Gujarati besan ladoo, also known as laha ladoo, is a traditional sweet made with just three main ingredients: besan (gram flour), ghee, and sugar. These ladoos are soft and creamy, with a pleasant granular texture from the coarsely ground besan.
What makes this recipe special is the traditional halwai-style method. The besan is kneaded into a stiff dough, shaped into small muthiyas (dumplings), and deep-fried slowly on a low flame. The fried muthiyas are then coarsely ground and combined with one-string sugar syrup and aromatic ghee to give the ladoos their rich flavor, softness, and perfect binding.
In this recipe, I’ll share the traditional ingredient ratio and simple tips to help you make perfectly soft, flavorful, and well-bound besan ladoos at home. Do give this traditional recipe a try!
Key Tips for Making Perfect Gujarati churma na ladoo
- Muthiya – The Heart of besan Ladoo: The key to making perfect besan ladoos lies in preparing the muthiya properly. Always knead a tight dough for the muthiya. Avoid soft dough, as it can reduce the shelf life and make the ladoos slightly sticky. Fry the muthiya on a low flame until crisp, then let them cool completely before grinding. Grind them using the pulse mode to get the right texture. Finally, sieve the ground mixture to achieve a smooth and even besan churma.
- Proportion and Sugar Syrup:Â The proportion of sugar is important for the perfect taste and texture. For this recipe, use half the quantity of sugar by volume compared to the ground churma flour. You can also use sakar powder (boora sugar) instead of regular sugar. If using sugar syrup, cook it until it reaches a one-string consistency. Adding ghee to the sugar syrup helps make the ladoos soft, moist, and melt-in-the-mouth.
- Storage Tips: Store besan ladoos in an airtight container at room temperature. They stay fresh for about 15–20 days. For a longer shelf life, refrigerate them, where they can last for up to a month.
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Recipe video
Gujarati besan na ladoo recipe | besan laddu | Gujarati laha ladoo
Ingredients
- 500 grm or 4.5 cup gram flour - besan
- 400 grm sugar
- ¼ cup oil
- ½ cup or 100 grm ghee
- 1 tsp cardamom powder
- ½ tsp jayfal powder
- Pinch of kesar yellow food colour
- Garnish with almond slits
Instructions
- In a mixing bowl, add 500 grams of besan and ¼ cup oil. Mix well until the mixture binds when pressed between your hands. Add 1 cup water and knead into a tight dough.
- Take a small portion of the dough and shape it into small muthiyas. Prepare all the muthiyas in the same way.
- Heat oil in a pan and fry the muthiyas on a low flame until they become crispy and golden brown.
- Allow the muthiyas to cool completely, then grind them finely. Sieve the ground muthiya mixture and keep it aside.
- Now, in a pan, add 400 grams sugar and 2 cups water. Mix well until the sugar dissolves. Cook the sugar syrup until it reaches a one-string consistency.
- Add ½ cup ghee and mix well. Then add 1 teaspoon cardamom powder, ½ teaspoon nutmeg (jayphal) powder, and a pinch of yellow kesar food colour. Mix well.
- Switch off the gas and add the ground muthiya mixture to the sugar syrup. Mix well and stir continuously until the mixture thickens.
- Now, shape the mixture into round ladoo using your hands and garnish with slivered almonds.
- Serve these Gujarati-style besan na ladoo, or store them in an airtight container. They stay fresh for up to 15 days at room temperature and up to 1 month in the refrigerator.
Notes
- Adding oil to the flour helps make the muthiya crispy.
- Knead a tight dough for the muthiya.
- Fry the muthiya on a low-medium flame until crispy.
- Grind the fried muthiya using the pulse mode.
- Sieve the muthiya powder for an even and fine mixture for the ladoo.
- Cook the sugar syrup until it reaches a one-string consistency.
- Adding ghee to the sugar syrup helps make the ladoos soft.
- Switch off the flame and add the ladoo mixture to the sugar syrup.
- Stir the ladoo mixture continuously until it thickens and starts coming together.