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Easy Besan Ladoo

Homemade mithai recipe that is perfect for the festive season of Ganesh Chaturthi, or anytime. It is a simple sweet treat that comes together in under 30 minutes with just 6 ingredients. These ladoo’s are made with jaggery instead of sugar making them healthier too. 

Whether you celebrate Ganesh Chaturthi or not, we don’t need a reason to make mithai at home and enjoy them. Traditionally we eat modaks for this festival. However, you need a mold for it and I don’t have them so if you are like me and want to make mithai for the festive season but don’t have any fancy equipment and don’t want to spend on ingredients then these are the ladoo’s for you. 

What are Besan Ladoo’s?

Besan ladoo’s are a type of mithai (indian sweet treat) that is made for gram flour/ chickpea flour, ghee, sugar (I used jaggery) and cardamom. They are aromatic, delicious and traditional for festivals and occasions. Every region in india has their own type of flavors and ingredients and ladoo’s are no exception. These besan ladoo’s have origins in Ayurveda from the south as well as from Bihar in Utter Pradesh in the north, safe to say I will not start a war between the south and north on this but I will make them and enjoy them. 

What ingredients do need to make these Besan Ladoo’s?

Gram flour –

Also known as channa flour or chickpea flour. This ingredient is a must, it is non negotiable. It is a besan aka gram flour ladoo. Hence we need the besan. Earlier you could only find it in specialty Indian stores but today you can find it most supermarkets as they are a good vegan/gluten free option for baking and cooking. 

Ghee –

I have made these ladoo’s with butter and its nice but the flavor of ghee is perfect. There are variations of coconut oil/butter to keep these ladoos vegan, I have tried making it with coconut butter and its nice but ghee is definitely the BEST option. 

Jaggery –

I have used a jaggery block that I grated. You could use jaggery powder or powdered sugar as well. I prefer the flavor with jaggery but you can use powdered sugar and they taste delicious. 

Cashew nuts –

I love the addition of cashew nuts for this ladoo but you can use almonds or pistachios as well. 

Flavor –

I have used cardamom powder and salt to make these ladoo’s. You can use a little kesar as well. I wouldn’t recommend adding too many spices here as the gram flour flavor is nutty and delicious on its own. 

What equipment do you need to these Besan Ladoo’s?

To make the ladoo mixture we need to use a heavy bottom pot, I used a wok to make the mixture. Once the ladoo mixture is mixed through we transfer it to a large plate/bowl before adding the jaggery. It is best to use a wooden spoon to stir the mixture together but you could use a heat proof rubber spatula as well. To form them into balls we use our hands. 

How to make these Besan Ladoo’s?

We start by heating a heavy bottom pan/wok on low to medium heat. Add the besan flour and cook for 8-10 minutes, stirring constantly. We want to roast the flour until we can smell a nutty flavor. Also, it will get a little lumpy which is fine and as it roasts the color will begin to change. Once it is evenly roasted, add the ghee and stir again, making sure to distribute the ghee evenly in the flour. Be patient here and stir it well as we want all the flour to be coated in the ghee. Let this mixture cook for 5-6 minutes, stirring constantly. It will be dry at first and slowly start getting smooth and become like a paste. Take it off the heat and transfer to a thali or large plate, add the jaggery and cashew nuts, stir the mixture well. It will take a couple of minutes however you want to work quickly as the heat from the flour and ghee mixture will dissolve the jaggery better. Once the mixture is not as hot, switch to using your hands to mix everything. Using a tablespoon, portion the mixture in your palm and squeeze it together repeatedly to form balls. Top with a cashew nut and set aside. Repeat until the mixture is done. 

Serving and storing these Besan Ladoo’s?

I would recommend serving this with masala chai or a glass of milk as well. Once they are made, store them in an air tight container for up to 1 week at room temperature and if you are storing them longer they keep well in the fridge for up to 2 weeks. 

Pro tips on making PERFECT Ladoo’s

  • Roast the gram flour well, it needs to smell nutty, become lumpy, it will get a little darker in color as well. 
  • Stir the ghee into the flour well and make sure to incorporate it and cook it until it becomes smooth and pasty. 
  • Add the jaggery while the flour mixture is still hot so it dissolves easily. 
  • Form into balls while the mixture is still warm, as it will get hard once it cools down. 
  • If the mixture is too dry to form into ladoos, add a little ghee, if it is too wet cook it a little longer and add a little more gram flour. 

Now that we have covered how to make these Besan Ladoo’s, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Easy Besan Ladoo

Homemade mithai recipe that is perfect for the festive season of Ganesh Chaturthi, or anytime. It is a simple sweet treat that comes together in under 30 minutes with just 6 ingredients. These ladoo’s are made with jaggery instead of sugar making them healthier too.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert, Finger food, High Tea, Mithai, Sweet tooth, tea time
Cuisine Indian
Servings 15 ladoos

Equipment

  • Heavy bottom pan/Wok
  • Wooden spoon
  • Thali/large plate

Ingredients
  

  • 200 gm gram flour
  • 100 gm ghee
  • 150 gm jaggery grated or powder
  • 1 tsp cardamom powder
  • 1/8 tsp salt
  • 50 gm cashew nuts chopped finely

Instructions
 

  • Heat a heavy bottom pan/wok on low to medium heat. Add the besan flour and cook for 8-10 minutes, stirring constantly. Roast the flour until we can smell a nutty flavor. It will get a little lumpy which is fine and as it roasts the color will begin to change.
  • Once it is evenly roasted, add the ghee and stir again, making sure to distribute the ghee evenly in the flour. Be patient here and stir it well. All the flour should to be coated in the ghee.
  • Let this mixture cook for 5-6 minutes, stirring constantly. It will be dry at first and slowly start getting smooth and become like a paste.
  • Take it off the heat and transfer to a thali or large plate, add the jaggery and cashew nuts, stir the mixture well. It will take a couple of minutes however you want to work quickly as the heat from the flour and ghee mixture will dissolve the jaggery better.
  • Once the mixture is not as hot, switch to using your hands to mix everything. Using a tablespoon, portion the mixture in your palm and squeeze it together repeatedly to form balls. Top with a cashew nut and set aside. Repeat until the mixture is done.
  • Store in an air tight container for 1 week at room temperature or 2 weeks in the fridge.

Notes

  • Don’t skip the step of roasting the besan flour, it adds a layer of flavor that is delicious.
  • If the mixture is look too dry to form into balls, add a little ghee, mix well and form into balls. If the mixture is looking too wet, cook it longer and let it cool a little before you form them into balls.

1 thought on “Easy Besan Ladoo”

  1. Pingback: Peanut Ladoo - EASIEST homemade mithai ladoo recipe

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