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Besan laddu is a popular ladoomade from gram flour, powdered sugar and clarified butter (ghee).
Prep Time 5 mins
Cook Time 18 mins
Total Time 23 mins
Course Dessert
Cuisine North Indian
Servings 15
Calories 142 kcal


  • 2 cups besan (gramflour or chickpea flour)
  •  ½ to⅔ cup ghee (clarified butter) - add more ghee, if required
  • 1 cup powderedsugar or boora
  • 4 greencardamoms - powdered in a mortar-pestle
  • 1 or 2 tablespoon goldenraisins


Roasting Besan

  • Dry roast the besan in a kadai or pan on slow flame for about 11-12 mins.
  • Keep on stirring continuously right from thebeginning. So that the besan is not burned and so that there is even browning
  • While roasting the besan, melt the ghee and keep aside.

Making BesanLadoo

  • After 11-12 minutes of total roasting time, add themelted ghee and continue roasting the besan for some more 5-6 minutes stirringcontinuously.
  • The besan would start to give a nice nutty fragrance and will start releasing ghee.
  • Once you get a strong nutty fragrance then switch off the fire.
  • Remove the pan from the stove and keep down.
  • Add powdered sugar or Boora. for besttaste use the Boora
  • Stir well so that no lumps are formed.
  • Add the powdered cardamom and raisins. You can also add chopped dry fruits at this stage. Stir well.
  • Once you have mixed the ladoo mixture well then let it cool down to room temperature.
  • Make small or medium-sized besan ladoo and storethem in an airtight container