Beshan Ke Ladoo


INGREDIENTS (measuring cup used, 1 cup = 250 ml)

  • 2 cups besan or gram flour
  • ½ to ⅔ cup ghee (add more ghee if required)
  • 1 cup powdered sugar or boora
  • 4 cardamoms, powdered in a mortar-pestle
  • 1 or 2 tbsp golden raisins


  1. dry roast the besan in a kadai or pan on slow flame for about 10-12 mins.
  2. keep on stirring continuously so that the besan is not burned and so that there is even browning.
  3. melt the ghee and keep aside.
  4. add the melted ghee and continue roasting the besan for some more 5-6 minutes stirring continuously.
  5. thebesan would start to give a nice nutty fragrance and will start releasing ghee.
  6. once you get a strong nutty fragrance then switch off the fire.
  7. remove the pan from the stove and keep down.
  8. add powdered sugar or boora. for best taste use the boora.
  9. add the powdered cardamom and raisins.
  10. you can also add chopped dry fruits at this stage.
  11. stir well so that no lumps are formed.
  12. once you have mixed the besan ladoo mixture well then let it cool down to room temperature.
  13. make small or medium sized besanladoos and store them in air tight container.

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