Besan Almond Laddoos

October 11, 2025

If you loved my recent Peanut Sesame Besan Coconut Laddoos and want to try another spin on a classic laddoo, this simple besan and almond laddoo is for you! It's just like a traditional besan laddoo, except with some toasted almond flour mixed in for a more fun texture. This laddoo is also the perfect bite-sized Diwali treat!

Look at the glossy sheen on the besan roasting in ghee! One of the most beautiful colors and aromas to ever exist.
The combination of ghee-roasted besan and toasted almonds is otherworldly. That, and a touch of freshly cardamom is so good.
At first it may feel like you did something wrong, but keep stirring and the mixture will come together beautifully!
When the mixture starts to come together like this, that's your chance to make any adjustments. But be careful, because the mixture is very hot.
The reason you stir the mixture together in the heated pan is so that the ghee stays melted and helps it come together like this! This is the perfect texture to start rolling your laddoos!
Roll the laddoos and place them on whatever flat surfaces you have <3
These laddoos are one of the best things that ever happened to me. I ate so many of them. I hope you love them as much as I do.

Ingredients

Makes ~40 mini laddoos

  • 2 cups besan (gram flour)
  • 1 1/2 cup almond flour
  • 3/4 cup ghee
  • 4 tbsp powdered sugar*
  • 20 cardamom pods, freshly ground into a powder

Directions

  1. In a pan on a medium flame, toast the almond flour, stirring constantly to toast it evenly. This will take 3-5 minutes.
  2. Remove the almond flour from the pan. Stir in the powdered sugar and break up any lumps. Set aside.
  3. Add ghee to the pan and let it melt.
  4. Add the besan into the pan and stir to combine. It is okay if there are lumps at first but stir well to break up the lumps and start cooking it evenly.
  5. Keep stirring the besan until it turns a nice deep golden-brown and smells very fragrant.
  6. Add in the freshly ground cardamom, and transfer back in the toasted almond flour.
  7. Stir to combine until it comes together as a firm dough-like consistency.
  8. Remove the mixture from the pan and let it cool for 5 minutes or until easy to handle.
  9. Form into small 1.25" balls. Set them on a flat surface and let them cool completely at room temperature, or in the fridge if it's warm out.
  10. If you notice some of the laddoos are flat from the bottom, you can re-roll them to make them more spherical after they cool and firm up slightly. Transfer to an airtight container and store at room temperature for several weeks**!

* You can probably use regular sugar, but I like to use powdered sugar since it blends easier, and doesn't add any crystally textures to the laddoos.

** Though I bet they won't last that long since they're so yummy.

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