Besan Ladoo Microwave Stovetop Recipe

Here’s my quick and easy besan ladoo recipe, made two ways - microwave and stovetop.

What is Besan Ladoo

Besan ladoo is a popular Indian sweet dish made from besan (gram flour), ghee (clarified butter), sugar, and sometimes nuts, and flavored with cardamom. It is often prepared during festivals like Holi and Diwali, special occasions, or as a sweet snack.

To make besan ladoo, besan is roasted in ghee until golden brown and aromatic. Then, sugar, cardamom powder, and nuts (if using) are added to the mixture and shaped into small balls while still warm. The ladoos are then left to cool and set, after which they are ready to be served. What does Besan Ladoo taste like? Besan ladoo has a rich and nutty flavor and a crumbly texture that melts in the mouth. It is a popular sweet dish in India and is enjoyed by people of all ages.

Why You’ll Love This Recipe

If you’ve enjoyed the Coconut Ladoo and Rava Ladoo recipes, you’ll love this homemade besan ladoo recipe.

This recipe is naturally vegetarian and gluten-free and can be made nut-free by skipping nuts.Homemade ladoo is far superior to any store besan ladoo and comes together in just 30 minutes, making it ideal for weeknight festivities.This easy recipe includes instructions for a quick microwave recipe as well as a stovetop besan ke laddu. The microwave recipe is great to get the kids involved in the celebrations! My girls have been helping me make these ladoos on Diwali since they were 7 years old!

Alright, let’s make some ladoos! Looking for more desserts for Indian festivities? Try this collection: Easy Indian Desserts & Sweets Recipes.

Ingredients- Notes & Substitutions

It only takes a handful of ingredients to put these delicious ladoos together. Let’s take a look at some ingredient notes and possible substitutions. Scroll to the recipe card for exact quantities. Besan: I used coarse besan or gram flour, which is also known as Ladoo Besan. But, if you only have regular fine besan on hand, simply replace 2 tablespoons of besan with sooji (semolina). This will add a nice crunch to the texture. Ghee: For best results, always start with good quality ghee. Use homemade ghee or your favorite store-ready brand. Sugar: We use a shortcut in this recipe by using confectioner’s sugar, also labeled as powdered cane sugar. If you have the time, or regular sugar is all you have, grind it to a fine powder before using it. Cardamom powder: Freshly ground cardamom makes a world of difference, especially in Indian sweets. I deseed 3-5 green cardamom pods, then use my spice grinder to powder them. Nuts: Adding nuts is optional in this recipe, but I highly recommend them. I use a mix of pistachio and almonds, but you can do either exclusively. Dietary Variations: To make a nut-free ladoo, skip the nuts altogether. To make this recipe 100% vegan, replace the ghee with coconut fat, just know that it will have a prominent coconut flavor though. Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Besan ladoo

There are two ways you can make besan ka ladoo at home- in the microwave, or on the stovetop. Let’s start with the easiest option first, using the microwave.

Besan Ladoo in Microwave

Step 1 - Roast Besan: Take a microwave-safe bowl and melt ghee, for about 30-40 seconds. Add besan and salt, and mix well. (Pic 1) Mix well till the besan absorbs the ghee. The mix should look like wet sand at this point. (Pic 2). If your mix looks too dry at this stage, add another 1-2 tablespoons of ghee in increments. Cook in the microwave: Using the default setting of your microwave, cook this mix for 3-5 minutes, depending on your microwave. Important: During these 3-5 minutes, take the mix out every minute, (or every 30 seconds if your microwave is strong), and stir well. (Pic 3) Check for doneness: Your eyes and nose will tell you when the besan is done. It will turn to medium golden color and its aroma will fill the room. For me, it gets done anywhere between 4:30 - 4:45 mins (Pic 4). How to tell when besan is done? I use two signs to confirm that besan is roasted enough. First, the color or besan darkens to a medium golden brown. Second, you can start smelling the sweet aroma of besan in the whole house. Step 2 - Add Sugar & Nuts (if using): Add chopped nuts (optional) and let it cool for 20-30 minutes. (pic 5 ).
Check to see if the mix is cool to the touch, then add powdered sugar and ground cardamom, and mix till the sugar is incorporated well. (pic 6) Step 3 - Check binding consistency and Shape Ladoo: Check if the mix can bind well by pressing between your fingers. If it feels too dry, add up to a tablespoon of ghee. Alternatively, add 1-2 tablespoons of dry milk powder if it’s too wet to hold shape. (pic 7). Form ladoos: To make ladoos, take about a tablespoon of the mix in your palm (you can use a cookie spoon for this). Press and roll between your palm by moving your hand in a circular motion to shape it like a ball. Ladoo is ready! Top it with the reserved nuts, by gently pressing in a pinch on top. (pic 8) Shaping Tip: If the ladoo mix feels too crumbly, add a tablespoon or so of ghee and mix well to bind it.
Alternatively, if it feels too wet, add 1-2 tablespoons of dry milk powder, or pop it in the refrigerator for 15-20 minutes. That solidifies the ghee a bit, making it easier to shape ladoos.

Stovetop Besan Laddu recipe

Heat a heavy-bottom non-stick fry pan on medium-low heat. Add ghee and let it melt. Add besan and salt. Mix until besan absorbs the ghee.Keep stirring continuously till the mixture darkens to a medium-golden color and the aroma of besan becomes strong. Depending on the heat intensity and quantity, it can take from 15 to 20 minutes. Watch it closely after the 15-minute mark.Transfer besan to a mixing bowl to prevent over-roasting. Add chopped nuts (optional), and let it cool for 20-30 minutes. When the mix is cool to the touch, add confectioners sugar, and ground cardamom. Mix well to incorporate the sugar. Check if the mix can bind well by pressing between your fingers. To make ladoos, take about a tablespoon of the mix in your palm (you can use a cookie spoon for this). Press and roll between your palm by moving your hand in a circular motion. This helps shape it like a ball. After that, top it with finely chopped or sliced nuts.

How to Store & Freeze

Besan ladoo can be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to a month. To enjoy them again, thaw them in the refrigerator overnight (if frozen), or let them come to room temperature for 30 minutes, or microwave them for 15-20 seconds.

Microwave vs. Stovetop Method - Which is easier?

My mother-in-law would always follow the traditional recipe, and roast the besan low and slow in ghee, till it turned medium-golden brown. Depending on the quantity of besan, that would take her up to 30 minutes and require continuous stirring. By using the microwave, I replaced that tedious stovetop roasting process with a 4-5 minute hands-off cooking time. So I would say that the microwave recipe is much easier.

Recipe Tips & Notes

Use Ladoo Besan or add sooji: For best results, use coarse besan, known as ‘Ladoo Besan’. If fine besan is all you have, replace 2 tablespoons of besan with sooji (semolina). Quality of ghee matters: Always start with good quality ghee for this recipe. I make ghee at home using this recipe. Also, refer to the ghee quantity difference between the microwave and stovetop versions.Microwave Roasting Time: After the 3 min mark, keep an eye on the besan mix. Cook it in increments of 30 seconds and stir well in between each round. For me, it takes between 4:30 - 4:45 mins, depending on the brand of besan. If making a large quantity: Use a wider bowl to maximize surface area and ensure even cooking. How to tell when besan is done roasting: I use two signs to ensure that I don’t under or over-roast the besan. First, the color darkens to medium-golden brown. And second, you can start smelling a sweet aroma in the whole house. Consistency Tip: If it feels too crumbly, add a tablespoon or so of ghee and mix well to bind it. Or, if it looks too wet, add 1- 2 tablespoons of dry milk powder.Shaping tip: If you are unable to form the ladoo from the cooled mix, refrigerate it for 15-20 minutes. That will solidify the ghee a bit, making it easy to shape your ladoos. Make ahead for parties: This recipe is great for potlucks and parties. Prepare these ladoos and store them in an airtight container for up to 2 weeks.