This rich and delicious mithai will melt in your mouth



Ready In:

1 hour 25 minutes




  • 4 1/2 cups full-fat milk
  • a few saffrons (kesar) strands
  • 2 tsp warm milk
  • 1/2 cup sugar
  • 1 tbsp cornflour
  • 1 tbsp milk
  • 2 pinches citric acid (nimbu ka phool)
  • 1/4 tsp cardamom (elaichi) powder

For The Garnish

  • 1 tbsp finely chopped pistachios
  • 1 tbsp finely chopped almonds (badam)

Besan Laddu

  • 1/4 Ghee (clarified butter)
  • 1/2 Powdered Sugar
  • 5-7 Saffron Strands, optional
  • 1/4 tsp Cardamom Powder (green elaichi powder)
  • 1/4 tsp Nutmeg Powder (jaiphal powder), optional
  • 1 tbsp Sliced Almonds, for garnishing
  • 1 tbsp Sliced Pistachio, for garnishing

Step by Step Instructions

  • Boil the milk in a deep non-stick pan on a high flame, while stirring twice in between. This will take approx. 4 to 5 minutes.
  • Reduce the flame to medium and cook for 15 minutes or till the milk reduces to half its quantity while stirring occasionally and scraping the sides of the pan.
  • Meanwhile, combine the saffron and warm milk in a small bowl, mix well and keep aside.
  • Add the sugar and saffron-milk mixture, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally and scraping the sides of the pan.
  • Simultaneously, combine the cornflour and the milk in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
  • Also, combine the citric acid and 1 tbsp of water in a small bowl and mix well. Keep aside.
  • Gradually add the cornflour-milk mixture and citric acid mixture to the boiling milk, mix well and cook on a medium flame for another 4 to 5 minutes or till the mixture resembles mava (khoya) while stirring continuously and scraping the sides of the pan.
  • Transfer it to a plate, spread with the help of a flat spatula and keep aside to cool for 30 minutes.
  • Add the cardamom powder and mix well.
  • Divide the mixture into 16 equal portions and shape each portion in between your palms into a flat round.
  • Garnish each peda with pistachio and almond and press it gently.

Besan Laddu Directions:

  • Sieve gram flour in a large bowl or a plate and keep it aside. Heat ghee in a kadai or heavy-based pan over low flame.
  • When ghee starts to melt, add sieved gram flour.
  • Mix well using a spatula.
  • Roast it over a low flame until it turns golden brown, stirring continuously. When it is roasted properly, you will get the nice aroma from it. It would take approx 7-10 minutes, however, time may vary depending on the thickness of pan or kadai you are using.
  • Turn off the heat, add saffron strands, nutmeg powder and cardamom powder. Mix thoroughly.
  • Transfer to a large plate and let it cool for approx. 8-10 minutes. When the mixture is slightly warm, proceed to next step.
  • Add powdered sugar and mix.
  • Mix until sugar is properly blended with roasted flour and mixture turns smooth.
  • Divide it into 8 small equal portions and give them a shape of laddu.
  • Garnish besan laddus with almond slice and pistachios and let them cool at room temperature. Serve with snacks or store them in an airtight container.