Besan ladoo light (chickpea flour balls)

Besan ladoo is one of the best-loved sweets at Indian festivals such as Diwali and Holi: little cardamom-scented balls of chickpea flour roasted golden in ghee. The ingredients are simple, but the roasting takes patience, because that is where the flavour comes from.

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Method

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1. Melt the ghee in a heavy-based pan over low heat.
2. Add the chickpea flour and roast, stirring constantly, for 15–18 minutes until golden, nutty-smelling and slightly loosened. ⏱ Timer: 15 min
3. Remove from the heat and cool for 10 minutes until lukewarm (if too hot, the sugar melts and the ladoo fall apart). ⏱ Timer: 10 min
4. Add the sugar, cardamom, salt and nuts and work together with your hands.
5. If the mixture is too dry, add 1 tsp ghee; shape into 16 walnut-sized balls.
6. Leave on a tray to set; store in an airtight container.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Roast the flour over low heat, stirring constantly; burnt flour is bitter.
• It is ready when the mixture smells nutty and looks slightly blistered, golden-brown.
• Let it cool to lukewarm before adding the sugar.
• Keeps in an airtight container for 2 weeks.

Frequently asked questions

Why do the balls fall apart?

Too little ghee, or the mixture was too hot when you added the sugar; shape it while lukewarm.

Can it be vegan?

With coconut oil instead of ghee, but the flavour is different.

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