Last Updated on 4 months by Neha Deshmukh

Besan Ladoo Recipe – Authentic Indian Sweet with Cashews & Cardamom

Introduction

Oh, Besan Ladoo! These little golden balls of goodness just melt in your mouth. They’re a classic Indian sweet, and honestly, one of the first things I learned to make with my grandmother. It’s a recipe that instantly brings back warm memories of festivals and family gatherings. This recipe is a little bit of effort, but trust me – the reward is SO worth it. You’ll be enjoying a truly authentic taste of India in no time!

Why You’ll Love This Recipe

This Besan Ladoo recipe isn’t just about the delicious taste. It’s about the comforting aroma that fills your kitchen, the satisfaction of making something from scratch, and the joy of sharing it with loved ones. Plus, they’re surprisingly easy to make once you get the hang of roasting the besan. They’re perfect for festivals, celebrations, or just a sweet treat with your evening chai.

Ingredients

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

• 2 cup besan (gram flour) – about 200g
• 0.5 cup ghee (clarified butter) – about 120ml
• 1 cup sugar – about 200g
• 0.67 tsp cardamom powder – about 2g
• 3-4 tbsp cashews – about 30g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Besan (Gram Flour): Choosing the Right Type

Good quality besan is key. Look for a bright yellow color – that usually indicates freshness. I prefer a finely ground besan for a smoother ladoo texture. You can find it at most Indian grocery stores, and increasingly in the international aisles of larger supermarkets.

Ghee: The Importance of Quality & Clarified Butter vs. Regular Butter

Ghee is essential for that authentic flavor. It adds a richness you just can’t get with regular butter. If you’re unsure, clarified butter is a good substitute, but ghee truly elevates the taste.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. But if you’re short on time, good quality store-bought cardamom powder works just fine.

Cashews: Roasting for Optimal Flavor

We’re roasting the cashews in ghee, which brings out their natural sweetness and gives them a lovely crunch. Don’t skip this step!

Sugar: Granulated vs. Powdered Sugar – Which to Use?

I prefer using granulated sugar for this recipe. It helps create a slightly grainy texture that I love in ladoos. You can use powdered sugar, but the ladoos will be a bit softer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the sugar and cardamom powder together in a blender until it’s a fine, even consistency. Set this aside.
2. Now, heat 1.5 tbsp of ghee in a heavy-bottomed pan over medium heat. Add the cashews and fry them until they turn golden brown and fragrant. Remove them from the pan and set aside.
3. Add the besan to the same pan. Roast it on medium-low heat for about 5 minutes, stirring constantly. This is important – you don’t want it to burn!
4. Reduce the heat to low. Add the remaining ghee and continue roasting for another 20 minutes, stirring continuously. The besan will start to change color and become aromatic. This is where patience is key!
5. Once the besan is golden brown and smells wonderfully nutty, remove it from the heat and let it cool slightly – but not completely.
6. Now, mix in the powdered sugar and fried cashews.
7. While the mixture is still warm, shape it into round ladoos. I find it easiest to use slightly damp hands to prevent sticking.
8. Let the ladoos cool completely before storing them in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Besan Ladoo:

Achieving the Perfect Ladoo Texture

The texture should be slightly grainy but hold its shape well. Roasting the besan properly is crucial for this.

Preventing Ladoos from Crumbling

If your ladoos are crumbling, it usually means the mixture wasn’t warm enough when you shaped them, or you didn’t add enough ghee.

Roasting Besan to the Right Color

You want a golden brown color, but be careful not to burn it! Burnt besan will make the ladoos taste bitter.

Knowing When the Mixture is Cool Enough to Shape

The mixture should be warm enough to hold together, but cool enough to handle comfortably. If it’s too hot, you’ll burn your hands!

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Besan Ladoo

Substitute the ghee with a vegan butter alternative. The flavor will be slightly different, but still delicious!

Gluten-Free Considerations

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

Adjusting the Sweetness Level

Feel free to adjust the amount of sugar to your liking. Start with ¾ cup if you prefer a less sweet ladoo.

Festival Adaptations (Diwali, Ganesh Chaturthi)

These ladoos are especially popular during Diwali and Ganesh Chaturthi. You can decorate them with silver leaf (varak) for a festive touch.

Adding Dried Fruits & Nuts (Raisins, Almonds)

My family loves adding a handful of chopped almonds and raisins to the mixture for extra texture and flavor.

Serving Suggestions

Besan Ladoos are perfect on their own with a cup of chai. They also make a lovely addition to a festive platter or a sweet treat after a meal.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for longer, but they may become slightly harder.

FAQs

Got questions? I’ve got answers!

What is Besan and where can I find it?

Besan is a flour made from ground chickpeas. You can find it at Indian grocery stores, and increasingly in the international aisles of larger supermarkets.

How do I know when the besan is roasted enough?

The besan should be golden brown and have a wonderfully nutty aroma. It should also feel slightly dry to the touch.

Can I make these ladoos ahead of time?

Yes, you can! They actually taste even better after a day or two.

What’s the best way to store Besan Ladoos to keep them fresh?

Store them in an airtight container at room temperature.

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or even walnuts would all be delicious.