Besan laddu | Easy Indian sweets recipe

Course Sweets
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 -12 laddoo


  • 2 cups besan or gram flour
  • ½ cup ghee add more ghee if required
  • 1 cup powdered/icing sugar boora
  • 4 in cardamoms powdered a mortar-pestle
  • 2 tbsp almonds chopped fine or crushed


  1. To start with- dry roast the besan in a heavy bottomed pan at low for about 10 minutes. Keep stirring in between to avoid burning.
  2. Add ghee to this now, keep stirring and mixing frequently. After a few minutes, besan would start raising a nutty fragrance and the raw smell would disappear.
  3. Keep stirring until you see the ghee oozing out of the corners. Add cardamom powder, mix everything well and then turn off the gas.
  4. Transfer this mixture to a mixing bowl or large plate. Add icing sugar or boora and crushed almonds and mix using a spatula or heavy ladle. Let this mixture cool down a bit to room temperature.
  5. Once the mixture is cool enough to be touched by bare hands, but still slightly warm- grease your hands with a few drops of ghee and make small sized balls by rolling and shaping with your hands.
  6. Make all the balls this way without any cracks or lumps in them. Store in an air tight container for up to 7 days.

Recipe Notes

You could easily make these laddus vegan by adding coconut oil instead of ghee for roasting.

An important thing to remember while making these besan laddus is that the gram flour should be roasted well to a point it starts releasing the ghee (or coconut oil). If it's not done properly, the under-cooked flour will leave a raw taste in the final laddu.