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Besan Badam Ladoos

Roasted Chickpeas and Almonds Ladoos made in desi ghee, specially made during festivals like Ganesh Chaturthi, Deepawali. Also, a perfect winter snack to nourish the body or anytime sweet treat that can be enjoyed in moderation.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Keyword: Almonds, Besan, Chickpea Flour, Gluten-free
Author: Swati


  • 2 Cups Besan/Chickpea flour
  • 1 Cup Fine Castor Sugar or add boora if available
  • 1 Cup Desi Ghee
  • 1/2 Cup Almonds finely chopped or powdered
  • 1/4 Tsp Cardamom Powder optional


  • Dry roast besan on a slow flame in a heavy bottomed pan or kadhai.
  • When the aroma starts to come and the flour starts to turn light brown, add ghee to the flour and roast flour till it turns golden brown. 
  • Take out the roasted flour in another bowl, and keep it to cool down. 
  • Meanwhile, dry roast almonds and other nuts(if adding), finely chop or powder when cooled.
  • Add sugar and chopped nuts to the roasted flour once the flour is just warm enough to touch. Add cardamom powder if using.
  • Shape into desired size ladoos(balls). You can garnish with finely chopped pistachio or slivered almonds.
  • Keep ladoos in open for 3-4 hrs will cool down properly and hold the shape nicely. 


  • Add more ghee if the flour looks dry while roasting.
  • If accidentally you added more ghee, take out the extra ghee by carefully tilting the pan to one side. Collect ghee that runs towards the inverted side in a bowl.
  • Adjust the quantity o sugar as per your taste. You can add 1.5 cups of sugar if you like sweeter ladoos.