There’s something timeless about a Besan Ladoo – golden, grainy, and melting in your mouth with the warmth of ghee and the nuttiness of roasted gram flour. It’s a sweet that needs no decoration. Just patience, a strong wrist to stir, and ingredients every Indian kitchen already knows: besan, ghee, and sugar.
While besan ladoos are now a common sight during festivals like Diwali or Ganesh Chaturthi, they have deeper cultural roots – especially within the Gowda Saraswat Brahmin (GSB) community. In many GSB homes, these ladoos are more than sweets – they’re prasadam, made with devotion and offered during pujas. The texture is usually grainy, the ghee generous, and the flavour gently spiced with cardamom – no saffron, no nuts, just the purity of tradition.
Historically, ladoos have existed in India for centuries – mentioned even in Ayurvedic texts as energy balls. The gram flour version likely evolved in temple kitchens and home hearths, thanks to the affordability and shelf life of besan and ghee. Over time, communities like the GSBs embraced and perfected it, passing down the recipe through generations.
What remains today is a sweet that bridges ritual and indulgence – humble, rich, and deeply satisfying. Whether packed in a steel dabba for guests or rolled fresh for the family on a festival morning, Besan Ladoo still tastes like tradition – soft, warm, and made with love.
Besan Ladoo
Ingredients
Instructions
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Heat a pan and add besan.
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Fry it on medium flame for 8–10 minutes, stirring continuously. Do not let it burn.
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Once the raw smell goes, add sugar and mix well.
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Slowly add ghee and cardamom powder, and combine everything thoroughly without lumps.
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Switch off the flame and remove the pan from heat.
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If desired, add crushed nuts and raisins and mix well.
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Let the mixture cool until it’s comfortable to handle.
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Shape into balls the size of a big gooseberry.
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Store the besan ladoos in an airtight container.