Besan Papdi Laddu – A Festive Sweet You Must Try

Besan Papdi Laddu – A Festive Sweet You Must Try
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Why This Laddu Is Special

Besan papdi laddu is a unique and delicious variety of Indian laddu. While it’s not as common as boondi or motichoor laddu, it is equally tempting. In fact, when freshly made, it even looks like motichoor laddu.

The recipe involves deep frying and sugar syrup, making it rich and festive. Unlike boondi or motichoor, it does not require any special ladle or equipment. This makes it perfect for anyone who wants to try making a traditional Indian sweet at home.

What Makes Besan Papdi Laddu Different

In this preparation, we first make papdi, similar to puri, but with besan (gram flour) instead of wheat flour. The papdi is slightly crispy and full of flavor. After frying, the papdis are ground into coarse crumbs.

These crumbs are then mixed with sugar syrup, which gives the laddu its sweetness and texture. Since the crumbs are mixed rather than dipped into syrup, the amount of syrup required is less.

Taste and Texture

When you first mix the sugar syrup with the crumbs, the mixture may seem runny. Don’t worry. Let it rest for a couple of hours. The crumbs will soak up the syrup and bind perfectly, making it easy to shape into laddus.

Over the next day or two, the laddus become firmer. The flavor develops even more, and the texture becomes similar to boondi laddu. They are so tasty, you’ll find it hard to store them for long — they disappear fast!

My Personal Connection

This besan papdi laddu recipe has a special place in my heart. I learned it from my mother-in-law, and every time I make it, the sweet aroma fills the entire house with festive cheer.

At first, I was a bit nervous because the mixture looks a little runny after adding the sugar syrup. But after resting it for a few hours, the texture firms up perfectly, making it easy to shape into laddus. The flavor only improves after a day or two, developing a taste very close to the traditional boondi laddu.

During Diwali, these laddus are always the first to disappear at family gatherings. Kids and adults alike love them, and I feel happy sharing this delicious tradition with everyone.

Tips and Variations

  • Add saffron strands to the syrup for extra aroma and color.
  • Use jaggery instead of sugar for a healthier twist.
  • Add finely chopped pistachios or almonds for crunch.
  • Store in a cool, dry place — they last up to 10 days.

If you are looking for more sweets recipes, do try following,

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

besan-laddu
Yogita

Besan Papdi Laddu

These motichoor like laddu are very easy to make and turn out awesome, they are perfect for any occasion and can be made in bulk without much hassle.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Course: Snack, sweets
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

To make Besan Papdi:
  • 2 cups Gram flour coarse
  • 3/4 cup Water
  • Ghee for frying
For Sugar syrup:
  • 2 cups Sugar
  • 1 cup Water
  • 1 tsp Cardamom powder
Other ingredient’s for Besan Papdi Laddu:
  • 2 tbsp Chopped Almonds
  • 2 tbsp Raisins
  • 1/4 cup Hot ghee
  • Halved cashew nuts for garnishing

Method
 

To make Dough:
  1. In a bowl, add 2 cups of coarse gram flour(Laddu besan), add water and knead medium soft dough. Cover and let it rest for at least 15 minutes.
To make Sugar Syrup:
  1. In a saucepan, add 2 cups of sugar and 1 cup of water. Mix it and keep it boiling until sugar is dissolved and the syrup is of one string consistency . To check the consistency, touch the syrup with finger and then touch the finger to thumb, gently pull apart. If the syrup forms a single thread without any break, then one string consistency syrup is ready. Turn off the flame immediately, do not over cook the syrup.
  2. Add 1 tsp of cardamom powder into syrup and mix it well.
To make Besan papdi:
  1. After resting, take a small portion of dough and make dough ball. Sprinkle some flour on rolling board, roll the dough ball into small puri. It should be medium thick.
  2. Fry the prepared besan puri into medium hot ghee, fry it on medium flame from both sides until nice golden in color. Fry the remining and keep them aside.
  3. To make Besan Papdi Laddu:
  4. Break all the papdi into small pieces and put it into grinding jar. Grind it coarsely, and take out in a bowl.
  5. Add chopped almonds, raisins and hot ghee in it.
  6. Add prepared sugar syrup as needed(Generally it took full quantity syrup). Mix everything well. Let it rest for 1 to 2 hours so that sugar syrup will absorb nicely. Do not cover the mixture.
  7. After 2 hours, the mixture looks dry, that means sugar syrup is properly absorbed. Now take some mixture and make Laddu. Garnish it using dry fruits.

Notes

  • Sugar syrup should be of 1 string consistency, if it is undercook or overcook then laddu will not bind properly.
  • Fry the besan papdi until nice golden but do not make it too crispy otherwise the laddus will not get soft.
  • After adding sugar syrup, resting is very important step, Give it good rest until you can see the mixture is dry and easily bind into laddu.
  • If the laddu looks little soft and not able to hold the shape, dont worry, just keep them uncovered, after some time they will get dry. 

BESAN PAPDI LADDU WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

Step 1: In a bowl, add 2 cups of coarse gram flour(Laddu besan), add water and knead medium soft dough. Cover and let it rest for at least 15 minutes.

Step 2: In a saucepan, add 2 cups of sugar and 1 cup of water. Mix it and keep it boiling until sugar is dissolved and the syrup is of one string consistency. Add 1 tsp of cardamom powder into syrup and mix it well.

Step 3: After resting, take a small portion of dough and make dough ball. Sprinkle some flour on rolling board, roll the dough ball into small roti. It should be medium thick.

Step 4: Fry the prepared besan roti into medium hot ghee, fry it on medium flame from both sides until nice golden in color. Fry the remining and keep them aside.

Step 5: Break all the papdi into small pieces and put it into grinding jar. Grind it coarsely, and take out in a bowl.

Step 6: Add chopped almonds, raisins and hot ghee in it. Add prepared sugar syrup as needed(Generally it took full quantity syrup). Mix everything well. Let it rest for 1 to 2 hours so that sugar syrup will absorb nicely. Do not cover the mixture.

Step 7: After 2 hours, the mixture looks dry that means sugar syrup is properly absorbed. Now take some mixture and make Laddu. Garnish it using dry fruits.

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