🪔 Because Every Festival Begins with a Ladle of Ghee and a Handful of Besan
Before there were fancy sweets, there were laddoos.
No packaging. No machines. Just a big kadhai, golden roasted besan, lots of ghee, and a home filled with the smell of celebration.
Besan Ladoo is one of those sweets that makes its way into every festival box, wedding tray, or school tiffin.
It’s not showy — but it’s so satisfying.
And when you make it from scratch?
You know it’s not just a sweet.
It’s a ritual.
🛒 What You’ll Need (Makes 10–12 ladoos):
1 cup besan (gram flour)
½ cup ghee (start with ⅓ and add more if needed)
⅓ to ½ cup powdered sugar (adjust to taste)
½ tsp cardamom powder
1 tbsp chopped nuts (optional – cashews, almonds, pistachios)
🍯 How to Make It – Slowly, Lovingly, & With a Lot of Stirring
1. Roast the Besan
In a heavy-bottomed kadhai, melt ghee. Add besan and roast on low flame, stirring continuously.
It will go from raw, to nutty, to aromatic — and turn deep golden. This takes 15–20 mins. Patience is flavor here!
2. Cool Down Slightly
Switch off the heat and let the mixture cool just a bit. It should still be warm, not hot.
Add cardamom powder and chopped nuts (if using).
3. Add Sugar & Mix
Now add powdered sugar and mix well until smooth. The mixture will look like golden dough — soft, rich, and sticky.
4. Shape the Ladoo
Grease your hands and shape into round ladoos. If it’s too soft, chill for a few minutes before shaping.
5. Set & Store
Let them set for 30 mins. Store in an airtight container for a week (if they last that long).
❤️ Why Besan Ladoo Feels Like Home
Ghee-roasted, nutty, and rich
Just 4–5 ingredients
Perfect for festivals, gifting, or “just because”
Because some sweets are made by hand, not machines
The Pinch of Masala 