Kaju Khoya aur Besan ke Laddoo

Besan ke laddoo is a part of Diwali menu almost all over India. By adding cashew nuts and khoya the laddoos get a rich makeover and enhanced taste. Their shelf life however is short since khoya has been used and hence must be consumed quickly This recipe has featured on the show Khanakhazana.

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Kaju Khoya aur Besan ke Laddoo
Main Ingredients Cashewnuts (kaju), Khoya
Cuisine Indian
Course Mithais
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Kaju Khoya aur Besan ke Laddoo

  • 1/2 cup Cashewnuts (kaju) coarsely powdered
  • 2 cups Khoya
  • 1 cup Gram flour (besan)
  • 1/4 cup Ghee
  • 1/2 teaspoon Green cardamom powder
  • 1 cup Powdered sugar
  • 2-3 tablespoons Poppy seeds (khuskhus) roasted


  1. Melt ghee in a non-stick kadai, add gram flour and sauté on low heat, stirring continuously, for about 15-20 minutes or till gram flour is light brown and fragrant. Add cardamom powder, mix and take the pan off the heat and let the mixture cool slightly.
  2. Cook khoya in a non-stick pan for 4-5 minutes or till it melts, cool, add to gram flour mixture and mix well. Add powdered sugar, cashewnut powder and poppy seeds and mix well with your hands. Divide into 12 equal portions and shape each into a laddoo.
  3. Serve or store in an airtight container.