Recipe
Besan Ladoo Recipe with Ghee
The essentials
- Soft, melt-in-mouth ladoos with a deep, nutty aroma.
- The magic is slow-roasting besan in real ghee — never rush it.
- Just three main ingredients: besan, ghee, sugar.
Besan ladoo is the festive sweet every Indian household knows by heart — and the one where ghee truly shines. There are only three main ingredients, so the quality of your ghee and the patience of your roasting decide everything. Here's the classic method.
Ingredients
- 2 cups besan (gram flour), coarse preferred
- ¾ cup A2 buffalo ghee
- ¾ cup powdered sugar (adjust to taste)
- ½ tsp cardamom powder
- 2 tbsp chopped almonds or cashews (optional)
Method
- Melt the ghee in a heavy pan on low heat and add the besan.
- Roast slowly, stirring constantly, for 15–20 minutes — until the besan turns golden, loosens in the ghee, and smells nutty. This step is the whole recipe. Don't rush it.
- Cool slightly. Turn off the heat and let it cool until just warm. Stir in cardamom and nuts.
- Add sugar to the warm (not hot) mixture and mix well.
- Roll into small ladoos while still warm. Let them set, then store in an airtight jar.
Why ghee makes or breaks besan ladoo. The ghee carries the roasted-besan aroma and gives that signature soft, rich bite. Real bilona buffalo ghee brings a depth machine ghee can't — see the bilona method and buffalo ghee benefits.
Tips
- Low heat, always. High heat burns the besan and ruins the flavour.
- Add sugar only when warm — hot mixture melts the sugar and makes ladoos hard.
- Coarse besan gives a nicer, granular texture.
- Ghee quality is everything here — use pure ghee.
More ghee cooking: our ghee paratha, moong dal khichdi, and foods that taste better with ghee.
Festive sweets deserve real ghee
A2 Farmer Buffalo Bilona Ghee — rich, aromatic, hand-churned.
Shop A2 Buffalo Ghee →