Besan Ladoo is an Indian sweet that is highly popular during festival seasons. These melt-in-the-mouth sweet balls are made with only three core ingredients and flavored with cardamom and pistachios!
Sweets made from Besan (gram flour or chickpea flour) are highly popular during festivals, especially Diwali. And such sweets are our family favorite, mainly Besan Ladoo and Besan Burfi!
Delicious and Melt-In-The-Mouth Besan Ladoo
Besan Ladoo, also known as Magaj or Magas in Gujarat, is an authentic Gujarati sweet. This sweet is highly popular during the Diwali festival. And it is often made in the wintertime, as it is known to energize the body. Also, in many temples, they give Besan Ladoo as Prasad.
I grew up having Besan Ladoo and Besan Burfi at every festival we celebrate in India. But mostly have it for celebrating Diwali and the Gujarati New Year.
Besan Ladoo and Besan Burfi share the same core ingredients, but their methods of preparation and shaping differ.
To make Besan Burfi, we need to prepare a sugar syrup, whereas for Besan Ladoo, powdered or ground sugar is directly mixed with roasted gram flour.
This recipe gives melt-in-the-mouth Ladoo every time I make it. The recipe is easy but requires some muscle work. We need to stir the mixture continuously while cooking chickpea flour with ghee.
Why You Will Love This Indian Sweet
- Besan Ladoo is a sweet and delicious treat that melts in the mouth.
- This Indian sweet is perfect for festivals.
- It’s an easy recipe with just a few ingredients.
- These Ladoos are gluten-free and protein-packed.
- They are an absolute favorite among both children and adults.
Ingredients and Notes
This recipe requires Besan (Chickpea flour or gram flour), ghee, and sugar. Furthermore, it features cardamom and nuts for added flavor and crunch. I like to add finely chopped pistachios for flavor and a light crunch. However, adding nuts is optional, and you can skip it.
- Besan (Gram Flour or Chickpea Flour): It is essential to measure the flour correctly. I have provided measurements in cups and grams. However, I highly recommend using a kitchen scale for the best results. Chickpea flour is often lumpy, so sift it before using to achieve a smooth consistency. Besan Laddo is made with either regular gram flour or coarse gram flour. It highly depends on your preference. I prefer to use regular flour with a fine consistency, but feel free to use whatever you like.
- Ghee: It is essential for the smooth and melt-in-the-mouth Ladoo, so do not skimp on ghee. Again, measure the ghee the same way you measure the flour.
- Sugar: To make Magaj, powdered sugar or Bura is used. Bura is nothing but ground sugar. However, it is a matter of personal preference to add finely ground sugar or coarse sugar. I like to add granulated sugar for a slightly crunchy texture to the Besan Ladoo. I have used 1⅓ cups (265g) of granulated sugar for this recipe. And that makes the Ladoo perfectly sweet for our family. However, add sugar to taste as per your preference.
- Ground Cardamom: It provides a great flavor to these Besan Ladoo. And I will highly recommend not skipping it.
- Chopped Nuts: I like to add a few chopped nuts to the Besan mixture. I have added finely chopped pistachios, but chopped cashews or almonds can also be added. However, you can skip it if you want.
How To Make Besan Ladoo
Roasting The Besan (Gram Flour)
- Heat ghee in a heavy-bottomed pan over medium heat.
- Once the ghee starts melting, add sifted Besan and mix well.
- Roast the gram flour over low to medium heat, stirring continuously.
- Once the flour is mixed with ghee, it will absorb all the ghee and will clump at first.
- Continue stirring the mixture, and after about 10-12 minutes, the Besan will start to loosen up.
- Also, it will become lighter and fluffier at this point.
- Keep stirring to prevent the mixture from burning and sticking to the pan.
- Roast the Besan until it changes color to a golden brown, smells nutty, and becomes like a smooth paste.
- The whole process will take about 25-30 minutes.
- It is essential to roast the besan properly, and it should not have a raw taste.
- At the same time, you should not over-roast the flour; otherwise, it will burn.
- When the mixture is roasted well and becomes like a smooth paste, turn off the heat and remove the pan.
- Continue stirring for about a minute, as the pan is still hot and the mixture may burn.
- Let the mixture sit aside until cool enough to touch.
Making Besan Ladoo
- Once the mixture is cooled down, it will become thicker.
- Now, add sugar, cardamom powder, and chopped nuts.
- Mix until everything is well combined. Then taste the Ladoo mixture, and add more sugar if needed.
- Spoon a small portion of the mixture and roll it into a small ball between your palms. If you have difficulty rolling Ladoo, let the mixture set for a few more minutes and try again.
- Similarly, make all the Ladoos.
Storing and Serving Suggestions
Store the Ladoos in an airtight container for up to two weeks.
If you want to make them in advance or have leftovers, refrigerate them to increase their shelf life.
While serving refrigerated Ladoos, warm them in the microwave for 10-15 seconds for a soft and freshly made taste.
Helpful Tips For Besan Ladoo
Measurements: I measured all the ingredients using a kitchen scale. And I will highly recommend using the same method for the best results. However, I have provided measurements both in cups and grams.
Besan (Gram Flour): It is essential to roast the flour properly, so Ladoo does not taste raw and unpleasant. Roast the Besan until it smells nutty and turns golden brown. However, it should not be burned, so always roast it over low to medium heat and stir it continuously. I will also recommend sifting the flour (if using fine Besan) before adding it to the ghee.
Ghee: Do not skimp on ghee, as using less will make the mixture crumbly, making it difficult to roll into balls.
Sugar: I have added 265g of sugar to achieve the perfect sweetness for my family’s preferences. However, you can add up to 300g of sugar if desired.
Mixing Sugar with Roasted Besan: Add sugar to the besan mixture only after it has cooled to a very slightly warm or cool enough to touch temperature.
Frequently Asked Questions
While making this sweet, it is essential to have patience and enough time. We must roast the gram flour over low to medium heat for about 20-25 minutes, stirring continuously. There are specific ways to determine that you have roasted your gram flour well. When roasted sufficiently, the color of the besan mixture will change to a golden brown. Also, it will become highly aromatic and nutty. The mixture will become light, airy, and fluffy, making it easier to stir. But my favorite way is to taste the Besan mixture. Take a small amount, let it cool, and then taste. If the mixture tastes raw, continue roasting it.
I prefer to use fine Besan, and I have made this recipe using regular gram flour with a fine consistency. But Magaj or Magas can be made with either type of flour. You can find coarse Besan specially marked as Ladoo flour in grocery stores. Coarse flour will give you a coarse texture, and if you like the smooth Ladoo, use fine gram flour. If using coarse flour, do not sift it; instead, stir it with a whisk and then use it for the recipe.
Well, you can use any sugar! However, the traditional method calls for the use of Bura, which is essentially homemade ground sugar. So you can use raw sugar, cane sugar, regular white sugar, or granulated sugar to make Bura. Add the sugar to a grinder and pulse until you get a coarse texture. However, I have used granulated sugar without grinding it. Because granulated sugar gives a nice texture when biting into Ladoo. But you can use powdered or icing sugar if you want, but I do not recommend it. It will not give the same texture and taste as Bura or granulated sugar.
After roasting the besan, let the mixture cool until it is slightly warm or cool enough to touch. Then add sugar, cardamom powder, and nuts, and mix until well combined. After mixing the sugar, you can not roll the balls; let the mixture cool down further for a few more minutes. Then try again to make balls. If you still cannot roll the dough into balls because it crumbles, it’s possible that you added too little ghee. In this case, you can add a small amount of ghee to the mixture, mix it well, and then roll it into balls.
There could be a few reasons, or it could be any of the following: a) You have not roasted the besan well, and therefore it is raw. b) A type of Besan you have used to make Ladoo. c) You have used fine Besan and icing sugar; hence, Ladoo has no texture.
So, use the fresh gram flour and roast it well to avoid this problem. Then, use either coarse besan or slightly coarse sugar to add texture to the Ladoo. And then you will not have this problem. For example, I have used fine Besan and granulated sugar, so my Ladoo has a nice texture while biting into it.
More Indian Sweets
You May Like More Sweets and Desserts
Recipe Card
Besan Ladoo / Besan Ke Laddu
Ingredients
- 3 cups (315g) Besan (gram flour)
- ¾ cup (150g) ghee
- 1⅓ cups (265g) granulated sugar or Bura / Boora (or add sugar to taste)
- 1 teaspoon cardamom powder
- 2 tablespoon finely chopped pistachios or cashews (optional)
Instructions
Roasting The Besan
- Heat ghee in a heavy-bottomed pan over medium heat. Once the ghee starts melting, add sifted Besan and mix well.
- Roast the gram flour on low-medium heat and stir continuously. Once the flour is mixed with ghee, it will absorb all the ghee and will clump at first.
- Continue stirring the mixture, and after about 10-12 minutes, the Besan will start to loosen up. Also, it will become lighter and fluffy at this point.
- Keep stirring to prevent the mixture from burning and sticking to the pan.
- Roast the Besan until it changes color to a golden brown, smells nutty, and becomes like a smooth paste.
- The whole process will take about 25-30 minutes. It is essential to roast the Besan properly, and it should not taste raw. At the same time, you should not overdo the roasting; otherwise, the flour will burn.
- When the mixture is roasted well and becomes like a smooth paste, turn off the heat and remove the pan.
- Continue stirring for about two to three minutes as the pan is still hot and the mixture may burn.
- Let the mixture sit aside until cool enough to touch.
Making Besan Ladoo
- Once the mixture is cooled down, it will become thicker. Now, add sugar, cardamom powder, and chopped nuts.
- Mix until everything is well combined. Then taste the Ladoo mixture, and add more sugar if need to.
- Spoon a small portion of the mixture, and roll it into a small ball between your palms. If you have difficulty rolling Ladoo, let the mixture set for a few more minutes and try again.
- Similarly, make all the Ladoos.
Storing and Serving Suggestions
- Store the Ladoos in an airtight container for up to two weeks.
- If you want to make them in advance or have leftovers, refrigerate them to increase their shelf life.
- While serving refrigerated Ladoos, warm them in the microwave for 10-15 seconds for a soft and freshly made taste.
Notes
- Measurements: I measured all the ingredients using a kitchen scale. And I will highly recommend using the same method for the best results. However, I have provided measurements both in cups and grams.
- Besan (Gram Flour): It is essential to roast the flour properly, so Ladoo does not taste raw and unpleasant. Roast the Besan until it smells nutty and turns golden brown. However, it should not be burned, so always roast it on low-medium heat and stir it continuously. I will also recommend sifting the flour (if using fine Besan) before adding it to the ghee.
- Ghee: Do not skimp on ghee because using less ghee will make the mixture crumbly, making it hard to roll it into balls.
- Sugar: I have added 265g of sugar for the perfect sweetness to my family’s preferences. But you can add up to 300g of sugar if you want.
- Mixing Sugar To Roasted Besan: Add sugar to the Besan mixture only after it is cool down to very slightly warm or cool enough to touch.
Nutrition (Approximate Values)
Mansi says
I really appreciate that you provide the measurements in weight, which is very difficult to find for Indian recipes.
Jigna says
Hi Mansi, thank you so much for your feedback.
I also realized that cup measurements might differ from person to person, but weight measurements don’t. So I am trying my best to provide measurements in weight and volume whenever possible.