Besan Ladoo

Besan Ladoo


"Ladoos are an Indian and Pakistani sweet. I added a twist to mine and included family loves these. They can be enjoyed at any holiday, as a treat during tea time, etc. And they're easy to make, in my opinion."

Ingredients 2 h 45 m {{adjustedServings}} servings 267 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.
  2. Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly.
  3. While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.
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  • Cook's Note
  • I use a coffee grinder to grind the nuts (I recommend a combination of cashews, pistachios, almonds, and pecans). I also grind granulated sugar, coconut, and cardamom in the coffee grinder until fine.
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Reviews 5

  1. 6 Ratings


I have tried several ladoo recipes and this one is the best by far. It is so good that an Indian bride recently asked me to make the ladoo for her wedding reception!! A coffee grinder works well to grind the coconut and almonds, but I have found that cardamom seeds grind best in a mortar and pestle.


Made this for a dinner party where no one had had ladoo before. Most people thought it was "interesting," and finished their ball, but didn't ask for more. This will be liked by those who do not like very sugary sweets.


The Ladoo's were great. But here is the few things I'd change. First, you have to roast the flour for 15-20 minutes, 10 minutes won't do good. To check whether the flour is ready do this, after the first five minutes smell the flour, and then keep doing that ever 5 minute interval. The smell should be nutty, kind of almondish. Finally, give this enough time to cool. Ghee cools down really well and you can get a good consistency, but it has to cool. Let it sit in the fridge for five to six minutes. once you see you have the right consistency (kind of like butter at room temp). You should be able to shape the batter in your hands. If you want to cool the batter outside fridge, give it about half an hour or so, to achieve the consistency. I've never made ladoos before and the timing thing was really bad and the reason that I gave the recipe for