How to make Besan ke Laddoo - This version of Besan ke Laddoo is made with a sugar substitute – perfect for those for whom sugar is the enemy.

This recipe is from the book Mithai.

Main Ingredients : Coarse gram flour (besan) (मोटा बेसन का आटा), Cashewnuts (काजू)

Cuisine : Maharashtrian

Course : Mithais

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Besan ke Laddoo Recipe Card

Besan ke Laddoo

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Mithais recipes like Mohanthal, Laung Lata, Ambechi Burfi, Gulab Jamun.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Besan ke Laddoo Recipe

  • Coarse gram flour (besan) 2 cups

  • Cashewnuts 6-8

  • Almonds 6-8

  • Ghee 1/2 cup

  • Green cardamom powder 1/2 teaspoon

  • Sugar substitute sucralose 1/3 cup


Step 1

Coarsely grind together the cashew nuts and almonds, and set aside.

Step 2

Melt the ghee in a non-stick kadai. Add the gram flour and sauté on low heat till the gram flour is light brown and fragrant. This normally takes around fifteen to twenty minutes.

Step 3

Add the cashew nuts, almonds and cardamom powder, stir to mix and take the kadai off the heat.

Step 4

Add the sugar substitute and mix well with your hands.

Step 5

Shape into walnut-sized balls and store in an airtight container when completely cooled. Makes 280 grams