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 roasted. It is crucial to roast the besan carefully. The besan should achieve a perfect golden brown colour without getting burnt.

Besan laddoo

List of ingredients to make besan laddoos

Powdered sugar
Cardamom powder
Almond slivers

Step-wise recipe to make besan laddoos

Heat ghee in a pan.

When the ghee starts melting, add besan.

Roast the besan on low flame till it turns aromatic.

The besan should start leaving the sides of the pan.

Transfer roasted besan to a bowl or a plate. Allow this to cool completely. After cooling, the colour of besan will turn darker.

Add powdered suhar, cardamom powder and chopped nuts.

Mix well. Shape into laddoos.

Cool and store in airtight container.

Recipe Card

Besan Laddoos

popular Indian mithai made using gram flour
Course Dessert
Cuisine Indian
Keyword Besan laddoos, gram flour laddoos, how to make besan laddoos
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 30 laddoos


  • 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. 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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