी1/2 cup + 2 tbsp
▪powdered sugar (or boora) — बूरा3/4 cup
For flavoring
▪green cardamom, seeds ground — इलायची6 pods
▪cashews, chopped — काजू2 tbsp
▪almonds, chopped — बादाम2 tbsp
▪pistachios, sliced (for garnish) — पिस्ता1 tbsp

🌍 Cooking abroad? Substitutions

Outside India, boora (unrefined sugar) can be replaced with regular powdered sugar (icing sugar) — sift it well to avoid lumps.
If ghee is unavailable, clarified butter works well; regular butter gives a different flavor and may make the ladoo too soft.
For nut-free ladoos, simply omit the cashews and almonds — the besan carries the flavor well on its own.

Method

1Melt ghee in a heavy-bottomed pan on low heat. Add besan and stir continuously — do not stop stirring or it will burn.
2Roast on low heat for 18–22 minutes until the flour turns a deep golden color and smells fragrant and nutty. The ghee will begin to separate slightly.
3Add chopped cashews and almonds, stir for 1 more minute.
4Remove from heat and let cool for 8–10 minutes — the mixture should be warm but not hot enough to cook your hands.
5Add powdered sugar and ground cardamom; mix thoroughly until fully combined.
6Grease your palms lightly with ghee. Take small portions (about 2 tbsp) and roll firmly into smooth balls.
7Garnish each ladoo with a sliver of pistachio. Set on a plate and allow to firm up at room temperature for 30 minutes.
8Store in an airtight container at room temperature for up to a week.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.