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Recipe

Besan Ladoo

40 min · Serves 12 · Pakistani

Why make it

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.

Serves 12

You’ll need

  • 250 g besan (gram flour), coarse if available, sifted
  • 150 g ghee, plus 1 tbsp extra if needed
  • 130 g icing sugar (or finely ground sugar), sifted
  • 1 tsp green cardamom powder
  • 2 tbsp almonds, finely chopped
  • 2 tbsp pistachios, finely chopped
  • 1 pinch fine salt
  • 2 tbsp whole milk, for sprinkling during roasting
1

Step 1 of 8

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

Step 2 of 8

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

Step 3 of 8

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

Step 4 of 8

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

Step 5 of 8

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.

The last 3 steps are in the full recipe.

Cook’s tip

Roast on low heat and keep stirring; besan scorches quickly and burnt flour cannot be rescued.

Ready to cook?

Besan Ladoo

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 Get the full recipe