By Shreya Sarpal
May 17, 2026
Crafted with patience, Jodhpur ladoos bring together deeply roasted besan and smooth khoya, enriched with ghee; the texture stays soft yet slightly coarse, delivering a rich sweetness that feels celebratory, indulgent, and truly special.
1 cup besan ½ cup mawa ¾ cup powdered sugar ½ cup ghee ¼ tsp cardamom powder 2 tbsp chopped nuts
Warm ghee in a pan and cook besan on low heat until it turns aromatic and evenly browned.
Add crumbled mawa and continue cooking, stirring until the mixture looks rich and well combined.
Take it off the heat and allow it to cool until comfortably warm.
Mix in sugar, cardamom, and nuts, combining everything into a soft mixture.
Shape into round ladoos and let them rest until firm.