Mamta's Kitchen - A Family Cookbook

Besan ke laddoo problem - please help!!

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On 08/04/2007 10:04pm, Vasudha wrote:

I tried to make besan ke laddoo, but when I try to shape the mixture into balls, it crumbles hopelessly. I used the coarser variety of besan, laddoo besan. I never had a problem when I made these laddoos earlier :( ...and I dont know what to do to fix the problem, or what can be done with the mixture now :((! Please help!!

ps, my husband says that the coarse besan is not fully fried, but I say that it is. The ghee was shining on the surface of the besan (and if I had friend any more, it would have burned!), which I usually take as my indicator if something's fully fried.

On 09/04/2007 01:04pm, Mamta wrote:

Hi Vasudha

Besan is fully fried when the ghee begins to separate from it and the whole bulk begins to come off the edge of the wok/karahi. There is also a very distinctive aroma of roasting besan. Besan should not be fried on high heat, only on low-medium. Otherwise it burns before it fries into a uniform golden brown.

I am surprised that your laddoos did not bind. Did you put enough ghee in the besan? They are bound by the ghee in the besan and should be made into laddoos while still hand warm. They become more solid as they cool and ghee solidifies.

This has never happened to me either, cutting down on ghee is the only thing I can think of that caused the problem. You need to make them with normal amount of ghee and eat less of them if worried about the calories.

You can try adding a little syrup of one wire consistency and set them into Besan Burfies, but I have not tried it under similar circumstances, so can not guarantee that it will work.


On 10/04/2007 04:04pm, Reeta Kumar wrote:

  1. Usually, sugar is added to the besan when it has cooled down. If you add sugar to hot besan, this can happen sometimes.

2 You can add water to the crumbled besan, making it into a paste. Heat it through and then try to set it as burfi, but please keep it in the fridge to set.


On 02/04/2010 04:04am, Neetu wrote:


Ghee is the binding agent in besan ladoo. So, try adding little more ghee. usually the ratio of basan to ghee is 2:1 which makes nice ladoos

Add sugar when the mixture is little warm and not hot or very cold.

Hope this would help.


On 13/11/2011 07:11pm, Vaishali wrote:

Hello everyone

I tried to make besan ladoo but didn't waited till the aroma of the besan can be felt....and mixed sugar and made the balls...

The balls are binded perfectly but while eating it feels as if we r eating raw besan flour....what is the remedy now????

On 14/11/2011 05:11am, Mamta wrote:

No remedy now, put it down to experience.

Or; I have never done it or heard of it, but try microwaving one laddoo on full for 1 + 1 minute and see if that helps.

On 07/11/2015 09:11am, mrs maharaj wrote:

hi,I have been told to add a little corn flour to mixture. do you think this will help. thank you

On 07/11/2015 11:11pm, Mamta wrote:

Hello Mrs. maharaja

Do you mean corn flour that is used to make custard or cornmeal that is used to make makka roti?

I have not tried it myself, but you can try it and come back and tell us if it worked/made the roties better.

On 21/01/2016 12:01pm, Ketaki wrote:

After adding sugar to the fried besan my btter has become loose, I think I have added more ghee.. How do I correct it

On 21/01/2016 04:01pm, Mamta wrote:

If you have added too much ghee, dry fry a little more besan without ghee, and add that to the whole mix. Depending upon how much more besan you need to add, you may need to add extra sugar too.

On 25/04/2016 06:04am, Moncee wrote:

i made besan laddoos and it had a raw taste.can i cook the mix again with a little ghee or should i dry roast them? whats the remedy?Pls help.

On 25/04/2016 06:04am, Mamta wrote:

Hello Moncee

Once you have added the sugar, it will be difficult to remedy them. Recooking with sugar will probably make them toffee like.

It is quite common to be in a hurry to stop frying, before the besan is properly roasted, when you make them first time, as mentioned in step 5.

If you want to try, try it with a couple of laddoos and see if it works.


On 29/10/2016 06:10am, Mamta wrote:

I don't make laddoos with sugar syrup, I add ground sugar directly, as my mum taught me; Besan Laddoo. I don't know anyone that makes besan laddos with syrup, so can't ask anyone either!

In my experience, it is difficult to remedy things once they go wrong, it is like throwing good money after bad! But you can try adding extra besan, after frying it in ghee, as you must have done with the original besan.

You can try making burfies with it; Besan Burfi.

Incidentally, what consistency syrup did you add?

On 12/03/2017 12:03pm, Suchya wrote:

If laddos are not getting properly bind then just add lukewarm milk spoon by spoon .Don't add much else it will form.a paste so add by checking the consistency and then bind the laddos. It get bound perfect. Try this it works 100%. Hospe you will find this useful.

On 15/03/2017 07:03pm, Mamta wrote:

Hello Suchya

I think that adding milk will make them go off quickly. Normally, laddoos have quite a good shelf life, but adding milk will take that away. Perhaps adding a lille more melted ghee will work better.

On 20/03/2017 06:03am, KAVITA NAMA wrote:


On 20/03/2017 06:03am, Mamta wrote:

Kavita, thora aur besan sookha, bina ghee ka, bhoon kar usmein mila do. Phir laddo bana lo.

Hope this works.

On 09/05/2017 10:05am, Aisha wrote:

I made ladoo but it's taste is little bitter

On 09/05/2017 04:05pm, Mamta wrote:

Bitter? You must have burnt the besan flour. I can't think of any other reason why they would be bitter.

On 10/06/2017 07:06pm, Niki wrote:

I made besan Barfi today and even though it seemed to have roasted fully , it has a strange after taste that you can feel on the tip of your tongue. Not sure if it's under cooked or is it because I added the sugar while it was still hot.

On 13/06/2017 06:06am, Mamta wrote:

Hello Niki

I am not sure what may cause a strange taste. Difficult to say without looking or tasting it.

Possible reasons;

Uder-fried besan

Burnt/overfied besan

Old besan that may have gone off


On 27/07/2017 06:07am, bhagya wrote:

I made it 2 times n it has a slight bitter after taste dunno why plzz help

On 28/07/2017 03:07pm, Mamta wrote:

It has never been bitter whenever I have made it. This is a pretty basic recipe. Only thing I can think of is that besan was cooked on too high heat and got burnt.

On 07/08/2017 05:08pm, Sahiti wrote:

Hi Marta,

Just made the laddoo.

My laddoo is soft not sure what went wrong. Will they harden if I wait? Is there any remedy nnow to harden them?

On 08/08/2017 11:08am, Mamta wrote:

Hello Sahiti

yes, the laddoos are a bit soft when freshly made. They should become firmer as they cool, unless you live in a very hot place :).

Try keeping them in the fridge for a bit.

You didn't add too much ghee by any chance, did you?


On 12/10/2017 08:10pm, Punam wrote:


I roasted rava, besan in ghee and added sugar syrup to their mixture. But the mixture became hard and coarse. Cannot make laddus out of it. What should I do now? I cannot add more sugar syrup as the mixture tastes perfectly sweet right now. Should I roast it with ghee and try again? Also, there are small hard balls in the mixture which tastes very sweet. I think it is probably because of the sugar syrup that hardened after cooling. How can I get rid of these hard pieces? Will the heating with ghee help?

On 16/10/2017 06:10am, RuBe wrote:

my laddoo taste and the way it had been molded is perfect, but its not drenched in syrup. can i add anything at this tage or should i leave as is?

On 16/10/2017 09:10am, Mamta wrote:

Hello Punam

I make laddos by adding ground/caster sugar to the friued besan, not syrup. I don't know anyone who makes them with syrup.

If your syrup is thick, 2-3 wire/thread consistency, that is likely to set as it cools. That is probably you have the hard balls in it. The only way to get rid of them is to either pick them out individually or blend the whole mix in a food processor.

Hello RuBe

Why should laddoos should be drenched in sugar syrup, I don't understand your question? This is how Besan laddoo should look.


On 06/12/2017 08:12pm, NR wrote:

Hi can I mix both besan and sugar together?? Actually the thing I already mixed besan and sugar together in a separate container what can I do out of it??please help

On 09/12/2017 10:12am, Mamta wrote:

Is this raw, un-fried, besan that you have mixed sugar to? If yes, you can't really make burfi from it, which requires the besan to be fried. Otherwise, it will taste awful. The only thing that I can think of off the top of my head that you can use this 'raw' besan and sugar mix is a sweet besan pancake. Follow this recipe for Semolina & Wheat Flour Sweet Chilla Pancake;

On 09/02/2018 09:02am, Rashmi Gupte wrote:

If rawa is remained uncooked after binding ladoo then what to do?

On 09/02/2018 02:02pm, Mamta wrote:

Not much you can do once you have added sugar. May be you can break a couple of them, add water and try making halva with them?

On 28/07/2018 02:07pm, Lincy wrote:

When the proportion of ghee is more in besan ladoo preparation, the ladoo will become too soft n cannot retain the shape of ladoo. So fry more besan powder n add proportionate powdered sugar and mix it with the the besan ladoo preparation made earlier n make ladoos..

On 13/08/2018 08:08am, Sumitra muli wrote:

I have made rava besan ladu but problem is that it does not become solid it's semisolid now what can I do..

On 14/08/2018 08:08am, Mamta wrote:

Hello Sumitra

What do you mean by it is not solid? Is it runny from too much ghee or crumbly and impossible to form into a laddoo?

On 08/09/2018 07:09am, Shamiya wrote:

Hi, I tried making Besan Laddu and also everything went good taste also all good I made with Sugar Bhura.. But later after it get set.. D next day I found it was little harder... So why it has become like dis... Pls help me for dis any remedy dear... Thnxxxx..

On 10/09/2018 04:09am, Mamta wrote:

If it is cold weather where you are or you put them in a fridge, the ghee in it solidifies and hardens, making them rock hard. You can warm them in microwave for 10-20 seconds.

On 10/09/2018 04:09pm, Medha Pophalkar wrote:

Today I made besan, rava burfi, won't turn hard it still soft, how reform

On 12/09/2018 07:09pm, Mamta wrote:

Difficult to say without looking. You probably put too much ghee. Or if you used chashni sugar syrup, it was probably too thin. See

On 12/09/2018 08:09pm, Shraddha wrote:

I made besan laddoos today ,roasted besan very well n took proportion 2:1

But when i tried to make laddoos ..i found the mixture very hard to shape ...pls give me d remedy

On 13/09/2018 02:09pm, Apoorva wrote:

Hi, i tried making besan ladoo and they were not binding so i added roasted besan and tgat worked but the ladoos are over sweet, is there any way by which they can be adjusted for less sweerness and then reshaped again..?

Please help

On 15/09/2018 04:09am, Mamta wrote:

I don't understand why adding more Besan, and not sugar, should make your laddoos more sweet.

I would put it down to experience and eat them up as they are. Try to measure exact amounts next time.

On 29/10/2018 10:10am, Deepika wrote:

Hi mam my besan loodu preparation is all good ..taste is also good... But problem ye he ki maine jo besan use kiya hai wo jyada mota lag raha hai...kya mai ise mixi mai wapas grind karu

On 29/10/2018 02:10pm, Mamta wrote:

I have not faced that problem, so difficult to say. I suggest that you grind a small portion in a grinder and see if it works.

Otherwise, put it down to experience and make laddos anyway. They may be slightly more granular, but will taste fine, as long as you have roasted the Besan properly.

On 31/10/2018 10:10am, Meenakshi wrote:

Actually I made besan ladoos mixture.... But the mixture was thin....ladoos are not made ...then what I do....plz tell me...

On 06/11/2018 05:11pm, Mahima Navani wrote: ladoos have become very sweet and looks like i added too much ghee. Please help me!! How do i fix this as it very sweet and full of ghee?

Thanks much

On 06/11/2018 07:11pm, Jyoti wrote:

I put maida instead of sugar by mistake in besan ladoo now what to do?

On 08/11/2018 12:11am, B Bawa wrote:

Every time I add maida instead of sugar I just add some onions, green chilies, coriander leaves , salt, mashed potatoes and make aloo parathas out of them.

On 08/11/2018 05:11am, Mamta wrote:

1 Mahima Navani

If mixture is too thin, you have obviously added too much ghee. Same thing with too much sweet, you have added too much sugar, too little besan. Next time, measure everything. For now, roast some more besan without ghee and add it to the mix, also adding extra sugar accordingly.

2 Jyoti; As you would have discovered by now, you can't do much with a mix with unfried maida. If it was fired in ghee, it would have still been possible to make laddoos, by adding extra ghee and adjusting sugar appropriately. It doesn't take long to measure. Please measure ingredients next time. Suggestion by B Bawa is also a good one. Make parathas or poories.

Hope you all had a lovely Diwali, in spite of these mishaps.

Best wishes


On 09/11/2018 04:11pm, Veena wrote:

After cooling down the mixture I made for besan ka ladoo it was way too wet for shaping into balls. What to do now????

On 10/11/2018 06:11am, Mamta wrote:

Did you measure the amount before starting? Too wet usually means too much ghee.

The only thing you can do is dry fry some more besan and add that. If you need to sweeten it more, you can add a little more ground/caster sugar too. But do not add more ghee, probaby the cause of your too wet mix in the first pace.

On 19/12/2018 01:12pm, Lynette wrote:

My besan Ladoo batter has turned gd but I'm getting sugar crystal in them while eating. How Shd I fix it

On 19/12/2018 10:12pm, wrote:

If they taste good, enjoy them as they are. This kind of problems are impossible to fix. The thought of grinding the whole thing in a food processor and making laddoos again springs to mind. But I have no idea if that will work.

On 29/12/2018 02:12pm, wrote:

I made bed an barfivwith sugar syrup but now it turn into rock hard . Even I can’t make the pieces of it .

On 31/12/2018 02:12am, Sanya wrote:

I made laddoos last night and they turned out well too. But now they are very hard. Why did this happen?

On 28/01/2019 10:01am, Rakhi Mehra wrote:

I have problem in binding ladoos,kindly help.Ingredients are flax seeds,oats,jaggery ,chia seeds,elaichi powder and one spoon of my son's protein TSP of ghee too.i have roasted all,melted jaggery too but it's not binding ,so now I have formed it into a powder.plz help

On 28/01/2019 10:01am, Rakhi Mehra wrote:

I have problem in binding ladoos,kindly help.Ingredients are flax seeds,oats,jaggery ,chia seeds,elaichi powder and one spoon of my son's protein TSP of ghee too.i have roasted all,melted jaggery too but it's not binding ,so now I have formed it into a powder.plz help

On 29/01/2019 05:01pm, wrote:

I am not familiar with the Laddoos that you have made. Generally speaking, Laddoos are bound into shape due to ghee and sugar or jaggery syrup. With the tiny amount of ghee you are using, that may be an issue. I am not sure what consistency your syrup is. You will probably need a soft ball stage, especially since you have so little ghee in it.

I am not really a great Indian sweet maker, so will suggest that you look for some til/nuts/seed Laddoos and adapt the amounts from there.


On 04/02/2019 11:02am, Tanvi raut wrote:

Mam mere rava ladoo ka mixture hard ho gaya hai 1/2 hour rakhne ke baad bhi bhot jyada hard mein kya karu ab

On 26/03/2019 07:03pm, Palki wrote:

By mistake I added more ghee in laddo and i have also added the sugar... how to fix this? I want besan in crumbled texture

On 29/03/2019 11:03am, Hafsa wrote:

Hi I make Bassein Ladoo I didn’t give you them a shape but isn’t very sweet how I can fix it less sweet thank hafsa

On 01/04/2019 05:04am, Mamta wrote:

The question is, if I understand it; I have made Besan Laddoo, I haven't shaped them yet. They are not very sweet, how can I fix it.

"Hi I make Bassein Ladoo I didn’t give you them a shape but isn’t very sweet how I can fix it less sweet thank hafsa"

If you have added enough proportion of ghee, this should not be a problem. Simply add more caster/ground sugar/Boora and make laddoos. If you have not added enough ghee, add some more hot, melted ghee, mix it well. Then add additional ground sugar/boora and make laddoso. I hope this works.


On 22/04/2019 12:04pm, MeEra wrote:

Ghee Jada Ho gya

On 03/09/2019 08:09am, (unknown) wrote:

Hi, I made besan barfi, looks good but is a bit chewy, any leads?

On 03/09/2019 03:09pm, Mamta wrote:

May be the syrup was too thick, more than one wire consistency?

On 08/09/2019 12:09am, (unknown) wrote:

while roasting besan, its getting burned. After 5 minutes its completely black and keeps getting black and burned. pls help.

On 08/09/2019 06:09am, Mamta wrote:

Your heat is too high. It has to be fried on very gentle heat, it takes quite a while. Be patient.

I do it while cooking something else and keep it on the burner in the back, stirring regularly.

On 21/10/2019 02:10pm, (unknown) wrote:

Besan laadu are my handiwork in my khandaan. But this time my besan laadu were dry. After adding ghee, binding was perfect. Rest all - in terms of aromatics, taste etc they are perfect. Now, I'm relieved they're good. Beti ke sasural ki pehli diwali mein jo bhejne hai ;-)

On 21/10/2019 02:10pm, Mamta wrote:

Well done to you unknown 🙂


On 21/10/2019 07:10pm, (unknown) wrote:

Hi i made besan ladoo but it became less sweet, wht i should do now to make some sweet

On 21/10/2019 07:10pm, Mamta wrote:

To make them sweeter, you will need to add more sugar. Then they need to be warm...ish to shape into laddoos. How about eating them less sweet 🙂? Next time, make sure you measure the ingredients, instead of eyeballing them.


On 23/10/2019 04:10pm, (unknown) wrote:

Hi Mamta

I was so disheartened when my besan seemed a bit undercooked after spending 2 hours over the gas! But your suggestion of microwaving them worked miracles! God bless you!

Note of caution: depending on the quantity you are popping into the microwave oven, start at 30 sec and keep trying for another 30 seconds each time, being bery careful to observe the smell

On 26/10/2019 06:10am, (unknown) wrote:


Hi I have tried making bhoondi ladoo for the first time but my mixture seems to have crystalized once one and I added the syrup and it cooled down. The mixture is dry and not soft as it should be. I have added more syrup to this but didn't help. Seems to have gotten worse. How do I remedy this . quantity used was one and a half cups gram flour to 3 cups sugar to About 1 and a half cups water altogether. Please help

On 26/10/2019 06:10am, (unknown) wrote:

My bhoondi ladoo seems to have sugar crystalized once I added the syrup and not binding. Mixture is dry.

On 26/10/2019 12:10pm, (unknown) wrote:

Hey...the mix for the rava besan ladoo is very crumbly and I am not able to make them into ladoos also the mix is coolesmd do I fix this

On 27/10/2019 09:10am, Mamta wrote:

Hello Kashmir's

It sounds like your syrup was cooked for too long and had reached setting consistency. I don't think you can remedy this. If boondies are good to eat, serve them as such, perhaps with a sprinkling of sliced pistachios.

With such sweets, whichever recipe you are following, it is best to follow it to the letter. Syrups that are slightly thinner or thicker than required, will ruin the dish more often than not. Setting consistencies are important to watch out for.

Happy Diwali 🙏


On 28/10/2019 02:10pm, (unknown) wrote:

I fried the besan a bit dark, any remedies for that?

On 28/10/2019 04:10pm, Mamta wrote:

Once things go wrong with making sweets, things like too little/too much ghee, too little/too much sugar or cooking too little/too dark, making sugar syrup too thick or too thin, it is almost impossible to remedy the problem. I would say that enjoy it if it is edible/possible, put it down to experience and be more careful with the process (measurements and cooking steps) next time.

Happy Diwali🙏🕯️


On 04/11/2019 05:11am, (unknown) wrote:

Rawa besan laddo mixer bahot sticky hai n laddo nhi bandh sakte dry nhi ho raha dry hua tha to maine milk add kiya milk jyada hua...fridge me bhi rakha sirf thoda gaddha hua...wt to do nw??

On 15/11/2019 06:11am, (unknown) wrote:

I guess I did find a solution to the problem I ran into, eat it as panjiri if they don't form into a ball. Very tasty!

On 24/11/2019 05:11am, (unknown) wrote:

I tried to make besan laddo with condensed milk but it is little moist and chewy or sticky you may say. Whats the remedy?

On 01/04/2020 04:04pm, P Gaikwad wrote:

I tried mongdal loddo as besan loddo and it's mixture is very much dried and unable to convert it into proper shape....plz tell me remedy what I do to convert that mixture in bill shape.

On 03/04/2020 07:04am, Mamta wrote:

Hello P Gaikwad

From the little information that you have given, it is impossible to know what you have done wrong. I suggest you find a good recipe and follow it closely. Guessing amounts of ingredients and not following steps doesn?t always work with Indian sweets.


On 09/04/2020 10:04am, Priya wrote:

I made besan laddoo with jaggery powder. It's tasting raw. How to fix it?

On 12/04/2020 11:04am, Mamta wrote:

Tasting raw has not due to Jaggery, I am sure. You probably did not roast the besan flour enough. It has a distinctive aroma of roasting Chana when done.

On 12/04/2020 02:04pm, Swarnima wrote:

Hi! Can you please help?

I seems to have cooked the basen in not so warm ghee so now the ghee formed a balls and besan is dry did not form a liquid .

What can I do to means it?

On 13/04/2020 08:04pm, Mamta wrote:

Hello Swarnima

I am sorry, but I don't understand your question. How can you cook besan in 'not so warm' ghee? It won't cook.

How can ghee form balls when warm?

Probably your proportions of ghee and besan are not correct or you put sugar at the wrong step and it made balls.

Since I am not sure I understand your question, I can't help. I am sorry.

Put it down to experience. Next time, measure amounts correctly and follow steps exactly. Sweets can go horribly wrong, if you do not follow instructions. I have made mistakes too, so will ask you to put it down to experience and move on!

Best wishes


On 14/04/2020 01:04pm, Arisha wrote:

Hi, today I tried making began ladoo with Suzi. The ladoo did not came out as expected. the Suzi was thick and now while eating ladoo it is difficult to chew. Can someone help how to fix it

On 14/04/2020 10:04pm, Mamta wrote:

Hello Arusha

How can you make Sooji (semolina) laddoos with Besan (Bengal gram flour)? They are two totally different things.

It is difficult to to say why they are hard without knowing the exact steps/recipe you followed. Once you have made the laddoos and they have set hard, it is impossible to change them. Next time, get a reliable recipe and follow it exactly.

Best wishes.


On 16/04/2020 12:04pm, Mitsy wrote:

Hi Mamta,

I over roasted the besan n ghee. It takes burnt. I haven't added the sugar yet. Anything else I can do with it ?

On 16/04/2020 01:04pm, Misty wrote:

It tastes * burnt

On 19/04/2020 01:04pm, Khushbu Mittal wrote:

Hello Ma'am,

M sorry if I asking on wrong comment, yesterday I made besan ka ladoo, ghee jada hoga tha toh i mix atta fry karka every thing is fine bt now it's stucking in mouth please let me know what to do, n kya temperature ka bhi farak pad raha hai.. Its 34

On 20/04/2020 08:04pm, Mamta wrote:

Hello Misty

Once burnt, it is useless. You can do nothing to remove the 'burnt' taste. Don't waste your sugar. Put it down to experience and try another time, more slowly, keeping an eye on it all the time.


On 20/04/2020 08:04pm, Mamta wrote:

Hello Khushbu Mittal

If it is sticking in your mouth, the flour was probably undercooked. Besan has to be fried slowly, keeping an eye all the time. It is like milk; once you burn it, it is better thrown away, because you can not rescue it. Sorry!

The heat outside can make your laddoos go soft, but they should not stick in your mouth. That is why people often keep laddoos in the fridge during summer.


On 21/04/2020 01:04pm, Anjali wrote:

Hu, I tried besan k laddoo but I am not able to bind them may be because of less quantity of ghee and the besan floor is very soft means daanedar nhi h ... Wt to do now?

On 21/04/2020 07:04pm, wrote:

Hello Anjali

As I keep saying, it is very difficult to rescue Mithai/Sweets, once they have gone wrong . It is better to follow the steps properly in the first place.


On 22/04/2020 11:04am, Zara wrote:

I've made ladoos before and they turned out really good, but today I tried making besan ladoos again but used a 'wide' pan instead of a 'wok-style' pan. My besan burnt VERY fast and my mom's angry at me for wasting ghee. Is there any point trying to salvage it with sugar?

On 22/04/2020 03:04pm, Mamta wrote:

Hello Zara

First of all, please tell your mummy from me ( I am much older than her I am sure) that none of us can claim that we have never burnt anything. As my husband?s late brother used to say, ?only those who do any work, make mistakes. Only those who don?t do any work, dont make mistakes?! So making mistakes is part of learning, don?t feel bad about it. You will never make the same mistake twice.

I don?t think it burnt because your pan was wide. It was probably a light bottomed pan or the heat was too high. Frying besan/atta/sooji must be done on low heat and in a have bottomed pan or Karahi. Patience comes with experience, we are not born with it. Ask your mum to be honest and tell you how many meals she burnt when she was young? You have to burn a few things to learn cooking.

Cheer up and carry on.



On 26/04/2020 04:04pm, m phukan wrote:

can we make besan barfi with refined vegetable oil instead of ghee

On 27/04/2020 10:04am, Mamta wrote:

Hello m phukan

I am sure you can, although the flavour will be different. Why not try with a small amount first and see if you like the flavour and taste?

Besan Burfi


On 03/05/2020 06:05pm, Manita wrote:

hi all, I was trying to make besan ladoo and I added sugar in that which was not powdered sugar now my ladoos tastes crunchy coz of those sugar granules . Can I reheat besan ladoos and after sugar melts a little can I make ladoos again. Or any other option as everything else is perfect in my ladoos. Thank u.

On 03/05/2020 09:05pm, Mamta wrote:

Hello Manita

If they taste perfect, why not enjoy them as they are. If you start messing around with breaking them up, grinding and remaking them again, they may not bind.


On 04/05/2020 07:05am, Manita wrote:

Hi Mamta, initially I also thought so....but sugar granules r feeling irritating while chewing there any way if I can make burfi from them so that my problem also gets solved....TIA

On 04/05/2020 01:05pm, Mamta wrote:

How about breaking up a couple of laddoos only and grinding them in your grinder/chopper, then trying to bind them again?

To make burfi, you need to have a sugar syrup. Your laddoos are already sweet, you can not add any more syrup to them.

If all else fails, just grind the whole lot in a grinder and eat them as Besan Churma :)

On 07/05/2020 05:05am, Geetha Narayanas wrote:

Hi. I made besan ladoos based on Mamta?s recipe. Because there was a power cut, I could not gauge the golden colour of the roasted besan. It did taste slightly raw after eating it. So, I put it in a microwave oven. First in microwave option for 5 mins and then Microwave+convection combo for another 5 mins. It worked. The ladoos tasted wonderful. You can also check it out for besan burfi if it tastes raw. But check the time. It may be different for different brands.


On 07/05/2020 01:05pm, Mamta wrote:

Thank you Geetha Narayanas. Heather laddoo recipe is from my late mother, it is not my recipe. She made the best laddoos I have ever had.

Roasting besan takes patience and time. When we are busy in our modern lives, we sometimes forget that and try to hurry things, with poor results.



On 12/05/2020 05:05pm, Natasha wrote:

I tried making Boondi laddoo and feel that I haven't fried the boondi well .. how can I fix it? As I have added sugar syrup to it but then it tastes uncooked

On 13/05/2020 10:05am, Mamta wrote:

Too late! You can't cook boondi any more, after you have added the sugar.

On 26/05/2020 04:05am, Manjila wrote:

I mistakely put sugar while making besan batter what to do

On 26/05/2020 06:05am, Mamta wrote:

Make sweet Besan Chilla pancakes.

On 28/05/2020 04:05pm, Devika Sunil wrote:

Hi! I made Basin laddoos today, but the mixture got so sticky, I dont think I can roll it up to balls now, what do I do? Please help ASAP

On 04/06/2020 05:06pm, Meenu wrote:

My daughter made besan ladoo first time but it is seeming besan is still raw. How I can fix it. Suger is already added and she has already harden the ladoo. Can anything be done

On 05/06/2020 02:06pm, Mamta wrote:

I can't think of anything. If you have an oven, may be bake them at around 170C for 10 minutes, then check. Another 10 minutes and check.

We have all made such mistakes, it is part of the learning process. She will never make the same mistake now, bless her :)!

On 17/06/2020 10:06am, Komal wrote:

Hi, I make besan ke laddoo, i used the coarse besan but when I try to make into balls, but i become like Churra . very tasty but how to make it into shape now?

On 17/06/2020 03:06pm, Mamta wrote:

Komal, if you have a blender/grinder, try to grind it finer and then try. It might work.

On 10/07/2020 11:07pm, Neha wrote:

Hi, I tried making magaj with normal besan and sooji (powdered sugar, ghee and mixed nuts) and while it seemed to roast well in the pan, as it cools a thick layer of ghee keeps appearing. Is there any way to fix this please? I have made magaj before and this has never happened.

On 26/07/2020 06:07pm, Sharmila here wrote:

I did besan ladus tdy i took 1/2 kg of besan 1/2 kg of sugar nd 1/4 kg pure ghee still became hard can u guide me i want 1 kg of ladus

On 27/07/2020 05:07am, Mamta wrote:

Hello Sharmila

Here is the tried and tested recipe from my late other;

Besan Laddoos


On 03/08/2020 02:08pm, Shruti wrote:

When i pour sugar syrup in besan then it became in liquid form little bit .so what i can do to make it in perfect condition

On 03/08/2020 02:08pm, Mamta wrote:

Shruti, where did the sugar syrup come from? I use ground sugar.


On 06/08/2020 12:08pm, How can I fix be wrote:

Pan fry/roast some more besan, without the ghee, and add it to the mix. You may need to add some more sugar, depending upon how sweet you like them. Keep the mixture in fridge for 20 to 30 min. Then the mixture with too much ghee will not create problem in forming ladoo

On 14/08/2020 12:08am, Ruchi wrote:

I mistakenly added normal sugar which is not getting dissolved in besan ghee mixture... What to do

On 14/08/2020 12:08am, Ruchi wrote:

I mistakenly added normal sugar which is not getting dissolved in besan ghee mixture... What to do

On 15/08/2020 06:08am, Mamta wrote:

If you have a food processor, grind the whole mix in it, a little at a time. That should work.


On 22/08/2020 11:08am, Reena wrote:

I have made besan ladoo...but they are bitter in taste...what can i do now?

On 23/08/2020 03:08pm, Shnu wrote:

Ladoo bana shuru kiya aur fir besan kadhai main chipak gaya aur laga jaise motti chur nahi besan ke ladoo tau ban jaeinge....lekin baad main, woh halwa ban gaya.

On 24/08/2020 08:08pm, Monika wrote:

Hi, I tried making besan laddo for the first time. I am using mota (coarse) besan. I dry roasted the besan first for almost 20 minutes. dry roasted - almost, with very little ghee. Then added the whole ghee and roasted the besan again for 10 minutes. my besan still has some crunchy/hard bites (tiny pieces of chana daal). what could be wrong and how to fix it now?

On 26/08/2020 05:08pm, Mamta wrote:

Your Besan must have had bits of chana dal when you started. You can pass it through a wire sieve, like the one used in most kitchens, and remove the dal bits.

I can?t understand why your Besan has bits of unground dal.


On 26/08/2020 05:08pm, Mamta wrote:

Your Besan must have had bits of chana dal when you started. You can pass it through a wire sieve, like the one used in most kitchens, and remove the dal bits.

I can?t understand why your Besan has bits of unground dal. I do hope you can sort it and it is not wasted.

When a recipe has worked for generations, why try to do it in a different, untested way?


On 03/09/2020 04:09am, Priya patel wrote:

By mistake i put wheat laddu flour and roast it instead of besan laddu what should i do with that i don't want to waste it plz suggest me something that i can make from it

On 03/09/2020 07:09am, Mamta wrote:

Priya, Everyone makes mistakes in the kitchen, so don't worry. Make atta laddoos. If you have some Gum/Gond, melon seeds, Makhana, you can make delicious laddos from atta. Even plain atta laddos are lovely. They were very popular in my grandmother's days, 50-60 years ago;

Many more recipes on the internet.


On 04/09/2020 09:09am, rupinder wrote:

bessan ki laddu banne me mane suger ki jaga salt dal dia hi

On 04/09/2020 12:09pm, Mamta wrote:

Oh no Rupinder! Make Besan Matharies instead.

On 31/10/2020 10:10pm, ag wrote:

The idea of adding milk to bind the laddu (in case the mix is powdery) is fantastic! Works like a charm! Thank you Suchya!!!

On 10/11/2020 04:11am, Remya wrote:


I made Besan laddoos yesterday and this is not the first time I am making it but this time it is tasting bitter. I fried the Besan properly on low heat for about 15 to 20 mins in ghee and added semolina n fried for another 7 to 8 mins so no chance of burning. Later on I found out that the Besan itself is bitter. I tasted the besan directly from the pack. What could be the reason? Have anyone experienced this?

On 10/11/2020 10:11am, Shruti wrote:


I added sugar in hot besan and now I think that besan is still raw. It's not roasted completely. What can I do?

On 10/11/2020 09:11pm, Mamta wrote:

Hello Shruti

I don?t know the answer to that. You can try this:

Take a tiny amount out, about a dessert spoonful, and try frying it In a heavy bottomed pan, on gentle heat. If it works, without sugar burning and becoming sticky, then you can do the same with all of it.


On 17/11/2020 10:11am, Preetha wrote:

Hi Mamta ji,

I made the besan laddoo , it tasted perfect it got binded well in round shape but after a time they are loosing its shape , kind of melted , is it because the amount of ghee has gone high in my preparation.

On 17/11/2020 11:11am, Mamta wrote:

Hello Preetha

It sounds like too much ghee, if they are going soft after a while.

Put them in an airtight box and store in the fridge. If it is too much ghee that is the problem, they should become hard on low temperature.


On 25/11/2020 01:11pm, Chaarvi wrote:

I put salt in laddoo instead of sugar.... What to do now

On 26/11/2020 08:11am, Mamta wrote:

How much salt? Same amount as you would add of sugar? If that is the case, then it is too much and you have to throw it away.

If you have added normal amount of salt, make Besan Chilla with some vegetable grated and added to the batter, to reduce the salt, or make Kadhi or besan Gattae.

All recipe are on this website, you can also find a few on WWW.


On 18/04/2021 09:04pm, DT wrote:

Just a tip if your laddoos are undercooked. Bake them in an oven at 350 degrees for 10 minutes. It worked perfectly for me.

On 19/04/2021 01:04pm, Mamta wrote:

Great idea DT.


On 02/06/2021 12:06am, RUCHI wrote:

My besan ladoo are little jiggely. Matlab not retaining the shape. Taste wise they r good but shape seems to become flat in some time.

I added sugar while besan was hot. Now how to make it right. Perfect round shape?

On 02/06/2021 09:06pm, Mamta wrote:

Did you put too much ghee perhaps?

On 14/06/2021 07:06am, BHAWANI wrote:



On 15/06/2021 07:06am, Mamta wrote:

Why would you add sugar to Besan before making sure that it is properly roasted?

I don't think you can roast it after adding sugar, it will burn/become chewy as sugar melts when you fry it. Put it down to a learning experience, you will never make this mistake again :) . We have all made mistakes, you are not alone !

Better luck next time!


May be someone else here has a bright suggestion?

On 21/08/2021 08:08am, Aahan wrote:

My besan is quite dark after frying it in ghee, haven?t added the sugar yet as im waiting for it to cool but im worried its burnt.. is there anything i can do now to fix it?

On 21/08/2021 08:08pm, Mamta wrote:

Hello Aahan

Once something is burnt, there is not much you can do to remedy it. Taste it and see if smells/tastes burn. If the answer is yes, throw it in the bin and start again, frying it on low heat, not in a very hot pan.


On 06/09/2021 09:09am, Mini wrote:

Hi Di, I tried the besan barfi recipe. Everything turned out good. Taste, consistency etc.

But i got some sand particle like gritty sensation in my mouth while eating. Not completely. Few particles here n there. I don't understand what is causing it. Please help.

On 06/09/2021 05:09pm, Mamta wrote:

Hello Mini

I can't imagine anything except

On 06/09/2021 05:09pm, Mamta wrote:

Hello Mini

I can't imagine anything except some sort of sand or dirt giving that sort of gritty sensation. Somehow your Besan/ghee/sugar got contaminated with sand/dirt. I can't imagine how though, as everything comes nicely packed these days.

There is no way (that I know) you can remove it.

Sorry, unable to help.


On 19/09/2021 04:09pm, Rani wrote:

I have made the besan ladoo has put too much water can u please help it out how to fix this

On 20/09/2021 06:09pm, Besan Laddoo wrote:

Hello Rani

Why would you put water in Besan laddoos? I have never heard of anyone doing that. What you have probably got is Besan Halva. Serve it in small plates and enjoy it as it is.


On 25/11/2021 07:11pm, Deepti wrote:

Hi I made besan lassos today but when I was binding it and tasted, I found that besan isn?t cooked properly. Can anyone advise me what to do now?

On 26/11/2021 08:11pm, Mamta wrote:

Dear Dipti

It is surprising how many people get tired of frying/roasting the Besan + Ghee and add sugar too soon. Unfortunately, if you fry it after adding sugar, sugar will melt and burn.

What I will say is that put it down to experience, learn from this and make better ones next time. Read the steps of frying Besan carefully.

Best wishes.


On 24/11/2023 08:11am, Aneesha wrote:

Mam I tried to roast the besan with ghee it's been 20 mins or so the besan is not realising ghee what to do now?

On 24/11/2023 08:11am, Aneesha wrote:

Mam I tried to roast the besan with ghee it's been 20 mins or so the besan is not realising ghee what to do now?

On 24/11/2023 02:11pm, Mamta wrote:

You mean Besan is not releasing the ghee when you are frying it in the Karahi?

If the amount of ghee is less, you will not see it released from the mass of Besan, even it is well roasted. It is difficult to comment without seeing it.

On 03/12/2023 04:12am, Raghu wrote:

Just realized after adding sugar for making Besan laddu that besan was ekdam kaccha! Microwaved it a few times for short intervals, like four/five times for 90 seconds. Time depends on the cups of besan to start with and microypower. I was using 450 grams besan. Had to heat it at lest 8 times before the raw taste went away. Cool down the besan mixture in between. Mix well. If you see the color change and local brown spots, then it is most prodone. Repeat if it still tastes raw. Cool down and make laddu.

On 05/12/2023 03:12pm, Mamta wrote:

Glad to hear it worked. Let?s hope some others will be helped by this.

On 18/12/2023 08:12pm, Jaskaran wrote:

Hello Mamta, I made laddus (first time) but sugar is a little bit low. Can I do something about it now ?

Here are the ingredients below:-

1kg ghee

500gm Besan

500 gm Flaxseeds

500gm sesame seeds

250gm cashew

250 gm almonds

100 gm pumpkin seeds

100 gm fool makhana

Hand palm amount of coconut boora

Hand palm amount of saunf

Hand palm amount of chaare magaz

Hand palm amount of Elaichi

I grinded all seeds together and did the same with rest of the items separately.

Put the ghee and cooked the besan for 10-15 mins at medium flame. Then added seeds and then rest of the items. After few stirs I added sugar (shakkar). I kept the flame low for one min while stirring then turned it off and stirred more. Then I made pinnis of the mixture.

I am kinda satisfied with the results as this is my first time but can you tell me if I can increase sugar after making laddus?

Also, if I got something wrong or where I can improve as I want to make a burfi next.

On 18/12/2023 09:12pm, Jaskaran wrote:

I added 2 pieces of gud- handpalm sized- they were kind of small.

On 19/12/2023 04:12pm, Mamta wrote:

This is a difficult one, because I have not made laddoos with all the extra ingredients you have. Sorry, can't help!


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