Fine and coarse gram flour varieties are available in Indian grocery stores. I use fine variety as it gives a melt-in-the-mouth texture. However, if you use coarse besan (aka Ladoo Besan), ladoos will have a slight crunch. You may also add two tablespoons of fine semolina (rava/sooji) to 1 cup of besan flour to get a little crunch to the laddus.