Learn how to make perfect Besan Ladoo at home — rich, aromatic, and festive. A step-by-step guide with expert tips to make your Diwali celebrations sweeter!
Ingredient Quantity
Besan (Gram Flour) 3 cups
Ghee (Clarified Butter) ¾ cup
Powdered Sugar 2 cup
Cardamom Powder ½ tsp
Chopped Dry Fruits (Almonds, Cashews, Pistachios) 3 tbsp
Saffron Strands (optional) A few
Step 1: Roast the Besan
Heat a heavy-bottomed kadhai or pan on low flame.
Add ghee and let it melt completely.
Add besan and start stirring continuously.
Roast the mixture on low heat for 15–20 minutes until it turns golden brown and releases a nutty aroma.
👉 Tip: Never rush this step — the slower you roast, the richer the flavor.
Step 2: Add Dry Fruits
Once besan changes color and the raw smell disappears, add chopped dry fruits.
Stir for 2 more minutes so they become slightly toasted.
Step 3: Cool and Sweeten
Turn off the gas and allow the mixture to cool slightly (lukewarm, not cold).
Add powdered sugar and cardamom powder.
Mix thoroughly until everything blends into a soft, grainy dough.
Step 4: Shape the Ladoos
Take a small portion of the mixture in your palm and roll it into a round shape.
Repeat for the entire batch.
You can garnish each ladoo with a saffron strand or a small almond slice on top.
Expert Tips
1. Always roast on low flame — this ensures perfect flavor and avoids a burnt taste.
2. Use coarse besan if possible — it gives a beautiful texture to the ladoos.
3. Don’t add sugar when the mixture is hot — it can make the ladoos greasy.
4. Store in an airtight container — stays fresh for up to 15 days without refrigeration.
5. Add a teaspoon of desi ghee before rolling if the mixture feels too dry.
Serving Suggestion
Serve your Besan Ladoo warm or at room temperature during festive gatherings. They also make perfect Diwali gifts when packed in decorative boxes or jars with ribbons.