John Myers
Ingredients for 4 servings:
- 1 ½ cup(s) chickpea flour (grams)
- 4 tbsp soft wheat semolina (rava)
- ½ cup ghee, liquid
- ¾ cup cane sugar
- 4 tbsp almond(s) ground, unbleached
- 1 tsp cardamom powder, green (Elachi)
- 1 tbsp pistachios, sliced, for garnishing
Instructions
Working time approx. 1 hour; Rest time approx. 12 minutes; Cooking/baking time approx. 1 day 6 hours; Total time approx. 1 day 7 hours 12 minutes
For approx. 15 Laddu/Ladoo (walnut-sized balls)
In a large, non-stick pan, mix the chickpea flour with the semolina and add the ghee. Mix everything together thoroughly until the mixture turns golden yellow. Roast over medium heat for about 10 minutes, stirring constantly. After 4-5 minutes, the mixture will turn light brown. The chickpea flour will now smell very good, typical of Besan Ke Ladoo/Laddu. Mix and stir for another 5 minutes, and then the Besan Ke is ready. Set aside to cool for about 12 minutes. Pour the still-warm mixture into a bowl and mix in the sugar. Add the cardamom and almonds. The mixture will now have that typical aroma. Mix thoroughly; after a while, it’s better to continue kneading by hand until you have a pliable dough. To test whether the dough is pliable, take a walnut-sized amount in one hand and press it together. Once the mixture holds together, shape the laddu/ladoo with warm hands. Garnish with the reserved sliced pistachios by dipping the laddu/ladoo briefly in melted ghee and then placing one sliced pistachios on top of each one.
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