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READY IN 2¾ hrs

Besan Ladoo

Read Reviews (3)

"Ladoos are an Indian and Pakistani sweet. I added a twist to mine and included coconut...my family loves these. They can be enjoyed at any holiday, as a treat during tea time, etc. And they're easy to make, in my opinion." — PRECIOUS9491

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Original recipe makes 10 Ladoo Balls Change Servings

3/4 cup ghee (clarified butter)
2 cups chickpea flour (besan)
1/2 cup shredded sweetened coconut (optional)

3 tablespoons ground almonds
1/2 cup superfine (castor) sugar
1/2 teaspoon ground cardamom

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Directions

Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery.
Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly.
While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.

Kitchen-Friendly View

PREP 25 mins
COOK 10 mins
READY IN 2 hrs 45 mins

Footnotes

Cook's Note
I use a coffee grinder to grind the nuts (I recommend a combination of cashews, pistachios, almonds, and pecans). I also grind granulated sugar, coconut, and cardamom in the coffee grinder until fine.
Editor's Note
Ladoo requires ghee, not whole butter. To make enough ghee for this recipe, use 1 cup of unsalted butter and follow the tips in our Advice section on How to Clarify Butter.

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Reviews More Reviews

Oct 11, 2010

Made this for a dinner party where no one had had ladoo before. Most people thought it was "interesting," and finished their ball, but didn't ask for more. This will be liked by those who do not like very sugary sweets.

—MPEPLIN

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Dec 22, 2012

I have tried several ladoo recipes and this one is the best by far. It is so good that an Indian bride recently asked me to make the ladoo for her wedding reception!! A coffee grinder works well to grind the coconut and almonds, but I have found that cardamom seeds grind best in a mortar and pestle.

—JoyousFaith

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4 Ratings

Feb 19, 2013

Tried it last night, followed recipe only leaving out the coconut. The besan flour tasted raw after roasting for more than 2o mins, stayed powdery and not pasty. I had to throw the entire thing out. Sorry, but I won't be making this again...

—bettsmatt

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Nutrition

Calories
267 kcal
13%

Carbohydrates
23.6 g
8%

Cholesterol
39 mg
13%

Fat
17.9 g
28%

Fiber
1.1 g
4%

Protein
4.7 g
9%

Sodium
11 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Besan Ladoo

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 267
Calories from Fat: 161

% Daily Value *
Total Fat 17.9g 28 %
** Saturated Fat 10.5g 53 %
** Cholesterol 39mg 13 %
** Sodium 11mg < 1 %
** Potassium 45mg 1 %
Total Carbohydrates 23.6g 8 %
** Dietary Fiber 1.1g 4 %
Protein 4.7g 9 %
** Sugars 13.3g
** Vitamin A 9 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 15 %
** Thiamin < 1 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium 10 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.