Besan Ladoo Recipe



  • 1/2 cup superfine (castor) sugar
  • 2 cups gram flour (besan)
  • 3/4 cup ghee (clarified butter)
  • 3 tbsp ground almonds
  • 1/2 tsp ground cardamom
  • 1/2 cup shredded sweetened coconut (optional)


Take a wok and on low flame heat the ghee. Add gram flour to the ghee and stir it and cook over low flame for about 10 minutes until the gram flour is toasted and it smells fragrant. The mixture will be in a paste form, not powdery. Remove the mixture from the flame and cool slightly until it is warm, not hot. Take a grinder and grind the coconut (if using). Add the superfine sugar, ground coconut, almonds and ground cardamom to the wok and mix thoroughly. While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Take an airtight container and store the ladoos. 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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