Besan Ladoo Recipe | Besan Ke Laddu | Besan Ke Ladoo | Besan Laddu Recipe with detailed photo and video recipe. Besan Ladoo is a premium traditional Indian sweet recipe with chickpea flour, ghee, and sugar. It is perhaps one of the traditional recipes passed on by generations and is typically made during festival seasons. Generally, it is made with three ingredients and a topping of dry fruits, but it can also be mixed with other flours.
Besan Ladoo Recipe | Besan Ke Laddu | Besan Ke Ladoo | Besan Laddu Recipe with step-by-step photo and video recipe. Ladoo recipes are traditional Indian sweets made for a particular reason. Each region and state of India has unique variations of these generic ladoos, which differ in ingredients. Yet, some everyday laddu recipes are made across India without any alterations, and besan lado is one such recipe.
Well, I am reposting this recipe to revisit my old recipe post. There isn’t any difference between the new version of besan laddu and the old post. The only difference is in the photo and video. In this video, I have tried to make it more precise and detailed. In my earlier videos, I aimed to target within 60 seconds, which compromised the speed. Lately, I have adapted to a new format with more emphasis on the details of the video. Returning to the recipe, it is a simple and easy dessert with just three ingredients. The criticality remains within the proportion and the slow cooking and mixture process. I have tried to capture it thoroughly in the video, and it should be sufficient for any novice cook.
Furthermore, here are some tips, suggestions and variations for a perfect and moist besan ladoo recipe. First, I dry-roast it on a low flame before using the besan. This helps remove the raw flavour and increases the besan aroma. Yet you need to be careful not to darken or burn it. Secondly, you can also make the same recipe with jaggery as an alternative to sugar. The jaggery option can be healthy, but may not yield the same texture and sweetness result. Lastly, instead of just plain chickpea flour, mix it with roasted peanuts, cashews, pistachios and walnuts. You can also decorate with ghee-roasted raisins on top of each laddu.
Finally, I request that you check my other Indian Sweets Recipes Collection with this post on the besan ladoo recipe. It mainly includes similar recipes like Horlicks Mysore Pak, Kobbari Laddu, Badam Ladoo, Narali Bhat, Mathura Peda, Ashoka Halwa, MTR Gulab Jamun, 7 Cup Barfi, Mawa Barfi, and Biscuit Ladoo. Further to these, I would also like to highlight my other recipe collection,
About Besan Ladoo
Besan Ladoo, also known as Besan ke Laddu, is a traditional Indian sweet made with roasted chickpea flour and sugar. It is simple yet flavorful and is often topped with dry fruits for added richness. Families prepare it during festivals, celebrations, and even as a daily dessert snack after lunch or dinner. The recipe highlights how basic ingredients create a timeless delicacy. The roasted chickpea flour gives a nutty aroma, while ghee provides a melt-in-mouth texture. This sweet remains one of the most popular homemade treats in Indian kitchens. It is straightforward to prepare and always appeals to both children and adults.
Traditionally, people make Besan Ladoo with just chickpea flour and sugar, but premium additions make it more special. Adding cashew, almond, or pistachio powder enhances the richness and gives it a halwai-style touch. Mixing a small portion of rava with the besan makes the ladoo crunchy and crisp. Some use powdered sugar for smoothness, while others use jaggery or sugar syrup for a healthier variation. Each method brings a different taste and texture, but keeps the ladoo equally delightful. This flexibility makes the recipe versatile and customizable. No matter the variation, the result always remains festive and indulgent.
Fun Fact:
In many Indian households, kids are often given warm besan ladoos during winter because elders believe the roasted besan and ghee keep the body warm and boost immunity.
Chef Tips for Besan Laddu
Besan Ladoo looks simple, but it requires careful attention at every step. These tips make it taste rich and give it a halwai-style touch.
- Roasting Besan: Roast besan on a low flame to release aroma, but avoid high heat as it can burn quickly.
- Ghee Quantity: Use enough ghee to bind the mixture well, but do not add extra or the ladoos turn greasy.
- Continuous Stirring: Stir the flour continuously to ensure even roasting, and break up any lumps as they form.
- Shaping: Shape ladoos while the mixture is still warm, but wait a minute if it feels too hot to handle.
- Toppings: Add chopped or powdered dry fruits for a premium touch, but stick to plain ladoos for a classic taste.
FAQ’s for Besan Ladoo
- What is Besan Ladoo made of? Besan Ladoo is made of roasted chickpea flour, ghee, and sugar, often topped with dry fruits.
- Why does my Besan Ladoo taste raw? It tastes raw if you do not roast the besan properly on a low flame until golden and aromatic.
- How do I stop Besan Ladoo from turning hard? Add the right amount of ghee and avoid overcooking the mixture to keep the ladoos soft.
- Can I use jaggery instead of sugar? Yes, you can use jaggery or sugar syrup for a healthier variation, but sugar gives the classic halwai style.
- Why does my ladoo not hold shape? If there is insufficient ghee, add a little more while shaping the dough while it is still warm.
- How can I make premium Besan Ladoo? Add cashew, almond, or pistachio powder to the roasted mixture for a richer and premium taste.
Video Recipe
Recipe Card for Besan Ladoo
Besan Ladoo Recipe | Besan Ke Laddu - Halwai Style
Ingredients
- ¾ cup ghee
- 2 cup besan / gram flour
- 2 tbsp rava/ semolina, coarse
- 2 water
- 1 cup powdered sugar
- ½ tsp cardamom powder
- 2 tbsp pumpkin seeds
Instructions
- In a kadai pan heat ¾ cup ghee and add 2 cup besan.
- Cook until the besan absorbs all the ghee.
- Add 2 tbsp rava and continue to roast till the besan turns aromatic.
- Keep roasting on low flame till the ghee releases from the sides and turns golden brown.
- Sprinkle 2 tbsp water and mix well. This helps the besan and rava to turn ga rainy texture.
- Cook till the mixture turns aromatic.
- Transfer to the plate and cool completely.
- Once the besan mixture is cooled, add 1 cup powdered sugar, ½ tsp cardamom powder and mix well.
- Also, add 2 tbsp of roasted pumpkin seeds and mix well.
- Shape the ladoo and garnish it with pistachios.
- Finally, enjoy Besan Ladoo Recipe tastes great for a week.
Nutrition
How to Make Besan Ladoo with Step-by-step Photos
- In a kadai pan, heat ¾ cup ghee and add 2 cups besan.
- Cook until the besan absorbs all the ghee.
- Add 2 tbsp rava and continue to roast till the besan turns aromatic.
- Keep roasting on low flame till the ghee releases from the sides and turns golden brown.
- Sprinkle 2 tbsp water and mix well. This helps the besan and rava to turn ga rainy texture.
- Cook till the mixture turns aromatic.
- Transfer to the plate and cool completely.
- Once the besan mixture is cooled, add 1 cup powdered sugar, ½ tsp cardamom powder and mix well.
- Also, add 2 tbsp of roasted pumpkin seeds and mix well.
- Shape the ladoo and garnish it with pistachios.
- Finally, enjoy the Besan Ladoo Recipe, which tastes great for a week.
Notes
- Firstly, cool the besan, and then add the sugar powder. Otherwise, the sugar will melt and turn the mixture watery.
- Also, keep the ladoo in the fridge to retain its round shape and prevent it from collapsing if you’re leaving it in a hot place.
- Additionally, adding nuts gives a crunchy bite to the ladoo.
- Finally, the Besan Ladoo Recipe tastes great when prepared with homemade ghee.