How to make besan laddoos

Besan laddoo is a popular mithai made all over India. However, every state has a different way of making these laddoos. Some add a little rava to the besan, others use coarsely ground chana dal and so on. Besan laddoos are a quintessential part of Diwali celebration in Maharahtra.

The one rule that I follow while making these laddoos is to roast the besan well. The flavour of the laddoos depend on how well the besan is cooked.   Here goes the recipe.

Besan laddoo


4 cups  Besan ( gram flour)
1 cup Ghee (clarified butter)
1 1/2 to 2 cups Powdered sugar (as per taste)
1 tsp Powdered cardamom
2 tbsp Raisins
3 tbsp Almond slivers                                    


  • Sieve besan and keep it aside.
  • Sieve powdered sugar and keep it aside.
  • Heat ghee in a pan.
  • Add  besan.
  • Roast the  besan on  low flame till it  gives out nice aroma and starts leaving sides of the pan.  
  • One needs to be a little patient here as this takes around 40 to 45 minutes. But the rich flavour of the laddoos depend on how well the besan is cooked.
  • But take care not to overcook/burn the besan.
  • Allow the roasted besan to cool completely.
  • After cooling, the colour of the besan will turn a little darker.
  • To the roasted besan, add  cardamom powder, raisins and almond slivers.
  • Add powdered sugar and mix well using your hands.
  • Make medium sized laddoos.
  • Cool and store in an air tight container.
  • Serve as and when required.


  • The foremost requirement while making besan laddoos is patience, as you need to constantly stir the besan mixture for nearly 40 to 45 minutes.
  • The proportion of besan and ghee should be in the ratio of 4 : 1.
  • To know when to turn off the gas after roasting besan, you should check the following: 

            –   besan should give out a nice aroma
           –   it should change its colour to golden
           –   it should start releasing ghee

  • Powdered sugar should be added only after the roasted besan has cooled completely



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