How to make Besan Laddu full Recipe for Beginners

Besan laddu is one of those sweets which always feels close to my heart. It reminds me of my grandparents’ home where fresh laddus were made during festivals and family time. This is one simple homemade treat that tastes better than anything from outside. It feels very basic to prepare but it is very comforting. Simple ingredients like besan, ghee, and sugar are included in this recipe and you can create something so rich and delicious. 

What I enjoy the most in this recipe is the process itself. The slow roasting of besan, watching it change the colour, and the aroma that fills up the kitchen just makes it the best part. Since I don’t usually have the patience for complicated sweets, this recipe is exactly why I keep coming back to it. You end up with something that tastes like it took a lot more effort than it actually did. So how can you miss a recipe like this?

About Besan Laddu

Besan Ladddu is a rich, traditional Indian sweet which is made using gram flour (besan), ghee, and sugar. It also stands as one of the most popular homemade sweets, especially during festivals like Diwali. These laddus can be described as round in shape, smooth texture, and also nutty taste. 

The main step in preparing besan laddu is roasting the besan slowly in ghee. This step is important as it brings out the depth and gives the laddus a flavourable aroma. If the besan is not roasted properly, the taste will not be as good as it should be. 

Even though the recipe uses only a few ingredients, the result is very satisfying. Besan laddu is not just a sweet, but also something that is often made at home and shared with family and friends. It is simple, comforting, and has a very traditional feel to it. 

Ingredients List

You will need just a few basic ingredients, but each one plays an important role in getting the right texture and taste. The quantities can be adjusted accordingly. 

• Besan (Gram Flour) : 1 Cup

This is the main ingredient and make sure to use fresh and good quality besan. 

• Ghee : ½ cup 

Ghee is used in roasting the besan and also to bind the whole mixture together. It adds a soft texture and gives that perfect traditional touch to the laddus.

• Sugar (powdered) – ¾ cup

Powdered sugar is used as it mixes easily with the roasted besan.  

• Cardamom powder – ½ teaspoon

This enhances the overall taste, and balances the flavour of the laddus.  

• Dry fruits (optional) 

You may use dry fruits like chopped almonds, cashews, or pistachios for extra taste and texture. This step is optional but adds a nice crunch. 

Step-by-step instructions 

Step 1: Roasting the besan in ghee

1. Start by taking a heavy-bottomed pan and place it on low flame. Add ghee to the pan and let it melt completely.
2. Then add besan (gram flour) to the pan and start mixing it slowly with ghee.
3. At the beginning of the process, you will notice the mixture will feel thick and slightly dry. You will also notice many small lumps. This is completely normal.
4. Just keep mixing it continuously and break the lumps gently using the spatula so that besan roasts evenly. 

Step 2: Continue cooking the besan

1. Keep roasting the besan on low flame without stopping and keep on mixing it continuously.
2. After a few minutes of cooking you will notice that the texture of the besan starts to change. The mixture will become smoother, and looser which makes it easier to stir.
3. The color also will slowly turn into light golden, and a rich, nutty aroma will start coming from the pan. This step usually takes around 12-15 minutes.
4. Just make sure that you do not increase the flame as the besan can easily get burnt from the bottom and this will change the whole taste of the laddus.

Step 3: Check the consistency 

1. When the besan is properly roasted, it will look glossy because of the ghee used and it will flow slightly when you stir it.
2. At this step, the raw smell of the besan should be completely gone.
3. When there is no raw smell, you can be sure that the besan is cooked properly and is ready for next steps.

Step 4: Adding sugar and cardamom

1. Switch off the flame and transfer the roasted besan mixture into a wide bowl. Spread the mixture so that it cools down faster. Let it cool down.
2. Avoid adding sugar when the mixture is hot because the sugar melts and it changes the texture of the besan mixture.
3. Once the mixture slightly becomes cool, add sugar and cardamom powder to it. Mix everything well using a spoon or your hands. 
4. Make sure that the sugar is evenly mixed and there should be no lumps. If you’re adding dry fruits to the mixture, you can add them as well. Adding dry fruits is optional.
5. At this stage, you have to check if the mixture is able to hold the shape of laddus. If it is dry and not holding shape, you can adjust the consistency by adding a few spoons of melted ghee and mix well.

Step 5: Shape the laddus

1. Take a small portion of this mixture in your hands and start shaping them into laddus using your palms. Press it gently and start rolling it to form smooth and round balls.
2. Repeat this step with the complete mixture and make laddus according to the size you prefer. 
3. Place all the prepared laddus on a plate and let them sit for some time. When the laddus cool down completely, they will become firmer but the inside of it still stays soft.

4. Your besan laddus are now ready to enjoy. 

Tips for perfect besan laddus

• Always keep the flame low while roasting the besan. We do not want burnt besan flavour in our laddus. High heat can burn the besan from the bottom and give a bitter taste. 
• Do not rush the roasting process. Take your time to cook it perfectly because this is where all the taste and final flavour of the laddu lies. The besan should not taste raw but also it should not be burnt.
• Stirring the mixture continuously is important because if it is left unattended, it will start forming lumps and burns.
• Using good quality ghee also plays an important role in preparing teh besan laddus. Using good quality ghee makes the laddus richer and helps them bind properly. 

Variations you can try 

You can easily change this basic besan laddu recipe in a few simple ways depending on your taste or preference. 

1. Besan laddu with jaggery 

In the variation, you have to replace sugar with powdered jaggery. After roasting the besan in ghee, let it cool slightly and then mix in jaggery. 

2. Healthy version

You can reduce the amount of sugar or use alternatives like powdered dates or jaggery for a healthier version of besan laddus. You can prefer this version if you want something lighter. 

3. With nuts

You can add chopped almonds, cashews, or pistachios to the mixture. You can lightly roast the nuts in ghee before adding them to the mixture to get a nice crunch and enhance the overall flavor of the laddus.

4. Without ghee 

If you want to avoid ghee, you can replace it by using a small amount of milk or a neutral oil to bind the mixture. 

Common Recipe Questions 

1. What is besan laddu made of?

Besan laddu is a very popular Indian sweet which is made from roasted gram flour (besan), clarified butter (ghee), sugar, and cardamom for perfect flavour. 

2. Is besan ke laddu healthy?

Yes, besan ke laddu can be nutritious, and energy-boosting sweet if consumed at a moderate level. It consists of proteins, healthy fats, and iron from ingredients gram flour and ghee. But they are also high in calories which makes them best suited for occasional treats.

3. What are the disadvantages of besan laddu?

The primary disadvantages of besan laddu include, it is high in calories, not suitable for diabetes, high in saturated fats, and can also cause digestive issues.

4. Does besan help with cholesterol?

Yes, besan (gram flour) helps in managing cholesterol levels in a human body. Since it is made from ground chickpeas, it contains soluble fibers which binds cholesterol levels in the digestive system and helps excrete it from the body.

5. How much protein is in 1 besan laddu?

One besan laddu contains about 3.5 to 5 grams of protein. The amount of protein present in the laddu can vary depending on factors like size of the laddu, the recipe process, and amounts of nuts added to it.