Besan ladoo recipe

Updated on October 18, 2022 by Raks Anand 39 Comments / Jump to Recipe

Besan ladoo is one of the popular sweets made widely in India for festivals like Ganesh Chaturthi, Diwali. With few simple ingredients, it makes a perfect treat for celebrations.

Ladoos are easy to prepare even for beginners. Only trick is roasting and ghee quantity. For this reason, it is so versatile that we can make it so many varieties.

Check out my ladoo recipes and how to make ghee at home post.

Jump to:

Trial & Errors
My notes
Ingredient
Recipe card
Stepwise images

Trial & Errors

I have made 3 times before this, first time for my in laws. It became a funny incident when I made that and passed it to my BIL when he visited here to Singapore.

My in laws have not tasted this besan laddu before. And I made and arranged in a box with a garnish too like I have did in my Atta ladoo recipe.

It looked so beautiful - that’s when I arranged. When I made these, I roasted besan along with ghee fully. When I shaped those ladoos, it looked shiny, yet holding it's shape.

But by the time my Bro-in-law reached Chennai, they found all the ladoos in the shape of a peda.

And being un familiar to the mithai, they thought it as some local Singaporean sweet we get here and I had bought and passed it to them.

My other BIL even commented it was like maavilakku 😆

So here are some besan ladoo mistakes while making them:

Adding more ghee, it won't hold it's shape and becomes shiny.
While roasting, if under roasted the taste will not be good.
At the same time, besan gets brown fast towards the end. If you do not stir properly or roast in high flame, it will burns easily.

My notes

When I made earlier, I thought ghee is more and the next time also when I tried it happed the same way.

So this time, I followed our method of adding ghee to the flour while mixing and not while roasting.

It worked too. This way, we can control the amount of ghee we adding.
But keep this in mind that all North Indian mithais are about ghee mainly and the ghee taste should be there.

So you cannot make it so dry like rava ladoo. I love the shiny version too, but always loved the way Haldiram’s laddu looks. So I wanted to make it look like that.

Coarse besan ensures to give this look while the fine ground besan easily becomes shiny as it takes lesser ghee.

Ingredient

Which besan type to use for making ladoo?

Besan means gram flour (bengal gram flour). Actually speaking Chickpea flour available world wide is different from besan.

How? Chickpea flour is ground whole chickpeas with skin. Besan/ gram flour is made from the 'dal'. So texture wise there will be difference as well as the nutritional value.

You can technically use both. Other than this there is fine ground besan and coarse ground laddu besan itself.

The coarse ground besan (Ladoo besan) is perfect for besan ladoo as well as the boondi ladoo and motichoor ladoo.

But still it is not wrong to use fine ground besan. So come let's see hot to make perfect besan ladoo that holds it's shape!

Recipe card

Print Pin

5 from 1 vote