Homemade Besan Ladoo Recipe Using Bilona Ghee
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By the Faimly Farm Team · Last updated June 17, 2026 · Prep 10 min · Cook 30 min · Makes 15-18 ladoos
Besan ladoo is one of India's most loved sweets — soft, melt-in-the-mouth, and rich with the aroma of gram flour slow-roasted in pure ghee. The magic is entirely in the roasting: besan cooked patiently in bilona ghee until golden and fragrant. Here is the traditional recipe for perfect besan ladoos every time.
Why Bilona Ghee Makes the Best Besan Ladoo
Besan ladoo is a ghee-forward sweet. The gram flour is roasted in ghee for nearly half an hour, and that ghee is what carries the nutty, toasty aroma that defines a good ladoo. Pure bilona A2 ghee gives the cleanest flavour and the right texture — adulterated ghee leaves the ladoos greasy and dull.
Ingredients
- 2 cups besan (gram flour), coarse variety preferred
- 3/4 cup bilona A2 cow ghee
- 3/4 cup powdered sugar (boora or icing sugar)
- 1/2 tsp cardamom powder
- 10-12 almonds and cashews, chopped
- 1 tbsp semolina (sooji, optional, for grainy texture)
Method
- Heat the ghee: Melt the bilona ghee in a heavy kadai on low heat.
- Roast the besan: Add the besan (and sooji if using). Roast on low-medium heat, stirring continuously. This takes 20-25 minutes — do not rush it.
- Watch for the change: The besan will first clump, then loosen as the ghee releases, turn golden, and give off a deep nutty aroma. That aroma is the sign it is done.
- Cool slightly: Transfer to a wide plate and let it cool until warm (not hot), or the sugar will melt.
- Add sugar and flavour: Mix in the powdered sugar, cardamom, and chopped nuts until well combined.
- Shape: While still warm, roll the mixture into round ladoos. If it is too dry to bind, add a spoon of warm ghee.
- Set: Let the ladoos rest for an hour to firm up.
Tips for Perfect Besan Ladoo
- Roast low and slow: the single most important step. Under-roasted besan tastes raw.
- Do not add sugar to hot mixture: let it cool to warm first or the ladoos turn hard.
- Use coarse besan: it gives a better texture than fine besan.
- Use enough ghee: the besan should roast freely in the ghee, not stick dry.
The Faimly Farm Tip
Besan ladoo is all about the roast, and the roast is all about the ghee. Our bilona A2 cow ghee is made traditionally in small lab-tested batches under our FSSAI licence, for the cleanest, nuttiest aroma. Try our A2 Bilona Cow Ghee or explore the full A2 Ghee collection.
Frequently Asked Questions
Which ghee is best for besan ladoo?
Pure bilona A2 cow ghee. Its aroma defines the flavour of the slow-roasted besan.
Why are my besan ladoos not binding?
The mixture may be too dry or cooled too much. Add a little warm ghee and shape while still warm.
How long should I roast the besan?
About 20-25 minutes on low-medium heat, until golden and deeply aromatic. This step cannot be rushed.
Why did my ladoos turn hard?
Sugar was likely added while the mixture was too hot. Always cool to warm before adding sugar.
How long do besan ladoos last?
Stored airtight at room temperature, they keep well for about 2 weeks thanks to the ghee.
Conclusion
Besan ladoo rewards patience above all else. Roast your gram flour slowly in pure bilona ghee until it turns golden and fragrant, cool it before sweetening, and shape with care — and you will have soft, aromatic ladoos that taste like the best festival sweets. Pure ghee is the difference between ordinary and unforgettable.
Make perfect besan ladoos. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and read our guide on A2 ghee for Indian sweets. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
