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How To Prepare Besan Ke Laddoo Recipe

How To Prepare Besan Ke Laddoo Recipe

Besan ke laddoo is a delicious Indian sweet made from roasted gram flour (besan), ghee, sugar, and flavored with cardamom. Here’s a simple recipe to make besan ke laddoo:


  • 2 cups gram flour (besan)
  • 3/4 cup ghee (clarified butter)
  • 1 cup powdered sugar
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons chopped nuts (almonds, cashews, pistachios), optional


  1. Heat a heavy-bottomed pan or kadai over low to medium heat. Add the gram flour (besan) and dry roast it, stirring constantly, until it turns golden brown and aromatic. This process may take about 10-12 minutes. Be careful not to burn the besan.
  2. Once the besan is roasted, remove it from the heat and transfer it to a large mixing bowl. Allow it to cool slightly.
  3. In the same pan, heat the ghee (clarified butter) over low heat until it melts completely.
  4. Pour the melted ghee over the roasted besan in the mixing bowl. Mix well until the besan is evenly coated with the ghee.
  5. Allow the mixture to cool down slightly, but make sure it’s still warm enough to handle.
  6. Add the powdered sugar and cardamom powder to the warm besan mixture. Mix well until everything is thoroughly combined. If using chopped nuts, you can add them at this stage as well.
  7. Take small portions of the mixture and shape them into round laddoos while the mixture is still warm. Press the mixture firmly between your palms to shape the laddoos.
  8. Repeat the process until all the mixture is used up and you have formed all the laddoos.
  9. Allow the besan ke laddoos to cool completely at room temperature before storing them in an airtight container. They will firm up as they cool.
  10. Serve the besan ke laddoos as a sweet treat or enjoy them during festivals and special occasions.

These besan ke laddoos are rich, flavorful, and melt-in-your-mouth delicious! They can be stored at room temperature for several days, making them a perfect homemade gift or dessert option for celebrations.

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