Besan Ladoo: Look, I’m not a pro baker or anything. I’m just someone who grew up smelling ghee roasting in the kitchen every October–November. My nani used to make mountains of besan ladoo for the whole joint family, and motichoor was always the fancy one dad bought from the sweet shop because “too much work.” But a few years back, I decided to stop being lazy and learn them myself. Why? Because nothing beats handing someone a homemade ladoo and watching their face light up.
Besan ladoo is the cozy, no-fuss one—grainy, nutty, holds together like a hug. Motichoor is the show-off: those teeny-tiny boondi pearls make it look delicate, but it’s actually forgiving if you get the syrup right. Both use basically the same stuff (besan, ghee, sugar, elaichi), but the method changes everything. I’ve ruined probably 8-10 batches total before getting consistent ones. Burnt besan tastes like regret. Over-soaked motichoor turns into halwa mush. But once you crack it, they’re addictive.
These days I make them for Diwali thalis, Rakhi return gifts, or just when I miss home. They’re gluten-free by nature, loaded with good fats from ghee, and feel special without being fussy. Let’s get into how I do them now—no shortcuts that actually ruin the taste.
Credit by: AI Generated Img
Besan Ladoo – My Everyday Go-To (The One I Make When I’m Short on Time)
This is the simpler one. No deep-frying, no thermometer drama. Just roast, mix, roll. But the roast is everything—if you rush it, you get that weird raw flour aftertaste.
Stuff I use (makes 14–16 medium balls, depending how big you roll):
- 2 full cups besan (about 220–230 g; I sometimes use 70% fine + 30% coarse “ladoo besan” from the Indian store for better bite)
- ½–¾ cup desi ghee (start with ½, add more if it feels dry later – pure cow ghee is non-negotiable for flavor)
- 1 cup powdered sugar (I grind regular white sugar + 5 green cardamoms in the mixie for freshness)
- 2–3 tbsp chopped cashews + almonds (roasted lightly)
- Optional extras: 1 tbsp melon seeds, pinch of nutmeg for warmth
Credit by: AI Generated Img
What I actually do step by step:
- Get your kadai nice and hot on medium-low. Melt the ghee first, then dump in all the besan. Start stirring like your life depends on it. I use a wooden spoon because it doesn’t scratch and feels old-school.
- This part takes forever—15 to 25 minutes easy. The besan changes from pale yellow to deep golden, starts smelling like popcorn/nuts, and the ghee separates out in little pools. If it sticks to the bottom too much, lower the flame or lift the pan off for 10 seconds. I’ve burnt it twice by multitasking with my phone.
- Throw in the nuts when it’s almost done (last 3 minutes) so they toast without burning.
- Switch off the gas. Let it cool till it’s warm—like touching a fresh roti, not scalding. Hot = sugar melts into goo; too cold = hard to bind.
- Stir in the powdered sugar + elaichi mix slowly. It should feel like damp beach sand that clumps when you squeeze a handful. If it’s crumbly, drizzle in 1–2 tsp warm ghee and mix again.
- Grease your palms (ghee rub), grab a golf-ball amount, squeeze and roll gently. Don’t over-handle or they crack. Press a cashew half on top for that pretty look.
- Cool on a plate. They firm up as they sit.
Things I’ve learned the hard way:
- Low flame is king. Medium-high saves 5 minutes but ruins the taste.
- Taste the roasted besan before adding sugar—if it still tastes floury, roast longer.
- Too much sugar makes them sickly sweet; I sometimes cut it to ¾ cup if the family wants less.
- Store in steel dabba at room temp—they last 3 weeks easy. Fridge makes them hard.
I once made these for my niece’s birthday return gifts. She said they tasted “exactly like nani’s.” That was the win.
Credit by: AI Generated Img
Motichoor Ladoo – The One That Feels Like a Project (But Worth It)
This one’s more involved because of frying tiny boondi. But the payoff is those melt-in-mouth pearls soaked just right. My first attempt was comedy—boondi the size of marbles, syrup too thick, everything fell apart. Now it’s reliable.
What goes in (makes 18–22 small ladoos): Batter:
- 2 cups besan
- Water (~1–1¼ cups) for pourable consistency (thinner than pakora batter)
- Tiny pinch orange food color (optional—gives that temple-style glow)
- Pinch baking soda (makes boondi fluffier, but don’t overdo)
Sugar syrup:
- 1½ cups sugar
- ¾ cup water
- ½ tsp elaichi powder
- 8–10 saffron strands soaked in 1 tbsp warm milk
- 1 tsp lemon juice (stops sugar crystallizing)
Credit by: AI Generated Img
Frying & finish:
- Ghee or neutral oil (ghee tastes way better)
- Chopped pistachios/cashews for garnish
How I make it these days:(Besan Ladoo)
- Whisk besan batter smooth—no lumps. Rest it 15 mins so it relaxes.
- Syrup: Boil sugar + water to one-string stage (sticky when pulled between thumb & finger). Add elaichi, saffron, lemon. Keep on lowest flame so it stays warm.
- Heat ghee/oil medium. Use a boondi jhara (perforated ladle). If you don’t have one, I poke tiny holes in a regular steel strainer with a thick nail—works okay.
- Pour batter through, tap so tiny drops fall. Fry 30–40 seconds till pale gold (not brown). Drain on paper.
- Drop hot boondi into warm syrup right away. Stir, cover, rest 10–15 mins. They soak up nicely without getting soggy.
- Pulse the whole thing in mixer 3–4 quick pulses—just coarse crumbs, NOT paste. This makes the fine “moti” texture.
- When cool enough (warm), grease hands, roll tight small balls. Garnish with nuts.
- Let set fully.
Fixes for my past disasters:
- Big boondi? Batter too thick—thin it next time.
- Mushy ladoos? Too much syrup soak—use less or drain boondi longer.
- Dry/crumbly? Not enough syrup absorption—pulse less aggressively or add 1 tsp warm ghee while shaping.
- Ghee frying gives richer taste, but oil is fine for lighter version.
Credit by: AI Generated Img
Read More Recipes: Rasgulla – The One Sweet That Always Saves the Day
Little Extras & Variations I’ve Played With
- Besan ladoo twists: Add roasted coconut for South Indian vibe, or cocoa powder for chocolate version (kids love it).
- Motichoor upgrade: Mix in rose water to syrup for floral note, or use jaggery syrup for healthier-ish twist (tastes earthier).
- Serving ideas: Pair with hot masala chai, offer as prasad after pooja, pack in pretty boxes for neighbors, or crumble over vanilla ice cream (weird but good).
- Make-ahead: Both freeze well—thaw at room temp.
These sweets aren’t just food; they’re memories. The smell takes me straight back to childhood Diwalis with firecrackers outside and family arguing over who gets the biggest ladoo. If you try them, mess up a bit first—that’s how you learn. Which one do you end up making more? Grainy besan or juicy motichoor? Tell me your stories or disasters in the comments—I read every one.
Happy rolling, and may your ghee never burn! 🪔🍬
