Is Besan Ladoo Gluten-Free? A Guide to this Traditional Indian Sweet on a Nutrition Diet

November 9, 2025 •

4 min read

Besan, or gram flour, is made from ground chickpeas and is naturally gluten-free. This provides a strong foundation for the traditional Indian dessert, besan ladoo, which is celebrated as a gluten-free sweet by many.

Quick Summary

This article confirms that besan ladoo is generally gluten-free due to its chickpea flour base, but cautions against potential hidden gluten from ingredients like semolina and highlights cross-contamination risks. It outlines how to ensure a truly gluten-free version and details the nutritional aspects for conscious consumption.

Key Points

Besan is Naturally Gluten-Free: The primary ingredient, chickpea flour (besan), is derived from legumes and contains no gluten.
Check for Hidden Gluten: Some recipes include semolina (sooji/rava), a wheat product, which makes the ladoos non-gluten-free.
Beware of Cross-Contamination: When purchasing commercially made sweets, there is a risk of gluten exposure from shared cooking equipment.
DIY for Certainty: For those with celiac disease, preparing besan ladoos at home using dedicated equipment is the safest option.
Ladoo Nutrition in Moderation: While high in calories, fat, and sugar, besan ladoo also provides protein and fiber from the besan. Consume it as an occasional treat.
Healthier Adaptations Possible: Variations can be made using natural sweeteners like jaggery and less fat to create a more balanced dessert.

Understanding Besan: The Gluten-Free Foundation

The answer to the question "Is besan ladoo gluten-free?" lies primarily in its main ingredient: besan, or gram flour. Besan is a pulse flour derived from dried, ground chickpeas (also known as chana dal or Bengal gram), which are legumes and do not contain gluten. This makes besan a safe and nutritious alternative to wheat-based flours for those with celiac disease or gluten sensitivity. Traditional besan ladoo recipes rely on this inherently gluten-free flour, alongside ghee (clarified butter) and sugar. When prepared with these core ingredients, the resulting sweet is naturally gluten-free and offers a rich, nutty flavor and a desirable melt-in-your-mouth texture.

Potential for Hidden Gluten and Cross-Contamination

While the core ingredients are safe, there are two key factors that can introduce gluten into besan ladoo, making it unsafe for a strict gluten-free diet. The first is the potential for adding gluten-containing ingredients, and the second is the risk of cross-contamination.

Added Ingredients: Some variations of besan ladoo, particularly certain regional or festive recipes, may include ingredients like semolina (sooji or rava) to achieve a different texture. Semolina is a product of wheat and contains gluten, so any ladoo containing it is not gluten-free. It is crucial to verify the full ingredient list if purchasing from a store or to double-check recipes before preparing at home. For those needing a guarantee, seeking out a recipe that explicitly states it is gluten-free is the safest option.

Cross-Contamination: The risk of cross-contamination is particularly relevant when buying pre-made sweets from a sweet shop or bakery, or even when using a home kitchen that also processes wheat products. Flour particles can linger on shared equipment, surfaces, and utensils. For individuals with celiac disease, this trace amount of gluten is enough to cause a reaction. Therefore, if a person has a severe gluten intolerance, they should either make the ladoos at home using dedicated gluten-free equipment or purchase them from a certified gluten-free vendor.

How to Make a Guaranteed Gluten-Free Besan Ladoo

To ensure your besan ladoo is completely gluten-free, following a certified recipe and controlling the cooking environment is essential. The process typically involves a slow roasting of besan in ghee to achieve a fragrant, grainy texture, followed by mixing with powdered sugar and spices once cooled.

Tips for a Perfect Gluten-Free Ladoo

Source Your Ingredients Carefully: Always use high-quality, fresh besan and check the packaging for a gluten-free certification, especially if purchasing from a bulk bin.
Use Dedicated Equipment: If you live in a household that also uses wheat, use separate, dedicated cooking utensils, pans, and mixing bowls for your gluten-free preparations.
Cool the Mixture Adequately: The besan and ghee mixture must be cooled before adding the powdered sugar. Adding sugar to a hot mixture will cause it to melt and become runny, making the ladoos difficult to form.
Consider Healthy Variations: For a healthier twist, some recipes suggest using jaggery instead of refined sugar, or substituting ghee with coconut oil for a vegan alternative.

Besan Ladoo Nutritional Breakdown


Ingredient	Traditional Ladoo (High Ghee/Sugar)	Health-Conscious Ladoo	Benefit/Consideration
Flour	Besan (Chickpea Flour)	Besan (Chickpea Flour)	Gluten-free, high in protein and fiber
Fat	Ghee (Clarified Butter)	Reduced Ghee or Coconut Oil	Rich, traditional flavor; moderation needed due to high fat
Sweetener	Powdered Sugar	Jaggery or Low-Glycemic Sweetener	Refined sugar spikes blood sugar; alternatives can be lower-glycemic
Fiber	Moderate from Besan	Moderate from Besan	Aids digestion and blood sugar regulation
Carbohydrates	High due to Sugar Content	Lowered with Alternative Sweeteners	Provides energy, but high amounts should be limited
Protein	Moderate from Besan	Moderate from Besan	Contributes to a balanced macronutrient profile

Despite being a dessert, besan ladoo offers nutritional benefits from its chickpea base, which is a good source of protein, fiber, folate, and iron. However, traditional recipes are high in fat and sugar, meaning they are best enjoyed in moderation as part of a balanced diet. For those watching their intake, substituting sugar with jaggery or a natural sweetener and using less fat can create a more balanced treat.

Conclusion: The Final Verdict

To definitively answer the question, "Is besan ladoo gluten-free?", yes, it is—provided it is made correctly with 100% pure besan and without any gluten-containing additives like semolina. For those with celiac disease, vigilance is key. Always confirm ingredients and be aware of cross-contamination risks, especially with commercially prepared sweets. With a little care in ingredient selection and preparation, you can safely enjoy this rich and flavorful traditional Indian sweet as a delightful part of your nutrition diet.

For more information on living a gluten-free lifestyle, consult authoritative sources like Beyond Celiac.

Frequently Asked Questions

While besan is a nutritious, gluten-free flour, its unique flavor and binding properties are central to besan ladoo. Other flours like almond or millet flour could be used in other desserts, but would significantly change the taste and texture of besan ladoo.

Besan ladoo gets its characteristic flavor from the nutty, earthy taste of roasted chickpea flour, which is enhanced by ghee and spices like cardamom.

Besan ladoo is safe for people with celiac disease only if it is made with 100% pure besan and no gluten-containing additives are used. Additionally, strict precautions against cross-contamination are essential during preparation.

Yes, besan ladoos can be made vegan by substituting the traditional ghee (clarified butter) with a plant-based fat like melted coconut oil.

If purchasing from a store, ask for the ingredient list to check for semolina (sooji/rava) or other wheat products. For those with severe sensitivity, look for products that are explicitly certified as gluten-free.

The grainy texture often comes from the besan itself, especially if a coarse variety is used. Some recipes also achieve this by sprinkling water during the roasting process or adding a small amount of semolina.

Besan flour is a type of chickpea flour, often from Bengal gram, while garbanzo bean flour is typically made from whole white chickpeas. Both are naturally gluten-free but can have slightly different flavors.