Besan Ke Ladoo


Besan Ke Ladoo

  • In a kadahi (wok), melt the Ramsons desi ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done.
  • The color should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
  • Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
  • Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
  • Decorate the top of each ball with almonds and pistachios. Serve.
  • These ladoos can be stored for almost 4-6 weeks in an airtight jar. 


  • 2 Cups gram flour
  • 1/2 cup Ramsons Desi Ghee
  • 3/4 cup sugar, powdered
  • 1/4 tsp green cardamom, powdered
  • for garnishing almonds, blanched
  • for garnishing pistachios, blanched

Preparation Time 40 Min