Besan Ke Laddu – sweet chickpea balls, another recipe!

Ingredients for 4 servings:

• 250 g chickpea flour (gram)
• 200 g ghee, liquid
• 3 tbsp milk, warm
• 200 g powdered sugar
• ½ tsp cardamom powder (Elachi Powder)

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Keeps for about 14 days in an airtight tin!

Roast 250g of chickpea flour in a non-stick pan over medium heat for 5-6 minutes. Once the flour has turned a dark golden brown and developed that typical aroma, add 200g of ghee (Indian clarified butter) and stir constantly for about 10 minutes. The mixture will become a thick paste. Then stir in about 3 tablespoons of lukewarm milk, increasing the heat a little if necessary, and continue stirring until the mixture has thickened. Now transfer to a bowl to cool. Important! Be careful not to let the flour burn! Continue stirring over a very low heat and juggle the heat! Unfortunately, this is much more difficult with an electric stove than with a gas stove, which can be turned on and off, whereas an electric stove always needs time to heat up and cool down. Allow the mixture to cool just long enough to be able to handle it with your hands, then add the 200g of icing sugar, knead well and form it into walnut-sized balls with your hands.