Kabuli chana laddu
Preparation Time
32 minutes
Cooking Time
20 minutes
Difficulty Level
easy
Meal Type
Dessert
Serves 8
Key Ingredients
- Kabuli chana (white chickpeas)
About This Recipe
Roasted chana laddu is made like other roasted-dal laddus: the pulse is dry-roasted until crisp, ground to a flour and kneaded with warm ghee and jaggery into balls. Because nothing is soaked or boiled, it is the quickest sweet you can make from kabuli chana. The recipe counts 200 g (1 cup) of chana, 90 g (6 tbsp) of jaggery powder and 45 g (3 tbsp) of ghee, so the jaggery is a little under half the weight of the chana.
This version roasts whole kabuli chana at home instead of buying ready roasted chana flour, so the roast is fresh and the flour keeps the flecks of husk that give the laddu its speckled look and nutty taste. The laddu is soft and warm when rolled, then firms to a tender, crumbly bite as the ghee sets.
For a no-jaggery version, leave out the jaggery and knead the roasted chana flour with 3 tablespoons of honey and 2 tablespoons of ghee instead, with a spoon of warm milk if it feels dry. The same flour makes a savoury roasted chana powder when it is mixed with salt and black pepper and stored dry.
Ingredient List
Serving Size:
1x
2x
3x
Laddu
- Kabuli chana (white chickpeas) — 1 cup
- Jaggery powder — 6 tbsp
- Ghee — 3 tbsp
- Cardamom (elaichi) powder — 1/2 tsp
- Water, for rinsing — 2 cups
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Serving Suggestions
Serve as a winter dessert with a glass of warm milk, or set one on the plate after a meal instead of a mithai. They travel well, so pack them for lunchboxes or a train journey. For more ways with the same chana, the kabuli chana recipes roundup has salads, khichdi and tikki.
Tips for Cooking Kabuli chana laddu
Roast on medium-low with constant stirring; high heat scorches the husk before the centre turns crisp. Grind only fully cooled chana, in two batches if your jar struggles, and sieve once. Melt the jaggery into warm ghee on low heat and take the pan off before it boils. Knead and roll while the dough is still warm, because it stiffens as it cools.
Chef’s Note
The recipe uses 90 g of jaggery to 200 g of chana, which keeps the laddu sweet but lets the roasted chana taste come through; raise it to 120 g for a sweeter laddu. Roll the balls tightly so they do not crack when they set. A serving of two laddus comes to about 185 kcal, with 5.3 g protein and 3 g fibre, most of it from the chana.
Per serving (approx.): 185 kcal, protein 5.3 g, carbs 25 g, fat 7.2 g, fibre 3 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 29, 2026
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