Besan Laddoos are nutritious, healthy, delicious melt in the mouth laddoos loved by one and all. There are many variations to the recipe. Here I am posting the basic traditional method which gives an over the top taste if prepared with patience.



  • 2 1/4th cup or 250 gms thick gramflour/besan
  • Approximately 1/2 cup to 1/2 cup plus 2 tbsp melted ghee (to be added as required) OR as per individual choice
  • 1/2 cup + 3 to 4 tbsp powdered sugar(adjust to individual sweetness required)
  • 1tsp cardamom powder
  • 4 tbsp milk
  • Raisins(optional)


  • Heat 1/2 cup melted ghee in an iron kadai/skillet. Add the besan and roast it stirring continuously on LOW flame on the smallest gas burner till it just changes its colour to golden and till fragrant and till ghee starts leaving the sides. If the mixture looks dry add a little ghee and stir. Then add milk, it’ll froth up immediately. Stir continuously so no lumps are formed. Be careful while doing so as the mix is real hot and it froths up. Switch off the flame, remove from heat and let it cool.
  • Once the mix is at room temperature add powdered sugar, cardamom powder and mix well. Shape into lemon sized balls. Press in a raisin and shape the laddoo. If you cannot shape the laddoos only then add melted ghee as required and shape them. The laddoos should be firm and smooth. When done store them in a flat airtight box.
  • I do not add raisins or nuts as I prefer the flavour of the laddoos minus the raisins or nuts.
  • This proportion makes approximately 20 laddoos.


  • The proprtions mentioned above are using thick besan. Laddoo besan is easily available at the grocers. The besan has to be fresh. Many prepare laddoos using fine besan too for which proportions may vary a bit.If using fine besan take lesser ghee to start with and then add as required as fine besan absorbs ghee faster. Secondly use a little coarse( not very coarse)sugar powder so that the laddoos are not very soft. The reason for using thick besan is the laddoo does’nt stick to the upper side of the mouth while eating which is usually the case when you use fine besan.
  • Adding milk reduces the shelf life of the laddoos as compared to the ones made without adding it, but addition of milk gives the perfect taste and flavour. I always prepare besan laddoos in small quantities as it is easier to stir continuously and also I personally feel the laddoos are tastier with the addition of milk.
  • A lot of ghee goes into making the perfect besan laddoos, hence their round shape is not retained for long. They stick to each other. You need to roll them again while serving.
  • Roasting the laddoos in an iron kadai gives a very nice flavour (khamang as we call it in marathi) and colour,but you have to constantly stir as the kadai is real hot and the besan mix should neither burn nor stick to the bottom of the kadai.
  • The besan should be roasted well if not it will spoil the flavour of the laddoos. Constant stirring is very important for the besan to cook perfectly and for even colour.
  • Just getting the aroma of besan does’nt mean its roasted well. IT HAS TO CHANGE COLOUR TOO. Less cooking will leave an unpleasant raw taste. With patience you can make best laddoos ever.
  • Quantity of ghee to be added entirely depends on individual choice. I’ll admit the more ghee you add the tastier the besan laddoos will be.


  • It’s best to roast the besan during daytime as its easy to identify the change in colour properly.