Ever wanted a festive sweet that tastes like celebration but takes almost no drama to make?
Besan laddoo is your go-to. It’s nutty, aromatic with cardamom, rich from ghee, and gives you that satisfyingly grainy-smooth texture that melts on the tongue.
Besan ladoo is a traditional Indian sweet made from roasted gram flour (besan), ghee and sugar — often flavored with cardamom and studded with nuts.
It’s been a Diwali and festival staple for generations because it uses pantry staples, keeps well, and transports easily. It’s simple but deeply nostalgic for many households.
Why this dish is great
- Fast & forgiving: You don’t need precision baking skills. The key is time and attention while roasting.
- Make-ahead friendly: They store well and actually mature in flavor after a day.
- Comfort food with substance: Besan gives protein and fiber; ghee provides richness and satiety. It’s a more wholesome treat compared with deep-fried sugary sweets.
Ingredients breakdown
- Besan (gram/ chickpea flour): Nutty base and texture. When roasted slowly in ghee it develops a toasty aroma and removes the raw, floury taste.
- Ghee: Flavor backbone — adds silkiness, helps bind, and gives the laddoo that glossy mouthfeel.
- Powdered sugar: Sweetness and binding. Powdered sugar mixes smoothly into warm besan for an even texture.
- Cardamom (or cardamom seeds): Lifts the flavor with floral, citrusy notes — essential for the classic profile.
- Cashew nuts (or other nuts): Crunch and richness; they also add visual appeal on top.
Vegan Swap 🌿: Replace ghee with virgin coconut oil (use slightly less) or a neutral-flavored vegan butter. The texture will be close, and coconut oil gives a pleasant aroma, though the flavor profile shifts slightly from classic.
How the recipe comes together
First, you’ll slowly roast the besan in plenty of ghee — this is where the magic happens. Keep the heat low and stir constantly until the flour turns a warm golden-brown and releases that unmistakable roasted aroma.
At intervals, add a little ghee to keep the mix glossy and to speed up the Maillard reaction without burning the flour. Once the besan is deeply toasted and a bit lumpy, let it cool just enough so it’s warm, not hot.
That’s when you fold in the powdered sugar, cardamom and roasted cashews — the warmth helps the sugar bind the mixture into a pliable mass. Finally, grease your palms and roll into smooth balls. Let them rest so flavors settle.
Pro Tip 💡: Roast the besan in a heavy-bottomed pan on low heat and keep stirring. Use the edge of a spatula to press lumps — when those break down easily and the aroma is fully nutty, you’re there. Patience here means the difference between good and great laddoos.
What goes along
- Chai or masala milk — the classic pairing.
- A platter of assorted dry fruits and salted snacks balances the sweetness.
- Use ladoos as prasad/gift boxes with other small sweets or nuts.
How to serve
Serve at room temperature. Warm ladoos (fresh out of prep) are softer and silkier; after a day in an airtight box they become firmer and slice nicely if you want to present halves. Garnish each with a sliver of cashew or pistachio for a festive look.
Packing & storage
- Room temp: Airtight container — 7–10 days.
- Refrigerator: up to 3 weeks (bring to room temp before serving for best texture).
- Store in single layers separated by parchment if you’re stacking.
Party / bulk-prep tips
- Batch roast: Roast besan in large batches and store the roasted flour in an airtight jar. When you need ladoos, warm it slightly and mix with hot ghee + powdered sugar.
- Assembly line: Prepare the roasted mix and powdered sugar in bowls, and have two people rolling — one scoops, one rolls. You’ll triple output in the same time.
- Use molds: If you need uniform size fast, press the warm mixture into small silicone molds instead of hand-rolling.
Besan Ladoo
Description
Besan Ladoo is one of those timeless indian sweets that everyone looks forward to during festivals, especially diwali. made by slow roasting gram flour in ghee until it turns aromatic and golden, then mixed with cardamom-spiced sugar and crunchy cashews, these ladoos are melt-in-your-mouth good. they’re rich, nutty, and perfectly sweet — just the kind of treat you want to share with family and friends. the best part? they come together with just a few pantry ingredients and a bit of patience. once you taste them warm and fresh, you’ll see why this recipe is such a festive favorite.
Ingredients
Instructions
Prep Work
-
Grind sugar with cardamom
Put granulated sugar and cardamom seeds in a mixer jar and grind until fine powder. set aside.
-
Slice pistachios
Thinly slice pistachios for garnish and keep ready. -
Arrange equipment
Keep a large pan, small tempering pan, mixing bowl and spatula ready. -
Warm ghee slightly
If ghee is very firm, gently warm to make it pourable.
Method
-
Roast cashews in ghee
Add ghee and cashew nuts to a small tempering pan. Roast until they are golden brown.
-
Start roasting besan
Add ghee to another pan and besan/gram flour. Roast until the raw smell goes off. -
Add ghee in intervals
Once the besan is a little roasted, add ghee twice at 5-minute intervals cook for another 10 minutes. -
Check texture and transfer
Mix well and once it is lumpy, gently press it with a spatula and transfer the mixture to a bowl and cool it down.
-
Mix in powdered sugar
Now while the mixture is a little warm. Add the powdered sugar and mix well.
-
Add ghee and cashews
Add ghee, mix and add roasted cashew nuts. Mix again. -
Reach binding consistency
Keep adding ghee (melted ghee is a better option) until the laddoo mixture comes to a binding dough consistency. -
Shape laddoos
Apply a little ghee to the palms, roll the mixture make laddoos.
-
Garnish laddoos
Garnish with pista slices. -
Ready to serve
Yummy besan laddoos are ready to be served.
Equipment
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 283kcal
- % Daily Value *
- Total Fat 18.1g28%
- Saturated Fat 9.3g47%
- Cholesterol 36mg12%
- Sodium 11mg1%
- Potassium 130mg4%
- Total Carbohydrate 26.6g9%
- Dietary Fiber 2g8%
- Sugars 15.7g
- Protein 4.7g10%
- Vitamin A 1275 IU
- Calcium 7 mg
- Iron 1.2 mg
- Magnesium 17 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
