Besan Ladoo (Gram Flour Ladoo)
Chickpea flour roasted slowly in ghee until deeply golden, sweetened with tagar or fine sugar and cardamom, shaped into round ladoos.
Equipment
- Heavy kadai or thick saucepan
- Heatproof spatula
- Wide plate for cooling
Ingredients
Ladoo base
- 2 cups besan gram flour; sifted if lumpy
- ½ to ¾ cup ghee start with ½ cup; add only if needed for roast consistency
- 1 to 1¼ cups tagar to taste; boora, or very fine powdered sugar
- ½ to 1 teaspoon green cardamom powder freshly crushed preferred
- pinch fine salt (optional)
Instructions
Roast
- Melt ghee in a heavy kadai on low heat. Add besan; stir continuously so nothing scorches at the edges.
- Roast on low to medium-low until besan turns deep golden brown and smells nutty, about 18 to 28 minutes. Do not rush; reduce heat if the edges colour too fast.
Finish
- Remove from heat; cool 5 to 8 minutes until warm but not scalding. Stir in cardamom (and salt if using).
- Add sugar in batches, mixing until evenly incorporated and the mixture holds shape when pressed.
- While still warm enough to handle, grease palms with ghee and shape into tight balls. Cool completely on a plate in a single layer.
Storage
- Store fully cooled ladoos in an airtight container at cool room temperature up to 10 days in dry climates; refrigerate after 2 to 3 days if humid. Bring to room temperature before serving.
Notes
- If the mixture is crumbly, warm briefly on very low heat or stir in a small spoon of melted ghee off heat.
- If greasy, use slightly less ghee next time or roast longer until the fat absorbs.
- For strict gluten-free diets, verify besan packaging for cross-contact.
- Freeze in an airtight container up to one month; thaw at room temperature.
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