Besan Ladoo (Indian Chickpea Candy)
User Reviews
4.6
15 reviews
Excellent
Besan Ladoo (Indian Chickpea Candy)
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Yield: 24 (1 inch) ladoo
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Ingredients
- ½ c ghee (clarified browned butter), melted*
- 2 c chickpea flour
- 1 c Powdered sugar, sifted
- 1 tsp ground cardamom
- 1 Tbsp finely chopped almonds or cashews (for garnish, optional)
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Instructions
- In a large skillet, heat the ghee over medium heat until melted.
- Add the chickpea flour and cook over medium heat until the flour becomes very fragrant and begins to darken in color, 7-10 min, stirring often.
- Remove the pan from the heat and mix in the powdered sugar and cardamom.
- Let the mixture cool slightly before shaping it into balls. Scoop 1 Tbsp of the mixture into your hands and press it firmly into a ball. (If the mixture seems too crumbly, dip it in a little ghee and continue pressing and rolling.)
- Garnish the besan ladoo, if desired, by dipping a tiny edge in ghee and then dipping it in finely chopped nuts.
- Store the besan ladoo in an airtight container for 1-2 weeks.
Notes
- *To make ghee (clarified butter), melt ¾ cup of butter in a large skillet, over medium-low heat. Once the butter is melted, use a spoon to remove the white foam (milk solids) from the top of the melted butter. (For very clear butter, you can strain the melted butter through a few layers of cheesecloth.) Transfer the ghee to a seal-able container. Ghee can be stored in the refrigerator and used as needed. (Use the milk solids that you removed to flavor pasta, rice, or popcorn.)
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User Reviews
Overall Rating
4.6
15 reviews
Excellent
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