Besan Churma Laddu

Once you try these homemade Besan Ke Laddu, you’ll always want to make them this way. These delicious Besan Churma Laddu are incredibly flavorful, rich, and so soft that they simply melt in your mouth.

Made with roasted gram flour, aromatic ghee, saffron, and crunchy dry fruits, this traditional Indian sweet is perfect for festivals, celebrations, or simply enjoying with family at home.

So let’s begin this delicious recipe!

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Ingredients

250 grams besan (gram flour)
200 grams sugar
½ cup milk
½ cup ghee
⅛ teaspoon saffron
¼ teaspoon cardamom powder
2 tablespoons chopped cashews and almonds

Method

Step 1: Prepare the Besan Dough

First, take 250 grams besan (gram flour). Traditionally, slightly coarse gram flour works best for this recipe because it gives the laddus a wonderful texture and authentic churma-style taste.
Add 2 tablespoons ghee to the besan.
Now take ½ cup milk, slightly warm it, and gradually add it to the besan while mixing. Knead everything together into a soft dough.
The combination of milk and ghee gives these laddus an incredibly rich and delicious flavor.
The dough should neither be too soft nor too hard — just perfectly smooth and easy to shape.

Step 2: Shape and Fry the Dough

Once the dough is ready, immediately start shaping small portions with your hands.
You can give them any shape you like because later they will be crushed into churma. Traditionally, small oval or cylindrical shapes are prepared for frying.
Now heat ghee in a pan for frying.
Since we already used some ghee while kneading, the remaining ghee will be enough for frying the dough pieces.
Carefully place the shaped dough portions into the warm ghee and fry them on low flame.
Always fry on low heat. If the flame is too high, the outside will brown quickly while the inside remains raw. Keep turning them occasionally with a spoon so they cook evenly from all sides.
Fry until they become beautifully golden brown and crisp.

Step 3: Prepare the Besan Churma

Once fried, remove the pieces onto a plate and let them cool completely to room temperature.
Now crush them lightly using your hands or a mortar and pestle.
Transfer the crushed mixture into a mixer grinder and pulse it gently.
Do not make a very fine powder — the texture should remain slightly coarse, similar to semolina (suji). This coarse texture gives Besan Churma Laddu its authentic melt-in-mouth feel.

Step 4: Make the Sugar Syrup

In a pan, add: 200 grams sugar, ½ cup water and A pinch of saffron.
Cook the mixture until the sugar dissolves and the syrup becomes slightly thick.
Continue cooking until you achieve a one-string consistency.
Take a little syrup between your fingers and gently stretch it. If a single thread forms, the syrup is ready.
Now add: ¼ teaspoon cardamom powder, Chopped cashews and almonds and Prepared besan churma mixture.
Mix everything thoroughly so the syrup coats the churma evenly.
Turn off the flame. At this stage, the mixture may look soft, but as it cools, it will gradually become firmer.

Step 5: Shape the Laddus

Transfer the mixture onto a plate or tray and allow it to cool slightly.
Do not wait too long, otherwise the mixture will harden and become difficult to shape.
While still warm and soft, start shaping the mixture into laddus using your palms.
You’ll notice how easily the laddus bind together beautifully.
Shape all the laddus the same way.

our delicious homemade Besan Ke Laddu are now ready!

These laddus are: