Microwave

Besan Laddu

In Under 10 Minutes

Quick Summary

The aroma of roasted besan and ghee usually means spending around an hour at the stove. But, you can get the same laddus at a fraction of the time – via a microwave! It delivers the same warmth and nostalgia in under 10 minutes. You get the cosy, familiar flavours of your grandma’s kitchen, without the long wait.

Deep Dive

Besan laddus are a beloved Indian dessert, and they can be made even without using the stove. Making besan laddus in under 10 minutes might sound too good to be true, but the microwave method delivers the same aroma, texture, and melt-in-the-mouth finish with far less effort and cleanup. While they are most popular in North and West India (like Punjab, Rajasthan, Gujarat, and Maharashtra), their popularity spans across the country, thanks to their simplicity and comforting flavour.

What Is Besan Laddu And Why Is It Loved?

Besan laddu is loved because it balances simple, wholesome ingredients (ghee-roasted gram flour or besan, sugar (or jaggery), and spices like cardamom). It may sound simple, but it has a depth of flavour and a smooth, velvety texture. The roasted besan lends a nuttiness to the laddu that balances the sugary sweetness, while the ghee adds richness.. Besan laddu can be found across much of India, especially in North India (Uttar Pradesh, Rajasthan, Punjab, Haryana, and Delhi), as well as in Gujarat and Maharashtra.

Where Besan Laddu Features

You’ll almost always see besan laddus at festivals, pujas, and family celebrations. During Diwali, households make a variety of laddus (with besan laddu often leading the lineup) as offerings to gods and gifts to guests. During Ganesh Chaturthi, besan laddu is also a favoured prasad (offering) because Lord Ganesha is associated with sweets – modaks being his traditional favourite, but laddus are also ubiquitous. It’s also common during Holi, Raksha Bandhan, Navratri, and other festive occasions. Because of its long shelf life (when stored well) and ease of preparation, besan laddu is also popular as a prasad in temples..

10-Minute Microwave Besan Laddu Recipe

Ingredients

• Besan Flour (gram flour): 1 cup

• Confectioner's Sugar: ½ cup 

• Ghee (melted): 4 tbsp

• Assorted chopped nuts (optional): 4 tbsp

• Cardamom powder: 4-6 green pods, ground (½ tsp)

• A pinch of salt

Instructions

1. Finely chop the assorted nuts, be it almonds, cashews, or pistachios. Set aside 1 tablespoon for garnish.

2. Take a microwave-safe bowl and melt ghee for about 30-40 seconds. Then add besan and salt, and mix well, until the besan absorbs the ghee

3. Cook this mixture on the default setting of the microwave for 3-5 minutes, pausing every 30 seconds to stir.

4. You should detect a nutty aroma (but not smoky), and the whole thing will be a pale golden colour; that’s when it’s done. 

5. Add the chopped nuts to the cooked mixture and set aside to cool for 30 minutes.

6. Once cool to the touch, add the confectioners' sugar and ground cardamom, and mix well.

7. Press between your fingers to see if it’s cohesive and not too wet or crumbly.

8. Take about a tablespoon of the mixture in your palm and press and roll between your palms, in circular motions. Once you have a ball, your laddu is ready. Repeat with the rest of the mixture.

Tips For Perfect Microwave Besan Laddu

• Stir very frequently after initial roasting

Once the mixture starts to warm and darken (typically after 2-3 minutes), stop relying on a fixed timer. Open the microwave every 30-60 seconds and stir well, scraping the sides and bottom. This prevents hot spots and burning of the besan.

• Watch for the colour change and aroma, not just time

The sign that the besan is properly roasted is that it develops a medium golden‑brown hue plus a distinct nutty and sweet aroma. If it smells raw or ‘floury’, it needs more roasting; if it smells bitter or smoky, it’s overdone.

• Adjust roasting power and intervals based on your microwave

Microwaves vary in wattage. Some recipes advise initial high power roasting (like 3 minutes) then switching to lower power (50-70%) for the final minute or two, stirring every 30 seconds.

• Use a wide, microwave‑safe bowl

A shallow, wide bowl gives better heat distribution and more surface area to stir, reducing the chances of burning in the centre.

• Balance the texture with binder adjustments

After roasting, if the mixture is too crumbly (won’t bind into balls), add a small amount of extra ghee (a teaspoon or two) and mix. If it’s too moist or sticky, cool it down slightly or add a bit of dry milk powder to absorb excess moisture.

• Cool before adding sugar

Don’t mix in sugar while the besan mixture is too hot – it can melt and make the mixture runny. Wait until it cools to warm or room temperature, then add powdered sugar + cardamom and mix gently.

• Don’t overload in one batch

If you do a large quantity in one go, the centre may not roast well while the edges overcook. Better to split them into smaller batches or use a larger bowl to spread out the mixture.

Mithai In A Microwave Made Easy

Microwave besan laddu takes the essence of a traditional sweet and compresses it into a rapid, reliable method. With the right approaches, you can produce laddus that trump stove-roasted ones in both taste and texture. The convenience of under‑10-minute preparation makes this method perfect for festivals, impromptu guests, or last-minute offerings.