Homemade Besan Ke Laddoo

Are you in love with Indian sweets and mithai? You must try this Homemade Besan Ke Laddoo recipe. Even if you've never tried this simple and easy recipe, don't worry because, with the help of this incredibly simple recipe and our step-by-step instructions, you can make Besan Laddoos like a pro.

*Images for representation purposes only.

Ingredients Of Mysore Pak

  • Sharma's Kitchen Pure Desi Ghee: 3/4 cup and 1 and 3/4 teaspoon
  • Gram flour (Besan): 3 cups and 2 and 3/4 tablespoon
  • Almonds: 10
  • Cardamom Powder: 3/4 teaspoon
  • Cashew Nuts: 10
  • Sugar: 1 and 1/2 cups and 1 and 1/4 tablespoon

Serves 20

Step-by-Step Instructions for Homemade Besan Ke Laddoo

Step 1 : Roast gram flour (Besan) in Sharma’s Pure Desi Ghee

To make this simple Homemade Besan Ke Ladoo, melt Sharma’s Pure Desi Ghee in a heavy bottom pan over low heat. After the ghee has melted, add the gram flour and roast for 10 to 20 minutes. Continue to stir because the gram flour may stick to the bottom of the pan. When the gram flour has turned light brown, add the cardamom powder, cashew nuts, and almonds. Remove the mixture from the heat after thoroughly mixing all of the ingredients.

Step 2 : Allow the mixture to cool before preparing the laddoos

When the gram flour mixture has cooled down, add the sugar and thoroughly mix it in. Make medium-sized laddoos with the gram flour mixture. Place the laddoos on a greased flat plate. After your homemade besan laddoos have been set, serve them to your guests.

These laddoos can also be stored in an airtight container.


If it’s pure, you can be sure

  • Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
  • High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
  • Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
  • Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.


Try one of many delicious recipes using Sharma’s Kitchen Pure Ghee



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