Besan Ladoo
Ingredients
- 250 gChickpea flour
- 125 gghee
- 125 gWhite sugar (ground to a fine powder)
- 1 tspCardamom powder
- 50 gRoasted salted cashews (crushed)
- 1 pinchSaffron
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
