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For an Ahoi Ashtami family sweet, prepare small batches of besan badam ladoo at home. Gently roasted Dinesh Flour Mills besan, ghee and almonds give these homemade ladoos their nutty flavour.

A handmade sweet carries its own message. For an Ahoi Ashtami family gathering, a small plate of besan badam ladoo is a lovely way to put something made with care on the table. The recipe uses a short list of ingredients and rewards one simple habit: roasting slowly.

Besan needs enough time in the pan to lose its raw smell and develop a rounded, nutty flavour. Keep the heat low, stir steadily and wait for the mixture to become aromatic. Once the roasting is done, let it cool before adding sugar. That pause makes shaping much easier.

Recipe at a glance

• Makes: 10–12 small ladoos

• Time: Prep 10 minutes; cook 20–25 minutes; cool 15–20 minutes

• Measure used: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml.

Ingredients

• 1 cup DFM besan

• 1/3 cup DFM ghee

• 1/2 cup finely powdered sugar

• 2 tbsp DFM almonds, finely chopped

• 1/4 tsp cardamom powder

How to make besan badam ladoo

Step 1

Heat ghee in a heavy pan on low. Add besan and stir continuously.

Step 2

Roast on low for 20–25 minutes until the mixture smells nutty and deepens to golden. Avoid high heat; the outside can colour before the flour cooks.

Step 3

Transfer to a wide bowl. Cool until just warm, so the sugar will not melt.

Step 4

Mix in powdered sugar, cardamom and chopped almonds.

Step 5

Squeeze small portions together and roll into ladoos. Let them set before storing in an airtight container.

Tips for getting it right

• Use finely powdered sugar so the finished ladoos do not feel gritty.

• Keep stirring into the edges of the pan, where flour can scorch.

• Do not add sugar while the besan is hot. It can melt and make the mixture loose.

• If the mixture is too soft to roll, let it cool longer. If dry and crumbly, work in melted ghee 1 tsp at a time.

Serving suggestions

Arrange the ladoos in paper cups or on a small festive plate. This is a suggested family celebration sweet. Besan is not suitable for every fasting custom, so follow your household practice.

Storing and reheating

Keep in a clean airtight container away from heat. In warm or humid weather, refrigerate and use within five days. Bring out a small portion before serving so the ghee can soften.

Frequently asked questions

Why do my ladoos taste raw?

The besan probably needed more time on low heat. Colour alone is not enough; look for a clear roasted aroma.

Can I replace almonds with cashews?

Yes. Use the same quantity, chopped finely. The flavour will change slightly.

Why will the mixture not hold together?

It may be too warm or too dry. Cool first, then add a little melted ghee only if needed.

Bring the ingredients home

Bring together Dinesh Flour Mills besan, ghee and badam for a homemade ladoo batch made in your own kitchen.

Get the ingredients

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