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Besan Ladoo (Indian Chickpea Candy)

Yield: 24 (1 inch) ladoo

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12 people
Course: Dessert
Cuisine: Indian

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)

Instructions

    Cup of Yum
  1. In a large skillet, heat the ghee over medium heat until melted.
  2. 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.
  3. Remove the pan from the heat and mix in the powdered sugar and cardamom.
  4. 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.)
  5. Garnish the besan ladoo, if desired, by dipping a tiny edge in ghee and then dipping it in finely chopped nuts.
  6. 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.)