Besan Ladoo with Cardamom and Roasted Chickpea Flour
Sweet Indian dessert balls made from roasted chickpea flour, ghee, sugar, and aromatic cardamom, perfect for festive occasions. This indian-inspired desserts (vegetarian) ready in about 30 minutes layers chickpea flour (besan), ghee (clarified butter), powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups chickpea flour (besan)
- 3/4 cup ghee (clarified butter)
- 1 cup powdered sugar
- 8 pods green cardamom pods, crushed
- 1/4 cup chopped pistachios or almonds (optional)
Instructions
- Step 1: Heat 3/4 cup ghee in a heavy-bottomed pan over low heat until melted and warm.
- Step 2: Add 2 cups chickpea flour to the ghee and roast on low heat, stirring continuously with a wooden spatula, for 15-18 minutes until the mixture turns golden brown and emits a nutty aroma.
- Step 3: Remove the pan from heat and allow the roasted mixture to cool slightly but remain warm.
- Step 4: Stir in 1 cup powdered sugar and 8 crushed green cardamom pods, mixing thoroughly to combine.
- Step 5: While the mixture is warm enough to handle, shape it into small round balls about 1.5 inches in diameter, optionally pressing 1 tbsp chopped pistachios or almonds into each ladoo.
- Step 6: Let the ladoos cool completely and set before storing in an airtight container. Serve at room temperature.
Frequently asked questions
How long does Besan Ladoo with Cardamom and Roasted Chickpea Flour take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Besan Ladoo with Cardamom and Roasted Chickpea Flour?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Besan Ladoo with Cardamom and Roasted Chickpea Flour?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Besan Ladoo with Cardamom and Roasted Chickpea Flour for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Besan Ladoo with Cardamom and Roasted Chickpea Flour vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made these for my daughter's birthday and she loved the nutty flavor of the roasted besan. Easy to make!
- ★★★★☆
Roasted the flour perfectly, but the mixture took way longer to come together than the recipe said. Still, they turned out great.
- ★★★★☆
The cardamom was a bit subtle, but the ladoos were still tasty. My husband said they were perfect for a quick dessert.
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