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Golden besan ladoos topped with pistachio slivers on a brass plate
Pakistani · Desserts

Besan Ladoo

Round gram flour sweets made by slowly roasting besan in ghee until nutty and golden, then shaping with sugar and cardamom. A classic for Eid, weddings and tea-time gifting.

Published 1 Oct 2026Tested by Hina Ikram

Prep15 min
Cook25 min
Total40 min
Serves12
DifficultyMedium
CuisinePakistani
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Ingredients

12 servings

Equipment: Heavy-bottomed karahi or wide pan, wooden spoon or flat spatula, large mixing bowl, fine sieve

Method

  1. Melt the ghee in a heavy karahi over low heat. Add the sifted besan and the pinch of salt, and stir to a smooth, wet paste.

  2. Roast on low heat, stirring constantly and scraping the base. The mixture will be thick and heavy at first, then loosen and turn sandy.

  3. Sprinkle the milk over the besan and stir quickly. It will sizzle and froth; this gives a slightly grainy, melt-in-the-mouth texture.

  4. Keep roasting for another 8–10 minutes until the besan is deep golden, smells nutty and the ghee separates slightly at the edges. Do not let it darken or it will taste bitter.

  5. Turn off the heat and tip the mixture into a large bowl. Spread it out and let it cool for about 10 minutes, until warm but comfortable to touch.

  6. Add the icing sugar, cardamom, almonds and pistachios. Mix well with your hands or a spoon until evenly combined.

  7. Take a heaped tablespoon of the warm mixture and press it firmly in your palms, then roll into a smooth ball. If it crumbles, mix in 1 tbsp melted ghee and try again.

  8. Place the ladoos on a tray and leave them to set for 30 minutes before storing.

Cooking tips

  • Roast on low heat and keep stirring; besan scorches quickly and burnt flour cannot be rescued.
  • Add the sugar only after the mixture has cooled slightly. Hot besan melts the sugar and makes the ladoos soft and greasy.
  • Sifting the icing sugar prevents gritty lumps in the finished ladoo.
  • If the mixture is too dry to hold, add melted ghee a teaspoon at a time; if too wet, rest it for 10 minutes before shaping.

Substitutions

  • Use fine caster sugar blitzed in a grinder if icing sugar is unavailable, but check it has no coarse grains.
  • Replace pistachios and almonds with cashews or melon seeds.
  • Use desi ghee or a good-quality vegetable ghee; desi ghee gives the best aroma.
  • Add a pinch of nutmeg or a few drops of kewra water for a different flavour.

Serve with

"Serve with doodh patti chai or kahwa, or pack in a box for Eid and festive gifting. Top each ladoo with a pistachio sliver if you like."

Storage

Keep in an airtight container at room temperature for up to 2 weeks, away from heat and humidity.

Reheating

No reheating needed. If the ladoos feel firm in cold weather, leave them at room temperature for 15 minutes before serving.

Nutrition per serving, estimated

260kcal
5 gProtein
23 gCarbs
17 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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