Last Updated on 2 months by Neha Deshmukh

Besan Ladoo Recipe – Authentic Indian Gram Flour Sweets with Cashews & Saffron

Introduction

Oh, Besan Ladoo! These little golden spheres of goodness just melt in your mouth, don’t they? They’re a classic Indian sweet, and honestly, one of the first things I ever learned to make with my grandmother. It feels like a warm hug in a bite, and I’m so excited to share my family’s recipe with you. This isn’t just a recipe; it’s a little piece of my childhood, and I hope it brings you as much joy as it brings me. Let’s get started!

Why You’ll Love This Recipe

This Besan Ladoo recipe is special because it’s incredibly flavorful, surprisingly easy to make, and uses ingredients you likely already have in your pantry. It’s perfect for festivals, celebrations, or just a sweet treat when you’re craving something comforting. Plus, the aroma while roasting the besan is simply divine – it fills the whole house with a warm, inviting scent! You’ll get 8 delicious ladoos from this recipe, and it takes about 35 minutes to make.

Ingredients

Here’s what you’ll need to create these delightful Besan Ladoos:

• 1 cup besan flour (gram flour) – about 100g
• ½ cup powdered sugar – about 60g
• ¼ cup + 2 tablespoons ghee (clarified butter) – about 75ml + 30ml
• ¼ teaspoon cardamom powder – about 1g
• 5-6 saffron strands
• 2 tablespoons cashews – about 20g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Besan Flour (Gram Flour) – Quality and Texture

The quality of your besan flour really matters. Look for a finely milled besan that’s fresh and has a vibrant yellow color. This ensures a smooth texture for your ladoos. I usually buy mine from an Indian grocery store for the best quality.

Ghee – The Importance of Clarified Butter

Ghee is key to that authentic flavor and melt-in-your-mouth texture. Don’t skimp on this! It adds a richness you just can’t get with oil. If you’re unsure what ghee is, it’s clarified butter – the milk solids have been removed, leaving behind pure butterfat.

Cardamom & Saffron – Aromatic Spices

Cardamom and saffron are the heart and soul of these ladoos. They add a beautiful aroma and a subtle, floral flavor. Don’t be afraid to be generous with the cardamom – it really elevates the taste! A little saffron goes a long way, so 5-6 strands are perfect.

Cashews – Regional Variations & Substitutions

Cashews add a lovely crunch. Feel free to use other nuts like almonds or pistachios if you prefer! My aunt always adds a sprinkle of chopped almonds to hers, and they’re fantastic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the gram flour (besan) to remove any lumps. This ensures a smooth ladoo texture. Set it aside.
2. Heat a teaspoon of ghee in a pan and add the broken cashews. Roast them until they turn golden brown and fragrant. Remove and set aside.
3. Now, in a non-stick pan, heat ¼ cup + 2 tablespoons of ghee over low heat. Patience is key here!
4. Add the sieved besan flour to the warm ghee. Now, the work begins! Roast the besan for 7-10 minutes, stirring constantly. This is where you build the flavor and get that perfect golden-brown color.
5. Once the besan is nicely roasted and aromatic, mix in the cardamom powder and saffron strands. Remove the pan from the heat.
6. Let the mixture cool for about 5 minutes. Then, add the powdered sugar and blend everything together thoroughly.
7. Transfer the mixture to a bowl. Add the roasted cashews and the remaining ghee. Combine well.
8. While the mixture is still warm (but cool enough to handle!), grease your hands with a little ghee and shape the mixture into smooth, round ladoos.
9. Garnish with a few extra nuts if you like, let the ladoos cool completely, and store them in an airtight container.

Expert Tips

A few little secrets to ladoo success!

Achieving the Perfect Texture

The texture should be smooth and hold its shape without crumbling. If it’s too dry, add a tiny bit more ghee. If it’s too wet, add a tablespoon of besan flour.

Roasting the Besan Flour – Avoiding Burning

Low and slow is the way to go! Keep the heat low and stir constantly to prevent the besan from burning. Burnt besan will ruin the flavor.

Working with Warm Mixture

Working with the mixture while it’s still warm makes it easier to shape into ladoos. But be careful – it will be hot!

Ensuring Even Sweetness

Make sure the powdered sugar is well incorporated into the besan mixture. Taste and adjust the sweetness if needed.

Variations

Want to switch things up? Here are a few ideas:

Vegan Besan Ladoo

Substitute the ghee with an equal amount of coconut oil or vegan butter.

Gluten-Free Considerations

Besan flour is naturally gluten-free, so this recipe is already a great option for those with gluten sensitivities!

Adjusting Spice Levels

Feel free to adjust the amount of cardamom to your liking. You can also add a pinch of nutmeg or cloves for a different flavor profile.

Festival Adaptations (Diwali, Holi, etc.)

During Diwali, I love to add a sprinkle of edible silver leaf (varak) to the ladoos for a festive touch. For Holi, you could add a tiny bit of food coloring to make them more vibrant!

Serving Suggestions

Besan Ladoos are perfect on their own with a cup of chai. They also make a lovely addition to any Indian sweet platter. My kids love them as an after-school snack!

Storage Instructions

Store Besan Ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become slightly firmer.

FAQs

Let’s answer some common questions!

What type of besan flour is best for Besan Ladoo?

A finely milled, fresh besan flour is best. It should be a vibrant yellow color.

Can I use oil instead of ghee in this recipe?

You can, but the flavor won’t be quite the same. Ghee adds a richness and aroma that oil doesn’t. If you must use oil, use a neutral-flavored oil like sunflower or vegetable oil.

How do I know when the besan is perfectly roasted?

The besan will turn golden brown and have a nutty, aromatic fragrance. It should also feel slightly dry to the touch.

My ladoos are crumbling, what went wrong?

They might be too dry. Add a tiny bit more ghee, a teaspoon at a time, until the mixture comes together.

Can I add other nuts or dried fruits to the ladoos?

Absolutely! Almonds, pistachios, raisins, and chopped dates are all great additions.

How long do Besan Ladoos stay fresh?

They stay fresh for up to a week at room temperature in an airtight container.