Besan Ladoo
Nutty, melt-in-the-mouth Indian sweets made from slowly roasted chickpea flour, ghee and sugar.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups besan (chickpea flour) | — |
| 1/2 cup ghee, melted | — |
| 3/4 cup powdered sugar | 85 g |
| 1/2 tsp ground cardamom | — |
| 2 tbsp pistachios, chopped | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Warm the ghee in a heavy skillet over low heat and stir in the besan.
- Roast, stirring constantly, 20–25 minutes, until the mixture turns golden, loosens, and smells deeply nutty. Don't rush this; raw besan tastes bitter.
- Transfer to a bowl and cool until warm but comfortable to touch, about 15 minutes.
- Mix in the powdered sugar and cardamom, then press firm walnut-sized balls between your palms. Top each with chopped pistachios.
Tips
- If the mixture is too crumbly to shape, add a teaspoon or two of warm ghee.
- Store airtight at room temperature up to 2 weeks.
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