How to make 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

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cashewnuts (kaju), Khoya

Cuisine : Indian

Course : Mithais

You can also find more Mithais recipes like Doodh Ki Barfi Mango Fudge Motichoor Parantha with Rabdi Chum Chum

Kaju Khoya aur Besan ke Laddoo

Kaju Khoya aur Besan ke Laddoo Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kaju Khoya aur Besan ke Laddoo Recipe

  • Cashewnuts (kaju) coarsely powdered 1/2 cup

  • Khoya 2 cups

  • Gram flour (besan) 1 cup

  • Ghee 1/4 cup

  • Green cardamom powder 1/2 teaspoon

  • Powdered sugar 1 cup

  • Poppy seeds (khuskhus) roasted 2-3 tablespoons


Step 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.

Step 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.

Step 3

Serve or store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.