The Recipe · No.810 · Besan Laddu

Besan Laddu, and Where to Source It

Roast the chickpea flour low and slow, stirring the whole time, until it smells nutty and darkens a shade. Under-roasted flour tastes raw and pasty; that long toast is the entire flavor of the sweet.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook20 min
Makes12 balls
CuisineIndian
Cook it with
Air fryerSheet pan
Can you make Besan Laddu in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Besan (chickpea flour)
Gram flour, sifted to break up clumps; it must be roasted fully. Local.
2 cups
Local / market
Ghee
Clarified butter to toast the flour evenly and richly. A good cultured ghee is best.
1/2 cup
Source it →
Powdered sugar
Added only after the flour cools, or it melts. An unrefined sugar deepens it.
1 cup
Source it →
Cardamom
Freshly crushed green cardamom for the warm, sweet aroma.
1/2 tsp
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. Roast the flourMelt the ghee, stir in the besan, and roast on low about fifteen minutes until nutty and golden.
  2. CoolTake it off the heat and let it cool to just warm.
  3. SweetenFold in the powdered sugar and cardamom until fully mixed.
  4. RollPress and roll into tight balls while still warm enough to hold.
Part Three
The Toolkit

Heavy pan · Spatula · Sifter

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