Ladoos prepared with roasted wheat flour and chickpea flour and mixed with gond, dry fruits are traditionally prepared for festivals and special occasions. The shelf life of these ladoos is more so you can store them up to one complete season.


  • Gram flour – ¾ cup (100 grams)
  • Wheat flour – ¾ cup (100 grams)
  • Boora – 1.5 cup (225 grams)
  • Ghee – 1 cup (200 grams)
  • Melon seeds – 2 tbsp
  • Gond (edible gum) – 1 tbsp
  • Cashews – 8 to 10
  • Almonds – 8 to 10
  • Cardamom – 6 to 7

How to make?

Firstly for making ladoos, roast the flours. For this, melt some ghee in a wok and to it then add wheat flour and chickpea flour. Stir constantly and roast until it gets golden brown in color. Keep the flame medium.

When the ghee starts separating from the mixture and it appears golden brown, it is done and ready. Turn off the flame. Keep stirring the mixture for a while to prevent it from sticking to the base as the wok is still hot. Transfer the mixture to a bowl to let it cool down immediately.

Finely chop the cashews and almonds. Peel the cardamom and grind to make powder.

Roast gond in a pan. For this, add leftover ghee to the pan. When the ghee is slightly warm, add gond to it and roast it on low flame while stirring constantly. Now turn off the flame. When the gond turns puffy and little brown in color, transfer it to a plate.

Heat rest of the ghee in the pan and roast the chopped cashews and almonds. Transfer these roasted dry fruits to the same plate. After this, add melon seeds to the pan and roast until there is slight change in the color and start puffing up. Cover the wok with a plate so that the seeds don’t spill out while roasting. Turn off the flame when the seeds are roasted well and transfer them to a plate.

Now mix all these ingredients to the roasted wheat flour and chickpea flour. Mix thoroughly. When the mixture cools down a little, add boora and cardamom powder to it. Stir to mix well. Make sure that while mixing boora the mixture is not too warm or too cool. Keep stirring to mix everything really well until everything is blended well.

Take little mixture in your hands and bind into a round ladoo. If the mixture appears too dry, then add some more melted ghee to it. Keep the ladoos in a plate and likewise prepare from rest of the mixture as well.

Delicious besan atta ladoos are ready. When the ladoos cool down, store them in a air tight container and relish eating for up to 4 to 5 months.