Besan Ladoo (Chickpea Flour Sweets)
Why this recipe works
- Slow roasting builds flavour: Cooking the chickpea flour gently in ghee develops the deep, toasted aroma that defines good besan ladoo.
- Simple ingredient list: Ghee, chickpea flour, sugar, cardamom and nuts create a full-flavoured sweet without a complicated method.
- Keeps well: The firm, ghee-bound texture stores neatly, making these ladoo useful for festivals, gifting, or preparing in advance.
Get the most out of this recipe
Timing notes
- Cool before adding sugar: Let the roasted mixture cool until warm rather than hot before stirring in the icing sugar, which helps preserve a smooth, tender texture.
- Serve once set: The ladoo are easiest to handle after they have had a little time to firm up, especially if the mixture felt soft while shaping.
Texture tips
- For easier shaping: If the mixture feels too soft, leave it briefly at room temperature so the ghee firms slightly before rolling.
- Keep the mixture even: Stir thoroughly after adding the icing sugar so the sweetness and cardamom are evenly distributed throughout the roasted flour.
Ingredient notes
- Use fresh chickpea flour: Fresh besan has a cleaner, sweeter nuttiness; flour that smells stale or bitter will carry through into the finished sweets.
- Cardamom adds fragrance: Ground cardamom gives the ladoo their classic warm, floral note, while cinnamon makes a less traditional but still compatible variation.
Make-ahead tips
- Make ahead for serving: Besan ladoo can be made in advance and stored in an airtight container, making them practical for celebrations or planned desserts.
- Freeze after shaping: Freeze the finished ladoo in a sealed container, then defrost at room temperature before serving.
Equipment you'll need
Ingredients
Instructions
- Warm the ghee in a frying pan over a low heat until fully melted. Add the chickpea flour and stir to make a thick, sandy paste.
- Cook the mixture over a low heat, stirring constantly and scraping the base and corners of the pan. Keep going until it turns a deeper golden colour and smells nutty and fragrant; it should look glossy as the ghee separates slightly.
- Tip the hot mixture into a mixing bowl and leave to cool until warm but comfortable to handle. Stir in the icing sugar and ground cardamom until evenly combined.
- Finely chop the pistachios and cashew nuts, then fold most of them through the mixture, reserving a little for garnish. If the mixture feels very soft, leave it for a few more minutes so it firms up slightly.
- With lightly greased hands, shape the mixture into 12 small balls, pressing firmly so they hold together. Roll or press the reserved nuts onto the outside to finish.
Recipe notes
Tips
- Keep the heat low while roasting the chickpea flour; if it browns too quickly it can taste bitter, so steady stirring is key.
- If the mixture is crumbly when shaping, warm it very gently for 1 to 2 minutes and mix again to help the ghee bind it.
- These contain dairy and nuts; if serving to vulnerable groups, check for allergies and avoid cross-contamination in the kitchen.
Substitutions
- Replace pistachios with extra cashew nuts for a simpler garnish.
- Replace ground cardamom with ground cinnamon for a warmer, different spice note.
Storage
- Refrigerate up to 10 days
- Store in an airtight container at cool room temperature for up to 5 days, or in the fridge for up to 10 days. Freeze in a sealed container for up to 2 months; defrost at room temperature for 1 to 2 hours before serving.
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Recipe overview
- Servings: 12 pieces
- Total time: 50min (40min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Cashews Milk Pistachios Tree nuts
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