Besan Ladoo

Besan ladoo are the sweet most Indian homes make first when Diwali prep starts: gram flour slowly roasted in ghee until it smells nutty, then rolled with sugar and cardamom. They keep for two weeks, so they are the easiest sweet to make well ahead.

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Besan Ladoo

Melt-in-the-mouth gram flour ladoo, slow-roasted in ghee with cardamom and nuts. A make-ahead Diwali classic that keeps for two weeks.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 14 ladoo

Course: Dessert

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups besan (gram flour) about 200 g; coarse besan gives a more traditional texture
• 0.5 cup ghee about 110 g, plus 1 to 2 tsp extra if needed
• 0.75 cup powdered sugar about 100 g; or bura sugar
• 0.5 tsp cardamom powder
• 2 tbsp almonds or pistachios, finely chopped plus extra for topping

Equipment

• 1 Heavy-bottomed pan
• 1 Mixing Bowl

Method

 

1. Melt the ghee in a heavy pan over low heat. Add the besan and stir until it is coated and looks like wet sand.
2. Roast on low heat, stirring all the time, for 20 to 25 minutes. The besan will loosen, turn a deeper golden colour and smell nutty. Do not rush this on high heat, or the outside burns while the raw taste stays.
3. Take the pan off the heat and stir in the chopped nuts. Let the mixture cool for about 15 minutes, until it is warm but no longer hot. If it is too hot, the sugar melts and the ladoo turn sticky.
4. Add the powdered sugar and cardamom and mix well with your hands, pressing out any lumps.
5. Take about 2 tablespoons of the mixture and press and roll it into a smooth ball. If it crumbles, mix in 1 to 2 teaspoons of warm ghee and try again.
6. Press a piece of pistachio or almond on top of each ladoo. Let them set for 30 minutes before storing.

Notes

Make ahead: make up to 10 days before Diwali.

Storage: airtight tin at cool room temperature for up to 2 weeks, or the fridge for up to 4 weeks. Bring to room temperature before serving.

Swaps: powdered jaggery can replace the sugar, but the ladoo will be softer and keep for about a week.

Short on time: roast the besan one evening, cool it, and shape the ladoo the next evening. Each step takes about 30 minutes. More shortcuts for busy weeks are in our Diwali faral guide.

Quick swap: no time this week? Make our 20-minute rava coconut ladoo instead, or see all quick Diwali sweets and snacks.

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Printable PDF · ₹199

Diwali Faral in Under 2 Hours: The Busy Person’s Plan

Too busy to make faral this Diwali? The ebook gives a quick replacement for every classic sweet and snack, so you can make six in under 2 hours over three short evenings. Plans, one shopping list and gift labels in one printable PDF.

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