Motichur Ladoo || Besan Ladoo Read Count : 35

Category : Recipes

Sub Category : Desserts

  • ½ cup ghee / clarified butter
  • 2 cup besan / gram flour, coarse
  • 1 cup sugar
  • 4 pods cardamom / elachi
  • 2 tbsp melon seeds
  • 2 tbsp cashew / kaju, chopped


  • firstly, in a large kadai heat ½ cup ghee and add 2 cup besan.
  • roast on low flame until the besan is well combined with ghee. make sure to use coarse besan for grainy texture.
  • continue to roast on low flame. if the mixture turns dry, add a tbsp of more ghee.
  • after 20 minutes, the besan starts to release ghee.
  • continue to roast until the besan turns golden brown and grainy. it may take approximately 30 minutes.
  • transfer the mixture to a large bowl, allowing to cool slightly.
  • meanwhile, dry roast 2 tbsp melon seeds and 2 tbsp cashew.
  • roast on low flame until the nuts turn crunchy.
  • add the roasted nuts to roasted besan ghee mixture.
  • take 1 cup sugar and 4 pods cardamom in a blender. you can alternatively use tagar or boora.
  • blend to a fine powder without adding any water.
  • once the besan is cooled (slightly warm) add in powdered sugar.
  • mix well making sure everything is well combined. do not add sugar if the mixture is hot, as it will melt the sugar and makes mixture watery.
  • prepare a ball sized ladoo adjusting sugar as required.
  • finally, enjoy besan ladoo for 2 weeks in an airtight container.


  • honey'z Cornner

    Honey'z Cornner

    Vry nice

    Feb 01, 2020

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