Besan Ladoo Recipe (Channa Dal Ladoo)

On Monday, 24 November 2008 14:25
Besan Ladoo Recipe (Channa Dal Ladoo)
SERVES: 15 ladoos approximately
TIME: 40 Minutes

Besan Ladoo Recipe is made with gram flour. It is an all time favorite festival sweet and can also be made from freshly roasted channa dal. The typical aroma and consistency of the besan is achieved by gently roasting it in fresh homemade ghee which gives it the ladoo a special flavor and richness.

The Besan Ladoo recipe uses channa dal, but besan (gram flour) can also be used, by simply following the same procedure and replacing the flour with besan.

For other festive ladoo recipes, you may also enjoy these Green Tea Coconut Ladoos, Kaju Badam Ladoos and this variant of Besan Oats Ladoos.

Equipment used: Heavy Bottomed Pan or Kadai, Food Processor


  • 1 cup channa dal

  • 3/4 cup powdered sugar

  • 1 teaspoon cardamom powder

  • 2 tablespoons ghee

  • 1 tablespoon chopped pistachios for garnish

Directions for Besan Ladoo Recipe (Channa Dal Ladoo)

  1. To begin making the Besan Ladoo Recipe (Channa Dal Ladoo), in a heavy bottomed pan or kadai; roast the channa dal on low heat until it releases the roasted aroma and slightly changes its color.  

  2. Once the channa dal is roasted, allow it to cool. (If using besan, then roast the besan in ghee on low heat till you get a roasted aroma)

  3. In a food processor blend all the ingredients including the roasted channa dal, except the ghee, into a fine powder. (if besan you don't need to grind it in the processor)

  4. Transfer the ground channa dal into a large mixing bowl. Add in the ghee and knead using your fingers until the dough comes together to form a smooth dough. The heat in your hands will help all the ingredients get together.

  5. Once it comes into a smooth dough, roll them into lemon size balls and garnish them with pistachios.

  6. The Besan Ladoo (Channa Dal Ladoo) can be stored in an airtight containers for a few days and longer in the refrigerator.

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Archana Doshi
Last modified on Friday, 06 November 2015 07:29
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