Name: Besan Ka Ladoo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1-1/2 cupa besan (gram flour); 2 tbsp fine sooji (samolina); 1/2 cup unsalted melted butter (ghee); 3/4 cup sugar; 4 tbsp sliced almonds (badam); 1/4 tsp coarsely grounded cardamom seeds (ilachi); 1 tbsp unsalted melted butter (ghee); 1 tbsp sliced pistachios

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Besan Ka Ladoo

Besan ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate during festive seasons like Navratri, Diwali, Holi.

Ingredients

1-1/2 cupa besan gram flour
2 tbsp fine sooji samolina
1/2 cup unsalted melted butter ghee
3/4 cup sugar
4 tbsp sliced almonds badam
1/4 tsp coarsely grounded cardamom seeds ilachi

For Garnishing

1 tbsp unsalted melted butter ghee
1 tbsp sliced pistachios

Instructions

Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes. Remove the pan from the heat and let the basen cool to a warm temperature. don't let it become to room temperature.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
Put ladoos back on the plate with the pistachio side facing the top.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.

Besan Ka Ladoo

1-1/2 cupa besan (gram flour)
2 tbsp fine sooji (samolina)
1/2 cup unsalted melted butter (ghee)
3/4 cup sugar
4 tbsp sliced almonds (badam)
1/4 tsp coarsely grounded cardamom seeds (ilachi)

For Garnishing

1 tbsp unsalted melted butter (ghee)
1 tbsp sliced pistachios

Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes. Remove the pan from the heat and let the basen cool to a warm temperature. don't let it become to room temperature.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
Put ladoos back on the plate with the pistachio side facing the top.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.

Dessert

Indian

Comments

Deepa

October 19, 2017 at 6:48 am

This is a great recipe. Perfect quantities and proportions.

Manjula Jain

October 21, 2017 at 8:35 am

Deepa, thank you

Gouri

March 14, 2017 at 2:45 pm

Hello Manjula Ji,
My husband is lactose intolerant, so I can not put ghee in began laddoo..
Is it possible to use oil instead of ghee?
If yes , then in what quantity can I put oil in place of ghee while making began ladoos?
Thanks
Gouri

Manjula Jain

March 15, 2017 at 5:47 pm

Gouri, I have never tried, I think it should work

Gouri

March 22, 2017 at 11:50 am

Thanks manjula ji..

Pervading

September 21, 2022 at 7:45 pm

Or maybe coconut oil? The refined one, not cold pressed, because this one for frying should not be used.

Didina

December 6, 2016 at 8:12 am

Dear Manjula I love these laddoos, now people request them from me. To make them gluten free I have always skipped semolina and used some finely ground psyllium (bought in Indian groceries) later to help me form the balls. I think though (but I have never tested it) that you could sub glutinous rice (also known as sweet rice) flour in place of semolina, it helps things stick together. I am not sure but I think this should do it. Glutinous rice flour is widely used in south east Asia so it is easy to find and cheap in Asian grocery stores. If you have to be strict about gluten contamination I think you can buy the Mochiko brand in the US which is certified gluten-free. Next time I make these ladoos I will try.

MARIE LALL

August 24, 2016 at 11:00 am

Hi Manjula,

Please tell me if I can use brown sugar instead. I was told that white sugar is not strictly vegetarian.

Please respond as soon as you can.

Thank you

Didina

December 6, 2016 at 8:03 am

You can, I have always used some form of brown sugar with besan based sweets, I think it compliments the taste. The result might be a little more watery but that’s easy to fix. I use approx 3/4 honey-tasting brown sugar and 1/4 muscovado sugar. Or use pulverized jaggery.

Didina

December 6, 2016 at 8:16 am

Sorry to make it clear the fractions I wrote are referred to the total amount of sugar in the recipe NOT to cups.

Manjul Rana

July 16, 2016 at 5:34 am

I tell my daughters that there is no excuse to not cook when you have manjula’s kitchen at the press of a few keys on your device. I tried your besan Ka Laddos for the first time today with the help of my 88 year old mother, whose favourite Indian Mithai is Besan Ka Laddos. She is visiting me from India. Am pretty pleased with my efforts, except I used grainy brown sugar. So you can taste the sugar crystals in the Laddos. Also they are not as soft as the ones you get in India from the best Halwais. How can I improve on this? Am going to try your Mirchi Ka achar soon. Hope it can come near my mother’s Lal mirch stuffed Achaar which has come down the generations from mu mothers side from the awadh region. By the way we share the first name. I am Manjul. Would love to meet you if you ever come to Adelaide.

Manjula Jain

August 24, 2016 at 7:02 am

Manjul, thank you for nice compliment, who knows may be we will meet some day

Ann

October 6, 2015 at 2:23 am

Hello Manjula Aunty,

I tried the besan ladoos, and they turned out to be wonderful… Thank you for the wonderful recipe.

Ann

MARIE LALL

September 1, 2015 at 8:16 am

Hello,

I want to make the ladoos again but I don’t want them to get hard like before. Please tell me if the besan flour should be coarse or fine and the same for the sooji.

Tks. Marie

Manjula Jain

September 1, 2015 at 3:40 pm

Marie, I just keep fine besan and add fine sooji to give right texture

MARIE LALL

May 19, 2015 at 8:37 am

Hello,

I followed the recipe but my laddu became hard after a while. Please tell me what to do to make it so that it can melt in your mouth.

Tks. Marie

Manjula Jain

May 19, 2015 at 12:03 pm

MARIE LALL, The only reason I can see that you used coarse sooji.

sargam

March 18, 2015 at 1:41 pm

I made them 2 weeks back , will they be good to eat till now… i made it through gee and besan only??

nina daswani

February 23, 2015 at 9:23 am

hi manjula like to thanks you for all recipes that you show all of us and i am sure who want to learn and cook can just learn by openning your page cos with videos make it much easier i also lovd cooking and can get great ideas from your recipes thanks god bless you

kanchan

April 25, 2014 at 4:45 am

Hi tried the besan ke ladoo…and it turned out to be delicious.. Thanks for sharing such a easy but amazing ladoo recipe….

khubsurat beauty tips

February 16, 2014 at 5:13 am

Nice and apitizing

Basen Ladoo (or Heavenly Cardamom-Infused Cookies) | Life: whywondermously

November 8, 2013 at 2:59 pm

[…] I got from Rita Auntie was pretty general, but I found a more exact one, complete with video, from Manjula’s Kitchen, a website by Manjula Jain that is dedicated to teaching about delicious Indian recipes. I combined […]

Pratima

November 3, 2013 at 3:18 pm

Happy Diwali Aunty! I wanted to make a quick and easy mithai today, and this was perfect. I just tasted one… bachpan yaad aa gayi… 🙂

(For anyone else planning to make this: I didn’t have sooji, so I left it out; and 1/2 cup of sugar worked just fine)

meenu

November 1, 2013 at 7:13 am

Happy Diwali Aunty…i tried besan laddo yesterday and it turned out good….thank you very much

j.panwar

June 17, 2013 at 6:26 am

Hello Manjula,

I tried to make Besan ladoo and they come out good but still feels some blank taste or missing something. Please advise what to add to get rid of blankness and get some flavor?

Thanks
Jogi

Manjula Jain

June 18, 2013 at 10:10 pm

j.panwar,
May be roST THE BESAN LITTLE MORE.

Akanksha

November 10, 2012 at 2:58 am

I made these ladoos for the first time in my life and they turned out really good. This is my first Diwali after marriage and my MIL is not with me. Thanks Manjula aunty. I loved your video, it feels like I am right there with you in your kitchen 🙂

Smita

November 4, 2012 at 3:43 pm

Hello Manjula Ji,

Many many thanks for sharing this recipe. I was missing the laddoos prepared by my mom and mon-in-law but did not know the exact quantity of ingradients used in this dish. It was a Diwali time and I was planning to give surprise to my husband. I followed the video shown by you and it turned out to be really very well !! :)… My husband was really very happy to eat those (he emptied the container in just 2 days!) …

Thanks again.

Savita Savalia

November 2, 2012 at 9:37 am

Video says 4 tablespoon soji and underneath recipe says 2 tablspoon soji, which is correct?

Savita

priya

August 20, 2012 at 8:07 pm

hello aunty,
Have you used powdered sugar??

priya

August 20, 2012 at 7:48 pm

I made the ladoo mixture, but not able to make the balls out of it, its going flat. I think I added more ghee. Can I roast some more besan and add to the mixture? How to correct it? My daughter was waiting for me to finish making the ladoo but unfortunately i could not. I felt very bad. Any solutions please….

Manjula Jain

August 20, 2012 at 10:20 pm

Priya,
It is a good idea adding some more roasted besan, if sugar is coars then make a powder

abcdef

July 3, 2012 at 3:02 pm

da best laddoo recipe i’ve ever seen + de luk gr8!!!!:):):):):):):):)

Akshata

June 26, 2012 at 11:08 pm

Hello Aunty,

I tried making besan ladu.. as i finished them, they looked really nice.. but dint taste good.. i think i dint roast the besan well..! i can taste besan flavour in the ladu.. can i still do something about this? Pls help..

Ambreen

June 22, 2012 at 6:58 am

Thank you for your recipe, I loved them so sweet and tasty perfect. I just watched my daughter who is 22months old devour 1.5 ladoos in a matter of minutes. I think they are a hit.

Although next time I will leave out the sooji and make them all from besan.

manjula rajarajachozhan

June 12, 2012 at 2:21 am

Hello aunty,
I tried one of your recipe yesterday ( chana masala), it came out well. My husband and my son enjoyed it and said its different in style and good try. So I am delighted. So plan to try all other recipes of yours aunty. Thanks for reading my comments and thanks for your recipes.
Take care,
Mrs. Manjula Rajarajachozhan.
United kingdom.

Lakshmi

June 11, 2012 at 7:09 pm

Dear Manjulaji,

I plan on making this soon. Did you use Ladoo besan or regular?
Did you put it through a sieve ?

Going by others’ comments I may just powder the sugar.

Many thanks
Lakshmi

Manjula Jain

June 12, 2012 at 12:15 am

Lakshmi
I used regular besan.

Faiza

February 24, 2012 at 4:21 am

Hi,

We made this laddoo and it came out great, except for one thing – very tiny sugar crystals were still present that made it a little crunchy. We mixed the sugar to the roasted besan when it was just warm but this still did not melt fully. I used the regular sugar.

Please advise.

Rachel

March 28, 2012 at 2:52 pm

Hi Faiza. You could try making them with powdered/confectioner’s sugar next time. I have made them with both regular granulated sugar, as well as confectioner’s sugar and there is a big difference in the texture. Hope that helps.

rani

January 25, 2012 at 10:33 am

hi manjula mam , can u show us recipe of methi ke ladoo.thanx

Basen Ladoo (or Heavenly Cardamom-Infused Cookies) « Life: whywondermously

January 21, 2012 at 8:32 pm

Besan Ladoo « Peaches n' Pebbles

October 30, 2011 at 2:12 am

[…] Source:Besan Ladoo […]

Maryam

October 26, 2011 at 11:33 pm

Thankyou very much for your recepie of Besan Ladoo, i enjoyed making it, i was a little nervous when teh mixture got watery, but later it was perfect. My friends at work, loved it so much that each time they ate they were calling it HEAVEN. THANKYOU very much.

jasee

October 20, 2011 at 5:00 pm

HI Manjula mam
Your recipes is so good, i tried lots of ur recipes, its came out very well …
But this time i tried this recipe today it was very good but slightly melted, u have any opinion.
Thanks mam.

Nimisha

October 19, 2011 at 10:55 pm

Hi,

Can you please tell me which sugar is to be used in besan ladoo, i mean powdered sugar or regular sugar.

regards

nimisha

Manjula Jain

October 20, 2011 at 7:36 am

Nimisha,
I use the regular sugar, if sugar is too grainy then powder the sugar.

Rachel

March 26, 2012 at 7:54 am

Can this recipe be made using jaggery instead of white sugar? Personally, I prefer the flavor!

Manjula Jain

March 26, 2012 at 12:31 pm

Rachel
I have never tried with jaggery, consistency will change, if you try please let us know.

Rachel

March 28, 2012 at 2:50 pm

Hi Manjula. I just wanted to let you know that I made basen ladoos today, and I set some of the mixture aside to test how it would be with jaggery instead of confectioner’s/powdered sugar. It did change the consistency slightly, making the ladoos a bit harder and somewhat gritty, and also darker in color, but overall the flavor was good and I was able to shape them into nice little round balls with no problems. This is a wonderful recipe you posted and one of my favorite sweets. Thank you :-).

Minal

October 2, 2011 at 8:03 am

Hi Aunty – I tried the ladoos with the proportions you gave. I used ladoo besan which is a little coarser than regular besan. After Step 5 (i.e mixing suagr etc), the resulting powder was not very wet but just powdery. The balls that I made would not hold shape. I sprinked some milk and then made the ladoos. Hope the milk does not make the ladoos spoil faster. Thanks for the recipe 🙂

Anju

September 1, 2011 at 10:40 am

Hi Auntie,
I have the same issue of laddo’s are soft on the day I make but the next day they get hard.
We made the ladoo the other evening. Tastes great, but they are very hard. When we added the sugar to the warm besan to roll dough was still soft and sticky and basically we just rolled in to ball. Didn’t squeeze because dough was so soft and wet feeling. Any tips on what went wrong and what I should do to remedy it next time? Besan seemed to take a long time to roast. Thank you !

Manjula Jain

September 1, 2011 at 11:20 am

Anju, Basen does take time to roast, did you add the sugar when basen was quite warm.

Ruth

August 23, 2011 at 6:14 am

Hello dear Manjula, I’ve been looking for this recipe for a long time, thank you for sharing !!

Kanna

August 9, 2011 at 2:26 pm

I love ladoo! Co-workers started my love by bringing leftovers from their children’s weddings…what a joy to find they can be simply made and not a naughty, empty calorie treat for me as previously thought. No more trips{still will be going to Coney Island Avenue for other Indian goods} to the Gourmet Sweets in Brooklyn. Thank You!

preety

June 22, 2011 at 2:16 pm

hi aunty
i make ladoos it’s very good.but it did’t look like your ladoos. mines look like dryand yours look like wet.please tell me where i wrong.

swann2b

June 4, 2011 at 6:02 pm

Hi Auntie,
We made the ladoo the other evening. Tastes great, but they are very hard. When we added the sugar to the warm besan to roll dough was still soft and sticky and basically we just rolled in to ball. Didn’t squeeze because dough was so soft and wet feeling. Any tips on what went wrong and what I should do to remedy it next time? Besan seemed to take a long time to roast. Thank you !

kwak

May 29, 2011 at 10:56 pm

hello dear auntie,
I am a korean, regular visitor of your website and a big admirer of you. My ladoo has been turned out great! can’t thank you enough!

Anu Kochar

May 17, 2011 at 4:02 am

Hello aunty,

First of all thanx a lot from bottom of my heart. I tried besan ka ladoo and they came really well. i got all the praises and my son he was soooooo very happy. thanx once again.

Simran

April 3, 2011 at 11:52 am

Manjula aunti this a great recipe the ladoos were great. My friends couldn’t believe I made them. I’m getting in the cooking game now thanks to you, I love the YouTube videos as well.

Kari Prabhakar

March 23, 2011 at 10:49 am

Thank you Manjula Aunty for having this website…I am an american wife to a God fearing man from India…and your videos and recipes…I cannot explain to you how thankful I am for them and how much they help me. Thank you and God bless you and your family and the work of your hands.

Deepa

March 22, 2011 at 5:46 am

Hello aunty,

First n foremost thanks for opening this website..its so helpful for beginners like me..I’ve tried many of yu’r recipes and the basen ladoo came out really well than i expected. I was so happy and all enjoyed at home. Iam basically a south indian and have a great taste for north indian food. Your website has created lot of interest in me for cooking and now it has become one of my favourite hobbies.. I have a collection of my own food preparations n posted pics of it on facebook. Thanks a heap. Though there are loads of websites for cooking I am very comfortable watching n trying yu’r recipes. Thanks once again..!! 🙂

Dolly

March 13, 2011 at 3:50 pm

Hi Manjula aunti
I made laddoos but they were really dry – I couldn’t make ladoos.
Is half cup ghee melted quantity or is it melted after measuring solidified butter/ghee. Please clarify what other reason could be for dry ladoos.

I used half cup melted butter, 1.5 cup besan and 2 tbsp sooji

Deepthi

February 28, 2011 at 10:56 pm

Hi Manjula Aunty,

I made this laddoo today n going to give surprise to my hubby. This is my first sweet I made at home. It came out well. Everything became easy for me just becoz of ur clear explanation in the recipe.
I really like ur way of explaining the recipes with exact proportions of indegrents used. Ur videos make me feel its easy to cook and also encourages me to try out new dishes!!
Hope we will get much more recipes, especially easy ones 🙂 , so that it will be helpful for people like me who started to cook just after marriage!! 🙂

Thank you again,
Deepthi

namrata

February 22, 2011 at 1:53 am

Dear madam,

I am so happy to watch most of your recipes….and thank u so much for sharing all these recipes to us…

Keep on posting more…
warm regards,

Namrata

haifa jaseem

February 19, 2011 at 10:04 am

hi aunty,

u recipes are superb!!! n the way u present it.. just perfect..
congrats n keep going!!! waiting to watch more wonderful recipes..

haifa.

teena & pooja

January 7, 2011 at 9:18 am

thanx so much madam for your great recipes.
my friend and i made these lovely ladoos on new years eve (we also made gajar ka halwa, badam burfi, paneer burfi and mathris on the same day :-)) ) and presented them to our husbands the next day since they had to work on new years eve. our husbands were so happy so my husband grabbed a few and took them to his work place. after his boss tasted them he called me up and said, they tasted so good, he didn’t believe we made them ourselves, he thought we had bought them somewhere :-)) i will go and make some more to take to the temple on the weekend.
bless you and have a great year ahead!

Szilvia

December 18, 2010 at 7:05 am

Dear Manjula,

I’ve made this dessert, not only this but many others of your recipes. I’m very happy because I’ve learned a lot from you. 🙂

Thank you for sharing your knowledge.

Sylvia from Hungary

Sri

December 17, 2010 at 10:12 am

Mam, your recipes are amazing…Bean laddu is mouth watering….

Akila

December 10, 2010 at 5:06 pm

I made the ladoo and it came out really well.
Thanks for your clear directions given in the recipe.

Raveena

November 23, 2010 at 5:19 pm

Hello Mrs. Manjula,
Thank you for the Besan Ladoo video. Your method was vey easy to follow and it is a fool-proof recipe which you presented in a step by step manner. The ultimate result is a plateful of tasty ladoos even our local indian store guy would be envious off! You made my Diwali special!! wish I could upload my ladoos picture..

Raveena

Beena Jose

November 9, 2010 at 4:48 am

Hi Manjula,

I made Besan ka laddoos as per the video and it tasted really good !!
I and my kids really loved it !
Thanks for the video and keep going !!!!

Regards,

Beena Jose

Anuradha krishnan

November 7, 2010 at 4:19 am

Hi Aunty,
the laddoos came out very well, considering i made it for the first time.
Just wanted to confirm was it sugar powder or raw sugar.?
I used sugar powder and tasted nice.
Thanks. looking forward for much such yummy receipes.

shobha agarwal

November 4, 2010 at 10:56 am

Dear Aunty,

i m a great fan of yours.i want to make besan ke laddu.can i make it without sooji…

Manjula Jain

November 4, 2010 at 2:25 pm

Shoba, Yes you can do without sooji.

Divya

October 25, 2010 at 1:08 am

Dear Aunty,

Thanks for this recipe. I tried making this last weekend and it came out well. The recipe says 2 Tblsp of sooji and the video says 4, so I landed up putting 3 :). Can you please suggest which would be the right amount of sooji.

Shalini

October 8, 2010 at 9:32 am

Dear Aunty,

I just did the besan ladoo for the first day of Navarathti Pooja.It came out very delicious.Thank you aunty for this wonderful recipe

Rgds
Shalini

juhi

September 13, 2010 at 11:15 pm

Dear manjula Aunty,

Thank you so much for the ladoo recipe. i love cooking and i got to know abt your website only this friday ilive in india and now i am your big fans and will try everything…
Warm Regards
juhi

Liane Albert

September 3, 2010 at 5:56 am

To All of those people who ask about conversion of metric quantities to US quantities / conversions – there are many websites you can look at to get this info –

Please check out:

http://www.metric-conversions.org

Jaya

September 3, 2010 at 7:09 am

It has also perplexed me as to why they will post measurement questions here when they can just Google it and get a whole table for it. Thanks for the info. I hope they use it!

Liane Albert

September 4, 2010 at 7:38 am

Hi Jaya,
I know – if Manjula was asked every day how to convert ounces to grams, etc… she wouldn’t have time to maintain her blog and to post cooking videos. There are a million websites to give you conversions.
Besides the one I’ve already listed here are a few more….

http://www.onlineconversion.com
http://www.sciencemadesimple.com/conversions.html
http://www.convertunit.com

HOPEFULLY, MAYBE IF MANJULA HAPPENS TO READ OUR POSTS – SHE COULD ADD THESE LINKS TO HER MAIN PAGE – SOME READERS MIGHT NOT BE READING THIS PARTICULAR PORTION OF THE BLOG AND WILL CONTINUE TO ASK THESE QUESTIONS. HOPE THIS HELPS!
SHE COULD POST THE ABOVE TO HER FRONT PAGE!

Aamna

September 2, 2010 at 2:48 am

hello,

one and a half cups of besan would be approximately how many grams? 250?

Thank you.

Liane

July 21, 2010 at 5:23 am

Hi Vic,
I have always thought the same thing but what I do in the meantime, Is just cut and paste onto a word document and then print. You can usually adjust the print type / size or adjust to make it fit on one page by then. It’s what I do and I have all her recipes for the most part on a single page. I make sure the recipe name is at the top of the word doc and it works out fine this way for me but I do agree – that feature would be great.

Vic Mirpuri

July 20, 2010 at 3:02 pm

Thanks for your wonderful recipes. Could you please make the recipes on your page “Printer friendly” so I can print them on a single sheet?
Many thanks.

sejal

July 20, 2010 at 6:10 am

Hello Manjulaji,

In besan ladoo can we use coarse besan . one more thing praportion of unsalted butter and ghee is same or different.
thanks

Manjula Jain

July 20, 2010 at 8:27 am

Sejal,
If you are using coarse basen then don’t use sooji. Butter and ghee will be same in quantity.

Pushpa Shahani

April 29, 2018 at 11:31 am

I made and they were perfect the first time. I made them yesterday but I am unable to bind into ladoos. What do you suggest I should do to form into round Lacoste.

Manjula Jain

May 1, 2018 at 9:51 pm

Pushpa, may be you used not enough butter or mix was not warm.

Archana

June 6, 2010 at 3:02 am

I tried this and turned out delicious, as some other have here have felt. i found it a bit hard to make balls, but they were just right when i left them for about half a day, ,thanks for this recipe.

Venus

May 27, 2010 at 1:48 am

Thanks for the recipie. I;ve tried it and its great. Thanks aunty i’ve followed lots of your other recipies. Do you have a recipie for Moodak?

Ananya

May 25, 2010 at 7:15 am

I tried this recipe yesterday, doubling the quantity. It was perfect!

I had to stir the besan-suji-butter mixture for almost half an hour though. That might be because of the increased quantity of ingredients. Other than that, it came out just perfect! I really liked the texture and taste that the sliced almonds gave. I might increase the quantity of the almonds next time.

This recipe is a keeper. Thanks for sharing, Manjulaji.

laddoo

May 16, 2010 at 3:34 pm

Thanks for this easy but great recipe. Like doma pointed out is it 2 or 4 tablespoons of suji? Your list says 2 but you said 4 in the video.
Suggestions anybody? preferably from Manjula herself.

Manjula Jain

May 18, 2010 at 10:11 am

Hi Laddoo,
two spoon sooji.

divya

April 23, 2010 at 6:53 am

hello aunty how r u??

i made besan ladoo but when i removed the mixture from the heat it was not that dry rather moist which made me difficult to roll them into ladoos.

please reply..

thanking u.

doma

April 22, 2010 at 6:17 pm

is it 2tbsp or 4tbsp (on the video u said 4tbsp)

Nazneen

April 20, 2010 at 8:04 am

Thank you Jaya I will try again and let you know.
When I made it eas very dry and not moist inside

Jaya

April 16, 2010 at 3:53 pm

Nazneen, if your ladoos are dry, you may need to add more ghee. Besan soaks up ghee like a sponge. But, you don’t want to add too much ghee so that they will not form into balls. If your sugar granules are too large and coarse, you can try grinding them a little.

Nazneen

April 15, 2010 at 4:27 pm

Aunty I made the ladoo but it was dry. Can I add mao powder. And instead of adding sugar and we make the syrup, or can I grind the sugar.

Nazneen

April 12, 2010 at 8:35 am

In making the laddu can we add mao powder also

Nazneen

April 12, 2010 at 8:32 am

I tried the laddu but it did not turn out nice
it was very dry should I add more butter
as like yours I see its wet when you fry the besan and mine was too dry

deepal

March 26, 2010 at 4:41 am

hello aunty.. tried out tis recipe… it turned out gr8..
jst wanted to confirm d proportion of semolina, in d video u’ve siad 4 Tbsp and in d recipe u hv mentioned 2 Tbsp.. which one to follow??

thanks a lot..
love,
deepal.. 🙂

shikha

March 2, 2010 at 12:56 am

Hi Aunty,

I am fan of your recipes…. This time I tried Besan Laddu… though, taste was good… but laddu was soft and granular…. sugar could not melt (I think). Can we use Boora(crushed sugar) instead of sugar? Please reply, I want to try it again….

Thanx and Regards
Shikha

Manjula Jain

March 2, 2010 at 9:10 am

Hi Shikha,
Boora will work great.

Sarah

February 20, 2010 at 12:27 am

Hi Manjula auntie,

I tried your Besan ladoo recipe, it was so simple to follow yet very delicious, my husband loved it very much, he finished all the ladoos in 4 days :)) …I have also tried some of your other recipes and the results were awesome! Thank you so much.

Ratna

January 30, 2010 at 2:47 am

Hallo Auntiji,

I tried ur Besan Ladoos, they turned out very well. Thanks for sharing this recipe with us. My husband is German, after tasting the ladoos, he said that this is the best Indian sweets he ever had & also commented that i can open one sweet shop in Germany :):):). Thanks once again.

Neha

December 25, 2009 at 2:41 pm

Hi aunty,

Can we use olive oil or sunflower oil instead of butter,as my brother-in -law does not eat any milk products .

Jaya

December 25, 2009 at 6:32 pm

Neha, you can only use butter or ghee because they will firm up as the ladoos cool down. If you use any kind of oil, the ladoos will not form into balls. They will stay in a liquid state because oil does not firm up. Hope this helps.

Janki

December 23, 2009 at 12:00 am

Hi Aunty,
Thanks for the recipe, But when i made Ladoo according to you, i could not make ladoo out of it. Mixture was so dry. Pls help me. Thanks.

Jaya

December 23, 2009 at 7:51 pm

Janki, you must shape the laddoos into balls while the mixture is still very warm. If it is too dry, you need to add in more ghee spoon by spoon until it is not too dry, but careful to not get it too moist either. Laddoo mixture is slightly dry, but still enough moisture to shape.

Try the recipe again.

Anu

November 25, 2009 at 4:52 pm

Hi Aunty,
I made the besan laddu just as you mentioned. It was very tasty and easy to prepare. You are my inspiration to start a blog.
I wanted to become a follower of your blog so that I can get the updates, how do i do that.
Many thks in advance.

Regards
Anu

Saru

October 30, 2009 at 7:21 pm

Hello auntyji!!!!
I jus made Besan Laddu and they r really good!

Flavia

October 30, 2009 at 12:24 am

hi aunty,

i made the besan ladoo today and it turned out good ! thank you

Pragya

October 21, 2009 at 2:39 pm

Hello Manjula,
I made Besan Ladoo today but with some variation to your recipe. It taste great. Without your video I could have never tried making it. Thank you so much.

praj

October 16, 2009 at 9:37 am

What should I do i completed the whole procedure and the besan is still raw. please help.

Ranjula & Shriya

October 15, 2009 at 12:50 am

Hi Manjula,
My daughter and I made laddo today. It turned out great. Thank you. We enjoy your receipes a lot. Many thanks Ranjula.

Bela

October 7, 2009 at 5:45 am

I make this Basan Laddo all the time, but i think you can add the sugar after basen cool down completly, not when its warm. The reason behind it you don’t want to melt sugar in the basen and at the same time you want the crunchyness of the sugar when you bit it.

Christine Michael

September 16, 2009 at 9:43 am

I want to know that do You use powered sugar
or the normal granauel sugar for the sweets

Manjula Jain

September 16, 2009 at 11:00 am

Hello Christine, the normal granauel sugar for the sweets

Ammy

September 14, 2009 at 7:01 am

hi manjula didi, me and my daughter are very fond of your recipes. We have recently tried your Rasgoullah recipes and it has been a success. Even my husband has appreciated it. Thanks a lot. Just watch your besan ladoo recipes and we’ll try it tomorrow, as we are during Ramadan Kareem month, these sweets accomplish my Iftaar. God Bless.

Deepa Nair

August 24, 2009 at 1:09 am

Hello Aunty,

I made basen ladoo yesterday , followed your recipe. I had earlier made it once, and it had turned out great. Yesterday when i prepared it, after mixing sugar, i was not able to roll the ladoos, i mean they were coming out a bit watery side.

So i freezed it for 10 mins, and then i could roll it properly.

But can you please tell me, why did the mixture become like this ? Please advise.

Ikjot

August 23, 2009 at 6:28 pm

hi manjula aunty! me and mom tried the basen ladoo recipie at home and the ladoos turned out great, this waz our second time making the ladoos. The first time we made the ladoos they didn’t turn out great, because we put less butter. When we made the ladoos the second time they turned out great!!!!
thanks

Disorichu

August 22, 2009 at 9:49 pm

Hi,
I tried doing the ladoo, but even after 10 min the besan wont change color and as I tried to roast it longer, the mixture went runny. I used the right proportions. As mentioned 7-10 min roasting did not cook the mixture, at least it didnt look like it changed color or smelled sweet. It almost took like 20 min or so, by that time the mixture was runny. Please adviise.

Manjula Jain

August 23, 2009 at 11:45 pm

Hello Disorichu,
It is very possible that it took you more time; depend on the heat and the pan you are using. Basen becomes soft as you are roasting. As you finish roasting and basen cools off it will start drying and become the right texture. Just make sure add the sugar after basen come to warm temperature.

Radha Sriram

October 16, 2009 at 12:15 pm

I faced the same problem as Disorichu. Even my mixture went runny, even though the measurements have been the same as specified by u. what cud have gone wrong. has it got anything to do with the qty of ghee. shud that be altered.plz advice as i am very fond of besan ladoo

shorna

August 15, 2009 at 11:20 pm

thank u.

Disorichu

July 29, 2009 at 5:36 pm

Thank You so much. In the video , you mention 4 tbsp of sooji, but in the recipe you wrote two tbsp. Also in the cardamom amount, its mentioned 1/4tsp whereas you mention as 1 tsp. Which is correct?

Disorichu

July 28, 2009 at 11:30 am

I want to try this ladoo, but I dont have fine semolina. Can I use the coarse one? Please help

Manjula Jain

July 28, 2009 at 10:55 pm

Hi Disorichu, use half the quantity as suggested.

merry

July 7, 2009 at 3:03 am

I am not an indian, so thank YOU sooo much for this side…i have actaullay learn indian cooking and baking from you…i am soo glad that you are so kind and share your recipe with us..and i hope you enjoy it also<3

drack

June 11, 2009 at 5:56 pm

can u tell me how much is 3/4 sugar .is it more than 3 cups?

Jaya

June 12, 2009 at 2:07 am

3/4 cup is slightly less than ONE cup. It is midway between a half of a cup and a full cup. Does this help?

Sarika

June 8, 2009 at 11:19 am

Hi aunty,
Tried these laddos today…Came out very well…thanks a lot for posting these recipies…Keep up the good work 🙂

Ramesh Taneja

June 7, 2009 at 9:02 pm

Manjula, I like your recipes. I know why you make it look so easy & simple. Its because you are good. Your recipes are simple and I love your video presentations. I just printed your recipes on Vegetable cutlets & Besan Laddoos. I plan to cook these tomorrow since its about 11 pm here in Dunlap, IL. Have you published a cook book yet ? Thanks & good night. Ramesh.

preeti

June 4, 2009 at 1:13 pm

Hi Manjula Aunty,

Thanks a lot for this awesome receipe. My mother used to prepare this ame kind of basen ladoos, but, I never dare to try this until i saw your video. It came out really very good. Very tasty also. Thanks a lot aunty.

pritha

May 24, 2009 at 10:26 am

I made the besan mixture today and it’s runny and when I make the ladoo, it will not hold its shape. I added the melted butter in the begiining while it was still warm, is this why it turned out so bad? What can I do now to make the ladoos hold their shape?

pritha

May 24, 2009 at 11:36 am

I solved my problem!

I just roasted some more Besan with a tespoon of ghee in the microwave and mixed in some sugar and added it to the runny mixture and now they lokk really good, I will be taking them to a party today!

THANKS MANJULAJI!

priya

June 17, 2009 at 4:10 pm

hi
i had the same problem.thanks,ur idea worked our even for me.thanks.

Bhuvana

May 8, 2009 at 4:30 pm

Hello Aunty,

I tried Besan ladoo today. It came out well but the ladoo was too greasy and not powdery. Will it be like that? The proportion of ghee and gram flour and sooji are all as the way you mentioned. I dont know where I went wrong. Can you please tell me soon because I planned to prepare this again to bring for my friend’s house. Thank you so much for the time and effort you have taken in publishing all these wonderful recipes.

geetha

May 6, 2009 at 11:46 am

Hi madam,

I tried your Basen ladoo today. and they turned out great. thank you very much madam. waiting for more recipes. This website is very useful for us. Once again thanks a lot.

ERUM

May 6, 2009 at 8:22 am

i made laddoos today and they turned out great. thank you very mich

sree

April 17, 2009 at 2:59 pm

hi manjula aunty,
can u please show how to make maida halwa.

jaspreet

April 16, 2009 at 7:18 am

hi manjula ji
i tried this and it was to good really very nice waiting for the more recepies

Rajeev Gupta

April 9, 2009 at 7:34 am

Hello Manjula, I think I am same as you are. I tried the besan ke laddoo recipe but mine was too dry (after frying) to make laddoos. I followed all your instructions. Please help. Thanks!

Rajeev Gupta

Megan

April 29, 2009 at 1:17 pm

melt a teaspoon of ghee…and add it to the basan mixture..
also you have to press the ladoos hard enough to make them stay in a ball

Rekha

March 31, 2009 at 1:57 pm

hi,
in the vidoe you say 4 tbsp sooji..but in the recipe listed below it mentions 2 tbsps..which one is correct?please let me know

chd

March 31, 2009 at 4:51 am

Dear Madam

I tried besan laddo. It turned out very well. Thankyou very much. I tried your recipes. We can blindly follow your instructions
to get nice taste.

Prachi

March 12, 2009 at 2:53 pm

Thank you so much auntie. I tried this and it was very delicious. I love the way you simplify the difficult recipes and thats why beginners like me also dare to prepare sweet!! Once again Thanks.

kanimozhi

March 2, 2009 at 2:01 pm

hi manjula aunty,
In the video(besan ke laddoo) u mentioned 4 table spoon of semolina, but the description says2 table spoon. i tried with 4 table spoon, but it didnt turn out to be good.moreover i wanted to know how we can make it dry…
Kanimozhi

Manjula Jain

March 2, 2009 at 11:23 pm

Soor it should be 2 tablespoon sooji.

Priyanka

February 25, 2009 at 2:33 pm

thank u so much! i tried ur coconut barfi recipe .. it turned out really good 🙂
thanks!

Priyanka

February 25, 2009 at 11:52 am

Hi Aunty,

I wanted to know, can we avoid using sooji? If i dont have it is there any substitute or can we make it just with besan?

Thanks
Priyanka

Manjula Jain

February 25, 2009 at 2:02 pm

Hi Priyanka,
Sooji I add to ladoos to make little coares you can do without it.

parminder kaur

February 24, 2009 at 6:40 pm

hi
i made ladoo today it is really taste.
thanks

Sana

February 16, 2009 at 7:07 am

Hi auntie-jii
I made the laddoos and they were really very nice everyone liked it and they were finished before i even knew! 🙂
But even so I think I made a mistake because mine were a bit hard on the outside.
When they were broken, the inside was nice and soft though.
Could you please tell me what to do next time to avoid this
Thank you so much

prema

February 7, 2009 at 10:36 am

hello aunty,

Thank u so much for ur recepies.

i just made ladoos. They turned out very good and delicious.
But they are sticking to mouth.

What went wrong? I love Besan ladoos….

Manjula Jain

February 8, 2009 at 12:27 am

Hi Prema, Basen should be roasted little more.

Shilpa

February 6, 2009 at 9:04 pm

Hi Aunty,

I want to try this laddoo recipe,can u pls tell me which suji u have used,is that suji coarse or suji fine.(in Nan kathai too).

Thanks

Manjula Jain

February 6, 2009 at 11:48 pm

I prefer in ladoo coarse suji and in nan kathai fine, but if you have fine suji it will work with both recipes but coarse suji is not good for nan kathai.

Nousheen

February 6, 2009 at 5:19 pm

The laddoos turned out great and delicious…but they easily break 🙁

what did I do wrong?

Manjula Jain

February 6, 2009 at 11:50 pm

Press the ladoo little more or add 1 more tbs of butter.

Mrs. Norma D'Mello

February 6, 2009 at 9:21 am

Dear Manjula,

Your recipes are great. Just visited your site and was happy with your wide range of recipes. I intend trying
them soon. Thanks. Enjoyed the video too

athira nair

February 2, 2009 at 3:29 pm

thanks manjulajee
for giving such an easy for this ladoo
i never thought that this was easy for a girl like me to prepare
but i found out that it is such an easy thing

i prepared this for my family when there were some guests everyone was so happy with it that they still today talk about my ladoo

thanks

munira

February 2, 2009 at 1:05 am

mam,please can you show me the video of bombay halwa and motichoor ladoo thank you

manasa

January 26, 2009 at 3:33 am

hi… your recipes are simply superb… excellent… fentastic….

Nikki

January 19, 2009 at 5:42 pm

Aunty jee I just made these ladoos last week. They turned out awesome. Can you please post recipe for Rava ladoo and Methi ke ladoo.
Thanks and keep up the good work…..
Can’t wait for the peda recipe….

falguni

December 2, 2008 at 7:05 am

hi manjulaji,

i made these laddoos last evening & they are simply delicious..

if you have a good recipe for rava (semolina, sooji) laddoos, pls post it on your website..

meenakshi

November 18, 2008 at 12:00 pm

hi manjula aunty…..ur videos r soooooooooooo good ..dont have to trouble my mom for recipies……god bless u……wish to meet u someday!!!!!!!!!!!!!!

Sangita

November 8, 2008 at 6:01 am

Namaste Manjulaji,

I made Besan Laddoo for the first time today using your recipe and video. They were a great success, and I am very grateful to you as I really needed a mentor(guru!) for Indian desserts. I can’t wait to try out the gujjia next. Your videos are wonderful too, and I appreciate each of your instructions and comments.

Regards,
Sangita.

Jaya

November 7, 2008 at 4:40 pm

You MUST use butter or ghee because it firms up when it cools back to room temperature and thus the ladoos will hold their shape.

Oil will always be runny whether it’s hot or cold and will ruin your ladoos as you learned.

Anjali

November 7, 2008 at 1:29 pm

Hello Manjulaji, I tried the ladoo recipe (I love besan ke ladoo and yours looked delicious!) but with oil instead of ghee. The mixture was runny (not crumbly like yours) while on the stove and when I tried shaping them, the mixture just went flat! Is this all because I added oil instead of ghee? Please let me know. Thanks.

Jaya

October 30, 2008 at 5:05 pm

Hi Hina,
Glad you tried it again with better results.
Jaya 🙂

Hina

October 30, 2008 at 2:33 pm

To Jaya.

Apologies for getting back late, i finally made astonishing ladoos FINALLY lol! they came out wonderful i just couldn’t believe it, i added lesser ghee as you instructed then before to control the mixture and i think that was the initial problem i was having. Thank you soo much and i hope you can help me agian when necessary.

God bless you.

aarti

October 30, 2008 at 10:56 am

hello anuty
my son he is 4 years old he like besan ladoo very much,by watching this i will make besan ladoo . thank you for this recipe .

thank a lot

Annette

October 29, 2008 at 7:11 pm

These are so easy and delicious. My husband and son love them! I was a bit skeptical (especially when I didn’t particularly like the smell of the roasting besan), but the final product was perfect. Thanks for another great recipe.

Deepa

October 27, 2008 at 11:10 pm

Hello Aunty

Thanks a lot for this wonderful recipe. I always loved besan ladu but couldnt get the mixture right. After seeing the video, i tried it yesterday and it came perfect.
Thanks….

Vigya

October 27, 2008 at 7:22 pm

Hi Aunty,
My husband and I just love your recipes. I am in Australia and for the first time in my life, I tried Besan ke laddo and they came out just how mummy makes them at home. I told her and she was thrilled. Thanks to your website and recipes. Your recipes are great to follow and I like your food without onions etc.; I am personally not a great fan of onion, garlic. Thanks once again!

Kamala

October 22, 2008 at 7:43 am

Sorry madam, the information is very much there. I overlooked !!

Kamala

October 22, 2008 at 7:40 am

When to mix the sugar, Madam !!
The write up does not have this infn !!

aziz kapadi

October 16, 2008 at 2:09 pm

Our Auntie Manjula is doing well for our new generation as our new generation is losing interest and having more interest eating take outs and dining in restaurants, I hope all the recipes will help the new generation in taking some interest.

aziz kapadi

October 16, 2008 at 2:04 pm

I think Auntie Manjula is the best, her all recipes are all simple and so easy to follow there is nothing hard about her recipes everything is just straight forward and simple.

I think Auntie Manjula is one of the best ones I have come across.

Keep it up God give you long life and hope those who do not know how to cook learn from you and keep that Indian tradion alive.

God bless you

Aziz

Jaya

October 15, 2008 at 3:36 pm

This recipe worked well when I made it a few weeks ago.

The ladoos will be quite soft when you form them, but as they cool to room temperature they should firm up as the butter cools down and is less liquid.

If the problem persists, don’t add all of the butter at once in the beginning. Start with maybe a 1/4 cup and add a spoon or two at a time until you like the consistency of the besan in the fry pan.

Jaya

chitra

October 15, 2008 at 2:01 pm

manjula aunty , today i tried the besan ladoo
the quantity of ghee or butter is i think a bit high beacause after roasting besan it was not hard. i was trying to make balls but the was coming like a peda .

Dipti Malik

October 15, 2008 at 11:17 am

I added 4 Tbs of sooji and ladoos were perfect but I there was a little bit of ‘khatta’ taste ; then i was told that it was because of sooji because sooji when roasted gives a bit bitter taste. Is it true ?
Actually my mom doesn’t add sooji at all and she uses a thicker besan……even they taste yummy.

sunita

October 15, 2008 at 7:58 am

hi aunty,
excellent recipie which reminds me my mother thanks

Jaya

October 6, 2008 at 2:40 pm

Hi Hina,
I used 2 Tablespoons of sooji as written in the recipe. I don’t think that 4 Tablespoons is necessary, especially since it appears that too much ghee was the reason for the ladoos not coming out right.

Follow the quantities in the recipe and you should have good results. I made these a few weeks ago and they came out good. Write back after you make them again.

Jaya 🙂

Hina

October 6, 2008 at 1:39 pm

Hello Jaya.
Once again thank you for helping me.
I will try to follow your procedure i think i over did it with the ghee, but can i ask about the amount of sooji? Should i stick to 4TBS?

Thank You. 🙂

Jaya

October 5, 2008 at 4:25 pm

Hi Hina,
Based on your description of how it went thin, I would suggest not adding all of the ghee in the beginning because that’s the only other way the mixture can go thin.

Try using 1/4 cup ghee and start blending the mixture. Add a spoon or 2 more of ghee and mix it in. And then add more a little at a time until you think the besan has absorbed as much ghee as it can without becoming too thin. This way you can control the consistency of the mixture. You can always add ghee, but you can’t take it back out.

The mixture, while heating, should be soft and moist, but not thin or runny. Does this sound like it might help? Jaya 🙂

Hina

October 5, 2008 at 1:42 pm

Hi Jaya.

Thank you for the response :). I added 4 TBS of sooji, when the mixture started heating it didn’t harden at all but went very thin like melted chocolate. So what i did i added more besan in it, it improved a little but not much difference as i took the mixture off the heat i allowed it to settle for 5 mins just warm enough for me to handle it to make the ladoos. The ladoos turned out flat and in the end looked like biscuits. 🙁 Where did i go wrong?

nisha patel from london

October 4, 2008 at 9:39 am

HI MANJULABEN,
I REALLY ENJOYED WATCHING THE LADOO RECEIPE. AND I AM GOING TO TRY AND MAKE IT SOON AS DIWALI IS ROUND THE CORNER.
EVERY ONE IN MY HOUSE LOVES THE LADOOS.
U R DOING A GR8 JOB.
GOOD LUCK
NISHA

Jaya

October 4, 2008 at 9:31 am

Hi Hina,
It’s possible that you started shaping the ladoos while the mixture was still too warm. Does that sound likely?
Another idea is to re-check your measurements (such as that you used a tablespoon and not a teaspoon for the sooji, etc.).
Reply back if you still have questions. Will certainly try to help you. 🙂
Jaya

Hina

October 4, 2008 at 9:07 am

Hi Jaya,

I made the ladoos but they didn’t turn out well, because the mixture was very thin for some reason and i couldn’t shape them properly so the ladoos turned out flat 🙁 I added half cup ghee and 1 1/2 cup of besan and 4 tbs sooji, i don’t understand what went wrong. 🙁

Akhil

October 4, 2008 at 1:32 am

hi manjula can i exclude fine sooji for this recipe

Jaya

October 3, 2008 at 4:48 pm

Hi Hina,
Step #2 and #3 explain it quite well. If you use these steps and watch Aunty’s video as a guide, it should come out good. There is no “perfect” time to remove the besan from the heat, BUT the 7 to 10 minutes is a safe guideline to use. It’s not too much time or too little time.

Don’t be too concerned. You should make the recipe following the steps above and you will impress yourself with the results. 🙂

Hina

October 3, 2008 at 2:48 pm

Hello Aunty,

Hope you are well since the time. I love your recipe seems like the only decent one i’ve come across so far. My question is about the heating part. Approximately how long do i heat the besan for? and is it necessary for me to constantly stir? Finally how will i know that the besan is ready and should be removed off the heat, how will i know what state it should be in to confirm that it is ready?

Thank you once again. 🙂

sunita

October 3, 2008 at 8:10 am

Dear aunty ‘
thanks once again this I tried yesterday came out excellent you are superb.

Patricia

October 3, 2008 at 4:15 am

Namaste Manjula,

Have you the recipe of a dessert that I find in Paris indian shop : soan padi ???
i’m going to try your basen ladoo, thank you 🙂

Angieline

September 21, 2008 at 11:38 pm

Hi Aunty,
I love you recipe so much. I am from Malaysia. I love Indian food so much. Keep uploading more and more recipes. Thanks a lot 😀

Manjula Jain

September 17, 2008 at 5:13 pm

Hi Pritika, I am sorry I did make a mistake, it should be 4 tablespoon of sooji. This should not make too much of the difference, if you used less sooji ladoos should be little more buttery. May be basen was not fried enough or fried on higher heat.

Pritika

September 16, 2008 at 11:30 pm

Hi Aunty,

I love this sweet and was happy to find such an easy demonstation of making it. However, when I did try it was upset to see that it didnt come out the way it looks in the video. I think the problem is that the video mentions 4 tablespoons of sooji but the written steps say 2 table spoons. I unfortunately was following the written steps….it would be great if you could let me know the correct proportions.

Thank you,
Pritika.

bala

September 16, 2008 at 11:01 am

Hi manjula anty,
I like your recipes soo much. your demo is so good, I practiced so many recipes by
seeing your web site they came in a good way , thank you very much anty,we are happy by seeing your web site.

Jaya

September 14, 2008 at 10:05 am

Dear Auntyji,
I made besan ladoos yesterday and they came out very well. The pistachio garnish makes them look even better!
I did not have almonds, so i used broken pieces of cashews and it still tasted great. Jaya 🙂

jyoti

September 13, 2008 at 2:10 pm

Hi Manjula Aunty,

Thanks for the recipe. I made this besan ke laddoo. It turned out good. The only problem that I faced was that I did not get the same color as you did . I roasted the besan for 10-14 min and I used Ghee.

What besan did you use.

Thanks

Jaya

September 12, 2008 at 6:56 pm

Maheen, I use the “benefit to pain” ratio in these decisions. For mixing in the nuts and sugar to a small quantity of besan, just use a spoon. The mess of cleaning up a food processor for just a few whirls of the blade means there’s too much pain for not enough benefit in my opinion! However, it all changes if you have someone else to do your dishes! 🙂
Happy Cooking.

sunita

September 12, 2008 at 5:42 pm

hello manjula aunty,

WOW another grt recipe frm you.
believe me making any mithai for me was never possible,until i stumbled upon your website.
you make it so easy.
you are great….GOD BLESS YOU.

Maheen

September 12, 2008 at 11:48 am

Manjula,
Can we use food processor to mix besan mixture after step 4?
Thanks for this recipe, one of my favorite desert!

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