Besan Ladoo

A melt-in-the-mouth texture with the characteristic taste of nutty ghee and roasted flour. These dense, golden spheres exude a warm cardamom aroma.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 715
• Protein: 16 g
• Carbs: 65 g
• Fat: 42 g

Ingredients

• 250 g Chickpea flour
• 125 g ghee
• 125 g White sugar ( ground to a fine powder )
• 1 tsp Cardamom powder
• 50 g Roasted salted cashews ( crushed )
• 1 pinch Saffron optional

Instructions

1. Roasting the flour

   Melt the ghee in a heavy-bottomed pan. Add the chickpea flour. Stir constantly over low heat with a wooden spatula. The mixture will first be thick, then become fluid. When it turns golden brown and smells like roasted nuts, it's ready.

2. Infusion and cooling

   Remove from heat immediately to avoid burning the flour. Stir in the cardamom, saffron, and cashews. Transfer the paste to a wide, cold dish. Let it cool until you can touch the dough without burning yourself.

3. Adding the sugar

   Once the dough is warm (but not cold), add the ground white sugar. Mix vigorously. The sugar should integrate perfectly without melting, creating a sandy and malleable texture.

4. Shaping the balls

   Take a small amount of dough. Press it firmly in the palm of your hand, then roll it to form a smooth, walnut-sized ball. The fat from the ghee should make the surface of the ball shine.

Chef's tips

• Roasting is the crucial step: if the flour is undercooked, it will stick to your palate. If overcooked, it will be bitter.
• Never pour sugar into the burning hot dough; it would melt and you would never achieve the characteristic ball texture.

Storage

Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, as the ghee will harden and mask the aromas.