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20 servings


0 hour 15 mins


0 hour 15 mins


0 hrs 30 mins

This is a 30-minute microwave recipe for Besan Ladoo or Laddu, which is an Indian sweet made of chickpea flour, sugar & ghee.


1 cup coarse ground chickpea flour

½ cup Confectioners Sugar

4 Tbsp. ghee melted

4 Tbsp. chopped Pistachios and/or almonds

½ Tsp. Ground

1 pinch salt

(Have on hand semolina and dry milk powder…see my notes)


1. Chop your nuts and keep 1 tablespoon aside for garnish.

2. Melt ghee in a microwave safe bowl, about 30-40 seconds. Add coarse chickpea flour (Besan) and salt and mix well. If you are using fine ground chickpea flour, remove 1 tablespoon from the quantity and replace it with 1-tablespoon semolina. Mix everything until the chickpea flour has absorbed all the ghee.

3. Microwave on the default setting for 3-5 minutes, depending on the temperature range of your microwave. During these 3-5 minutes, take the mix out every minute, (or every 30 seconds if you microwave is on high), and stir well.

4. It is done cooking when the mix changes to a medium golden color and the fragrance of the chickpea flour becomes strong. For me, it gets done anywhere between 4:30 – 4:45 mins. Add the chopped nuts (be sure to save a tablespoon for garnish) and let it cool for 20-30 minutes.

5.The mix should be cool to the touch. Add the confectioners sugar and cardamom and mix till the sugar is incorporated well. Check if the mix can bind well by pressing between your fingers. If it feels too crumbly, add a tablespoon or so of dry milk powder to bind it.

6. To make ladoos, take a small portion of the mix in the palm of your hand (you can use a cookie spoon for this). Press and roll between your palms by moving your hand in a circular motion. This helps shape it like a ball. (Just like you are rolling a meatball!) Once the ladoo is formed, top it with the reserved chopped nuts and enjoy!

Notes & Recipe Tips

Tips for best Besan Ladoo: 

1. For best results, use coarse besan, also known as ‘Ladoo Besan’. If you only have fine besan, take out 1 tbsp. and substitute with 1 tbsp. semolina (soozi). 

2. Always start with good quality ghee for this recipe.

3. Microwave Roasting tip: After the 3 min mark, keep an eye on Besan.  Do increments of 30 seconds or 45 seconds if you feel it’s getting done too soon.  Stir it well each time. For me, this quantity gets done anywhere between 4:30 – 4:45 mins. 


4. To ensure that besan is roasted well, check the color. It should darken to medium golden brown.  You can start smelling a sweet aroma in the whole house.  (Those two things will let you know you are good to go!)

5. 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- tablespoons of dry milk powder.

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