Besen Ladoo

September 11th, 2008 filed under Desserts
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Besan ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate.

Recipe will make approximately 16 ladoos.Basen Ladoo


  • 1 1/2 cups gram flour (besan)
  • 2 tablespoons semolina flour (fine sooji)
  • 1/2 cup unsalted melted butter (ghee)
  • 3/4 cups sugar
  • 4 tablespoons sliced almonds (badam)
  • 1/4 teaspoons coarsely grounded cardamom seeds (ilaichi)

For Garnish:

  • 1 tablespoon melted butter or ghee
  • 1 tablespoons sliced pistachios (pista)


  1. Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
  2. Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color.  Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
  3. When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes.
  4. Remove the pan from the heat and let the basen cool to a warm temperature. don’t let it become to room temperature.
  5. While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
  6. To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
  7. When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
  8. Put ladoos back on the plate with the pistachio side facing the top.
  9. Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.

If you enjoyed the recipe for Besen Ladoo, here are more great recipes you should try from Manjula's Kitchen.

183 Responses to “Besen Ladoo”

  1. […] I got from Rita Auntie was pretty general, but I found a more exact one, complete with video, from Manjula’s Kitchen, a website by Manjula Jain that is dedicated to teaching about delicious Indian recipes. I combined […]

  2. Pratima says:

    Happy Diwali Aunty! I wanted to make a quick and easy mithai today, and this was perfect. I just tasted one… bachpan yaad aa gayi… :-)

    (For anyone else planning to make this: I didn’t have sooji, so I left it out; and 1/2 cup of sugar worked just fine)

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