Mamta's Kitchen - A Family Cookbook

remedy to rectify besan ladoo consistency

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On 25/08/2012 08:08pm, megha wrote:

hi.... i have prepared besan ladoo mixture for the first time and realized the consistency is quite liquid, can't form ladoos of them.....

please suggest how to rectify the problem

On 26/08/2012 08:08am, Mamta wrote:

You must have put too much ghee.

1.It may solidify when cold and more managable.

  1. 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.

On 27/10/2015 07:10am, Julia wrote:

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 27/03/2018 10:03pm, Mojitha K wrote:

I faced a similar problem.. refrigerating it solved it for me. Or else try adding dry roasted besan into the mixture. Make sure to mix it well.

On 08/07/2018 02:07pm, Tanuja wrote:

Hi I also face the same problem bt I was able to make ladoo somehow bt ladoo s having too much ghee so can I put ladoo on fridge??

On 08/07/2018 06:07pm, Mamta wrote:

You can put laddoos in the fridge and they will solidify, or rather ghee will solidify. But they will be a bit sickly with too much ghee. Personally, I would add some more roasted besan, and a little more sugar, if essential.

On 23/10/2019 05:10pm, (unknown) wrote:

Can mix roasted besan hot or first we need to cool it first???

On 24/10/2019 06:10am, Mamta wrote:

I would mix it hot, it will probably mix better. This is only a guess.

Come back and tell us if it works and exactly what solved it for you. It might help someone else facing the same dilemma.


On 24/10/2019 06:10pm, (unknown) wrote:


I roasted besan properly still it is sticking

How do I rectify it?

I added sugar

Can I again roast it again?

Plz guide

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

Refrigerate for 20 minutes , and this helps!!

On 26/10/2019 09:10am, (unknown) wrote:

Made besan ladoos and while eating it sticks to the upper part of the mouth. Hhow can I rectify it...I guess it is not fried properly...tell me the remedy

On 28/10/2019 05:10pm, (unknown) wrote:

Hi.. I made besan ladoo and looks but like didn’t put emough ghee. So its not making a laddoo. Can I put more ghee and toast it again. I already put sugar on it. Thanks

On 29/10/2019 09:10am, Mamta wrote:

Well, you can try; heat the measured amount of ghee and add it to your mix and see what happens. It might work.

It is always worth taking a little extra time and measure up everything correctly, saves a lot of bother later on. Even Halwaies who make sweets every day, measure amounts


On 12/03/2020 06:03am, Sonam wrote:

After making the Basin LADDU I put in the fridge over night after that it is hard as a rock. Can u pls advise what to do

On 12/03/2020 05:03pm, Mamta wrote:

The ghee will become solid in the fridge, making them hard. Leave them out if the fridge, they should soften. Also, try zapping one laddoo in microwave oven, on full power, for 10 seconds. See if that works.


On 22/03/2020 06:03pm, Panzy wrote:


I tried making bessan barfi

As soon. As I added the sugar syrup, the bessan became crybaby and dry . It does not bind at all. It is like dry atta, tastes good though. What is wrong? Should I add some water or ghee? I think something was wrong with sugar syrup. I was one string consistency.


On 22/03/2020 09:03pm, Mamta wrote:

Hello Panzy

This is how I make my besan burfi:

Check it out what you did differently.


On 17/04/2020 09:04pm, Ashima wrote:

I made besan barfi.. Added one taar sugar syrup.. But besan became thick and was not able to mix well.. I tasted it.. It tastes bit sour.. What can be the reason.. Can I fix this or not??

On 18/04/2020 07:04am, Mamta wrote:

Hello Ashima

Sweets that are made with syrups are difficult to rectify once they have gone wrong.

  1. One wire consistency should work, unless the amount of syrup was incorrect.

  1. I don't understand why besan/sugar/ghee mix become sour. There is o souring agent in it, so where is the sourness coming from is a mystery to me.

  1. With burfies and laddoos, the amounts of ingredients and consistency of syrup are very important. Syrup quickly moves onto the next stage; it will become 'two wire' from 'one wire' if heating is not discontinued immediately.

One thing I have learnt over the years is that sweets like this, laddoos/burfies/paks, that require sugar syrup of a certain consistency, are difficult to rectify once they have been cooked beyond their setting point.


On 19/04/2020 06:04am, Heena wrote:

Hello mam, My besan ladoo mixture was proper. But after it became cool I added powder sugar and then the mixture became sticky and looes. I can't make ladoo from it.

On 19/04/2020 07:04am, Mamta wrote:

Hello Helena

I add sugar to besan while hot and then bind laddoos while besan and sugar mix are still warm. Try warming one laddoos worth of mix in a microwave for 10 seconds and see if that helps. If this doesn?t work, I don?t have an answer for you. If it works, you can repeat the process with small amounts (3-4 laddoos worth of besan at a time).

I follow my mums recipe:


On 21/04/2020 10:04am, RitaBokil wrote:


I added sugar ( not powdered) in the hot roasted besan's not melting in the besan there any remedy to correct it now?

On 21/04/2020 10:04am, Mamta wrote:

Sugar is not supposed to melt into the besan. It is just mixed in it and then bound into laddoos.


On 16/05/2020 11:05am, Shivani wrote:

Hey can uh plz help.i have taken 5tbsp of milk in besan and then after some time take it and roast using ghee....but now this mixture has minute i am cooling it and it is so much dry ...added enough of ghee....plz help so i can procede with this thing

On 18/05/2020 07:05am, Mamta wrote:

Sorry Shivani, I can't visualize your problem! Why did you add milk to besan laddoos?

Sorry, don't know the solution to your problem.


On 18/05/2020 02:05pm, Poomathi wrote:

Put it ina mixer and give few pulse..and ur ladoos will hold d shape...

On 19/05/2020 05:05pm, Mamta wrote:

Poomathi, that is a brilliant suggestion!


On 21/05/2020 07:05am, Abi wrote:

I have added sugar and made it to a Ladoo but it tastes a bit of raw besan. How to rectify this

On 21/05/2020 11:05am, Mamta wrote:

It is not possible, as far as I know, to roast the besan more, after adding sugar. In my experience, it will become chewy and useless.


On 23/05/2020 08:05am, Laebah wrote:

Hey, I made besan laddu, added a little too much water to my besan, and my boora wasn't a fine powder so i grinded it. it became toffee like, and I don't know what went wrong. So I checked your forum, added some more sugar (but accidentally put more ghee in it) so ofcourse it didn't turn out well. Then I added dry besan roasted in ghee. And then some more dry roasted besan. Now it's acquired the texture of a halwa, but i wanted to make laddus since I have to send somewhere. Can this be fixed? It's too much to waste and use as halwa only

On 24/05/2020 07:05am, Mamta wrote:

  1. Make fresh laddoos for sending to someone, properly following the amounts and the recipe.

  1. Divide what halva you have made accidentally into smaller portions and freeze them. You can take out a portion from time to time and use it up for the family.

3 Or spread it on a tray. cut it down into Burfi shapes and use it that way. If you keep them in the fridge, they will become firm.

I can't think of anything else that you can do!


On 25/05/2020 04:05am, Ash wrote:

I added coarse sugar in besan while it was hot, sugar didn't melt well.. Any remedy

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


What to do i mistakely put sugar and made batter of besan and how can i make buniya

On 29/05/2020 10:05pm, Meeta Sharma wrote:

I tried atta ladoo for first time but it?s not binding.apart from putting ghee what remedies can be taken so that it comes out as laddoo itself and not Prasad. Thanks

On 30/05/2020 04:05pm, wrote:

These are the only atta flour laddoos I have ever made, so can?t answer yours question.


On 16/06/2020 05:06pm, Unknown wrote:

What are the things we need to make basin laddu at home

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

See here:


On 22/06/2020 12:06pm, Julian wrote:


I made besan ke laddoo with a lot more ghee than intended, and once it was almost cool, i added granular sugar (not powdered). it was hard to make it into balls or reduce the size of the sugar particles with hand. I tried adding extra roasted bean. But it just was too liquidy to be made into balls. I kept it in a Tiffin box for a few hours and then I was able to make balls, however it is still sticky and the biting into the sugar particles ruins the experience of the laddoo. I have refrigerated it now.

Do you think breaking the balls and heating them again in a pan will help reduce the size of the sugar particles? My mixy was not working hence all this trouble.

Please help.

On 22/06/2020 10:06pm, Mamta wrote:

I was going to suggest that you grind it in Mixer, but since yours is broken, you obviously can?t. Will a friend or neighbour let you use theirs?

Try heating a very small portion in a pan/microwave. If the sugar melts easily, spread the whole thing in a greased tray and let it Ser. Once set, cut is into squares/diamond shapes called Burfi:


On 23/06/2020 04:06pm, Julian wrote:

I tried heating it in a pan, but the sugar particles didn't melt even when the besan had turned dark brown. :/ Never again will I make this without powdered sugar.

On 23/06/2020 08:06pm, Mamta wrote:

Julian, we all learn from our mistakes.

Try this one next time, much easier and very tasty. Just make sure that you roast the Besan flour on low heat, stirring well all the while, until it changes to darker colour and gives out nutty aroma. Don?t let it burn by doing it on high heat:

On 03/07/2020 07:07pm, Tabassum wrote:

Today I made besan laddus. The taste turned out to be perfect but, the shape was the problem I was facing. The laddus were very soft from outside and had a shining surface too. I tried to refrigerate too. But the laddus came out to be even more out of shape.

On 04/07/2020 12:07pm, Mamta wrote:

Tabassum, may be little too much ghee?

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

We have all been there and have learnt from our mistakes. All shortcuts are not successful.


On 02/08/2020 10:08am, Rashi wrote:

I m making a besan laddoo,but besan is not fry properly and mixed khoya in it and sugar also then it tastes like 'kacha besan' so what we do now plz tell me the solution.

On 02/08/2020 12:08pm, Julian wrote:

If I were to use a sugar syrup to make besan ke ladoo this time, when should I add it? Should it be heated?

On 03/08/2020 12:08pm, Mamta wrote:

Hello Rashi

I dont understand what you mean when you say that the Besan is not frying properly. If you put correct amount of ghee and cook it on low heat, it will slowly fry. You can not hurry this, it will burn and become bitter. Once you have added sugar ((and Khoya) to Besan. Not much you can do now.

I have never added knoya to Besan Laddoo and don?t know anyone who does. So can?t answer this question.


On 03/08/2020 12:08pm, wrote:

Hello Julian

I have never made Besan laddoos with sugar syrup, so can?t answer your question unfortunately. Sorry!


On 11/08/2020 06:08am, wrote:

hey, I made besan ladoo and it ended up tasting very bitter. what do I do? please help.

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

I can only think of two reasons for laddoos becoming bitter;

  1. Besan was burnt or too old/off

  1. Ghee was burnt or had 'gone off'

I can't think of a remedy, may be someone else can!


On 19/08/2020 03:08am, Nidhi wrote:

Hi Mamta,

My besan ladoo look fine in terms of consistency but I can taste a little raw besan. I roasted the besan pretty well until it turned golden and gave lots of aroma. Can you suggest why is this happening and is there a way to rectify this at all.



On 20/08/2020 05:08am, Mamta wrote:

Besan can taste raw only if it is raw. Roasting besan properly takes patience and knowing when it is done. It takes a little practice. We have all made these mistakes in the beginning, being in a hurry.

It is difficult to roast it further once sugar is added. It can become chewy. Try to put a little besan in a plate and microwave it for a minute at a time, until you get that 'roasted and nutty' aroma. Lets hope yhay doing this this doesn't melt/burn the sugar. If this works, you can spread out a little more on a plate at a time to the rest.

Or, you can test try a crushed laddoo a bit more in a karahi too, and see if that works. The danger is that the sugar may melt and become chewy..

You will know better next time :)


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 21/10/2020 03:10pm, PARMJIT wrote:

Hi I made besan barfi, it turned out okay but pieces were too soft. I was told to to put it back on heat for two minutes and let it set again. Now its too dry. What can I do to make it to mixture can set. Please help if there is anything can make the mixture to required consistency

On 21/10/2020 06:10pm, Mamta wrote:

Hello Parmjit

It is very difficult to reciting these things once sugar has been added. Cooking again makes sugar set.

If the mix tastes ok, try to make laddoos with it .


On 24/10/2020 08:10pm, Ritu wrote:

Hi tried making besan ladoo. They came out good but were a little dry. How do I fix that

On 11/11/2020 12:11pm, Anushree wrote:

I made rava besan ladoo but it looks more like halwa rather than ladoo mixture what to do?

On 12/11/2020 02:11pm, Mamta wrote:

Hello Ritu and Anushree

Once these sweets are made and happen to have a problem, it is very difficult to rectify them. I don?t know how to sort either of your problems. Best to enjoy as they are and follow the recipe, whichever recipe you choose to follow, exactly next time.


On 13/11/2020 05:11pm, AK wrote:


My bessan laddoo wee perfect in shape but tastes raw and chewy. How can I fix it? Is it okay if I roast extra besan in ghee and add crushed those raw laadoos in it.

On 15/11/2020 06:11am, Mamta wrote:

Hello AK

This is probably the most common problem people have in early days; not fry besan long enough before proceeding further. The problem is that once sugar has been added, it is not possible to fry it any more. If you do, the sugar melts and becomes chewy.

Adding more of properly fried besan may be like throwing good money after the bad, I would personally put it down to experience and fry the besan adequately next time.


On 31/05/2021 02:05pm, Samiksha monga wrote:

How much more besan should I roast and for how long before adding it to my existing dough of ladoo?

On 31/05/2021 05:05pm, Mamta wrote:

Hello there

You don't say how much Besan you have already got and why you would want to add more to it. So your question is impossible to answer!

Why don't you look at the Besan laddoo recipe here and work it out from that. It is my late mother's recipe, so is very well tested and tried. Besan (Gram Flour) Laddoo Sweet Balls

On 06/08/2021 07:08pm, Vidhi wrote:

I was making besan ladoo. I normally do it well.

After proper heating the gram flour and after mixing sugar powder, accidently my daughter added one glass of water in to it.

Kindly advice, what to do.

On 06/08/2021 10:08pm, Mamta wrote:

Set it in a tray and make burfies, may be.

Or Besan Halva?

On 01/10/2021 10:10pm, Mons wrote:

How to fix dry mohantal?

On 03/10/2021 04:10pm, Mamta wrote:

I have no idea!

On 04/11/2021 05:11pm, Sana wrote:

I made laddo dough .can I make balls tomorrow

On 02/08/2022 02:08am, Netra wrote:

Thank You for the suggestions. My besan laddu mixture was runny, refrigerating the mixture helped. The consistency after refrigerating was just perfect.

On 23/07/2023 01:07am, Parul wrote:

Hi Mamta,i used fine besan for the ladoos as i had made ladoos with fine besan before as well but this time the mixture got too runny, i waited for it to cool down & then added the sugar. It did get better in texture but still not good enough to form ladoos. Then i roasted some more besan without ghee & added it into the mixture but still it wasnt enough. Now i have kept the mixture in fridge hoping it will be better but can you advise something incase even that doesn?t work. It?s sort of liquidy but the flavor, sweetness is all fine. ( I used 3 measure of ghee, 3 measure of fine besan. Then i added 2 measure of roasted besan again later.)

On 23/07/2023 01:07pm, Mamta wrote:

Hello Paril

You have added too much ghee to your Besan. Now that you have added more Besan, it might work. If it doesn?t, may be you have even more ghee in your mix than you thought!

Press it hard on a tray and cut burfies, if it lets you.

Sweets like this are difficult to sort once them out.


On 05/11/2023 01:11am, Neels wrote:

Hey, I have added all ghee and besan toghether and roasting, instead of roasting besan first.Will this affect the taste of ladoos?Will it taste like raw besan flour?Thanks

On 07/11/2023 07:11am, Mamta wrote:

As long as besan is roasted/fried/cooked properly, it should be okay.


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