Dessert · indian cuisine

Besan Ladoo Recipe (Soft, No Raw Taste)

This besan ladoo recipe works when you roast the flour low and slow until it smells nutty — not pale, not bitter. Cool until warm, then mix sugar and cardamom so the ladoos stay soft and hold shape.

If the besan still smells raw, keep roasting. The aroma tells you before the colour does.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-26

Why this recipe works

Besan ladoo lives or dies in the roasting pan. Under-roasted flour tastes raw and bitter; properly roasted flour smells like a nutty bakery. Stir without stopping for 12–15 minutes until the colour deepens and the ghee looks glossy in the mix.

Cool until warm before sugar — hot mixture melts sugar into greasy syrup.

Ingredients

• 2 cups chickpea flour (besan)
• ¾ cup powdered sugar (icing sugar)
• ½ cup ghee
• 1 tsp cardamom powder
• 2 tbsp chopped pistachios
• Pinch of saffron (optional)

Step-by-step method

1. Heat ghee in a heavy-bottomed pan over medium-low heat.
2. Add chickpea flour and roast continuously, stirring without stopping, for 12–15 minutes.
3. The flour will go through stages — grainy to smooth, and the colour will deepen to golden. It's ready when it smells nutty and fragrant.
4. Remove from heat and let cool for 15 minutes — it should be warm, not hot.
5. Mix in powdered sugar, cardamom and pistachios. If using saffron, dissolve in 1 tsp warm ghee first.
6. Shape the mixture into smooth balls while still warm. If it's too crumbly, add a tiny bit of warm ghee.
7. Let cool completely before storing. They firm up as they cool.

Estimated nutrition

About 360 calories per serving (based on 8 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

Tins and tea time

I roll these while the mixture is still warm enough to hold shape, then cool them fully before packing. One ladoo with chai is my usual afternoon break after a big roast of besan.

Store in an airtight tin at room temperature for a week if the weather is dry; fridge if your kitchen runs humid. They firm up cold — let them sit ten minutes before serving. Crumbled leftovers make a quick topping for plain yogurt or ice cream.

This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.