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Besan ladoo (kadalai maavu laddu) is a classic Indian sweet made with roasted gram flour, ghee and powdered sugar. With its melt-in-the-mouth texture and rich nutty aroma, this easy ladoo is perfect for Diwali and festive celebrations.

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Diwali is fast approaching. To begin with celebration, I prepared besan ke ladoo/Gram flour ladoo (Kadalai maavu urundai in Tamil) using 2 methods. Besan ladoo is a very easy recipe but bit tricky. Generally North Indians prepare this laddu for Ganesh chaturthi but we south Indians make ladoo for Diwali and other special occasions. Roasting the gram flour properly gives you the best, flavourful laddu. I referred tarla dalal, Sanjeev kapoor’s recipes and even vahchef’s video. The ingredients and the quantity mentioned everywhere was more or less similar. So I followed them and slightly adjusted the sugar & ghee as per my family’s liking.

When I browsed for besan ladoo, I found shiny ladoos as well as the semi dry ones like we get in Haldirams and other sweet boxes. I tried both the versions using 1/2 cup of besan and shared the same here. There is no much difference in both the methods except the place of adding ghee. In first version, I used all the ghee for roasting the flour and it yielded shiny ladoos. For the second version, i followed my mom’s moong dal ladoo method and made it dry adding less ghee comparitively.

I loved both but Sendhil’s vote is for the shiny ones. Whatever method you follow, roasting in very low flame for longer time is needed to make it perfect. Lets see how to prepare this yummy, easy besan ladoo/Gram flour laddu recipe using 2 methods. Enjoy making it for this Diwali and other festivals like Ganesh Chaturthi, Holi and of course for this Navratri too. Do read the do’s & don’ts before proceeding to the recipe.

DO’s & DON’Ts

Sieving gram flour before roasting is very important to avoid lumps.
Roasting the gram flour in low to medium flame with constant stirring is most important to make perfect laddu. The color of gram flour should be golden brown and not dark brown. Keep smelling every now and then to find out whether the gram flour is roasted properly. (Ask your family members for the same). Roasting takes minimum 5-10 minutes in very low flame based on the quantity of gram flour you use. Stay nearby and roast it patiently.
If you add all the ghee for roasting, roast till the besan starts to turn into a glossy paste leaving ghee in the kadai. Good non-stick kadai is necessary to find the besan leaving ghee.
Also do not add the powdered sugar when the roasted gram flour is too hot. It will make the mixture gooey and you won’t get properly shaped ladoo. So it is better to add powdered sugar only after the gram flour cools completely or warm.
There are two types of gram flour available in market. One is coarse besan and the other one is fine besan. Generally besan ladoos are made using coarse flour. But if you have fine flour, you can add a tsp of sooji/semolina while roasting the flour to get crunchy taste. Similarly Boora sugar/tagar is used instead of normal powdered sugar. But both works fine.
Some people add a pinch of nutmeg powder along with cardamom powder. You can do if you like.
Some recipes also suggest to use atta/wheat flour along with gram flour but i am not sure about the quantity.
You can double this recipe for making in large quantities but just adjust sugar based on your need.

Quick Notes for US & Abroad Kitchens

Besan Selection: In US grocery stores and Indian groceries like Patel Brothers, brands like Deep, Swad or Laxmi offer besan. Coarse besan (ladoo besan) gives the authentic Haldiram-style grainy texture. If using regular fine besan, add 1 teaspoon of fine sooji (semolina) while roasting to bring that pleasant bite.
Heat Management: Electric coil and glass-top cooktops retain intense residual heat. Keep the heat on low (setting 2 or 3) and stir continuously with a heavy-bottomed kadai or non-stick pan to roast the besan evenly without scorching.
Sugar Options: Regular granulated sugar can be powdered finely in a blender or spice grinder. Alternatively, store-bought powdered sugar (confectioners’ sugar) or Indian store boora (tagar) works great for a melt-in-the-mouth texture.
Ghee: Store brands like Nanak, Verka or homemade ghee prepared from unsalted butter give the best traditional aroma for besan ladoo.
Shaping in Dry Climates: In dry winter conditions abroad, if the mixture feels a bit dry while shaping, warm 1 teaspoon of ghee and drizzle it over the mixture before rolling into tight balls.

Besan Ladoo Recipe (Kadalai Maavu Laddu)

Chitra

Easy, melt-in-the-mouth besan ladoo prepared using roasted gram flour, ghee and powdered sugar with step-by-step photos.

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Prep Time 5

Cook Time 20

Total Time 25

Course Sweet

Cuisine Indian

Servings ladoos

Ingredients

Method 1: Shiny Version

½ cup Besan / Gram flour (approx. 50 g / 1.75 oz)
⅓ to ½ cup Powdered sugar (approx. 50 g to 75 g / 1.75 oz to 2.6 oz)
2 ½ tbsp Melted ghee (approx. 38 ml / 1.3 fl oz)
2 pods Cardamom seeds crushed
5 to 6 Cashews or almonds chopped

Method 2: Dry Version

½ cup Besan / Gram flour (approx. 50 g / 1.75 oz)
½ cup Powdered sugar (approx. 75 g / 2.6 oz)
2 to 3 tbsp Melted ghee (approx. 30 to 45 ml / 1 to 1.5 fl oz)
2 pods Cardamom seeds crushed
5 to 6 Cashews chopped

Instructions

Sieve the gram flour well to break all lumps. Powder the sugar finely in a mixer and set aside. (This step is common for both methods).
Method 1 (Shiny Version): Heat ghee in a non-stick kadai and roast chopped nuts on low flame. Transfer roasted nuts to a plate.
Add sieved gram flour to the hot ghee. Roast patiently on low to medium flame, stirring constantly. It will turn into a smooth paste and start releasing ghee. Roast until it becomes a glossy whole mass and ghee leaves the sides of the kadai. Switch off the flame and let it cool in the kadai itself, stirring once or twice.
Once the roasted besan cools completely (or remains slightly warm), add powdered sugar and crushed cardamom seeds. Mix thoroughly with your hands until crumbly. Rest the mixture for 5 minutes.
Take small portions and shape firmly into tight round balls. If the ladoos feel soft initially, arrange them on parchment paper. Once cooled completely, shape them into tight and smooth round ladoos.
Method 2 (Dry Version): Roast cashews in 1 teaspoon of ghee and remove. In the same kadai, add sieved gram flour and roast on low flame until golden brown and aromatic. Switch off and let it become warm.
Add powdered sugar and crushed cardamom to the warm roasted flour. Pour hot melted ghee and mix well with a ladle. While warm, press firmly and shape into tight round ladoos.

Notes

Make sure the besan is roasted well on low flame, otherwise it will smell raw.
If you are unable to shape the ladoos, add 1 tablespoon of warm ghee and shape. Adding less ghee makes dry crumbly balls, while too much ghee makes them loose and shapeless. Adding a little milk also helps in shaping, but reduces shelf life.
Adjust sugar according to taste. Taste the mixture before rolling into balls and add more powdered sugar if needed.

Keyword Besan ke laddu, Besan ladoo, diwali recipes, Easy sweets recipes, Gram flour laddu, kadalai maavu laddu, ladoo recipes

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