ladoo besan recipe
The Best ladoo besan recipe
I also love that these ladoos are perfect for any occasion—whether it’s a casual gathering, a holiday celebration, or just a quiet afternoon at home. They’re naturally sweet but not overly so, so they’re great for little ones who might not love super intense desserts. Plus, they’re so simple to make that anyone can whip them up in under an hour. The kids and I have even made them together, and it’s always fun to see who can get the best texture or the most even shape. And honestly? They’re a great way to sneak in some extra nutrition without anyone noticing. The gram flour gives them a satisfying chew, and the natural sweetness from the jaggery or sugar makes them feel indulgent without the guilt. It’s a recipe that’s as comforting as it is versatile—something I’ll always keep in my rotation.
Classic Besan Ladoo Recipe
A simple yet flavorful Indian sweet made with gram flour (besan), ghee, and sweetened condensed milk. Perfect for a quick treat or gift.
🥘Ingredients
- 1 cup gram flour (besan)
- 1/2 cup ghee
- 1/2 cup powdered sugar
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1 cup sweetened condensed milk
- 1 tbsp ghee
- 1 tsp rose water (optional)
👨🍳Directions
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1
Preheat oven to 350°F (175°C). Line a baking tray with parchment paper. -
2
In a bowl, mix gram flour, powdered sugar, cardamom powder, and salt until smooth. -
3
Add ghee and condensed milk, stirring until the mixture forms a thick, dough-like consistency. -
4
Roll the dough into small balls, about 1-inch in diameter, and place them on the prepared tray. -
5
Bake for 12-15 minutes until golden brown on top. Let cool completely before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Parchment paper
- Baking tray
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Besan Ladoo Recipe Works
❓ Frequently Asked Questions About Besan Ladoo
1. What is the difference between besan ladoo and regular ladoo?
Besan ladoo relies on gram flour (chickpea flour) as its base, giving it a slightly nuttier, earthier flavor compared to traditional ladoo, which often uses ghee or butter. The texture is denser and slightly crispier, while regular ladoo may be softer or more buttery. Besan ladoo also tends to be slightly less sweet, allowing the natural taste of the gram flour to shine.
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2. Can I substitute ghee for butter in this recipe?
Yes, you can substitute butter with ghee, but the flavor will differ slightly. Ghee adds a deeper, caramelized richness, while butter brings a milder, creamier taste. If using ghee, reduce the quantity by about 1 tablespoon to avoid overpowering the dish. For best results, stick to the original recipe if possible.
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3. How do I ensure the ladoo stays soft and not hard after cooking?
To keep ladoo soft, avoid overcooking—remove it from the pan just before it turns golden. Let it cool slightly on parchment paper to prevent clumping. If stored in an airtight container, keep it in the fridge for up to a week. For longer storage, freeze it in a single layer, then transfer to a bag. Thaw at room temperature before serving.
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4. Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free since it uses only gram flour, sugar, and ghee. However, always double-check the brands of sugar and ghee to ensure they are certified gluten-free, as cross-contamination can occur in some processing facilities.
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5. Can I make ladoo without a deep pan?
Yes, you can adapt this recipe for a lighter pan by reducing the ghee slightly and cooking the ladoo in smaller batches. Stir frequently to prevent burning, and keep an eye on the color—it should turn golden but not brown. If using a nonstick pan, add a light spray of oil or ghee before cooking.
