Besan ladoo recipe – How to make besan ladoo with khoya/mawa recipe – Diwali sweets

Besan ladoo is one of the most popular ladoo recipes made by gram flour, ghee and sugar.  It is very commonly prepared during Diwali festivals and special occasions.  Besan ladoo is one sweet dish which can be prepared quickly without much effort.  Traditionally besan ladoo is prepared with lots of ghee.  But I have used little ghee but added khoya/mawa to give a rich taste and also a soft look to the ladoos.   Do try this delicious besan ladoo this Diwali and enjoy !!  Now for the recipe..

For more diwali ladoo recipes, try these links in my blog..

Maladu or roasted gram ladoo

Malai ladoo

Rava ladoo

Besan ladoo

Coconut ladoo

Wheat ladoo


Prep Time : 10 mins

Cook Time :  25 mins

Yield : 12 ladoos


Besan/gram flour – 1/2 cup

Sugar – 1/2 cup

Khoya/mawa – 1/2 cup (crumbled)

Ghee – 2 tablespoons

Cardamom powder – 1/4 teaspoon

Cashewnuts and raisins for garnishing



Grind the sugar to a fine powder and keep it aside.  Sieve the besan through a fine sieve and set it aside.


Heat 2 tablespoons of ghee and add the besan.  Cook the besan on low flame, by stirring continuously, till you get a nice aroma and the raw smell goes away.  This will take about 5-6 minutes.  Ensure that the besan is not burned.

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Once the besan is well cooked, add the crumbled khoya and mix well.  Cook on a low flame for 30 seconds and switch off the flame.

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Once the mixture is cooled down or comes to room temperature, add the powdered sugar and cardamom powder and mix well.

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Add more ghee at this stage, if you want shiny ladoos.  Make small or medium sized ladoos from the mixture.  Store in an airtight container.

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Delicious besan ladoos are ready to be served.



If the besan mixture is too dry, add little ghee and then shape into ladoos.  If the mixture is too soft,  keep it in the fridge for half an hour.  The ghee will solidify a bit and then you can make the ladoos.

Ensure to roast the besan till the raw smell of the flour goes away and colour changes to golden brown.

Khoya gives a rich taste and a soft look to the ladoos.  But you can also prepare these ladoos without khoya, with the same recipe.

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